Institut für Landwirtschaftliche Betriebslehre

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Digital maturity of administration entities in a state-led food certification system using the example of Baden-Württemberg
(2025) Francksen, Sabrina; Ghaziani, Shahin; Bahrs, Enno; Okpala, Charles Odilichukwu R.
Digital transformation is increasingly relevant in food certification systems, improving processes, coordination, and data accessibility. In state-led certification systems, public entities hold a political mandate to promote digital transformation, yet little is known about digital maturity in these systems or how to assess it. This study assesses the digital maturity of a state-led food certification system in Baden-Württemberg, Germany, focusing on private sector stakeholders involved in its administration. Additionally, it examines potential measures that the governing public entity can take and evaluates the suitability of the methods used. A total of 25 out of 43 organisations were surveyed using the Digital Maturity Assessment (DMA) framework validated for the European Union (EU). Six dimensions were analysed: Digital Business Strategy, Digital Readiness, Human-Centric Digitalisation, Data Management, Automation and Artificial Intelligence, and Green Digitalisation. Data Management and Human-Centric Digitalisation were the most developed, highlighting strong data governance and workforce engagement. Automation and Artificial Intelligence were ranked lowest, reflecting minimal adoption but also indicating that not all dimensions might be of the same relevance for the variety of organisations. The variability in scores and organisation-specific relevance underscores the European DMA framework’s value, particularly due to its subsequent tailored consultation process and its integration into EU policy.
Household food waste quantification and cross-examining the official figures: A study on household wheat bread waste in Shiraz, Iran
(2022) Ghaziani, Shahin; Ghodsi, Delaram; Schweikert, Karsten; Dehbozorgi, Gholamreza; Faghih, Shiva; Mohabati, Shabnam; Doluschitz, Reiner
The global consumer food waste (FW) estimates are mainly based on modeling data obtained from governments. However, a major data gap exists in FW at the household level, especially in developing countries. Meanwhile, the reliability of the existing data is questionable. This study aimed to quantify wheat bread waste (HBW) in Shiraz, Iran, and cross-examine the governmental HBW data. Face-to-face waste recall questionnaire interviews were conducted in 419 households from December 2018 to August 2019. A multistage sampling strategy consisting of stratification, clustering, and systematic sampling was employed. Moreover, we carried out a comprehensive document review to extract and analyze the official HBW data. The results revealed that the HBW in Shiraz is 1.80%—the waste amounts for traditional bread and non-traditional bread were 1.70% and 2.50%, respectively. The survey results were compared with the previous official data, revealing a substantial contradiction with the 30% HBW reported between 1991 and 2015. Possible reasons for this disparity are explored in this paper. Although our results cannot be generalized to other food commodities and locations, our findings suggest that considering the substantial likelihood of bias in the official data, policymakers should conduct more FW measurements and re-evaluate the accuracy of the existing data.
The need for consumer-focused household food waste reduction policies using dietary patterns and socioeconomic status as predictors: a study on wheat bread waste in Shiraz, Iran
(2022) Ghaziani, Shahin; Ghodsi, Delaram; Schweikert, Karsten; Dehbozorgi, Gholamreza; Rasekhi, Hamid; Faghih, Shiva; Doluschitz, Reiner
Current household food waste (HFW) reduction plans usually focus on raising consumer awareness, which is essential but insufficient because HFW is predominantly attributed to unconscious behavioral factors that vary across consumer groups. Therefore, identifying such factors is crucial for predicting HFW levels and establishing effective plans. This study explored the role of dietary patterns (DP) and socioeconomic status (SES) as predictors of HBW using linear and non-linear regression models. Questionnaire interviews were performed in 419 households in Shiraz during 2019. A multilayer sampling procedure including stratification, clustering, and systematic sampling was used. Three main DPs, i.e., unhealthy, Mediterranean, and traditional, were identified using a food frequency questionnaire. Results indicated that a one-unit rise in the household’s unhealthy DP score was associated with an average increase in HBW of 0.40%. Similarly, a one-unit increase in the unhealthy DP score and the SES score increased the relative likelihood of bread waste occurrence by 25.6% and 14.5%, respectively. The comparison of findings revealed inconsistencies in HFW data, and therefore the necessity of studying HFW links to factors such as diet and SES. Further investigations that explore HFW associations with household characteristics and behavioral factors will help establish contextual and effective consumer-focused plans.

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