Dr Toni Meier is Managing Director of the Institute for Sustainable Agriculture and Food (INL). The Institute operates as a non-profit organisation in the field of environmental sustainability assessment of products and processes in the AgriFood sector and was founded in 1999 as a spin-off from the Faculty of Agricultural and Food Sciences at the University of Halle-Wittenberg. While in the early years we developed balancing tools for farms (Repro), since 2009 we have been working on the balancing of individual foodstuffs, complete product ranges and menus with regard to their ecological and health sustainability. Our digital tools susDISH-Gastro, susDISH-LEH and Foodprint4U are used for this purpose. The institute works primarily on behalf of ministries, specialised authorities, NGOs and companies in the agricultural and food industry (food manufacturers, food retailers, bulk consumers / out-of-home catering).
In addition, Dr. Toni Meier is a Fellow at the Hermann von Helmholtz Centre for Cultural Technology in the interdisciplinary project "The Anthropocene Kitchen", Humboldt University, Berlin (since 2013), a member of the Lead Market Working Group on Food and Agriculture of the Saxony-Anhalt Ministry of Economics, Science and Digitalisation (since 2015), Fellow of the Global Burden Disease Study (GBD) at the Institute of Health Metrics Evaluation (IHME), University of Washington, Seattle, USA (since 2016), Visiting Lecturer at the University of Göttingen (since 2020), Member of the Scientific Advisory Board for Senior Nutrition of the State of Saxony-Anhalt (since 2020). He is also active as a multiplier in the field of sustainability research and preventive nutritional medicine. He has extensive expertise in the field of sustainability assessment (focus: environment & health), nutrition epidemiology, global health, dovetailing of nutrition, health, environmental & agricultural policy, digital nutrition, big data and the design of nutrition apps.

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Links to Toni Meier: Green Guides | Nutrition Impacts | Nachhaltiger Landbau

Afshin A, Sur PJ, Fay KA, Cornaby L, Ferrara G, Salama JS, Afarideh M, Meier T, Lorkowski S, Murray CJL (2019). Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. The Lancet, 393(10184), 1958-1972. DOI: 10.1016/S0140-6736(19)30041-8

Bohn K, Amberg M, Meier T, Forner F, Stangl GI, Mäder P (2022): Estimating food ingredient compositions based on mandatory product labeling. In: Journal of Food Composition and Analysis, Elsevier DOI: 10.1016/j.jfca.2022.104508

Burggraf C, Teuber R, Brosig S, Meier T (2018): Review of a priori dietary quality indices regarding their construction criteria. Nutrition Reviews, 76(10), 747-764. DOI: 10.1093/nutrit/nuy027

Forner F, Volkhardt I, Meier T, Christen O, Stangl GI (2021): The nutriRECIPE-Index - Development and Validation of a Nutrient-Weighted Index for the Evaluation of Recipes. In: BMC Nutrition, 7, 74. DOI: 10.1186/s40795-021-00483-7

Forner F, Bohn K, Amberg M, Meier T, Stangl G, Christen O, Mäder P (2019). Proof-of-concept for the calculation of the food composition from labeled nutrition information and list of ingredients – a first step towards making sustainable purchasing decisions possible. Poster presented at the EUROFIR-Conference, Brussels. DOI: 10.13140/RG.2.2.26448.97286

Knöbel H, Grauwinkel U, Dräger de Teran T, Weber K, von Borstel T, Meier T (2020): Sustainable nutrition in company and educational facilities as well as prisons – nutritional and ecological improvements of catering services. Ernaehrungs Umschau international; 67 (9): 166-73. E22-7 (DOI: 10.445/eu.2020.046)

Meier T (2015): Nachhaltige Ernährung im Spannungsfeld von Umwelt und Gesundheit - Potenziale von Ernährungsweisen und vermeidbaren Lebensmittelverlusten. In: Ernährungs Umschau International, 02/15: 22-33

Meier T (2014): Umweltschutz mit Messer und Gabel - Der ökologische Rucksack der Ernährung in Deutschland. oekom-Verlag, München.

Meier T, Christen O, Semler E, Jahreis G, Voget-Kleschin L, Schrode A, Artmann M (2014): Balancing virtual land imports by a shift in the diet: Using a land balance approach to assess the sustainability of food consumption. In: Appetite 74: 20-34.

Meier T, Christen O (2012): Gender as a factor in an environmental assessment of the consumption of animal and plant-based foods in Germany. In: International Journal of Life Cycle Assessment 17 (5): 550 – 564

Meier T, Christen O (2013): Environmental Impacts of Dietary Recommendations and Dietary Styles: Germany As an Example. In: Environ. Sci. Technol 47 (2)

Meier T, Gräfe K, Senn F, Sur P, Stangl GI, Dawczynski C, März W, Kleber M, Lorkowski S (2019). Cardiovascular mortality attributable to dietary risk factors in 51 countries in the WHO European Region from 1990 to 2016: a systematic analysis of the Global Burden of Disease Study. European Journal of Epidemiology, 34(1), 37-55. DOI: 10.1007/s10654-018-0473-x

Meier T, Grauwinkel U, Forner F, Volkhardt V, Stangl G, Christen O (2018): Gesundheitliche und ökologische Auswertung von 610 Rezepturen in der Außerhausverpflegung: Analyseergebnisse der Bilanzierungsmethode susDISH. In: Teitscheid P, Langen N, Speck M, Rohn H (2018): Nachhaltig außer Haus essen – Von der Idee bis auf den Teller. Oekom Verlag, München

Meier T, Volkhardt I (2017): Zwischen Genuss, Gesundheit und ökologischem Gewissen – Empfehlungen für eine nachhaltige Ernährung. Schweizerische Zeitschrift für Ernährungsmedizin 2/2017: 6-12.

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