Description: This paper analyses and compares industry sector transformation strategies as envisioned in recent German, European and global deep decarbonisation scenarios. The first part of the paper identifies and categorises ten key strategies for deep emission reductions in the industry sector. These ten key strategies are energy efficiency, direct electrification, use of climateneutral hydrogen and/or synthetic fuels, use of biomass, use of CCS, use of CCU, increases in material efficiency, circular economy, material substitution and end-use demand reductions. The second part of the paper presents a meta-analysis of selected scenarios, focusing on the question of which scenario relies to what extent on the respective mitigation strategies. The key findings of the meta-analysis are discussed, with an emphasis on identifying those strategies that are commonly pursued in all or the vast majority of the scenarios and those strategies that are only pursued in a limited number of the scenarios. Possible reasons for differences in the choice of strategies are investigated. The paper concludes by deriving key insights from the analysis, including identifying the main uncertainties that are still apparent with regard to the future steps necessary to achieve deep emission reductions in the industry sector and how future research can address these uncertainties.

Description: Since human nutrition is responsible for about 30 % of the global natural resource use and in order to decrease resource use to a level in line with planetary boundaries, Lukas et al. (2016) proposed a re-source use reduction in the nutrition sector by a factor 2 (Material Footprint). The catering sector needs clearly defined indicators to assess their business activities' impact on ecology, social aspects, economic value, and health status. Within the project NAHGAST two sets of indicators, called NAHGAST Meal-Basis and NAHGAST Meal-Pro were developed. The indicator sets are proposed to measure several, with sustainability-associated challenges, such as such as the ecological, social and economical effects, which may come along with the production and the consumption of a meal. Basically, the NAHGAST Meal-Basis deals with qualitative indicators, such as the amount of organic food per serving or the percentage of food wasted. This set is supposed to enable leaders to assess the sustainability of their meals and to visualize future improvements on a simplistic level. The NAHGAST Meal-Pro deals with a more sophisticated set of indicators, such as the carbon and material footprint or the cost recovery per meal. Both sets are underpinned with sus-tainable targets and elaborated as an Excel-based assessment tool, which is tested within a one-year case study. The usefulness and the limits of the tool, as well as current results of the implementation including pro-posed challenges, are discussed.

Description: Human nutrition is responsible for about 30% of the global natural resource use. In order to decrease resource use to a level in line with planetary boundaries, a resource use reduction in the nutrition sector by a factor 2 is suggested. A large untapped potential to increase resource efficiency and improve consumers' health status is assumed, but valid indicators and general guidelines to assess these impacts and limits can barely be found. Therefore we will have a try to define sustainable limits towards the individuals' daily diet and therefore stimulate current available scientific debate. Within the paper an examination of existing indicators and assessment methods is carried out. We set the focus on health indicators, such as energy intake, and environmental indicators, such as the carbon or material footprint. The paper aims to provide first, an assessment of core indicators to explore the sustainability impact of foodstuff, and second, a deeper understanding and a discussion of sustainable limits for those dimensions of food and nutrition. Therefore we will discuss several ecological and health indicators which may be suitable to assess the sustainabilty impact and indicate differences or similarities. As a result it becomes obvious that several ecological indicators "point in the same direction" and therefore a discussion about the variability and the variety of these indicators has to be faced in the future. Further the definition of sustainable levels per indicator is an essential aspect to get an idea about the needed barriers for a sustainable nutrition, by now first steps had been made, but no binding guidelines are available yet. Therefore the paper suggests a few indications to set up sustainable levels for health and environmental indicators, based on the idea to reduce the resource use level up to 30-50% in 2030.

Description: Sustainable out-of-home nutrition can help achieve overarching sustainability goals through a transformation in demands of consumers in this growing market. Studies indicate that individual food choice behaviours in out-of-home settings relate to a wide set of personal, social and situational factors. These factors can be influenced by various intervention strategies. In an expert meeting and a focus group we invited caterers and consumers to generate, discuss and evaluate various practical intervention ideas. Both parties largely perceive the explored ideas as useful and agree on key intervention ideas. Overall caterers and consumers state to prefer nudging strategies over information and participation interventions.

Description: Technological innovations in energy-intensive industries (EIIs) have traditionally emerged within the boundaries of a specific sector. Now that these industries are facing the challenges of deep decarbonisation and a significant reduction in greenhouse gas (GHG) emissions is expected to be achieved across sectors, cross-industry collaboration is becoming increasingly relevant for low-carbon innovation. Accessing knowledge and other resources from other industrial sectors as well as co-developing innovative concepts around industrial symbiosis can be mutually beneficial in the search for fossil-free feedstocks and emissions reductions. In order to harness the potential of this type of innovation, it is important to understand not only the technical innovations themselves, but in particular the non-technical influencing factors that can drive the successful implementation of cross-industry collaborative innovation projects. The scientific state of the art does not provide much insight into this particular area of research. Therefore, this paper builds on three separate strands of innovation theory (cross-industry innovation, low-carbon innovation and innovation in EIIs) and takes an explorative case-study approach to identify key influencing factors for cross-industry collaboration for low-carbon innovation in EIIs. For this purpose, a broad empirical database built within the European joint research project REINVENT is analysed. The results from this project provide deep insights into the dynamics of low-carbon innovation projects of selected EIIs. Furthermore, the paper draws on insights from the research project SCI4Climate.NRW. This project serves as the scientific competence centre for IN4Climate.NRW, a unique initiative formed by politicians, industry and science to promote, among other activities, cross-industry collaboration for the implementation of a climate-neutral industry in the German federal state of North Rhine-Westphalia (NRW). Based on the results of the case study analysis, five key influencing factors are identified that drive the implementation of cross-industry collaboration for low-carbon innovation in EIIs: Cross-industry innovation projects benefit from institutionalised cross-industry exchange and professional project management and coordination. Identifying opportunities for regional integration as well as the mitigation of financial risk can also foster collaboration. Lastly, clear political framework conditions across industrial sectors are a key driver.