NahWertVoll: Bio-regionale Wertschöpfung und gesunde Ernährung in der Gemeinschaftsverpflegung - nachhaltige Ernährungswende am Beispiel der studentischen Verpflegung in Ostbrandenburg
As part of the “NahWertVoll” project—Bio-regional Value Creation and Healthy Eating in Institutional Catering: A Sustainable Food Transition Using Student Catering in East Brandenburg as a Case Study—the Studierendenwerk Ost:Brandenburg and the Eberswalde University for Sustainable Development are working to make food service in university cafeterias healthier and more sustainable. The goal of the project is to identify ways to promote healthy eating among students, while the Studentenwerk acts as a catalyst for establishing regional organic value chains.

The focus is on implementing the project’s objectives in the cafeterias of the model region. This includes optimizing the menu according to the standards of the German Nutrition Society (DGE), increasing the proportion of organic foods, using regional products, and preventing food waste. In addition, the Studierendenwerk will establish cooperative structures with various stakeholders in the region and set up a regional forum for sustainable food in institutional catering in Brandenburg.

The NahWertVoll project is funded by the Federal Ministry of Food and Agriculture (BMEL) to drive a sustainable food transition in the region.

CC4Regiofleisch: Wertschöpfungsktten 4.0 - Aufbau eines Click & Collect Systems für regionales Bio-Fleisch
The project brings together regional agricultural and processing businesses, wholesalers, and specialty organic retail stores to develop new business models for marketing fresh organic meat and sausage products in the Berlin/Brandenburg metropolitan region. The goal of the project is to provide scientific support to various business partners along the meat value chain in the development and testing of a prototype for an online platform for regional organic meat and sausage products, and to provide information relevant to the process.

WertWeideVerbund: Aufbau eines regionalen Wertschöpfungsverbundes für Rindfleisch aus artgerechter Weidehaltung
The project promotes regional value creation by establishing a network of farmers, processing companies, and foodservice establishments in Berlin and Brandenburg. The goal is to offer beef from species-appropriate pasture-raised cattle in cafeterias and restaurants while ensuring fair prices and transparency throughout the entire value chain. Through pilot projects and scientific support, sustainable business models are being developed that are both ecologically and economically viable.