@techreport{WeidlichBuxel2010,
  author    = {Weidlich, Tina and Buxel, Holger},
  title     = {Werben mit dem guten Zweck - Akzeptanz karitativer Marketingkonzepte: Ergebnisse einer empirischen Untersuchung am Beispiel Krombacher Regenwaldprojekt und der Aktion Gesundheit f{\"u}r Kinder in Afrika von Actimel/Danone},
  publisher = {FH M{\"u}nster},
  doi       = {10.25974/fhms-81},
  url       = {http://nbn-resolving.de/urn:nbn:de:hbz:836-opus-810},
  year      = {2010},
  abstract  = {Mit der steigenden Wichtigkeit von Nachhaltigkeitsaspekten f{\"u}r die Konsumenten gewinnen in j{\"u}ngster Zeit zunehmend Marketingkonzepte an Bedeutung, die an den Produktverkauf die Unterst{\"u}tzung karitativer Projekte koppeln. Krombacher zeigt Engagement f{\"u}r den Regenwald, Danone/Actimel f{\"u}r die Kinder in Afrika, Procter\&Gamble/Wick f{\"u}r den Lebensraum der Eisb{\"a}ren. Projekte mit karitativem Hintergrund und werben mit dem guten Zweck sind im Trend. Doch wie werden solche Projekte und Marketingkampagnen von Seiten der Konsumenten bewertet? Wie glaubw{\"u}rdig sind diese und haben sie ein positives Kampagnenprofil? Und existiert ein Wunsch von Seiten der Konsumenten nach mehr solcher karitativen Marketingkonzepten? Um diese Fragen zu beantworten, wurde im Sommer/Herbst 2009 eine Befragung von 482 Konsumenten durchgef{\"u}hrt.},
  subject      = {Marketing},
  language  = {de}
}
@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}
}