Food production in Vienna. Analysis and Stock Taking of the Food Sector in Vienna and the Metropolitan Area from an Economic and Innovation Policy Perspective

  • Project team member:
  • Peter Mayerhofer (WIFO)
  • Christian Garaus (BOKU Vienna, Institute of Marketing and Innovation)
  • Henry Jäger (BOKU Vienna, Institute of Food Technology)
  • Caroline Kunesch (BOKU Vienna, Institute of Marketing and Innovation)
  • Felix Schottroff (BOKU Vienna, Institute of Food Technology)

The transformation of the economy towards greater sustainability is now being tackled at a faster pace than recently, thanks to strategic decisions at EU level and implementation in the member countries. It covers all areas of life, including how food is produced, processed and consumed, and how leftovers are recycled. More and more consumers, especially young ones, are asking for more sustainable food products and making purchasing decisions based on demonstrable evidence of the benefits of certain foods over others. This report presents interim results of a work investigating to what extent the food industry of the core city and metropolitan region of Vienna will be affected by emerging potentially disruptive changes in the food value chain.