Our overarching object of research is the scientific content of the so-called occupational field of nutrition and home economics as well as the derivation and examination of corresponding vocational didactic implications.

We are primarily concerned with how food systems can be made more socio-ecologically sustainable: How must a food system be designed to meet socio-ecological criteria? What economic aspects come into play? How is acceptance by consumers structured? How can a redesign be approached? What role do the individual stakeholders play across the different areas (production, distribution, consumption, recycling)?

The teachers we train play a potential multiplier role in this context, which is why the concept of education for sustainable development (ESD) plays an important role in our research and teaching.