From Farm to Fork - the state of Hesse (Germany), since 2022
How do organically and regionally produced foods end up on our plates in Hesse and what can a public welfare-oriented agricultural and food industry look like? These are questions addressed during a one-week field trip in the state of Hesse, which I organise every year as the Programme Director of the MSc Programme Sustainable Food Economics (Nachhaltige Ernährungswirtschaft) at the Justus Liebig University Giessen, Germany. During the field trip we arrange meetings with actors along the food value chain and visit companies, initiatives and institutional players that foster food production according to the principles of the economy for the common good and the EU's organic food regulation.
From Farm to Fork - Mallorca (Spain), 2018 and 2019
Organic food and beverages producers, regional markets and online traders, local heritage, gastronomy and hospitality institutions. This one-week field trip in June 2019 (and a pre-field trip in 2018) covered all stages of the value chain in organic food and beverages production on the island of Mallorca. I organised this field trip in my role as Programme Director of the two international programmes - MSc International Food Business and Consumer Studies and MSc Sustainable Food Systems - at the University of Kassel (in collaboration with the University for Applied Sciences in Fulda) in 2018/19.
