Sustainability of global food systems – From understanding to actions

Prof. Dr. Alexander Mathys and his Sustainable Food Processing group focus on a system oriented approach in food production via the consideration of the total value chain including emerging needs in society and their environmental, economic and social impact. Sustainable Food Processing is part of the global bioeconomy. A multi-​indicator sustainability assessment as guidance tool is the foundation of their emerging food process development. Selected mechanical, biotechnological, thermal and non-​thermal techniques to realize several objectives such as i) biomass and (ii) energy use efficiency, (iii) significant waste reduction along the food value chain and (iv) healthy and high quality food production are evaluated. Innovative raw materials from algae and insects are utilized within urban farming and processing concepts to enable new ways of sustainable food supply.

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