Climate change, growth of the global population, loss of biodiversity, crises, changing consumer demands, and the rise in diet-related diseases, to name just a few factors, require new approaches towards food and nutrition: food systems must be made sustainable.
For the production of plants and animals, the preservation of production bases such as soil or water and animal welfare, are essential. In addition, food processing must be gentle and energy-efficient, residual products must be recycled, and waste must be minimized. Producers must adhere to these standards and be able to make a living from their work. Consumers are entitled to information about the origin and ingredients of food products to allow informed decisions about the foods they buy.
These challenges require new approaches and business models. The power of the markets can no longer lead to large parts of the world’s population being undersupplied.
With these aims in mind, FoodBerlin 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 teaching, doctoral, and qualification programs. As FoodBerlin, we bundle our competencies in research alliances, collaborative teaching, training, and consulting services.
FoodBerlin was established in 2016 as a strategic alliance of scientists from universities and research institutes working on sustainable food systems. We cooperate with farmers, producers, and consumers, as well as with politicians and other stakeholders.
The work of our members gains its strength through exchange and cooperation. With the capital region Berlin/Brandenburg as a basis, we foster national and international connections. We cooperate on research projects, coordinate teaching and training, and join forces to attract third-party funding. This enables FoodBerlin to address socially relevant issues comprehensively and serve as an internationally visible partner 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
Prof. Dr. Susanne Huyskens-Keil
Prof. Dr. Kai Matuschewski
Prof. Dr. Rasha 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.
FoodBerlin maintains close links with selected research institutes of the capital region Berlin-Brandenburg that are active in the field of food science:
> 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 taken by the steering group, elected by the general meeting.