Against the background of the global problem of food waste, practices to reduce food waste such as purchase planning, systematic storage, and managing leftovers have been discussed as possible solutions in the literature. However, there is limited knowledge about how common these practices in German households are. Therefore, this study explores the extent of integration of these practices in Germany.
Adopting Shove's approach of social practices, a quantitative questionnaire was developed to assess the integration of FWPP into everyday life. The representative online survey was conducted in December 2022 with 2,172 participants.
Results show that overall, the participants report that they apply FWPP regularly and feel very competent to do so. Time constraints are considered as a hindrance. Moreover, the data can be used to generate a typology of different households that vary in terms of socio-demographics and FWPP.
Based on these findings, it seems that FWPP are recognised as social norm and are reproduced as socially accepted knowledge but have not been incorporated into routines. Therefore, reducing food waste should not be tackled by continuing to disseminate knowledge. Further research is needed to identify ways of promoting FWPP in everyday life. Hence, a second qualitative research step is planned.

Household food waste (HFW) is a global concern with profound implications for sustainability, closely aligning with the United Nations' Sustainable Development Goals (SDGs), particularly SDG 2 (zero hunger) and SDG 12 (responsible consumption and production). A staggering annual global food waste of 931 million tons significantly obstructs progress toward these vital goals. HFW stems from multifaceted issues, including excessive production, overbuying, inadequate planning, and confusion about expiration dates, impacting the supply chain. Consumers, driven by socio-demographics and consumption patterns, play a pivotal role in HFW. Reducing HFW is paramount in addressing hunger, mitigating climate change, enhancing food security, and conserving resources. This presentation employs quantitative and qualitative methods, utilizing statistical data, literature reviews, and case studies to understand the problem and solutions, focusing on food purchase plans. Findings underscore adopting food purchase plans as a sustainable solution, emphasizing education, awareness, and behavioral shifts. Family and Consumer Science professionals are vital in addressing HFW, offering holistic approaches through education, advocacy, and collaboration with diverse stakeholders. Embracing food purchase plans and leveraging expertise can effectively reduce HFW. Minimizing HFW aligns with the UN's target to halve food waste by 2030 and advance SDGs 2 and 12 for a sustainable and equitable future.

Global food production has a critical impact on ecosystems and planetary boundaries. The Food Away from Home (FAFH) sector is the second most important distribution channel for the food industry in Germany. FAFH companies form a link between production (food production in the kitchen) and consumption (consumption by guests) and are therefore an important area for living lab research. The aim of this study is to evaluate the impact on biodiversity, carbon-footprint and external costs of full catering companies (n=5) with approx. 10,000 menus per day and to show the possibilities and limits of a transformation towards a sustainable FAFH sector.
To this end, the weekly lunch menus and the breakfast and dinner menus will be assessed for their environmental impact using a life cycle assessment (LCA). Then, in co-creation with the companies, an environmentally friendly target state will be defined, including the recipe, menu and management levels. Initial results show that the breakfast and dinner menus have a high proportion of animal products (approx. 60%) and a high potential for improvement. This can be achieved primarily by changing the choices available to customers and the amount of plant-based ingredients on the menu.

Introduction:
In high income countries there is increased focus on health- and sustainability aspects concerning school feeding. The German Nutrition Society (DGE) established a quality standard for school feeding. Implementation of the standard is mandatory only in some federal states. We compared between states with obligatory and voluntary standards.

Methods:
We analyzed 150 school menus from federal states with (5) and without (11) an obligatory DGE-standard.

Findings:
We assessed 48 menus from federal states with and 102 menus from federal states without an obligation to use the DGE-standard. Menus with an obligatory DGE-standard were healthier and more sustainable. DGE-standardized meals included significantly less breaded and deep fried components, contained more whole grain products (54% vs. 22%, p=0,000) and fewer meat products (60% vs. 25%, p=0,000). Significantly more nutrient- optimized menus, more regional products (33% vs. 13%, p=0,003) and meat from animal friendly husbandry (21% vs. 7%, p=0,038) were used.

Conclusion:
School menus with obligatory use of the DGE-standard contain more healthy and sustainable food components. Nevertheless, results show that even in federal stated with obligational use, the standard implementation is not fulfilled completely. Further research is needed to detect barriers in the daily implementation of the quality DGE-standard.

Sustainable nutrition information and communication in the European countries is aiming to enhance the worldwide protein transition, because a third of the CO₂-pollution derives from the food production especially of meat production. The European countries thereby are the leading consumers of meat. Institutional kitchens decide to foster the individual’s independent choice or for a “no meat kitchen”.

Especially for institutional settings there are many behavioral obstacles for a change of food patterns such as veganophoby, dogmatism around the vegetarian philosophy, lack of nutritional knowledge (Schober-Schmutz 2023) and group dynamics (Schober-Schmutz & Grunert, 2023, Schober-Schmutz 2022).
After defining a structural model of communication settings in the food display, the influence of mere climate information, information combined with food labelling, no information combined with food labelling and food choice or no choice are discussed on the base of self conducted quantitative and qualitative empirical studies in a boardingschool.

Conclusion: Indirect information and no choice between meat-meals and no-meat-meals combined with the food hero concept are considered the most successful way towards the protein shift, because rewarding variables such as expected tastiness and moral satisfaction (Schober-Schmutz and Grunert, 2023 and Grunert 2023) were pointing out the best learning perspective towards sustainable nutrition behavior.

Consumers’ food security is compromised by unemployment, pandemics, and current wars that affect food availability of which the solution may be in GM food products (GMF). The problem is that if the general consumer and those in need of food aid lack GMF knowledge and have no awareness or desire to purchase these food products, GMF will not be able to assist food-insecure consumers nor improve the food-security status of others. The question is whether consumers’ current GMF knowledge will influence food security.

Applying a phenomenological, descriptive and exploratory qualitative research design, purposively recruited participants, who adhered to specific inclusion criteria from the Midlands in South Africa, participated in the study. Data saturation was achieved after thirty-two online interviews were conducted, after which data was transcribed and thematic data analysis proceeded.

Consumers’ (1) lack of GMF knowledge; (2) the inability to identify GM-containing food products; (3) lack of identifying benefits; (4) the belief that all food products were GM; and (5) not consulting GM-related information were found to stifle the intent to purchase GMF that could aid in addressing food security. Educational initiatives and information dissemination seem necessary to promote GMF or face further food security challenges in South Africa.

Introduction: In this study, it will be clarified how university students perceived the concept of sustainability through concept-based learning in an online lecture that considers ethical fashion as an example of sustainable consumption.
Methods: At first, students were lectured about the problems of Japanese global consumption system, which relies on imports for nearly 98% of its clothing. Next, in an exercise session, each student created a work of art with LEGO bricks under the theme of "Ethical Fashion Loved Around the World. The results were analyzed based on the students' works and comments in their reports. A total of 172 students were surveyed in 2021 and 2022.
Findings: Six concepts were extracted from their works and reports: diversity, mutuality, finiteness, fairness, cooperation, and responsibility. In particular, there were many descriptions of "fairness" (disparities, rights, and equal perspective) and "responsibility" (consideration for nature, animal rights, human rights, and corporate social responsibility).
Conclusion: As awareness of the SDGs grows and the volume of information increases, a higher level of abstraction is required to process the information. Therefore, it was suggested that learning that promotes conceptual understanding, which deepens knowledge and understanding from both the factual and conceptual levels, is necessary.