Melanie Lukas

Consumer Economics, Food Science, Qualitative Social Research

M.Sc.; Dipl. Oecotroph.
5.66

Publications

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    Melanie Lukas · Holger Rohn · Petra Teitscheid · Nina Langen
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    ABSTRACT: The project NAH_Gast aims at initiating, supporting and promoting transformation processes for a more sustainable business in the hospitality sector. The project will promote the concept of a resource-light economy through the development and testing of instruments for sustainable product innovations, which should be integrated in hospitality settings. As a basis for the development of comprehensive instruments, a set of quantative and qualitative indicators is needed to assess the effects of foodstuff. Health, environmental, social and economical dimension which are all linked to the field of nutrition may be considered. Whereas in the health dimension, the indicators and limits are scientifically based, e.g. calorie or salt content of meals; the environmental, social, and economic dimensions and its limits had been very little discussed so far. Thus, the challenge is to broaden and deepen the understanding of sustainable levels within this area of concern. Some studies already focus this topic, such as Meier et al. (2014), Lukas et al. (2015) or Lettenmeier et al. (2014), who point out the necessity to express such a framework, and propose e.g. the resource use for nutrition can be reduced by a factor 2. Coming from this, a valid indicator set considering all dimensions has to be established, with particular consideration of catering settings and their needs. The vision is to establish a set of indicators, which may be used by the catering settings on their own. By now an extensive research is running which will be supported by several expert workshops during the next months. First results suggest a great amount of nationally and internationally used indicators, such as Water or Carbon Footprints or calorie intake per meal, or even labour conditions or health protection at the workplace. These wide-ranging results and an estimation of the sustainable levels will be presented within the talk. References Lettenmeier, M., Liedtke, C., & Rohn, H. (2014). Eight Tonnes of Material Footprint - Suggestion for a Resource Cap for Household Consumption in Finland. Resources. 2014, 3(3), 488-515; doi:10.3390/resources3030488 Lukas M, Lettenmeier M, Rohn H, et al. (2015): The Nutritional Footprint - integrated methodology using environmental and health indicators to indicate potential for absolute reduction of natural resource use in the field of food and nutrition. Journal Cleaner Production. Special Issue. Online First. lhttp://dx.doi.org/10.1016/j.jclepro.2015.02.070 Meier, T.; Gärtner, C.; Christen O. (2014): The susDISH analysis method - Sustainability in the catering industry. Taking account of both nutritional and environmental aspects in recipe planing. Institute of Agricultural and Nutritional Sciences, Halle-Wittenberg University, German Agricultural Society (DLG), Frankfurt (Main)
    Full-text · Conference Paper · Nov 2015
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    ABSTRACT: One major lever for a transition towards sustainability has to be seen in the transition of the agro-food domain, as one resource intensive field of action. Nutrition will face numerous challenges in coming decade (e.g. due to changing climate or a loss of bioversity); which arise from changing lifestyles and global consumption patterns accompanied by a high use of resources. In reaction to these observations and due to direct affectedness, a growing number of independent social movements has started to grow, produce or procure food in regional urban structures to overcome unsustainable industrial farming and monopolistic structures. From the perspective of sustainability science, these social movements in the food sector and their developments remain still somewhat opaque. Evidence on the effectiveness and impact of these movements is scarcely available so far. Against this background, we will introduce our understanding of sustainability transitions in urban food procurement movements using the method of Participatory Action Research (PAR) for initiative-based learning. The aim of using PAR is twofold: To deepen the understanding of the functioning and processes within such movements but also to satisfy the observed need for active scientific support of such activities as postulated by protagonists of transformative research. The following paper will therefore focus on the question: How does PAR contribute to transition studies in the food domain when focussing on grassroots movements? Based on this question, we propose a theoretical PAR scheme which will help to analyse these specific movements in detail and which will also guide research activities. We illustrate our approach based on a case study of a city quarter movement for sustainable food use. Our findings reveal that PAR is a suitable research method to guide transformative research, if some side effects are considered. Therefrom we develop implications and questions for future research applying PAR onto the food domain.
    Full-text · Conference Paper · Aug 2015
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    Melanie Lukas
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    ABSTRACT: agieren. So würde der haushaltsspezifische Ressourcen-verbrauch gesenkt werden und u. a. würden suffizientere Unternehmenslösungen durch ausgewählte Konsument-scheidungen von Haushalten unterstützt werden. Von dieser Vision ist die Gesellschaft aktuell aber zugegebenermaßen immer noch weit entfernt. Trotzdem erscheint es wichtig, sich diesem Thema empirisch zu nähern, insbesondere um Potentiale und Herausforderungen eines suffizienteren Handelns in den heutigen Gesellschaftsstrukturen zu skiz-zieren. Die Argumentation des Beitrags fußt deshalb auf den Ergebnissen aus 42 qualitativen, problemfokussierten Interviews mit Verbraucherinnen und Verbrauchern in ganz Deutschland. Der Beitrag schließt mit einem Fazit und skizziert die Antwort auf die Frage, ob und wie Haushalte suffizient sein können und welche Wechselwirkungen entstehen, die ein suffizienteres Wirtschaften z. B. von Unternehmen ermöglichen. 2 Hintergrund – Der Haushalt als Formgeber für Konsumentscheidungen Haushalte werden durch ihre Mitglieder zu agierenden Ins-titutionen, deren Hauptfunktion die unmittelbare Bedarfs-deckung ist, d. h. die Organisation von Produktions-und Konsumprozessen in der gesamtwirtschaftlichen Güter-formation (Kettschau et al. 2000; Spangenberg und Lorek 2002). Dafür müssen Geld, Arbeit und Ressourcen einge-setzt werden und umverteilt werden (Schlegel-Matthies et al. 2009). Es handelt sich um einen metabolischen Prozess, der die Zufuhr, Transformation und Abfuhr von Materie und Energie einschließlich Informationen und Austauschbeziehungen mit der sozioökonomischen und ökologischen Umwelt erfordert (Piorkowsky 2000). Die
    Full-text · Article · Apr 2015 · uwf UmweltWirtschaftsForum
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    ABSTRACT: The field of nutrition will face numerous challenges in coming decades; these arise from changing lifestyles and global consumption patterns accompanied by a high use of resources. Against this background, this paper presents a newly designed tool to decrease the effect on nutrition, the so-called Nutritional Footprint. The tool is based on implementing the concept of a sustainable diet in decision-making processes, and supporting a resource-light society. The concept integrates four indicators in each of the two nutrition-related fields of health and environment, and condenses them into an easily communicable result, which limits its results to one effect level. Applied to eight lunch meals, the methodology and its calculations procedures are presented in detail. The results underline the general scientific view of food products; animal-protein based meals are more relevant considering their health and environmental effects. The concept seems useful for consumers to evaluate their own choices, and companies to expand their internal data, their benchmarking processes, or their external communication performance. Methodological shortcomings and the interpretation of results are discussed, and the conclusion shows the tools’ potential for shaping transition processes, and for the reduction of natural resource use by supporting food suppliers’ and consumers’ decisions and choice.
    Full-text · Article · Mar 2015 · Journal of Cleaner Production
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    ABSTRACT: Aufgrund seiner starken Umweltauswirkungen gilt der Lebensmittelsektor durch Effekte in Produktion, Verarbeitung, Konsum und Entsorgung gemeinhin als ein wichtiges Handlungsfeld, soll eine gesellschaftliche Transformation in Richtung Nachhaltigkeit weiter vorangetrieben werden. Da Ernährungsgewohnheiten sowohl ökologische Auswirkungen induzieren als auch gesundheitliche Folgen für die Verbraucher haben, sind Konzepte gefragt, die ökologische mit gesundheitlichen Indikatoren kombinieren; diese sind jedoch bislang rar. Das vorgestellte Instrument des Nutritional Footprint greift diese Problemstellung auf und verbindet in einem innovativen Konzept jeweils vier Kernindikatoren beider Dimensionen. Mithilfe des Konzepts erhalten Verbraucher einen Überblick zu Umwelt- und Gesundheitswirkungen ihrer Ernährung. Unternehmen können wiederum interne Datensätze verwalten, Benchmarking betreiben und ihre externe Kommunikationsleistung erweitern.
    Full-text · Article · Nov 2014 · Ernährungs Umschau
  • H. Rohn · M. Lukas · K. Bienge · J. Ansorge · C. Liedtke
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    ABSTRACT: The food and agricultural sector will face numerous challenges in the next decades, arising from changing global production and consumption patterns, which currently go along with high resource use, causing ecological and socio-economic impacts. The aim of this paper is to illustrate and evaluate the practical applicability of the Hot Spot Analysis methodology in the context of supply chain management in companies. The HSA is a method to identify social and ecological problems along the entire life cycle of a product. Special emphasis is put on a customized implementation in the value chain beef of McDonald's Germany. The HSA of McDonald's beef value chain shows that the main ecological problems arise in the phase of raw material extraction, whereas the main social problems can be identified in the phase of slaughtering. Finally, the paper shows potentials and shortcomings of such a customized application and how the results can be implemented in the sustainability management of a company.
    No preview · Article · Jan 2014 · Agris On-line Papers in Economics and Informatics
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    Melanie Lukas · Christa Liedtke · Holger Rohn
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    ABSTRACT: The food sector accounts for huge environmental impacts caused by production, processing, final consumption and waste treatment in private households or in out of home catering settings. Further, the field of nutrition inextricably links environmental and health aspects to each other. But until today no conceptual draft is available to relate both fields of investigation together. Thus, the domain of nutrition has to be considered intensively if environmental aspects and health considerations should be further examined. A comprehensive conceptual draft is developed in this paper, the so-called nutritional footprint. This first approach is formed in detail by setting a data assortment of available environmental data (e.g. material footprint or carbon footprints within the life cycle) in relation to available nutrition data (e.g. salt content or calorie specifications). As a second step all data is linked to recommendations (e.g. WHO recommendations or valid scientific recommendations) and finally a comparison of environmental and health impacts of foodstuff becomes possible. A nutritional footprint presents a way to match and communicate environmental and health issues together. The draft is available and useful for companies to expand their internal data and their external communication performance. To illustrate the concept, two menus from McDonald's Germany Inc. are estimated as sample calculations.
    Full-text · Conference Paper · Oct 2013
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    M Lukas · A Palzkill · H Rohn · C Liedtke
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    ABSTRACT: The food and nutrition sector accounts for huge environmental impacts caused by production, processing, final consumption and waste treatment in private households or in out of home catering settings. Further, the field of nutrition inextricably links environmental and health aspects to each other. Thus, the domain of nutrition has to be considered intensively if environmental aspects and health considerations should be further investigated. However, a healthy and environmentally friendly diet is a criterion which remains quite abstract to the consumer. Against this background, the following research question is addressed: "How can environmental & health indicators be linked to each other?". For that reason a comprehensive concept is developed in this paper, the so-called nutritional footprint. The model is based on conceptual frameworks, such as the Hot Spot Analysis. Within a data assortment, relevant and available environmental data (e.g. material footprint or water consumption within the life cycle) is set in relation to available nutrition data (e.g. nutrient density or the classical calorie specifications). The paper shows that a nutritional footprint – as an assessment instrument – presents a way to communicate environmental and health issues together and provides a comprehensive and integrated perspective on quantitative and qualitative data. The concept developed in this paper is also available and useful for companies to expand their internal data and their external communication performance. Nonetheless the current paper presents a first version on this concept, which has to be refined in cooperation with a leading fast food company in order to integrate the approach in their business.
    Full-text · Conference Paper · Apr 2013
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    Melanie Lukas
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    ABSTRACT: Creating more and more innovative technologies to face the challenge of sustainability transitions is not going to have a major impact, a lesson we could learn from the present status of sustainable development. According to this, a change of consumption patterns and lifestyles is necessary to encourage sustainable development. Hence the theory of social practice is used by an increasing number of authors to analyze practices linked to sustainability ideals. The present paper is going to analyze the theoretical approach of private consumption in context of sustainability transitions and social innovation. With the help of 40 consumer interviews the theoretical background is expanded. Therefore the analysis allows identifying processes of how social innovation is created by the users themselves within individual social practices. Especially the aspect of how consumers deal with sufficiency in daily life will be investigated. The results state that a set of sufficient behavior patterns can be identified and the patterns are regularly applied by the majority of the interviewees. The interviewees apply strategies of sufficient behavior due to different life experience, life phases or in specific fields of private consumption and due to different motives. Finally the prospective of the paper is going to emphasize further need of research within the concept of sufficiency.
    Full-text · Conference Paper · Jan 2012

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