Global population growth, crises, climate change, changing consumer demands and the rise in diet-related diseases, to name just a few factors, require a rethink of food and nutrition: food systems must be made sustainable.
In the production of plants and animals, the preservation of production bases such as soil or water and animal welfare are important. Processing must be gentle and energy-efficient, residual products must be recycled, and waste must be minimized. Producers must do justice to this, but also be able to make a living from it.
This requires new business models. Consumers are entitled to information about the origin and ingredients of food products so that they can make informed decisions about which foods they buy. The power of the markets must not lead to large parts of the world’s population being undersupplied. FoodBerlin wants to strengthen the contribution of science to this field of action.
Our members work on questions of agriculture, veterinary science, biology, food technology, agricultural economics and psychology. The results of basic and applied research are incorporated into our degree programs, doctoral programs and continuing education programs. We specifically take up nutrition trends of the future as they emerge in Berlin as an international metropolis. As FoodBerlin, we bundle our competencies, for example in research alliances and joint teaching, training and consulting offers.
The FoodBerlin research and innovation network was established in 2016 and is a strategic alliance of scientists from universities and research institutes working on food systems.
We seek collaboration with producers, farms and consumers, as well as with political bodies and other stakeholders.
Through exchange and cooperation, the work of our groups becomes more efficient. Starting from the capital region Berlin/Brandenburg, we foster national and international cooperation. We work together on research projects, coordinate teaching and training, and establish research networks to attract third-party funding.
This enables FoodBerlin to comprehensively address socially relevant issues and to become an internationally visible and sought-after contact in matters of food systems.
Prof. Dr. Wolfgang Bokelmann
Prof. Dr. Gudrun Brockmann
Prof. Dr. Klaus Eisenack
Prof. Dr. Frank Ellmer
Prof. Dr. Peter Feindt
Prof. Dr. Christoph-Martin Geilfus
Prof. Dr. Harald Grethe
Prof. Dr. Bernhard Grimm
Prof. Dr. Regine Hengge
Prof. Dr. Edna Hillmann
Prof. Dr. Annekatrin Hoppe
Dr. Susanne Huyskens-Keil
Prof. Dr. Kai Matuschewski
Prof. Dr. Sasha Abdel Rahman
Prof. Dr. Uwe Schmidt
Prof. Dr. Werner Sommer
Prof. Dr. Christian Ulrichs
The institutional sponsors of FoodBerlin are Berlin’s three major state universities.
Partners of FoodBerlin are selected, public research institutions in the field of food systems in the capital region Berlin-Brandenburg. Scientists from these institutions are members of FoodBerlin and participate in its activities.
> German Institute of Human Nutrition (DIfE)
> Leibniz Institute of Agricultural Engineering and Bioeconomy e.V. (ATB)
> Leibniz Institute of Freshwater Ecology and Inland Fisheries (IGB)
> Federal Institute for Risk Assessment (BfR)
Organization and management
Decisions are made by the controlling group, which is elected by the general meeting. Members of the controlling group are: