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Bedarfsanalyse zum Aufbau eines Food Co-Working Space für die Verarbeitung regionaler Lebensmittel(überschüsse) im Saarland

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  • Hein, Nika
  • Melo, Teresa

Abstract

Lebensmittelverschwendung stellt weltweit und auch in Deutschland ein großes Problem dar. Neben den wirtschaftlichen und ethischen Folgen tragen Lebensmittelüberschüsse auch zu Umweltbelastungen bei. In den letzten Jahren sind zahlreiche Initiativen entstanden, um das Bewusstsein für dieses Thema zu schärfen und Lebensmittelverluste zu reduzieren. Die Einrichtung eines Food Co-Working Space ist eine Möglichkeit, um regionale Lebensmittel zu verarbeiten und somit der Lebensmittelverschwendung entgegenzuwirken. Mittels einer Online-Umfrage und Experteninterviews wird in der vorliegenden Studie der Bedarf zum Aufbau eines Food Co-Working Space im Saarland untersucht. Basierend auf den Antworten konnte festgestellt werden, dass für die Etablierung eines solchen Geschäftsmodells im saarländischen Raum das Interesse derzeit noch nicht ausgeprägt genug ist. Dennoch konnten anhand der Analyse einige Bedarfe identifiziert werden, auf deren Grundlage ein Ausblick auf mögliche Konzepte geboten wird.

Suggested Citation

  • Hein, Nika & Melo, Teresa, 2024. "Bedarfsanalyse zum Aufbau eines Food Co-Working Space für die Verarbeitung regionaler Lebensmittel(überschüsse) im Saarland," Technical Reports on Logistics of the Saarland Business School 22, Saarland University of Applied Sciences (htw saar), Saarland Business School.
    • Handle: RePEc:zbw:htwlog:285350
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    References listed on IDEAS

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    Keywords

    Food Co-Working; regionale Lebensmittel; Lebensmittelüberschüsse; Bedarfsanalyse; Saarland; Nachhaltigkeit;
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