@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{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} } @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{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} } @incollection{EngelmannSpeckRohnetal.2017, author = {Engelmann, Tobias and Speck, Melanie and Rohn, Holger and Bienge, Katrin and Langen, Nina and Howell, Eva and G{\"o}bel, Christine and Friedrich, Silke and Teitscheid, Petra and Liedtke, Christa}, title = {Sustainability assessment of out of-of-home meals: potentials and obstacles applying indicator sets NAHGAST Meal-Basis and NAHGAST Meal-Pro}, 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.2017.1735}, pages = {329 -- 338}, year = {2017}, language = {en} } @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} } @article{EngelmannSpeckRohnetal.2018, author = {Engelmann, Tobias and Speck, M. and Rohn, H. and Bienge, K. and Langen, Nina and Howell, E. and G{\"o}bel, Christine and Friedrich, Silke and Teitscheid, Petra and Bowry, J. and Liedke, C. and Monetti, S.}, title = {Sustainability Assessment of Out-of-Home Meals: Potentials and Challengens of Applying the Indicator sets NAHGAST Meal-Basic and NAHGAST Meal-Pro.}, series = {Sustainability Journal}, journal = {Sustainability Journal}, doi = {10.3390/su10020562}, pages = {1 -- 22}, year = {2018}, language = {de} } @article{LorenzWaltherLangenGoebeletal.2019, author = {Lorenz-Walther, Bettina A. and Langen, Nina and G{\"o}bel, Christine and Engelmann, Tobias and Bienge, Katrin and Speck, Melanie and Teitscheid, Petra}, title = {What makes people leave LESS food? Testing effects of smaller portions and information in a behavioral model.}, series = {Appetite}, volume = {139}, journal = {Appetite}, doi = {10.1016/j.appet.2019.03.026}, pages = {127 -- 144}, year = {2019}, abstract = {To contribute to a better understanding of consumer food leftovers and to facilitate their reduction in out-of-home settings, our study analyzes the effects of two common intervention strategies for reducing leftovers in a holistic behavioral model. Based on a quasi-experimental baseline-intervention design, we analyzed how the display of information posters and the reduction of portion sizes take an effect on personal, social and environmental determinants in a structural equation model. Applying data from online surveys and observations among 880 guests (503 baseline, 377 intervention) during two weeks in a university canteen, the suggested model allows to assign effects from the two interventions on plate leftovers to specific changes in behavioral determinants. Portion size reductions for target dishes are found to relate to lower levels of plate waste based on conscious perception, represented in smaller portion size ratings. Effects from seeing information posters are found to base on changed personal attitudes, subjective norms and perceived behavioral control. However, depending on how an individual reacts to the information (by only making an effort to finish all food or by making an effort and additionally choosing a different dish in the canteen) there are opposite effects on these determinants and consequently also on plate leftovers. Overall, the differentiated results on intervention effects strongly support the benefits of more holistic and in-depth analyses of interventions to reduce plate leftovers and therefore to contribute to more sustainable food consumption in out-of-home settings.}, language = {en} } @article{EngelmannFischerLoerchneretal.2019, author = {Engelmann, Tobias and Fischer, Daniel and L{\"o}rchner, Marianne and Bowry, Jaya and Rohn, Holger}, title = {"Doing" Sustainability Assessment in Different Consumption and Production Contexts—Lessons from Case Study Comparison}, series = {Sustainability}, journal = {Sustainability}, doi = {10.3390/su11247041}, pages = {1 -- 25}, year = {2019}, language = {en} } @article{LangenOhlhausenSteinmeieretal.2022, author = {Langen, Nina and Ohlhausen, Pascal and Steinmeier, Fara and Friedrich, Silke and Engelmann, Tobias and Speck, Melanie and Damerau, Kerstin and Rohn, Holger and Teitscheid, Petra}, title = {Nudges for more sustainable food choices in the out-of-home catering sector applied in real-world labs}, series = {Resources, Conservation and Recycling}, journal = {Resources, Conservation and Recycling}, doi = {10.1016/j.resconrec.2022.106167}, year = {2022}, abstract = {Food production is responsible for approximately 17\% of Germany's greenhouse gas (GHG) emissions. After retail, out-of-home catering is the second largest food sales channel in Germany. A variety of means on both the supply and demand side are necessary to stimulate, facilitate and encourage a more sustainable development and minimise GHG emissions in this sector. Nudges are one of these. This paper's focus lies on the demand side. Set in real-world laboratories, we use a standardised empirical approach to compare different nudging interventions belonging to the area of physical environment and consumers' choice making process. We compare the effects of the same intervention across different settings and the effect of different, sequential nudging interventions in the same setting. Data was collected in eight workplace and school cafeterias in Germany over two project iterations (2016/2017; 2019/2020). A similar intervention design was applied. Comparability was assured by a harmonised menu. The first project iteration revealed that only one nudge (top menu position, +22.5\%) led to significant increases in sustainable food choices, while results from the second iteration showed that all nudge interventions (best counter position, +11.6\%; top menu position, +6,9\%; label plus information, +15.9\%) positively influenced consumer choice. Possible explanations such as the stricter compliance to the experimental design in the cafeterias but also societal developments such as the appearance of the Fridays for Future movement are discussed. As results vary between specific locations and settings, our findings suggest that nudges need to be adjusted to situational conditions for achieving highest efficacy.}, language = {en} } @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} }