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