@article{BrodkorbFischerKalbfleischetal.2015,
  author    = {Brodkorb, Florian and Fischer, Bj{\"o}rn and Kalbfleisch, Katrin and Robers, Oliver and Braun, Carina and Dohlen, Sophia and Kreyenschmidt, Judith and Lorenz, Reinhard and Kreyenschmidt, Martin},
  title     = {Development of a New Monomer for the Synthesis of Intrinsic Antimicrobial Polymers with Enhanced Material Properties},
  series = {International Journal of Molecular Sciences},
  journal   = {International Journal of Molecular Sciences},
  number    = {16(8)},
  doi       = {10.3390/ijms160820050},
  pages     = {20050 -- 20066},
  year      = {2015},
  language  = {en}
}
@article{KreyenschmidtAlbrechtBraunetal.2013,
  author    = {Kreyenschmidt, Judith and Albrecht, Antonia and Braun, Carina and Herbert, Ulrike and Mack, Miriam and Rossaint, Sonja and Ritter, Guido and Teitscheid, Petra and Ilg, Yvonne},
  title     = {Food Waste in der fleischverarbeitenden Kette},
  series = {FleischWirtschaft},
  journal   = {FleischWirtschaft},
  number    = {10},
  pages     = {57 -- 63},
  year      = {2013},
  language  = {de}
}
@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}
}
@article{StrotmannFriedrichKreyenschmidtetal.2017,
  author    = {Strotmann, Christina and Friedrich, Silke and Kreyenschmidt, Judith and Teitscheid, Petra and Ritter, Guido},
  title     = {Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities},
  series = {Sustainability},
  volume    = {2017},
  journal   = {Sustainability},
  number    = {9(8)},
  doi       = {https://doi.org/10.3390/su9081409},
  pages     = {1409},
  year      = {2017},
  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}
}
@article{KreyenschmidtRoeslerRitter2021,
  author    = {Kreyenschmidt, Judith and R{\"o}sler, Florian and Ritter, Guido},
  title     = {Recommendation of Good Practice in the Food-Processing Industry for Preventing and Handling Food Loss and Waste},
  series = {Sustainability},
  volume    = {13},
  journal   = {Sustainability},
  publisher = {MDPI},
  doi       = {10.25974/fhms-13969},
  url       = {http://nbn-resolving.de/urn:nbn:de:hbz:836-opus-139699},
  pages     = {9569 -- 9599},
  year      = {2021},
  abstract  = {Food-processing companies are controlled by societal influences and economic interests, but their efforts with regard to reducing food loss and waste are very different. This qualitative study aims to identify basic recommendations of good practice for the food-processing industry in order to prevent and handle food loss and waste. For this purpose, a comprehensive literature review was conducted in the field of food waste prevention and data was collected from thirteen German companies. The findings summarize the recommendations of good practice, which cover the entire supply chain from supplier to consumer and beyond. The analysis showed that the participating companies are already partially aware of operational measures, even if they are applied or mentioned without a systematic approach. Furthermore, the analysis revealed that most activities relate to internal matters, like processing, employees and utilization. However, the responsibility of foodprocessing companies does not end with internal processes to reduce food waste. The results show that some companies are already aware of their responsibility to be involved along the entire supply chain. Finally, the results show that the needs of consumers and suppliers must also be considered in order to reduce food waste, in addition to direct reduction measures. This paper highlights nine important stages and 53 basic recommendations for companies to address food loss and waste in order to improve their practices.},
  language  = {en}
}