@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{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} } @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} } @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} } @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{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{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} }