1. Monika Riegel Model of sustainable processed food Development and Operationalization Model of sustainable processed food health social environ- ment economy

2. Monika Riegel Background Market for processed food has increased Uncertainty about future trends for organic products Uncertainty about the values of the organic sector Consumer interest in social and ecological aspects of food items has arisen Lack of information and transparency (risk, health aspects, social, ecological aspects) Uncertainty about the sustainable impact of processed foods

3. Monika Riegel Methods Transdisciplinary research project Participation of representatives of agriculture, enterprises, retailers and consumers Normative orientation: model of sustainable development Group discussions and expert interviews Workshops Hedonic sensoric consumer test

4. Monika Riegel Core Question How do consumers, processors, retailers and farmers define sustainable processed food in the dimensions health, environment, society and economy?

5. Monika Riegel Model of sustainable processed food

6. Monika Riegel Model of sustainable processed food

7. Monika Riegel Deducted Criteria and Indicators Synergy and conflicts Model of sustainable processed food

8. Monika Riegel Questions How to operationalize the model of sustainable processed food? Assessment tool Guideline for the implementation of the model into companies How to identify the most relevant criteria of the model? How to make the assessment tool/ guideline interesting for companies?