Connecting local food system actors for climate-friendly public catering in Germany

Lessons learned from a transformative and transdisciplinary research project

Authors

  • Annika Fricke Karlsruhe Institute of Technology (KIT)
  • Franziska Bürker Karlsruhe Institute of Technology (KIT)
  • Pia Laborgne Karlsruhe Institute of Technology (KIT)
  • Sarah Meyer-Soylu Karlsruhe Institute of Technology (KIT)
  • Eva Wendeberg Karlsruhe Institute of Technology (KIT)

DOI:

https://doi.org/10.5304/jafscd.2026.154.011

Keywords:

climate-friendly nutrition, institutional food, sustainable food systems, transdisciplinary, transformative research, foodservice, public catering

Abstract

Climate-friendly nutrition is a pivotal subject for the future. The Climate-friendly Cafeterias (CliCa) project was initiated as a one-year transformative and transdisciplinary initiative to support the Karlsruhe (Germany) Climate Protection Concept 2030. Linked to this, the transformation goal of CliCa was to implement climate-friendly and sus­tainable measures (referred to as ‘levers’) in local cafeterias. These measures included increasing the share of organic, regional, seasonal, vegetarian, and vegan food, along with reducing food waste. The research goal (research question) was to identify the barriers for implementing levers. This was accompanied by the educational goal aimed to raise awareness among cafeteria staff and guests. The article presents the transdisciplinary design, ad­dresses the research question, and evaluates the transfor­mational goal by presenting outcomes (changes within the project duration) and impacts (changes after the project duration). Within the CliCa pro­ject, a heterogeneous network consisting of up to 40 actors was established, with a core group of 11 institutions engaging in regular participation. Two open questionnaires (N = 10 and N = 9) were con­ducted during the project’s duration, and eight fol­low-up interviews were conducted two years after the project’s conclusion. The data analysis revealed 10 key barriers to implementation and several measurable changes related to the identified levers. The most frequently cited barrier was ‘Guest acceptance,’ followed by ‘Missing/unclear frame­work conditions,’ ‘Lack of money,’ and ‘Higher price.’ The majority of barriers were mentioned in relation to the lever ‘Increasing the use of organi­cally produced food.’ The findings of this study indicate that individual levers and barriers are inter­related and should be addressed in combination. With respect to the transformation goal, we con-clude that establishing a stakeholder network with a focus on peer-to-peer counseling is particularly effective when participants encounter similar chal-lenges and operate under comparable systemic conditions, such as infrastructure, acceptance by cafeteria guests, and economic frameworks.

Author Biographies

Annika Fricke, Karlsruhe Institute of Technology (KIT)

Institute for Technology Assessment and Systems Analysis (ITAS)

Franziska Bürker, Karlsruhe Institute of Technology (KIT)

Institute for Technology Assessment and Systems Analysis (ITAS)

Pia Laborgne, Karlsruhe Institute of Technology (KIT)

Institute for Technology Assessment and Systems Analysis (ITAS)

Sarah Meyer-Soylu, Karlsruhe Institute of Technology (KIT)

Institute for Technology Assessment and Systems Analysis (ITAS). Sarah Meyer-Soylu is now at KleVer–Klimaschutz und Energieagentur Landkreis Verden.

Eva Wendeberg, Karlsruhe Institute of Technology (KIT)

Institute for Technology Assessment and Systems Analysis (ITAS)

Published

2026-08-27

How to Cite

Fricke, A., Bürker, F., Laborgne, P., Meyer-Soylu, S., & Wendeberg, E. (2026). Connecting local food system actors for climate-friendly public catering in Germany: Lessons learned from a transformative and transdisciplinary research project. Journal of Agriculture, Food Systems, and Community Development, 15(4), 1–23. https://doi.org/10.5304/jafscd.2026.154.011

Issue

Section

Open Call Paper

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