@misc{Teitscheid2011,
  author    = {Teitscheid, Petra},
  title     = {Resource productivity in higher education in the food and nutrition sector, World Resources Forum, Davos Schweiz, September 2011},
  year      = {2011},
  language  = {en}
}
@misc{TeitscheidTheres2012,
  author    = {Teitscheid, Petra and Theres, Kirsch},
  title     = {Umsetzung einer nachhaltigen Rohstoffbeschaffung in der Ern{\"a}hrungswirtschaft, Beitrag im Rahmen des Ideenwettbewerbs "Nachhaltige Unternehmensf{\"u}hrung: Kosten kennen - Nutzen erschließen" des Rates f{\"u}r Nachhaltige Entwicklung im Institute for Advanced Sustainability, IASS, Potsdam},
  year      = {2012},
  language  = {en}
}
@misc{BuchholzKirschTeitscheid2012,
  author    = {Buchholz, Wolfgang and Kirsch, Therese and Teitscheid, Petra},
  title     = {Sustainable raw material procurement as an answer to the risk of supply in food industry, Leuphana Sustainability Summit, L{\"u}neburg 2012},
  year      = {2012},
  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}
}
@misc{TeitscheidRohn2014,
  author    = {Teitscheid, Petra and Rohn, Holger},
  title     = {"Hot Spot Analysis in food chains", lecture at the international summerschool "Sustainable development and resource efficiency in the food chains" in June 2014 at ITMO University St. Petersburg},
  year      = {2014},
  language  = {en}
}
@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{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{SpeckRohnTeitscheidetal.2016,
  author    = {Speck, Melanie and Rohn, Holger and Teitscheid, Petra and Langen, Nina},
  title     = {Assessing sustainable limits for meals - first results from the project NAH_Gast: Developing, Testing and Dissemination of concepts for sustainable production and consumption in the food service sector},
  series = {Conference: Global Cleaner Production \& Sustainable Consumption Conference Accelerating the Transition to Equitable Post Fossil-Carbon Societies, At Sitges, Spain},
  booktitle = {Conference: Global Cleaner Production \& Sustainable Consumption Conference Accelerating the Transition to Equitable Post Fossil-Carbon Societies, At Sitges, Spain},
  year      = {2016},
  language  = {en}
}
@incollection{SpeckRohnEngelmannetal.2016,
  author    = {Speck, Melanie and Rohn, Holger and Engelmann, Tobias and Teitscheid, Petra and Langen, Nina},
  title     = {Indicator-based assessment for meals.},
  series = {Proceedings of the 20th Conference of the Environmental and Sustainability Management Accounting Network (EMAN},
  booktitle = {Proceedings of the 20th Conference of the Environmental and Sustainability Management Accounting Network (EMAN},
  address   = {L{\"u}neburg},
  pages     = {231},
  year      = {2016},
  language  = {en}
}
@article{LukasScheiperAnsorgeetal.2014,
  author    = {Lukas, Melanie and Scheiper, Marie-Louise and Ansorge, Jannick and Rohn, Holger and Liedtke, Christa: and Teitscheid, Petra},
  title     = {The nutritional footprint - An assessment tool for health and environmental effects of nutrition},
  series = {Ern{\"a}hrungs Umschau},
  journal   = {Ern{\"a}hrungs Umschau},
  number    = {11},
  doi       = {10.4455/eu.2014.028},
  pages     = {164 -- 170},
  year      = {2014},
  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}
}
@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}
}
@techreport{TeitscheidRohn2011,
  author    = {Teitscheid, Petra and Rohn, Holger},
  title     = {Resource productivity for higher education in food and nutrition},
  publisher = {FH M{\"u}nster},
  doi       = {10.25974/fhms-475},
  url       = {http://nbn-resolving.de/urn:nbn:de:hbz:836-opus-4751},
  year      = {2011},
  abstract  = {Sustainability is a central issue in food business and food retailing since approximately 3 years (See Teitscheid 2011). Various influential factors are significant for this development. On the one hand consumers choices are changing (See GFK et al. 2009). They are looking for natural, good and healthy food; they have a longing for home and an intact world (See iSuN 2010). The image of a highly efficient, but often ruthless industrial food production in regards to mankind and nature is not appropriate here. On the other hand, raw materials are scarce and, thus, very valuable. Bad harvests, mostly interpreted as a result of climate change, worldwide increasing consumption and the production of food in favor of energy production instead of nutritional aims, lead to a re-evaluation of agricultural resources and their producers. Within this context, food industry is searching for new forms of cooperation and partnership along the value chain in order to secure their resource basis. In the light of their significant environmental impact, an increasing number of companies also start to work on the environmental assessment and optimization of their products and value chains. Therefore they need employees with valid knowledge and competencies in sustainability and resources management. Based on this demand, the master's program "Sustainable Services and Nutrition Management" started in 2009 in the University of Applied Sciences in M{\"u}nster (Germany)1. This text reports about how the topic of resource efficiency in food/nutrition industry has been integrated within the study program, which projects have been worked on and what experience could be gained from them.},
  subject      = {Hochschulbildung},
  language  = {en}
}