News-Detail

Ms. Wagner, this isn’t the first time that sustainable or “green” topics have been the focus of your degree program’s conference series. Why did you choose the topic “Sustainability Along the Value Chain” this year?

Sustainability is an increasingly prominent and important issue for our society. Yet this term is very broad and encompasses nearly all economic sectors and fields. Due to the complexity of the term “sustainability,” it’s nearly impossible to understand what it truly entails and how companies are already trying to meet the pressures from policymakers and society. We want to change that and shed light on the matter.

As master’s students in food and agribusiness, we are primarily concerned with Agriculture, food production, and trade. As the Future of Food team, we would like to take a closer look at how “sustainability” impacts the production of agricultural raw materials, their processing, trade, and waste management.
 

What was important to you when putting together the program?

To make the topic more accessible to students and interested parties, we’re offering a broad conference program. As the name suggests, this program is designed to explain sustainability issues “along the value chain” across various sectors. It is important to us to include companies operating in the field to demonstrate how businesses can already produce sustainably, but also to highlight the challenges and limitations they face. In addition, we aim to showcase which sustainability measures and standards are already in use, without neglecting to subject them to critical scrutiny.
 

What impact do you hope the conference will have?

With this conference, we want to give interested participants the opportunity to become aware of the scope of sustainability and to demonstrate that every individual can do their part to contribute to sustainability. Through panel discussions and networking, we also aim to create a foundation for exchange among speakers, practitioners, students, and interested participants.

Agriculture, production, trade: For the conference program, the students were able to bring in various experts from the industry—including those with regional connections.

Anyone wishing to participate can register for free on the conference website: https://www.hs-anhalt.de/fachbereiche/loel/aktuelles/future-of-food-1/programm.html. The conference begins on November 26 at 9 a.m.

The Innovationswerkstatt (Building 51 - Bernburg) at Anhalt University of Applied Sciences hosts conferences, workshops, and networking events on a variety of topics throughout the summer and winter. On November 26, master’s students will welcome guests to the “Future of Food” conference series.

At Anhalt University of Applied Sciences, various projects are conducting research on the future of food and Agriculture. Among the most recent research projects are:
 

• DIP:DiPisum – Digitalization-Driven Development of Saxony-Anhalt into an Innovation Center for Pea Breeding, Cultivation, and Utilization, Subproject D: https://www.hs-anhalt.de/projects/project/dipdipisum-digitalization-driven-development-of-saxony-anhalt-into-an-innovation-center-for-pea-breeding-cultivation-and-utilization-subproject-d-prof-dr-annette-deubel.html
   
• TRANSFORM - Smart Transformation Labs as Virtual Future Enterprises for the Central German Region: https://www.hs-anhalt.de/projekte/projekt/fb1-transform-smart-transformation-labs-als-virtuelle-zukunftsbetriebe-fuer-die-region-mitteldeutsc.html
   

Additional research projects at Anhalt University of Applied Sciences are described on these pages: https://www.hs-anhalt.de/forschen/forschung/aktuelle-fe-projekte.html#modal574