@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{FriedrichHeitkoenigRitter2014,
  author    = {Friedrich, Silke and Heitk{\"o}nig, Lena and Ritter, Guido},
  title     = {Erst gebacken, dann weggeworfen?! Reduktion der Lebensmittelabf{\"a}lle bei Brot- und Backwaren - Entwicklung eines Konzeptes f{\"u}r Handel, Handwerk und Verbraucher},
  series = {Technikfolgenabsch{\"a}tzung - Theorie und Praxis, Technology Assessment},
  volume    = {23},
  journal   = {Technikfolgenabsch{\"a}tzung - Theorie und Praxis, Technology Assessment},
  number    = {3},
  pages     = {82 -- 86},
  year      = {2014},
  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{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{TeitscheidFriedrichLangenetal.2018,
  author    = {Teitscheid, Petra and Friedrich, Silke and Langen, N. and Speck, M. and Bienge, K. and Engelmann, T.},
  title     = {Nachhaltigkeit in der Außer-Haus-Gastronomie},
  series = {rhw management},
  volume    = {2018},
  journal   = {rhw management},
  number    = {7/8},
  pages     = {40 -- 41},
  year      = {2018},
  language  = {de}
}
@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{SpeckWagnerBuchbornetal.2022,
  author    = {Speck, Melanie and Wagner, Lynn and Buchborn, Felix and Steinmeier, Fara and Friedrich, Silke and Langen, Nina},
  title     = {How public catering accelerates sustainability: a German case study},
  series = {Sustainability Science},
  journal   = {Sustainability Science},
  doi       = {10.1007/s11625-022-01183-2},
  year      = {2022},
  abstract  = {Public catering has become increasingly important in recent years. With increasing annual customers, the sector's impact on the environment is also growing continuously. At the same time, public catering offers a lever to promote sustainable nutrition that has rarely been used so far. Small changes in kitchen practices and food offers can thus be multiplied into a significant positive impact on environmental challenges, such as climate change or loss of biodiversity due to the large number of servings. In contrast to private households, management decisions in public catering can influence the food- related environmental impact of thousands of customers. This article deals with the nationwide level of greenhouse gas (GHG) emissions and resource use in the German public catering segment "business" and its saving potentials by different scenarios of unsupported and supported recipe revision. In this paper, we define "unsupported" as the intuitive optimization of recipes by employees of public catering businesses. In contrast, "supported" approaches had to meet specific target goals, for example of the Deutsche Gesellschaft f{\"u}r Ern{\"a}hrung; engl. German Nutrition Society or the sustainable level. Specifically, we will test how (A) an unsupported recipe revision, (B) a recipe revision based on dietary recommendations and (C) a recipe revision using scientific guidance affect the environmental impact of a dish. As a methodological framework, an online survey of public catering companies was conducted as well as a scenario analysis at menu level and at nationwide level. The results are based on empirical data on the one hand, and on extrapolations on the other. The results show that the nationwide implementation of recipe revision according to scientific guidance—such as concrete target goals for the GHG emissions per serving—can save up to 44\% of resource use in the German business catering sector (which corresponds to 3.4 million tons of resources per year) and as much as 40\% of GHG emissions (0.6 tons GHG emissions per year). Even in the scenario of unsupported recipe revision, GHG and resource savings of up to 20\% can be realized. The results show that public catering can reduce its material and carbon footprint by 20\% overnight. Moreover, the findings show indications for the sustainable transformation of public catering. Nevertheless, it must be noted that these are some first steps of the transformation, which will require further changes with even greater impacts and political activities.},
  language  = {en}
}