The Oeko-Institut’s researchers work on more than 350 national and international projects a year, focusing on Chemicals Management and Technology Assessment, Energy and Climate, Emission and Ambient Pollution Control, Radiation Protection, Agriculture and Biodiversity, Sustainable Consumption, Mobility, Resource Management and Industry, Nuclear Engineering and Facility Safety, and Law, Policy and Governance.

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Examination of the resource efficiency of organic food based on the Product Enviromental Footprint and integration into a sustainability strategy

Project manager: Antony, F.
Start of project: 04 / 2020

The food industry is characterised by a large number of small and medium-sized enterprises, both in conventional and organic food production. Larger corporate structures generally manage to develop more efficient structures more often,…

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Product Environmental Footprint – Further development and application

Project manager: Prieß, R.
Project staff:  Antony, F.
Start of project: 09 / 2017

The objective of the research project is to monitor, at European level, the further development of the European Commission’s PEF process and of the PEFCRs developed within its framework, as well as of the proposed communication formats…

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Consumer advice as a component of a successful resource policy

Project manager: Antony, F.
End of project: 08 / 2019

Ziel des Vorhabens ist es, relevante Aspekte des Ressourcenschutzes wie z.B. Material-, und Flächeneinsparungen sowie entsprechende Handlungsmöglichkeiten, etwa optimale Nutzungsdauer von Produkten, angepasste Einkaufsmengen, Wahl…

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Promoting Sustainable Consumption and Production (SCP) for a Low -Carbon Economy in ASEAN

Project manager: Prakash, S.
Project staff:  Antony, F. | Rüdenauer, I. | Schleicher, T.
End of project: 06 / 2018

The overarching goal is to be able to contribute towards driving the policy framework for promoting the sustainable consumption and production pattern in ASEAN in order to reduce greenhouse gas emissions and other environmental…

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Drawing up of a best practice guide for the project "Avoidance of food waste in facilities of the catering and foodservice sector"

Project manager: Antony, F.
End of project: 12 / 2016

The aim of the project is to quantify for different types of catering services the environmental impact and improvement potentials along the various stages of the process, as well as to create for educational purposes a best practice…

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Life-cycle comparison of reusable and non-reusable crockery for mass catering in the USA

Project manager: Antony, F.
End of project: 03 / 2017

The aim of the project was an evaluation of the ecological impacts of two systems, i.e. returnable and non-returnable crockery along the respective life stages. In methodological terms, the study is based on a product-related life…

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To publication "Life-cycle comparison of reusable and non-reusable crockery for mass catering in the USA"

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