Upper Rhine Sustainable Food – Development of sustainable value chains for vegetarian meals in canteens and retail outlets

Project description

Logo von Interreg Oberrhein, kofinanziert von der Europäischen Union

In the context of current crises and supply chain risks, Upper Rhine Sustainable Food aims to support food SMEs in the Upper Rhine region in their sustainable growth and competitiveness by developing cross-border food value chains for vegetarian meals. To this end, pilot projects are carried out at communal catering facilities such as schools and universities, which currently offer regional and organic food in varying proportions and could benefit from an improvement in local supply chains.

Overall, the project will be implemented in five steps:

First, the current state of the supply chains of canteens and retail outlets with regard to plant-based products and the actual potential to strengthen sustainable cross-border supply chains is examined.

Second, the project explores how these regional products can be made attractive and easily accessible to consumers in vegetarian dishes.

Third, the core challenges of the actual implementation, such as (fair) payment of actors in the supply chain and the attractiveness of the product to consumers, are addressed by adapting the communication plan for the vegetarian meal offering.

The fourth step focuses on the replicability of the pilot projects, based on comparisons between the experiments, on order to make the expanded implementation more efficient.

Finally, in the fifth step, all identified factors are evaluated and translated into strategic action plans for a broad implementation of the measures. Attention will be paid to the geographical and temporal transferability of the results.

All results achieved within the project will be made permanently accessible on the dissemination and innovation platform to support the process of implementing and sustaining sustainable business practices of SMEs, namely their impact on the economy, society, and the environment.

Project description at INTERREG: https://www.interreg-oberrhein.eu/projet/upper-rhine-sustainable-food-entwicklung-nachhaltiger-wertschoepfungsketten-fuer-vegetarische-mahlzeiten-in-kantinen-und-im-einzelhandel/

Publications


2026
Journal Articles
Thongplew, N.; Kantamaturapoj, K.; Colby, A.; Adamson, C.; Servetoğlu, I.; Laborgne, P.; Milestad, R.; Lin, Y.-C.
Evaluating practice-based intervention strategies for collaborative sustainable food supply chains: international experiences
2026. Journal of Integrative Environmental Sciences, 23 (1), Art.-Nr.: 2655452. doi:10.1080/1943815X.2026.2655452 Full textFull text of the publication as PDF document 
Presentations
Adem, Ç.; Aksoy, Z.; Wendeberg, E.; Laborgne, P.; Chou, Y.-A.; Lin, Y.-C.
The role of Traditional Knowledge in Enhancing the Sustainability of Food Supply Chains: Case Studies from Turkey, Germany and Taiwan
2026. 17th ESA Conference "Strengthening Democracies: Social Action, Solidarity, and Sustainable Futures" (2026), Warsaw, Poland, August 25–28, 2026 
Seebacher, A.
Nachhaltigkeitsforschung im Reallabor: „Quartier Zukunft – Labor Stadt“
2026. Seminar "Sozialwissenschaftliche Methoden der Technikfolgenabschätzung" (2026), Karlsruhe, Germany, February 12, 2026 
Wendeberg, E.; Laborgne, P.; Parodi, O.; Wieczorek, W.; Adem, C.
Application Of A Cultural Theory Of Sustainability Transformation In Transdisciplinary Research On Sustainable Food Systems
2026. 17th ESA Conference "Strengthening Democracies: Social Action, Solidarity, and Sustainable Futures" (2026), Warsaw, Poland, August 25–28, 2026 
Other
Seebacher, A.; Albiez, M.; Parodi, O.; Quint, A.; Zimmer-Merkle, S.; Walter, I.
Jak umożliwić zrównoważony rozwój – (Ein Leporello)
2026. (P. Dobroc, Trans.) Full textFull text of the publication as PDF document 
2025
Presentations
Bürker, F.; Laborgne, P.
Innovationen für eine gesunde und nachhaltige Gemeinschaftsverpflegung
2025, March. Wissenswoche Health: Die Medizin der Zukunft! (2025), Karlsruhe, Germany, March 20–23, 2025 
Laborgne, P.
Co-Creating Sustainable Food Chains
2025. Sustainable Research and Innovation Congress (SRI 2025), Chicago, IL, USA, June 16–19, 2025 
Parodi, O.
Reallabor: Wissenschaft und Gesellschaft für eine nachhaltige Zukunft
2025. Tagung der Schweizer Reallabore (2025), Zurich, Switzerland, August 20, 2025 

Contact

Pia Laborgne
Karlsruhe Institute of Technology (KIT)
Institute for Technology Assessment and Systems Analysis (ITAS)
P.O. Box 3640
76021 Karlsruhe
Germany

Tel.: +49 721 608-24869
E-mail