Worldwide, food is the most essential product for daily consumption. The production, processing and consumption of food, however, leads to much negative impact on the natural environment: for example, through the use of fertilisers and pesticides or the generation of packaging and waste (EEA 2005). Jongen and Meerdink (1998) estimate that close to half of human's impact on the environment is directly or indirectly related to food production and consumption. In Germany, the share of the food chain in energy and material consumption is about 20%, and it is responsible for 16% of greenhousegas emissions (Wiegmann et al. 2005). Yet, in addition to these ecological effects, food and its quality obviously have great relevance for human health.
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