@book{KanandgebGoebel2018,
  author    = {Kanand (geb. G{\"o}bel), Christine},
  title     = {Zum Umgang mit Lebensmittelabf{\"a}llen in Care-Einrichtungen. Situationsanalyse und organisationstheoretische Gestaltungsempfehlungen},
  publisher = {oekom},
  address   = {M{\"u}nchen},
  isbn      = {978-3-96238-064-9},
  publisher      = {FH M{\"u}nster - University of Applied Sciences},
  pages     = {186},
  year      = {2018},
  abstract  = {Lebensmittelabf{\"a}lle sind ein weltweites Problem, auch in Care-Einrichtungen wird etwa ein Drittel der ausgegebenen Speisen entsorgt. International wurde das Ziel vereinbart, die Menge des Lebensmittelabfalls pro Kopf bis 2030 zu halbieren - sp{\"a}testens seit diesem Zeitpunkt ist die Branche aufgefordert, ihren Beitrag zu leisten. Modelle zur Analyse von Lebensmittelabf{\"a}llen in der Gemeinschaftsgastronomie gibt es bisher jedoch nicht, und Erkenntnisse zu deutschen Care-Einrichtungen fehlen.},
  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{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}
}
@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{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}
}
@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}
}
@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{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{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{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}
}