@misc{StrotmannHemkesAnsmann2021,
  author    = {Strotmann, Christina and Hemkes, Barbara and Ansmann, Moritz},
  title     = {Sustainabilityon the job-an exampleof vocational training in the food sector},
  url       = {http://nbn-resolving.de/urn:nbn:de:hbz:836-opus-138599},
  year      = {2021},
  abstract  = {In order to anchor the guiding idea of sustainable development in vocational education and training structurally corresponding competences must be identified and taught within the framework of vocational education and training (VET). This presentation presents the idea behind VET and a model for describing sustainability-related competences in food processing professions.},
  language  = {en}
}
@article{StrotmannBautBoernertetal.2021,
  author    = {Strotmann, Christina and Baut, Vanessa and B{\"o}rnert, Nora and Gerwin, Paula},
  title     = {Generation and prevention of food waste in the German food service sector in the COVID-19 pandemic - Digital approaches to encounter the pandemic related crisis},
  series = {Socio Economic Planning Sciences},
  journal   = {Socio Economic Planning Sciences},
  publisher = {Elsevier},
  doi       = {10.25974/fhms-13851},
  url       = {http://nbn-resolving.de/urn:nbn:de:hbz:836-opus-138519},
  year      = {2021},
  language  = {en}
}
@book{StrotmannBaurSchultzetal.2023,
  author    = {Strotmann, Christina and Baur, Vanessa and Schultz, Melanie and B{\"u}ttner, Sandra and Rothe, Michael and Pfaff, Tobias},
  title     = {Reducing returned bakery products and promoting sustainability - Preparing bakery staff for the use of digital forecasting tools},
  publisher = {FH M{\"u}nster University of Applied Sciences},
  address   = {M{\"u}nster},
  isbn      = {ISBN 978-3-947263-37-0},
  doi       = {10.25974/fhms-18045},
  url       = {http://nbn-resolving.de/urn:nbn:de:hbz:836-opus-180456},
  publisher      = {FH M{\"u}nster - University of Applied Sciences},
  pages     = {72},
  year      = {2023},
  abstract  = {The workbook consists of a total of three modules built on each other. The module contents help employees in bakeries to deal with the topic of sustainability. The topic of digitalisation is addressed in the context of merchandise management and sustainability and specifically how returned bakery products can be reduced using digital prediction tools. These modules take into account the day-to-day processes and challenges in the bakery trade and develop practical solutions.},
  language  = {en}
}