Bastian Flury, Project Manager, ETH Zurich – World Food System Center with contribution from Christine Bratrich, Director ETH Sustainability

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The World Food System Center
17.06.16Bastian Flury 1

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The World Food System Center – 39 Groups 7 Depts
Aquatic Sciences
Agricultural Sciences
Environmental
Sciences
Biology
Food Sciences
Nutrition and Health
Engineering
Architecture
Economics
Research
Education
Outreach

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Research Focus Areas
Creating and
connecting to
effective food markets
that create value for
all stakeholders
Design and processing
for safe, accessible,
high quality and
healthy food and food
products
Establishing sustainable food production systems that are
resilient in the face of increasing perturbations

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Research
2) Flagship Research Projects:
Cross thematic areas, transdiciplinary, visionary, largescale, systems approaches, multi-
stakeholder
3) Collaboration:
FOAG Foresight Study, Stellenbosch Research Collaboration
1) World Food System Grants:
23 interdisciplinary research projects, annual competitive grant process. Current
programs: Mercator Research Program (Organic Agriculture) | Coop Research Program
(Sustainability in Food Value Chains)

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Summer Schools and study tours
Education

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Ideas Competition –
Innovation Lab
Public and Expert Events
Research Dissemination and
Participation
Outreach and Dialog

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Forum for Sustainable Food Systems

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New Partnerships

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Working on a Sustainable Catering Policy
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Lozano et al. (2015) A review of commitment and implementation of
sustainable development in higher education: results from a worldwide survey.
Journal of Cleaner Production, 108:1-18.

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Catering
Commission
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• Stakeholder ownership
LIVING LAB
FOR
SUSTAINABLE
CAMPUS
CATERING
Requirements
• Scientific evidence
•Best practices
• Awareness
• “Label”good!

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Catering
Commission
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• Stakeholder ownership
LIVING LAB
FOR
SUSTAINABLE
CAMPUS
CATERING
Requirements
• Scientific evidence
•Best practices
• Awareness
• “Label”good!

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Quasi-Experimental Design
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“test canteen” “control canteen”
BASELINE
INTERVENTION
alternative choice + information information only

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7% more climate-
friendly meals
sold.
no decline
in sales.
20% reduction in
waste...
... with only 2%
small portions
sold
Climate-friendly meals
are not necessarily
more nutritious;
People have difficulties
assessing the nutritional
value of meals.
 yes, we can do something
 information alone is not
enough
 carbon footprint is not
the whole picture

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www.worldfoodsystem.ethz.ch
Thank you
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