{"id":20976,"date":"2024-07-08T08:53:14","date_gmt":"2024-07-08T08:53:14","guid":{"rendered":"https:\/\/studentenwerk-frankfurt.net\/?p=20976"},"modified":"2026-09-30T11:45:55","modified_gmt":"2026-09-30T11:45:55","slug":"modelregionforfoodtransition","status":"publish","type":"post","link":"https:\/\/studierendenwerk-ostbrandenburg.de\/en\/modelregionforfoodtransition\/","title":{"rendered":"Studentenwerk Frankfurt (Oder) selected as model region for food transition"},"content":{"rendered":"

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We are pleased to be part of the \u201cErn\u00e4hrungswende in der Region\u201d model region competition with our \u201cNahWertVoll\u201d project. Funded by the Federal Ministry, the project focuses on institutional food service and combines a balanced diet with the expansion of organic, regional value chains. <\/em><\/p>\n

Together with the Eberswalde University for Sustainable Development (HNEE), we aim to increase the proportion of organically produced food in our cafeterias, establish and expand regional value chains, align our food services more closely with the quality standards of the German Nutrition Society (DGE), and reduce food waste.<\/p>\n

\u201cBeing designated a model region is both a great opportunity and a challenge for us. We look forward to working with regional partners to establish new structures and actively help shape the food transition in institutional food service,\u201d explains Dorit Wehling, executive director of the Studierendenwerk.<\/p>\n

\u201cWith NahWertVoll, we can take concrete steps to improve what we offer in our dining halls and cafeterias: use more organic food, strengthen regional partnerships, test new concepts, and raise our students\u2019 awareness of where food comes from and how it is selected,\u201d adds S\u00f6ren Hilschenz, head of the University Food Services department.<\/p>\n

The\u2192\u201cModel Regions Competition\u2014Food Transition in the Region\u201d<\/a> supports projects that test new approaches to community and out-of-home food service. The common goals of the funded projects include, among other things, ensuring that at least 30 percent of food is organic, establishing and expanding regional value chains, implementing the DGE quality standards, and reducing food waste. <\/p>\n

The approval period extends from 01.09.2024 to 31.08.2027.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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