Crisis-proofing the food industry: science supports food associations’ dialogue
Freiburg, 28/07/2026
How can the German food industry be protected against crises? This was the question posed by a strategy workshop in Berlin hosted by the University of Freiburg’s Humboldt-Professorship of a Sustainable Food Economy in July. About 20 associations and organisations from the food processing industry attended. The event laid the groundwork for a coordinated, long-term, evidence-based cooperation to offset the negative effects of the structural change in the food processing industry.
The food processing industry in Germany is undergoing a drastic structural change that makes the food industry as a whole vulnerable to crises. About 20 associations and organisations from the food processing industry across Germany discussed what concrete measures could effectively counter this development at a strategy workshop in Berlin in July. Organised by the University of Freiburg’s Humboldt-Professorship of a Sustainable Food Economy, the event was the starting point for a long-term, evidence-based cooperation between the associations to create a crisis-proof food industry.
The event arose from a study recently published by the Humboldt-Professorship, ‘Structural change in food processing: the food system’s increased vulnerability to crises’. This gave a clear picture of far-reaching structural change in the food processing industry: the number of smaller and more artisanal businesses is declining rapidly, partly because of economic pressures, skills shortages and bureaucratic hurdles. At the same time, small and artisanal businesses have a key role in creating a resilient and regional food industry, for example, in relation to security of supply, regional value creation and retaining jobs.
“It is very positive that the many participating associations and organisations are using the evidence from our study to take concrete measures that embrace all associations and sectors. The drastic effects of the structural change in the German food processing industry can only be effectively countered by such joint and coordinated action.”
Prof. Dr. Arnim Wiek
Humboldt-Professorship of a Sustainable Food Economy, University of Freiburg
Gathering and sharing innovative solutions scientifically
The study also shows that individual small and artisanal businesses have already developed innovative solutions as a means of meeting the challenges of structural change, but these have not yet been implemented more widely in the sector. This is where the strategy workshop, which was chaired by members of the Humboldt-Professorship team, came in. Representatives from core elements of the food processing industry met for the first time to analyse jointly the support available for small and artisanal businesses. Participants shared information on the solutions that have proven successful, where cooperation would be beneficial, and which challenges call for political support. In addition, they developed approaches to measures that embrace all associations and sectors.
Professor Arnim Wiek from the Humboldt-Professorship of a Sustainable Food Economy described the cooperation inspired by the event as follows: “It is very positive that the many participating associations and organisations are using the evidence from our study to take concrete measures that embrace all associations and sectors. The drastic effects of the structural change in the German food processing industry can only be effectively countered by such joint and coordinated action.”
The participants unanimously agreed to hold a follow-up, to develop a joint action plan and push ahead with the process for the long-term. So, the strategy workshop marks the start of a long-term exchange between associations, companies and science. “At the same time, the meeting in Berlin sends a clear signal to German politics: the major challenges of structural change can only be tackled together and demand targeted and extensive political support,” says Wiek.
Representatives of the following associations and organisations were among those taking part in the workshop:
- Agora Agrar
- Arbeitsgemeinschaft bäuerliche Landwirtschaft
- Bund Ökologische Lebensmittelwirtschaft
- Bundesverband der Regionalbewegung
- Bundesverband Naturkost Naturwaren
- Demeter
- Deutscher Bauernverband
- Deutscher Fleischer-Verband
- Lebensmittelverband Deutschland
- Verband der Landwirte mit handwerklicher Fleischverarbeitung
- Verband für handwerkliche Milchverarbeitung
- Zentralstelle für die Weiterbildung im Handwerk
- Zentralverband des Deutschen Bäckerhandwerks
Further Information
- Original publication: Buckwitz, S., Wiek, A., Blum, B., & Sipple, D. (2025). Strukturwandel in der Lebensmittelverarbeitung in Deutschland – Ursachen, Folgen und Maßnahmen für Resilienz und Nachhaltigkeit. Humboldt-Professorship of a Sustainable Food Economy, Institute of Economics, University of Freiburg.
DOI: https://doi.org/10.6094/UNIFR/276942