@article{TeitscheidLettenmeierGoebeletal.2012, author = {Teitscheid, Petra and Lettenmeier, Michael and G{\"o}bel, Christine and Liedtke, Christa and Rohn, Holger}, title = {Material Footprint of a sustainable nutrition system 2050 - Need for dynamic innovations in production, consumption and politics, 6 th International European Forum (Igls-Forum) on System Dynamics and Innovation in Food Networks February 13-17, 2012 - Innsbruck-Igls, Austria}, series = {Rickert U, Schiefer G: Proceedings in System Dynamics and Innovation in Food Networks 2012}, journal = {Rickert U, Schiefer G: Proceedings in System Dynamics and Innovation in Food Networks 2012}, issn = {2194-511X}, pages = {574 -- 583}, year = {2012}, language = {en} } @misc{TeitscheidTheresRohn2013, author = {Teitscheid, Petra and Theres, Kirsch and Rohn, Holger}, title = {Nachhaltigkeit in der Supply Chain umsetzen, Hot-Spot Analyse in Wertsch{\"o}pfungsketten der Lebensmittelbranche erfolgreich einsetzen, Vortrag auf der Biofach 2013 am 14.02.13 in N{\"u}rnberg}, year = {2013}, language = {de} } @incollection{EberhardLukasStoeweretal.2013, author = {Eberhard, Almuth and Lukas, Melanie and St{\"o}wer, Lene and Rohn, Holger and Lettenmeier, Michael and Teitscheid, Petra}, title = {Ressourceneffizienzpotenziale in der Lebensmittelproduktion an den Beispielen Obst, Gem{\"u}se und Fisch}, series = {Holger Rohn, Nico Pastewski, Michael Lettenmeier: Ressourceneffizienz}, booktitle = {Holger Rohn, Nico Pastewski, Michael Lettenmeier: Ressourceneffizienz}, edition = {1}, publisher = {Fraunhofer Verlag}, address = {Stuttgart}, isbn = {978-3-8396-0664-3}, pages = {123 -- 136}, year = {2013}, language = {de} } @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{LukasScheiperAnsorgeetal.2014, author = {Lukas, Melanie and Scheiper, Marie-Louise and Ansorge, Jannick and Rohn, Holger and Liedtke, Christa and Teitscheid, Petra}, title = {Der Nutritional Footprint - Ein Instrument zur Bewertung von Gesundheits- und Umweltwirkungen der Ern{\"a}hrung}, series = {Ern{\"a}hrungsumschau international}, journal = {Ern{\"a}hrungsumschau international}, number = {11/2014}, pages = {164 -- 170}, year = {2014}, 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} } @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{LukasScheiperAnsorgeetal.2014, author = {Lukas, Melanie and Scheiper, Marie-Louise and Ansorge, Jannick and Rohn, Holger and Liedtke, Christa: and Teitscheid, Petra}, title = {The nutritional footprint - An assessment tool for health and environmental effects of nutrition}, series = {Ern{\"a}hrungs Umschau}, journal = {Ern{\"a}hrungs Umschau}, number = {11}, doi = {10.4455/eu.2014.028}, pages = {164 -- 170}, year = {2014}, language = {en} } @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} } @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} } @book{GoebelLettenmeierLangenetal.2012, author = {G{\"o}bel, Christine and Lettenmeier, Michael and Langen, Nina and Burdick, Bernhard and Uek{\"o}tter, Britta and Wetter, Christoph and Baumk{\"o}tter, Daniel and Pfeiffer, Cynthia and Rottstegge, Lena and M{\"o}llenbeck, Carolin and Grotstollen, Lisa and Frick, Tanja and Friedrich, Silke and Blumenthal, Antonia and Ritter, Guido and Teitscheid, Petra and Rohn, Holger}, title = {Verringerung von Lebensmittelabf{\"a}llen: Identifikation von Ursachen und Handlungsoptionen in Nordrhein-Westfalen}, organization = {Institut f{\"u}r Nachhaltige Ern{\"a}hrung (iSuN)}, doi = {10.25974/fhms-927}, url = {http://nbn-resolving.de/urn:nbn:de:hbz:836-opus-9279}, publisher = {FH M{\"u}nster - University of Applied Sciences}, year = {2012}, abstract = {Das Forschungsprojekt "Verringerung von Lebensmittelabf{\"a}llen - Identifikation von Ursachen und Handlungsoptionen in Nordrhein-Westfalen" (Zeitrahmen: 9/2011 - 2/2012) im Auftrag des Ministeriums f{\"u}r Klimaschutz, Umwelt, Landwirtschaft, Natur- und Verbraucherschutz in Nordrhein-Westfalen (MKULNV) steht im Kontext der Diskussion um eine neue Wertsch{\"a}tzung f{\"u}r Lebensmittel und einen nachhaltigen Lebensstil. Das Institut f{\"u}r nachhaltige Ern{\"a}hrung und Ern{\"a}hrungswirtschaft (iSuN) der Fachhochschule M{\"u}nster wurde gemeinsam mit der Verbraucherzentrale Nordrhein-Westfalen beauftragt, die Studie mit dem Schwerpunkt der Identifikation von Ursachen und Handlungsoptionen zur Verringerung von Lebensmittelabf{\"a}llen in Nordrhein-Westfalen durchzuf{\"u}hren. Der Lebensmittelmarkt ist stark arbeitsteilig organisiert und global vernetzt. Die Situation in Nordrhein-Westfalen unterscheidet sich dabei nicht wesentlich von der in ganz Deutschland oder in Europa. Die Orientierung auf Nordrhein-Westfalen erfolgte {\"u}ber die Auswahl von Interwiepartnern und Unternehmensexperten sowie {\"u}ber die Auswahl der f{\"u}r Nordrhein-Westfalen besonders relevanten Produktgruppen Gem{\"u}se, Brot und Backwaren, Milch und Milchprodukte sowie Fleisch und Wurstwaren. Handlungsoptionen zur Verringerung von Lebensmittelabf{\"a}llen in Nordrhein-Westfalen sind prinzipiell auf andere Bundesl{\"a}nder in Deutschland {\"u}bertragbar. Die Studie setzt sich aus insgesamt vier Forschungsbausteinen zusammen. Im Forschungsbaustein A werden die Ursachen von Lebensmittelabf{\"a}llen f{\"u}r die vier relevanten Produktgruppen analysiert und Handlungsempfehlungen zur Reduzierung von Lebensmittelabf{\"a}llen abgeleitet. Betrachtet werden die jeweiligen Wertsch{\"o}pfungsketten von der Landwirtschaft bis zum Handel. Die analysierten Ursachenfelder zeigen stufen{\"u}bergreifende Wirkungen innerhalb der Wertsch{\"o}pfungskette, die zu Lebensmittelabfall f{\"u}hren. Aus diesem Grunde ist besonders die Betrachtung der Schnittstellen f{\"u}r die Entwicklung von Maßnahmen entscheidend. Forschungsbaustein B untersucht auf der Grundlage pers{\"o}nlicher Interviews und anonymer Onlineinterviews Ursachen, die Verbraucherinnen und Verbraucher veranlassen, Lebensmittel wegzuwerfen und leitet daraus Empfehlungen zur Verringerung von Lebensmittelabf{\"a}llen ab. Die Befragungen zeigen, dass insbesondere komplexe, oft schlecht planbare Lebens- und Arbeitssituationen dazu f{\"u}hren, dass Lebensmittel weggeworfen werden m{\"u}ssen. Forschungsbaustein C analysiert statistisch verf{\"u}gbare Daten, aus denen sich Lebensmittelabfallmengen f{\"u}r Nordrhein-Westfalen hochrechnen lassen. Forschungsbaustein D zeigt auf, dass die Entstehung von Lebensmittelabf{\"a}llen nennenswerte soziale, {\"o}konomische und {\"o}kologische Wirkungen nach sich zieht, die zu beachten sind. Mit der modellhaften Betrachtung der Ressourcenverbr{\"a}uche und Umweltbelastungen ausgew{\"a}hlter Lebensmittel werden die Dimensionen der {\"o}kologischen Wirkung von Lebensmittelabf{\"a}llen deutlich gemacht. Die Ressourcenverbr{\"a}uche in den Vorketten der Lebensmittel betragen ein Vielfaches des Abfallaufkommens. Die {\"o}kologischen Fußabdr{\"u}cke von Lebensmitteln der vier Produktgruppen verteilen sich anders als das Abfallaufkommen, da den verschiedenen Lebensmitteln unterschiedliche Ressourcenverbr{\"a}uche zugeordnet sind. Bei den Lebensmittelabf{\"a}llen hat die Produktgruppe Obst und Gem{\"u}se mengenm{\"a}ßig den gr{\"o}ßten Anteil, daf{\"u}r aber einen deutlich geringeren Anteil an den Ressourcenverbr{\"a}uchen als Fleischprodukte. Aus dem Kontext der vier Forschungsbausteine leitet die Studie Handlungsvorschl{\"a}ge zur Verringerung und Vermeidung der Lebensmittelabf{\"a}lle in Nordrhein-Westfalen in den vier grundlegenden Kategorien "Prozessoptimierung/Schnittstellenmanagement", "Strukturen und Regeln", "Verwerten statt Entwerten" sowie "Wertsch{\"a}tzen und Aufwerten" ab. Anhand dieser Handlungsfelder k{\"o}nnen konkrete Ans{\"a}tze f{\"u}r die Teilnehmer des Runden Tisches "Neue Wertsch{\"a}tzung f{\"u}r Lebensmittel" aber auch f{\"u}r die Politik in Nordrhein-Westfalen abgeleitet werden, um Lebensmittelabf{\"a}lle zu vermeiden und "neue M{\"a}rkte" zur Reduzierung von Warenverlusten bzw. Weiterverwendung von Lebensmittelabf{\"a}llen zu identifizieren.}, subject = {Lebensmittelabfall;}, language = {de} } @techreport{TeitscheidRohn2011, author = {Teitscheid, Petra and Rohn, Holger}, title = {Resource productivity for higher education in food and nutrition}, publisher = {FH M{\"u}nster}, doi = {10.25974/fhms-475}, url = {http://nbn-resolving.de/urn:nbn:de:hbz:836-opus-4751}, year = {2011}, abstract = {Sustainability is a central issue in food business and food retailing since approximately 3 years (See Teitscheid 2011). Various influential factors are significant for this development. On the one hand consumers choices are changing (See GFK et al. 2009). They are looking for natural, good and healthy food; they have a longing for home and an intact world (See iSuN 2010). The image of a highly efficient, but often ruthless industrial food production in regards to mankind and nature is not appropriate here. On the other hand, raw materials are scarce and, thus, very valuable. Bad harvests, mostly interpreted as a result of climate change, worldwide increasing consumption and the production of food in favor of energy production instead of nutritional aims, lead to a re-evaluation of agricultural resources and their producers. Within this context, food industry is searching for new forms of cooperation and partnership along the value chain in order to secure their resource basis. In the light of their significant environmental impact, an increasing number of companies also start to work on the environmental assessment and optimization of their products and value chains. Therefore they need employees with valid knowledge and competencies in sustainability and resources management. Based on this demand, the master's program "Sustainable Services and Nutrition Management" started in 2009 in the University of Applied Sciences in M{\"u}nster (Germany)1. This text reports about how the topic of resource efficiency in food/nutrition industry has been integrated within the study program, which projects have been worked on and what experience could be gained from them.}, subject = {Hochschulbildung}, language = {en} }