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Food-Standort Wien. Innovationen in der Wertschöpfungskette für Lebensmittel in der Metropolregion

Author

Listed:
  • Peter Mayerhofer
  • Franz Sinabell
  • Christian Garaus

    (University of Natural Resources and Applied Life Sciences, Vienna)

  • Katharina Hanz

    (University of Natural Resources and Life Sciences Vienna, Institute of Food Technology)

  • Henry Jäger
  • Caroline Kunesch

    (University of Natural Resources and Applied Life Sciences, Vienna)

  • Felix Schottroff

    (University of Natural Resources and Life Sciences Vienna, Institute of Food Technology)

  • Hannes Leo

    (Community Based Innovation Systems GmbH)

Abstract

Die Transformation der Wirtschaft in Richtung mehr Nachhaltigkeit wird durch strategische Weichenstellungen auf EU-Ebene und die Umsetzung in den Mitgliedsländern nun mit mehr Tempo in Angriff genommen als noch vor Kurzem. Die Stadt Wien ist dabei ein wichtiger Akteur. Die grüne Transformation erfasst alle Lebensbereiche, darunter auch die Art und Weise, wie Lebensmittel erzeugt, verarbeitet und konsumiert, und wie Reste verwertet werden. Immer mehr Verbraucherinnen und Verbraucher, vor allem junge, fragen nachhaltigere Lebensmittel nach und treffen ihre Kaufentscheidung auf der Basis von nachvollziehbaren Belegen über die Vorteile bestimmter Lebensmittel gegenüber anderen. In dem vorliegenden Bericht wird untersucht, inwieweit die Lebensmittelwirtschaft der Kernstadt und Metropolregion Wien von sich abzeichnenden möglicherweise disruptive Änderungen in der Wertschöpfungskette Lebensmittel betroffen sind. In dieser Studie werden die relevante Branchenstruktur, ihre Innovationskraft und die einschlägige Forschungslandschaft ausführlich beschrieben. Eine dynamische Stärken- und Schwächenanalyse wird ergänzt durch innovationsanalytische Bewertungen des Ökosystems in welche Ergebnisse von Fokusgruppen eingeflossen sind. Damit werden fachliche Grundlagen für zielgerichtete weitere Schritte geschaffen, um die Position des Standorts Wien in der Wertschöpfungskette von Lebensmitteln zu festigen und ihn nachhaltiger und klimafreundlicher zu machen.

Suggested Citation

  • Peter Mayerhofer & Franz Sinabell & Christian Garaus & Katharina Hanz & Henry Jäger & Caroline Kunesch & Felix Schottroff & Hannes Leo, 2022. "Food-Standort Wien. Innovationen in der Wertschöpfungskette für Lebensmittel in der Metropolregion," WIFO Studies, WIFO, number 69171, April.
    • Handle: RePEc:wfo:wstudy:69171
    Note: With English abstract.
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    References listed on IDEAS

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