@misc{TeitscheidRohn2014,
  author    = {Teitscheid, Petra and Rohn, Holger},
  title     = {"Hot Spot Analysis in food chains", lecture at the international summerschool "Sustainable development and resource efficiency in the food chains" in June 2014 at ITMO University St. Petersburg},
  year      = {2014},
  language  = {en}
}
@article{WeberRitter2018,
  author    = {Weber, Ricarda and Ritter, Guido},
  title     = {3D-Druck von Lebensmitteln Chancen und Hindernisse einer innovativen Technologie f{\"u}r die Ern{\"a}hrungsbranche},
  series = {Ern{\"a}hrungsumschau},
  journal   = {Ern{\"a}hrungsumschau},
  number    = {11},
  issn      = {0174-0008},
  doi       = {10.4455/eu.2018.045},
  pages     = {M626 -- M632},
  year      = {2018},
  language  = {de}
}
@incollection{WeberRitter2017,
  author    = {Weber, Ricarda and Ritter, Guido},
  title     = {3D-Druck von Lebensmitteln. Betrachtung des Status Quo und Diskussion von Zukunftsaussichten},
  series = {Leupold / Glossner 3D Printing},
  booktitle = {Leupold / Glossner 3D Printing},
  edition   = {1. Auflage},
  publisher = {C.H. BECK},
  isbn      = {978-3-406-70751-3},
  pages     = {709 -- 752},
  year      = {2017},
  language  = {de}
}
@article{SchneiderPartGoebeletal.2019,
  author    = {Schneider, Felicitas and Part, Florian and G{\"o}bel, Christine and Gerhards, Christian and Kraus, G{\"u}nther F. and Ritter, Guido},
  title     = {A methodological approach for the on-site quantification of food losses in primary production: Austrian and German case studies using the example of potato harvest},
  series = {Waste Management},
  journal   = {Waste Management},
  issn      = {0956-05X},
  doi       = {10.1016/j.wasman.2019.01.020},
  pages     = {106 -- 113},
  year      = {2019},
  abstract  = {In the last decade, in many European Countries more and more measures have been initiated aiming at the prevention of food losses and wastes along the entire value chain. In order to evaluate or monitor such important measures it is crucial to obtain quantitative information on generated food waste amounts, subsequently enabling the quantitative evaluation of the measure's outcomes and efficiency. Currently there is a paucity of quantitative information, particularly on food losses that are directly generated during harvesting processes. Up to date, no method is available or standardised aiming at the in-situ or on-site quantification of food losses during harvest. Using the example of the potato harvest, this study presents a practical approach for determining potato losses. To test the applicability of the developed method, on-site measurements were conducted directly on the field at five different locations in Austria and Germany. Our method enables the quantification of food losses based on defined areas along the harvested potato rows, where the analyser manually collects potatoes during their harvest. Hereby, two types of potato losses needs to be considered: non-harvested, under-sized potatoes that remain under the earth and the harvested ones, which are rejected on-site because of quality requirements regarding their size, shape, and state of health. Our study shows that between 1 and 9\% of field losses (based on yield potential) can be generated during the potato harvest. In future, this method may be the basis for standardised protocols in order to be able to derive cultivar-specific benchmarks and, consequently, to develop measures for preventing food losses. In general, more case studies and evidence-based ground-up measurements on other cultivars and for other regions are needed focusing on the on-site quantification of post-harvest losses.},
  language  = {en}
}
@article{StrotmannGoebelFriedrichetal.2017,
  author    = {Strotmann, Christina and G{\"o}bel, Christine and Friedrich, Silke and Kreyenschmidt, Judith and Ritter, Guido and Teitscheid, Petra},
  title     = {A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers},
  series = {Sustainability 9(1):66},
  journal   = {Sustainability 9(1):66},
  issn      = {2071-1050},
  doi       = {10.3390/su9010066},
  year      = {2017},
  language  = {en}
}
@article{StrotmannGoebelFriedrichetal.2017,
  author    = {Strotmann, Christina and G{\"o}bel, Christine and Friedrich, Silke and Kreyenschmidt, Judith and Teitscheid, Petra and Ritter, Guido},
  title     = {A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers},
  series = {Sustainability},
  volume    = {2017},
  journal   = {Sustainability},
  number    = {9(1)},
  doi       = {https://doi.org/10.3390/su9010066},
  pages     = {66},
  year      = {2017},
  language  = {en}
}
@article{WeberStrotmannRitter2019,
  author    = {Weber, Ricarda and Strotmann, Christina and Ritter, Guido},
  title     = {Adressatenspezifische Kommunikationskonzepte zur Lebensmittelabfallreduktion in deutschen Privathaushalten},
  series = {{\"O}sterreichische Wasser- und Abfallwirtschaft},
  journal   = {{\"O}sterreichische Wasser- und Abfallwirtschaft},
  publisher = {Springer Vienna},
  issn      = {1613-7566},
  doi       = {10.1007/s00506-019-0579-8},
  pages     = {1 -- 17},
  year      = {2019},
  abstract  = {Die Verschwendung von Ressourcen ist ein Symptom unserer heutigen {\"U}berflussgesellschaft und manifestiert sich unter anderem in großen Mengen an Lebensmittelabf{\"a}llen und -verlusten. Diese entstehen tagt{\"a}glich {\"u}ber alle Stufen von Lebensmittelwertsch{\"o}pfungsketten, wobei in Industriel{\"a}ndern insbesondere Privathaushalte negativ hervorstechen. Gleichzeitig weisen Privathaushalte das gr{\"o}ßte Vermeidungspotenzial auf. Das Ziel der vorliegenden Arbeit ist, einen Beitrag zur Aussch{\"o}pfung dieses Potenzials zu leisten, indem Empfehlungen f{\"u}r eine zielgruppenorientierte Kommunikation zur Lebensmittelabfallreduktion hergeleitet werden. Eine quantitative Onlinebefragung (n = 801), die hinsichtlich Alters- und Geschlechterverteilung repr{\"a}sentativ f{\"u}r die deutsche Bev{\"o}lkerung ist, wurde im Sommer 2018 durchgef{\"u}hrt. Basierend auf einer systematischen Literaturrecherche wurden Gr{\"u}nde f{\"u}r das Entstehen von Lebensmittelabf{\"a}llen in Privathaushalten ermittelt und mit Items zu Kommunikationspr{\"a}ferenzen kombiniert abgefragt. Mittels Faktorenanalyse und anschließender hierarchischer Clusteranalyse wurden sechs Konsumentensegmente identifiziert, die sich hinsichtlich ihres Verhaltens, Einstellung und Wissens bezogen auf Lebensmittelabf{\"a}lle unterscheiden. Die Cluster wurden anhand demografischer Variablen sowie ihrer Kommunikationspr{\"a}ferenzen charakterisiert. Das Resultat der vorliegenden Arbeit sind konkrete Empfehlungen zur zielgruppenorientierten Kommunikation in Bezug auf Lebensmittelabfallreduktionsmaßnahmen. Die statistisch signifikanten Gruppenunterschiede hinsichtlich der Faktoren f{\"u}r das Entstehen von Lebensmittelabf{\"a}llen unterstreichen den Bedarf der Zielgruppenorientierung, um effektive Maßnahmen zu entwickeln, die schlussendlich einen Beitrag zu einer nachhaltigen Entwicklung leisten. Forschungsbedarf wurde hinsichtlich einer pr{\"a}ziseren Charakterisierung der Konsumentensegmente bez{\"u}glich ihrer Kommunikationspr{\"a}ferenzen festgestellt.},
  language  = {de}
}
@article{Kirsch2015,
  author    = {Kirsch, Therese},
  title     = {An den Prozessen orientieren},
  series = {Logistik heute},
  journal   = {Logistik heute},
  number    = {1-2},
  pages     = {34 -- 35},
  year      = {2015},
  language  = {mul}
}
@article{GoebelFriedrichRitteretal.2013,
  author    = {G{\"o}bel, Christine and Friedrich, Silke and Ritter, Guido and Teitscheid, Petra and Wetter, Christof and Hafner, Gerold and Barabosz, Jakob and Leverenz, Dominik and Maurer, Claudia and Kr, Martin},
  title     = {Analyse, Bewertung und Optimierung von Systemen zur Lebensmittelbewirtschaftung},
  series = {M{\"u}ll und Abfall},
  journal   = {M{\"u}ll und Abfall},
  number    = {11},
  pages     = {601 -- 610},
  year      = {2013},
  language  = {de}
}
@incollection{SpeckRohnTeitscheidetal.2016,
  author    = {Speck, Melanie and Rohn, Holger and Teitscheid, Petra and Langen, Nina},
  title     = {Assessing sustainable limits for meals - first results from the project NAH_Gast: Developing, Testing and Dissemination of concepts for sustainable production and consumption in the food service sector},
  series = {Conference: Global Cleaner Production \& Sustainable Consumption Conference Accelerating the Transition to Equitable Post Fossil-Carbon Societies, At Sitges, Spain},
  booktitle = {Conference: Global Cleaner Production \& Sustainable Consumption Conference Accelerating the Transition to Equitable Post Fossil-Carbon Societies, At Sitges, Spain},
  year      = {2016},
  language  = {en}
}
@article{Teitscheid2013,
  author    = {Teitscheid, Petra},
  title     = {Auf dem Weg zu einer nachhaltigen Ern{\"a}hrung},
  series = {Ern{\"a}hrungsumschau},
  journal   = {Ern{\"a}hrungsumschau},
  number    = {Mai 2013},
  pages     = {66 -- 71},
  year      = {2013},
  language  = {de}
}
@misc{Teitscheid2012,
  author    = {Teitscheid, Petra},
  title     = {Auf dem Weg zu einer nachhaltigen Ern{\"a}hrung? Innovationspfade in Produktion, Konsum, Gesellschaft und Politik, Oracle Forum Produktentwicklung, Innovation und Nachhaltigkeit in der Lebensmittelindustrie},
  year      = {2012},
  language  = {de}
}
@article{LangenOhlhausenFriedrichetal.2018,
  author    = {Langen, Nina and Ohlhausen, P. and Friedrich, Silke and G{\"o}bel, Christine and Teitscheid, Petra and Engelmann, Tobias and Rohn, H. and Bienge, K. and Speck, M.},
  title     = {Auf der Suche nach dem wirksamsten Nudge zur Absatzsteigerung nachhaltiger Speisen in der Außer-Haus-Gastronomie},
  series = {Vierteljahrshefte zur Wirtschaftsforschung},
  volume    = {87. Jahrgang},
  journal   = {Vierteljahrshefte zur Wirtschaftsforschung},
  issn      = {0340-1707},
  doi       = {10.3790/vjh.87.2.95},
  pages     = {95 -- 108},
  year      = {2018},
  language  = {de}
}
@techreport{GoebelBlumenthalNiepagenkemperetal.2014,
  author    = {G{\"o}bel, Christine and Blumenthal, Antonia and Niepagenkemper, Linda and Baumk{\"o}tter, Daniel and Teitscheid, Petra and Wetter, Christof},
  title     = {Bericht zum Forschungs- und Entwicklungsprojekt "Reduktion von Warenverlusten und Warenvernichtung in der AHV - ein Beitrag zur Steigerung der Ressourceneffizienz", November 2014},
  publisher = {FH M{\"u}nster},
  doi       = {10.25974/fhms-770},
  url       = {http://nbn-resolving.de/urn:nbn:de:hbz:836-opus-7704},
  year      = {2014},
  abstract  = {Nach zwei Jahren endet das Projekt "Reduktion von Warenverlusten und Warenvernichtung in der Außer-Haus-Verpflegung - Ein Beitrag zur Steigerung der Ressourceneffizienz". Ziel des Projekts war es, eine Status-Quo-Ermittlung der Lebensmittelabf{\"a}lle in der Gemeinschaftsverpflegung durchzuf{\"u}hren und praxistaugliche L{\"o}sungsans{\"a}tze zu entwickeln. Projektverlauf, Methode und Ergebnisse sind in einem ausf{\"u}hrlichen Abschlussbericht nachzulesen.},
  language  = {de}
}
@incollection{SteinackerTeitscheid1986,
  author    = {Steinacker, Marion and Teitscheid, Petra},
  title     = {Betriebswirtschaftslehre im Spannungsfeld {\"o}konomischer Rationalit{\"a}t und der Utopie eines naturbezogenen Denkens},
  series = {Reinhard Pfriem (Hrsg.) {\"O}kologische Unternehmenspolitik},
  booktitle = {Reinhard Pfriem (Hrsg.) {\"O}kologische Unternehmenspolitik},
  edition   = {1. Auflage},
  publisher = {Campus},
  address   = {Frankfurt/ New York},
  isbn      = {3-593-33580-8},
  pages     = {81 -- 97},
  year      = {1986},
  language  = {de}
}
@misc{Teitscheid2013,
  author    = {Teitscheid, Petra},
  title     = {Bewertung der Nachhaltigkeit in Lebensmittel Wertsch{\"o}pfungsketten, Konzepte und Einsatzfelder, 3. Oracle Management Forum, 11. Oktober 2013 in Hannover in der LebensmiAelindustrie am 11. Oktober 2013 in Hannover},
  year      = {2013},
  language  = {de}
}
@article{KirschRichertEngelmann2023,
  author    = {Kirsch, Therese and Richert, Monique and Engelmann, Tobias},
  title     = {Bildungsangebote zur Motivation und Bef{\"a}higung von F{\"u}hrungskr{\"a}ften sowie Mitarbeitenden in Großk{\"u}chen f{\"u}r eine nachhaltigere Verpflegung},
  series = {Haushalt in Bildung \& Forschung},
  volume    = {12. Jahrgang},
  journal   = {Haushalt in Bildung \& Forschung},
  number    = {3/2023},
  issn      = {2193-8806},
  doi       = {10.3224/hibifo.v12i3.06},
  pages     = {70 -- 85},
  year      = {2023},
  abstract  = {Der Beitrag zeigt im Projekt „Gerechte und nachhaltige Außer-Haus-Angebote gestalten" entwickelte Bildungsangebote auf, durch die handelnde Menschen in Großk{\"u}chen motiviert und bef{\"a}higt werden betriebliche Arbeitsprozesse nachhaltiger zu gestalten. Ber{\"u}cksichtigt werden Gelingensbedingungen wie der pers{\"o}nliche Austausch in Gruppen von Arbeits- und Berufskolleginnen und -kollegen sowie knappe zeitliche Kapazit{\"a}ten.},
  language  = {de}
}
@misc{Teitscheid2015,
  author    = {Teitscheid, Petra},
  title     = {Bio, fair, gesund - Umsetzung von Nachhaltigkeitsaspekten in Unternehmen der Auße-Hau-Gastronomie, Vortrag im Rahmen der Ringvorlesung "Die Zukunft unseres Essens" des Centrums f{\"u}r Bioethik},
  year      = {2015},
  language  = {de}
}
@article{StrotmannFriedrichKreyenschmidtetal.2017,
  author    = {Strotmann, C. and Friedrich, S. and Kreyenschmidt, J. and Teitscheid, P. and Ritter, G.},
  title     = {Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities},
  series = {Sustainability},
  volume    = {9},
  journal   = {Sustainability},
  number    = {8},
  issn      = {2071-1050},
  doi       = {10.3390/su9081409},
  pages     = {1409},
  year      = {2017},
  language  = {en}
}
@article{StrotmannFriedrichKreyenschmidtetal.2017,
  author    = {Strotmann, Christina and Friedrich, Silke and Kreyenschmidt, Judith and Teitscheid, Petra and Ritter, Guido},
  title     = {Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities},
  series = {Sustainability},
  volume    = {2017},
  journal   = {Sustainability},
  number    = {9(8)},
  doi       = {https://doi.org/10.3390/su9081409},
  pages     = {1409},
  year      = {2017},
  language  = {de}
}
@article{HSArshamianSchemmeretal.2010,
  author    = {HS, Seo and Arshamian, A and Schemmer, K and Scheer, I and Sander, T and Ritter, G and Hummel, T.},
  title     = {Cross-modal integration between odors and abstract symbols.},
  series = {Neurosci Lett.},
  volume    = {478},
  journal   = {Neurosci Lett.},
  number    = {3},
  pages     = {175 -- 178},
  year      = {2010},
  language  = {en}
}
@article{StrotmannTeliepsKastrupetal.2020,
  author    = {Strotmann, Christina and Telieps, Johanna and Kastrup, Julia and Kuhlmeier, Werner and Hemkes, Barbara},
  title     = {Curriculare Verankerung einer Berufsbildung f{\"u}r nachhaltige Entwicklung in Berufen des Lebensmittel-handwerks und der Lebensmittelindustrie},
  series = {Haushalt in Bildung und Forschung},
  volume    = {2020},
  journal   = {Haushalt in Bildung und Forschung},
  number    = {3},
  doi       = {https://doi.org/10.3224/hibifo.v9i3.02},
  pages     = {19 -- 34},
  year      = {2020},
  language  = {de}
}
@article{GoebelLangenBlumenthaletal.2015,
  author    = {G{\"o}bel, Christine and Langen, Nina and Blumenthal, Antonia and Teitscheid, Petra and Ritter, Guido},
  title     = {Cutting Food Waste through Cooperation along the Food Supply Chain},
  series = {Sustainability},
  volume    = {7},
  journal   = {Sustainability},
  number    = {2},
  pages     = {1429 -- 1445},
  year      = {2015},
  language  = {en}
}
@book{OPUS4-10502,
  title     = {Deutsche Sensoriktage 2018 in Hamburg},
  editor    = {Krahl, Thomas and Maaßen, Andrea and Scharf, Andreas and Minkner, Dirk and Ritter, Guido},
  publisher = {DGSens e.V.},
  address   = {Hamburg},
  isbn      = {978-3-00-061045-5},
  publisher      = {FH M{\"u}nster - University of Applied Sciences},
  pages     = {72},
  year      = {2018},
  language  = {de}
}
@book{OPUS4-11833,
  title     = {Deutsche Sensoriktage 2019 in Leipzig},
  editor    = {Krahl, Thomas and Maaßen, Andrea and Scharf, Andreas and Minkner, Dirk and Ritter, Guido},
  publisher = {DGSens e.V.},
  address   = {Hamburg},
  isbn      = {978-3-00-064346-0},
  publisher      = {FH M{\"u}nster - University of Applied Sciences},
  pages     = {68},
  year      = {2020},
  language  = {de}
}
@misc{Teitscheid2011,
  author    = {Teitscheid, Petra},
  title     = {Die Kette endet nicht im Supermarkt: {\"U}ber die Wahrnehmung von Nachhaltigkeit durch die Verbraucher, Vortrag beim Bundesverband der Deutschen S{\"u}ßwarenindustrie BDSI , Juni 2011},
  year      = {2011},
  language  = {de}
}
@misc{Teitscheid2014,
  author    = {Teitscheid, Petra},
  title     = {Diskussionsimpulse zur Tagung "Das Nahrungsmittelhandwerk zukunftsf{\"a}hig gestalten - Ausbildung als Wegbereiter" am 10. September 2014 in Kiel},
  year      = {2014},
  language  = {de}
}
@incollection{LangenRhozyelGoebeletal.2017,
  author    = {Langen, Nina and Rhozyel, Mounaim and G{\"o}bel, Christine and Speck, Melanie and Engelmann, Tobias and Rohn, Holger and Teitscheid, Petra},
  title     = {Displaying Sustainability Related Information on Meals - The Role of Design and Information Depth from a Consumer's Perspective},
  series = {Proceedings in System Dynamics and Innovation in Food Networks 2017},
  booktitle = {Proceedings in System Dynamics and Innovation in Food Networks 2017},
  pages     = {349 -- 359},
  year      = {2017},
  language  = {en}
}
@incollection{StrotmannKastrupCasperetal.2023,
  author    = {Strotmann, Christina and Kastrup, Julia and Casper, Marc and Kuhlmeier, Werner and N{\"o}lle-Krug, Marie and K{\"a}hler, Anna-Franziska},
  title     = {Ein Modell zur Strukturierung und Beschreibung nachhaltigkeitsbezogener Kompetenzen f{\"u}r Auszubildende in Lebensmittelhandwerk und -industrie},
  series = {Berufliche Handlungskompetenz f{\"u}r nachhaltige Entwicklung - Die Modellversuche in Lebensmittelhandwerk und -industrie},
  booktitle = {Berufliche Handlungskompetenz f{\"u}r nachhaltige Entwicklung - Die Modellversuche in Lebensmittelhandwerk und -industrie},
  editor    = {Ansmann, Moritz and Kastrup, Julia and Kuhlmeier, Werner},
  publisher = {Barbara Budrich},
  address   = {Leverkusen},
  isbn      = {978-3-8474-2893-0 (Print)},
  doi       = {10.25974/fhms-16824},
  url       = {http://nbn-resolving.de/urn:nbn:de:hbz:836-opus-168244},
  publisher      = {FH M{\"u}nster - University of Applied Sciences},
  pages     = {159 -- 179},
  year      = {2023},
  abstract  = {Um die Leitidee einer nachhaltigen Entwicklung strukturell in der Arbeits- und Berufswelt zu verankern, m{\"u}ssen entsprechende Kompetenzen identifiziert und konkretisiert werden, die im Rahmen der Berufsbildung zu f{\"o}rdern sind. In diesem Beitrag wird ein Modell zur Strukturierung und Beschreibung nachhaltigkeitsbezogener Kompetenzen im Lebensmittelhandwerk und der Lebensmittelindustrie vorgestellt. Das Modell stellt die Dimensionen beruflicher Handlungskompetenz (Sach-, Sozial- und Selbstkompetenz) auf drei Ebenen dar: bezogen auf Entscheidungen, die (1) im Arbeitsprozess, (2) auf Unternehmens- und (3) auf politischer bzw. gesellschaftlicher Ebene getroffen werden. Die 15 nachhaltigkeitsbezogenen Themenfelder des Modells sind jeweils hinterlegt mit Kompetenzzielen, welche Impulse f{\"u}r die curriculare und didaktische Berufsbildungsarbeit setzen k{\"o}nnen.},
  language  = {de}
}
@misc{Teitscheid2012,
  author    = {Teitscheid, Petra},
  title     = {Einzelsachverst{\"a}ndige zum Thema Lebensmittelverschwendung im Bundestagsausschuss f{\"u}r Ern{\"a}hrung, Landwirtschaft und Verbraucherschutz - 23.04.2012},
  series = {Stellungnahme als Einzelsachverst{\"a}ndige zum Thema Lebensmittelverschwendung, Ausschussdrucksache17(10)859-Gneu, http://www.bundestag.de/bundestag/ausschuesse17/a10/anhoerungen/2012_04_23_Lebensmittelv},
  journal   = {Stellungnahme als Einzelsachverst{\"a}ndige zum Thema Lebensmittelverschwendung, Ausschussdrucksache17(10)859-Gneu, http://www.bundestag.de/bundestag/ausschuesse17/a10/anhoerungen/2012_04_23_Lebensmittelv},
  year      = {2012},
  language  = {de}
}
@techreport{HeitkoenigFriedrichRitteretal.2015,
  author    = {Heitk{\"o}nig, Lena and Friedrich, Silke and Ritter, Guido and Niepagenkemper, Linda},
  title     = {Endbericht zur Studie "Reduktion von Lebensmittelabf{\"a}llen bei Brot und Backwaren - Entwicklung eines Konzepts f{\"u}r Handel, Handwerk und Verbraucher"},
  publisher = {FH M{\"u}nster},
  doi       = {10.25974/fhms-826},
  url       = {http://nbn-resolving.de/urn:nbn:de:hbz:836-opus-8267},
  year      = {2015},
  abstract  = {Lebensmittelabf{\"a}lle sind entlang der gesamten Wertsch{\"o}pfungskette aus ethischer, {\"o}kologischer, sozialer und {\"o}konomischer Perspektive problematisch und widersprechen dem Nachhaltigkeitsgedanken, wie er 1987 von der Brundtland-Kommission (WCED 1987) formuliert wurde. Besonders vor dem Hintergrund einer wachsenden Weltbev{\"o}lkerung, knapper Ressourcen und einer steigenden Anzahl an Hunger leidenden Menschen ist die Verschwendung von Lebensmitteln nicht vertretbar.},
  language  = {de}
}
@incollection{KirschBuchholzTeitscheid2012,
  author    = {Kirsch, Therese and Buchholz, Wolfgang and Teitscheid, Petra},
  title     = {Entwicklung eines Gestaltungsmodells zur nachhaltigen Rohstoffbeschaffung in der Ern{\"a}hrungswirtschaft},
  series = {R.Bogaschewsky / M.Eißing / R.Lasch / W.St{\"o}lzle, Supply Management Research - Aktuelle Forschungsergebnisse 2012},
  booktitle = {R.Bogaschewsky / M.Eißing / R.Lasch / W.St{\"o}lzle, Supply Management Research - Aktuelle Forschungsergebnisse 2012},
  edition   = {1},
  publisher = {Springer Gabler},
  address   = {Wiesbaden},
  isbn      = {978-3-8349-3927-2},
  pages     = {217 -- 239},
  year      = {2012},
  language  = {de}
}
@misc{KirschBuchholzTeitscheid2012,
  author    = {Kirsch, Therese and Buchholz, Wolfgang and Teitscheid, Petra},
  title     = {Entwicklung eines Gestaltungsmodells zur nachhaltigen Rohstoffbeschaffung in der Ern{\"a}hrungswirtschaft, BME Wissenschaftssymposium W{\"u}rzburg 2012},
  year      = {2012},
  language  = {de}
}
@incollection{GoebelScheiperFriedrichetal.2016,
  author    = {G{\"o}bel, Christine and Scheiper, Marie-Louise: and Friedrich, Silke and Teitscheid, Petra and Rohn, Holger},
  title     = {Entwicklung eines Leitbilds zur Nachhaltigkeit in der Außer-Haus-Gastronomie},
  series = {Leal, Walter (Hg.): Innovationen in der Nachhaltigkeitsforschung - Ein Beitrag zur Umsetzung der UN Nachhaltigkeitsziele},
  booktitle = {Leal, Walter (Hg.): Innovationen in der Nachhaltigkeitsforschung - Ein Beitrag zur Umsetzung der UN Nachhaltigkeitsziele},
  publisher = {Springer},
  address   = {Berlin, Heidelberg},
  pages     = {79 -- 102},
  year      = {2016},
  language  = {de}
}
@book{Kirsch2013,
  author    = {Kirsch, Therese},
  title     = {Entwicklung eines Modells zur Umsetzung einer {\"o}kologisch orientierten Beschaffung in der Ern{\"a}hrungswirtschaft},
  volume    = {10},
  edition   = {1. Aufl.},
  publisher = {Cuvillier Verlag},
  address   = {G{\"o}ttingen},
  isbn      = {9783954042944},
  year      = {2013},
  language  = {de}
}
@article{FriedrichHeitkoenigRitter2014,
  author    = {Friedrich, Silke and Heitk{\"o}nig, Lena and Ritter, Guido},
  title     = {Erst gebacken, dann weggeworfen?! Reduktion der Lebensmittelabf{\"a}lle bei Brot- und Backwaren - Entwicklung eines Konzeptes f{\"u}r Handel, Handwerk und Verbraucher},
  series = {Technikfolgenabsch{\"a}tzung - Theorie und Praxis, Technology Assessment},
  volume    = {23},
  journal   = {Technikfolgenabsch{\"a}tzung - Theorie und Praxis, Technology Assessment},
  number    = {3},
  pages     = {82 -- 86},
  year      = {2014},
  language  = {de}
}
@article{KalhoffVossAbrametal.2020,
  author    = {Kalhoff, Hermann and Voss, Susanne and Abram, Fiona and G{\"o}bel, Christine and L{\"u}cke, Thomas and Kersting, Mathilde},
  title     = {Fate of a food nudging intervention during the Corona-pandemic: unexpected shopping ban on a small clinic bistro.},
  series = {European Journal of Clinical Nutrition},
  volume    = {75},
  journal   = {European Journal of Clinical Nutrition},
  doi       = {10.1038/s41430-020-00728-x},
  pages     = {209 -- 211},
  year      = {2020},
  abstract  = {In a pilot study, we wanted to influence the food selection of employees in a pediatric clinic bistro aiming to increase the sale of "healthy" grain buns (number and proportion of all sold buns). During basic assessment, the mean weekly sale of grain buns was 98 (52.3\%) and in the second week of highlighting them on a green napkin under a transparent hood (intervention 1) reached 124 (54.6\%). However, just when starting intervention 2 (position in front of the display), the bistro was closed due to the Coronavirus pandemic. Thus, necessary public health measures stopped our interventional public health experiment.},
  language  = {en}
}
@incollection{RitterTitgemeyer2015,
  author    = {Ritter, Guido and Titgemeyer, Fritz},
  title     = {Fleisch - ein St{\"u}ck Lebenskraft?},
  series = {Burhenne, Verena Darf es ein bisschen mehr sein? Vom Fleischverzehr und Fleischverzicht},
  booktitle = {Burhenne, Verena Darf es ein bisschen mehr sein? Vom Fleischverzehr und Fleischverzicht},
  publisher = {LWL-Museumsamt f{\"u}r Westfalen},
  address   = {M{\"u}nster},
  isbn      = {978-3-927204-80-5},
  pages     = {85 -- 94},
  year      = {2015},
  language  = {de}
}
@article{KreyenschmidtAlbrechtBraunetal.2013,
  author    = {Kreyenschmidt, Judith and Albrecht, Antonia and Braun, Carina and Herbert, Ulrike and Mack, Miriam and Rossaint, Sonja and Ritter, Guido and Teitscheid, Petra and Ilg, Yvonne},
  title     = {Food Waste in der fleischverarbeitenden Kette},
  series = {FleischWirtschaft},
  journal   = {FleischWirtschaft},
  number    = {10},
  pages     = {57 -- 63},
  year      = {2013},
  language  = {de}
}
@techreport{StrotmannAichBlumenthaletal.2015,
  author    = {Strotmann, Christina and Aich, Evelyn and Blumenthal, Antonia and Schreiner, Lisa and Teitscheid, Petra},
  title     = {Forschungsbericht zum INTERREG Projekt„Nachhaltig Gesund/Duurzaam Gezond"},
  year      = {2015},
  language  = {de}
}
@misc{Teitscheid2014,
  author    = {Teitscheid, Petra},
  title     = {Frische, Vielfalt, Verf{\"u}gbarkeit - Grenzen der Forschung zur Vermeidng von Lebensmittelabf{\"a}llen, Keynote im Rahmen der Tagung "Von der Verschwendung zur Wertsch{\"a}tzung der Lebensmittel" am 21. November 2014 in M{\"u}nster},
  year      = {2014},
  language  = {de}
}
@book{KirschBuchholz2009,
  author    = {Kirsch, Therese and Buchholz, Wolfgang},
  title     = {F{\"u}r die Zukunft richtig aufgestellt? Nachhaltigkeit in Klein- und mittelst{\"a}ndischen Unternehmen der EUREGIO},
  address   = {M{\"u}nster},
  year      = {2009},
  language  = {de}
}
@article{StrotmannBautBoernertetal.2021,
  author    = {Strotmann, Christina and Baut, Vanessa and B{\"o}rnert, Nora and Gerwin, Paula},
  title     = {Generation and prevention of food waste in the German food service sector in the COVID-19 pandemic - Digital approaches to encounter the pandemic related crisis},
  series = {Socio Economic Planning Sciences},
  journal   = {Socio Economic Planning Sciences},
  publisher = {Elsevier},
  doi       = {10.25974/fhms-13851},
  url       = {http://nbn-resolving.de/urn:nbn:de:hbz:836-opus-138519},
  year      = {2021},
  language  = {en}
}
@article{SpeckWagnerBuchbornetal.2022,
  author    = {Speck, Melanie and Wagner, Lynn and Buchborn, Felix and Steinmeier, Fara and Friedrich, Silke and Langen, Nina},
  title     = {How public catering accelerates sustainability: a German case study},
  series = {Sustainability Science},
  journal   = {Sustainability Science},
  doi       = {10.1007/s11625-022-01183-2},
  year      = {2022},
  abstract  = {Public catering has become increasingly important in recent years. With increasing annual customers, the sector's impact on the environment is also growing continuously. At the same time, public catering offers a lever to promote sustainable nutrition that has rarely been used so far. Small changes in kitchen practices and food offers can thus be multiplied into a significant positive impact on environmental challenges, such as climate change or loss of biodiversity due to the large number of servings. In contrast to private households, management decisions in public catering can influence the food- related environmental impact of thousands of customers. This article deals with the nationwide level of greenhouse gas (GHG) emissions and resource use in the German public catering segment "business" and its saving potentials by different scenarios of unsupported and supported recipe revision. In this paper, we define "unsupported" as the intuitive optimization of recipes by employees of public catering businesses. In contrast, "supported" approaches had to meet specific target goals, for example of the Deutsche Gesellschaft f{\"u}r Ern{\"a}hrung; engl. German Nutrition Society or the sustainable level. Specifically, we will test how (A) an unsupported recipe revision, (B) a recipe revision based on dietary recommendations and (C) a recipe revision using scientific guidance affect the environmental impact of a dish. As a methodological framework, an online survey of public catering companies was conducted as well as a scenario analysis at menu level and at nationwide level. The results are based on empirical data on the one hand, and on extrapolations on the other. The results show that the nationwide implementation of recipe revision according to scientific guidance—such as concrete target goals for the GHG emissions per serving—can save up to 44\% of resource use in the German business catering sector (which corresponds to 3.4 million tons of resources per year) and as much as 40\% of GHG emissions (0.6 tons GHG emissions per year). Even in the scenario of unsupported recipe revision, GHG and resource savings of up to 20\% can be realized. The results show that public catering can reduce its material and carbon footprint by 20\% overnight. Moreover, the findings show indications for the sustainable transformation of public catering. Nevertheless, it must be noted that these are some first steps of the transformation, which will require further changes with even greater impacts and political activities.},
  language  = {en}
}
@inproceedings{GoebelTeitscheidFriedrichetal.2017,
  author    = {G{\"o}bel, C. and Teitscheid, P. and Friedrich, S. and Langen, N. and Speck, M. and Engelmann, T. and Rohn, H.},
  title     = {Implementing Sustainable Business Models in the Hospitality Sector with the Help of a Mission Statement},
  series = {Proceedings in System Dynamics and Innovation in Food Networks 2017},
  booktitle = {Proceedings in System Dynamics and Innovation in Food Networks 2017},
  doi       = {10.18461/pfsd.2017.1734},
  pages     = {323 -- 328},
  year      = {2017},
  language  = {en}
}
@article{GoebelTeitscheidFriedrichetal.2017,
  author    = {G{\"o}bel, C. and Teitscheid, P. and Friedrich, S. and Langen, N. and Speck, M. and Engelmann, T. and Rohn, H.},
  title     = {Implementing sustainable business models in the hospitality sector with the help of a mission statement},
  doi       = {10.18461/ijfsd.v8i2.827},
  year      = {2017},
  language  = {en}
}
@incollection{GoebelTeitscheidFriedrichetal.2017,
  author    = {G{\"o}bel, Christine and Teitscheid, Petra and Friedrich, Silke and Langen, Nina and Speck, Melanie and Engelmann, Tobias and Rohn, Holger},
  title     = {Implementing Sustainable Business Models in the Hospitality Sector with the Help of a Mission Statement},
  series = {Proceedings in System Dynamics and Innovation in Food Networks 2017},
  booktitle = {Proceedings in System Dynamics and Innovation in Food Networks 2017},
  pages     = {323 -- 328},
  year      = {2017},
  language  = {en}
}
@article{StrotmannNiepagenkemperGoebeletal.2017,
  author    = {Strotmann, Christina and Niepagenkemper, Linda and G{\"o}bel, Christine and Fl{\"u}gge, Fara and Friedrich, Silke and Kreyenschmidt, Judith and Ritter, Guido},
  title     = {Improving Transfer in the Food Sector by Applying a Target Audience-Centered Approach—The Development of a Nonprofit Marketing Campaign Guide Based on a Case Study of the LAV Platform 9(4)},
  series = {Sustainability},
  volume    = {9},
  journal   = {Sustainability},
  number    = {4},
  issn      = {2071-1050},
  doi       = {10.3390/su9040512},
  pages     = {512 -- 537},
  year      = {2017},
  language  = {en}
}
@incollection{SpeckRohnEngelmannetal.2016,
  author    = {Speck, Melanie and Rohn, Holger and Engelmann, Tobias and Teitscheid, Petra and Langen, Nina},
  title     = {Indicator-based assessment for meals.},
  series = {Proceedings of the 20th Conference of the Environmental and Sustainability Management Accounting Network (EMAN},
  booktitle = {Proceedings of the 20th Conference of the Environmental and Sustainability Management Accounting Network (EMAN},
  address   = {L{\"u}neburg},
  pages     = {231},
  year      = {2016},
  language  = {en}
}
@incollection{LangenBauskeDubraletal.2017,
  author    = {Langen, Nina and Bauske, Emily and Dubral, Ricarda and G{\"o}bel, Christine and Speck, Melanie and Engelmann, Tobias and Rohn, Holger and Teitscheid, Petra},
  title     = {Interventions to Guide Consumers towards Sustainable Nutrition out-of-home - the Perspective of Caterers vs. Guests},
  series = {Proceedings in System Dynamics and Innovation in Food Networks 2017},
  booktitle = {Proceedings in System Dynamics and Innovation in Food Networks 2017},
  pages     = {339 -- 348},
  year      = {2017},
  language  = {en}
}