@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}
}
@article{HSArshamianSchemmeretal.2010,
  author    = {HS, Seo and Arshamian, A and Schemmer, K and Scheer, I and Sander, T and Ritter, G and Hummel, T.},
  title     = {Cross-modal integration between odors and abstract symbols.},
  series = {Neurosci Lett.},
  volume    = {478},
  journal   = {Neurosci Lett.},
  number    = {3},
  pages     = {175 -- 178},
  year      = {2010},
  language  = {en}
}
@article{StrotmannFriedrichKreyenschmidtetal.2017,
  author    = {Strotmann, C. and Friedrich, S. and Kreyenschmidt, J. and Teitscheid, P. and Ritter, G.},
  title     = {Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities},
  series = {Sustainability},
  volume    = {9},
  journal   = {Sustainability},
  number    = {8},
  issn      = {2071-1050},
  doi       = {10.3390/su9081409},
  pages     = {1409},
  year      = {2017},
  language  = {en}
}
@book{OPUS4-10502,
  title     = {Deutsche Sensoriktage 2018 in Hamburg},
  editor    = {Krahl, Thomas and Maaßen, Andrea and Scharf, Andreas and Minkner, Dirk and Ritter, Guido},
  publisher = {DGSens e.V.},
  address   = {Hamburg},
  isbn      = {978-3-00-061045-5},
  publisher      = {FH M{\"u}nster - University of Applied Sciences},
  pages     = {72},
  year      = {2018},
  language  = {de}
}
@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}
}
@techreport{HeitkoenigFriedrichRitteretal.2015,
  author    = {Heitk{\"o}nig, Lena and Friedrich, Silke and Ritter, Guido and Niepagenkemper, Linda},
  title     = {Endbericht zur Studie "Reduktion von Lebensmittelabf{\"a}llen bei Brot und Backwaren - Entwicklung eines Konzepts f{\"u}r Handel, Handwerk und Verbraucher"},
  publisher = {FH M{\"u}nster},
  doi       = {10.25974/fhms-826},
  url       = {http://nbn-resolving.de/urn:nbn:de:hbz:836-opus-8267},
  year      = {2015},
  abstract  = {Lebensmittelabf{\"a}lle sind entlang der gesamten Wertsch{\"o}pfungskette aus ethischer, {\"o}kologischer, sozialer und {\"o}konomischer Perspektive problematisch und widersprechen dem Nachhaltigkeitsgedanken, wie er 1987 von der Brundtland-Kommission (WCED 1987) formuliert wurde. Besonders vor dem Hintergrund einer wachsenden Weltbev{\"o}lkerung, knapper Ressourcen und einer steigenden Anzahl an Hunger leidenden Menschen ist die Verschwendung von Lebensmitteln nicht vertretbar.},
  language  = {de}
}
@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}
}
@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}
}
@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{GoebelScheiperFriedrichetal.2016,
  author    = {G{\"o}bel, Christine and Scheiper, Marie-Louise: and Friedrich, Silke and Teitscheid, Petra and Rohn, Holger},
  title     = {Entwicklung eines Leitbilds zur Nachhaltigkeit in der Außer-Haus-Gastronomie},
  series = {Leal, Walter (Hg.): Innovationen in der Nachhaltigkeitsforschung - Ein Beitrag zur Umsetzung der UN Nachhaltigkeitsziele},
  booktitle = {Leal, Walter (Hg.): Innovationen in der Nachhaltigkeitsforschung - Ein Beitrag zur Umsetzung der UN Nachhaltigkeitsziele},
  publisher = {Springer},
  address   = {Berlin, Heidelberg},
  pages     = {79 -- 102},
  year      = {2016},
  language  = {de}
}
@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{SchneiderPartGoebeletal.2019,
  author    = {Schneider, Felicitas and Part, Florian and G{\"o}bel, Christine and Gerhards, Christian and Kraus, G{\"u}nther F. and Ritter, Guido},
  title     = {A methodological approach for the on-site quantification of food losses in primary production: Austrian and German case studies using the example of potato harvest},
  series = {Waste Management},
  journal   = {Waste Management},
  issn      = {0956-05X},
  doi       = {10.1016/j.wasman.2019.01.020},
  pages     = {106 -- 113},
  year      = {2019},
  abstract  = {In the last decade, in many European Countries more and more measures have been initiated aiming at the prevention of food losses and wastes along the entire value chain. In order to evaluate or monitor such important measures it is crucial to obtain quantitative information on generated food waste amounts, subsequently enabling the quantitative evaluation of the measure's outcomes and efficiency. Currently there is a paucity of quantitative information, particularly on food losses that are directly generated during harvesting processes. Up to date, no method is available or standardised aiming at the in-situ or on-site quantification of food losses during harvest. Using the example of the potato harvest, this study presents a practical approach for determining potato losses. To test the applicability of the developed method, on-site measurements were conducted directly on the field at five different locations in Austria and Germany. Our method enables the quantification of food losses based on defined areas along the harvested potato rows, where the analyser manually collects potatoes during their harvest. Hereby, two types of potato losses needs to be considered: non-harvested, under-sized potatoes that remain under the earth and the harvested ones, which are rejected on-site because of quality requirements regarding their size, shape, and state of health. Our study shows that between 1 and 9\% of field losses (based on yield potential) can be generated during the potato harvest. In future, this method may be the basis for standardised protocols in order to be able to derive cultivar-specific benchmarks and, consequently, to develop measures for preventing food losses. In general, more case studies and evidence-based ground-up measurements on other cultivars and for other regions are needed focusing on the on-site quantification of post-harvest losses.},
  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}
}
@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}
}
@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}
}
@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}
}
@article{LorenzWaltherLangenGoebeletal.2019,
  author    = {Lorenz-Walther, Bettina A. and Langen, Nina and G{\"o}bel, Christine and Engelmann, Tobias and Bienge, Katrin and Speck, Melanie and Teitscheid, Petra},
  title     = {What makes people leave LESS food? Testing effects of smaller portions and information in a behavioral model.},
  series = {Appetite},
  volume    = {139},
  journal   = {Appetite},
  doi       = {10.1016/j.appet.2019.03.026},
  pages     = {127 -- 144},
  year      = {2019},
  abstract  = {To contribute to a better understanding of consumer food leftovers and to facilitate their reduction in out-of-home settings, our study analyzes the effects of two common intervention strategies for reducing leftovers in a holistic behavioral model. Based on a quasi-experimental baseline-intervention design, we analyzed how the display of information posters and the reduction of portion sizes take an effect on personal, social and environmental determinants in a structural equation model. Applying data from online surveys and observations among 880 guests (503 baseline, 377 intervention) during two weeks in a university canteen, the suggested model allows to assign effects from the two interventions on plate leftovers to specific changes in behavioral determinants. Portion size reductions for target dishes are found to relate to lower levels of plate waste based on conscious perception, represented in smaller portion size ratings. Effects from seeing information posters are found to base on changed personal attitudes, subjective norms and perceived behavioral control. However, depending on how an individual reacts to the information (by only making an effort to finish all food or by making an effort and additionally choosing a different dish in the canteen) there are opposite effects on these determinants and consequently also on plate leftovers. Overall, the differentiated results on intervention effects strongly support the benefits of more holistic and in-depth analyses of interventions to reduce plate leftovers and therefore to contribute to more sustainable food consumption in out-of-home settings.},
  language  = {en}
}
@article{KalhoffVossAbrametal.2020,
  author    = {Kalhoff, Hermann and Voss, Susanne and Abram, Fiona and G{\"o}bel, Christine and L{\"u}cke, Thomas and Kersting, Mathilde},
  title     = {Fate of a food nudging intervention during the Corona-pandemic: unexpected shopping ban on a small clinic bistro.},
  series = {European Journal of Clinical Nutrition},
  volume    = {75},
  journal   = {European Journal of Clinical Nutrition},
  doi       = {10.1038/s41430-020-00728-x},
  pages     = {209 -- 211},
  year      = {2020},
  abstract  = {In a pilot study, we wanted to influence the food selection of employees in a pediatric clinic bistro aiming to increase the sale of "healthy" grain buns (number and proportion of all sold buns). During basic assessment, the mean weekly sale of grain buns was 98 (52.3\%) and in the second week of highlighting them on a green napkin under a transparent hood (intervention 1) reached 124 (54.6\%). However, just when starting intervention 2 (position in front of the display), the bistro was closed due to the Coronavirus pandemic. Thus, necessary public health measures stopped our interventional public health experiment.},
  language  = {en}
}
@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{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{WeberStrotmannRitter2019,
  author    = {Weber, Ricarda and Strotmann, Christina and Ritter, Guido},
  title     = {Adressatenspezifische Kommunikationskonzepte zur Lebensmittelabfallreduktion in deutschen Privathaushalten},
  series = {{\"O}sterreichische Wasser- und Abfallwirtschaft},
  journal   = {{\"O}sterreichische Wasser- und Abfallwirtschaft},
  publisher = {Springer Vienna},
  issn      = {1613-7566},
  doi       = {10.1007/s00506-019-0579-8},
  pages     = {1 -- 17},
  year      = {2019},
  abstract  = {Die Verschwendung von Ressourcen ist ein Symptom unserer heutigen {\"U}berflussgesellschaft und manifestiert sich unter anderem in großen Mengen an Lebensmittelabf{\"a}llen und -verlusten. Diese entstehen tagt{\"a}glich {\"u}ber alle Stufen von Lebensmittelwertsch{\"o}pfungsketten, wobei in Industriel{\"a}ndern insbesondere Privathaushalte negativ hervorstechen. Gleichzeitig weisen Privathaushalte das gr{\"o}ßte Vermeidungspotenzial auf. Das Ziel der vorliegenden Arbeit ist, einen Beitrag zur Aussch{\"o}pfung dieses Potenzials zu leisten, indem Empfehlungen f{\"u}r eine zielgruppenorientierte Kommunikation zur Lebensmittelabfallreduktion hergeleitet werden. Eine quantitative Onlinebefragung (n = 801), die hinsichtlich Alters- und Geschlechterverteilung repr{\"a}sentativ f{\"u}r die deutsche Bev{\"o}lkerung ist, wurde im Sommer 2018 durchgef{\"u}hrt. Basierend auf einer systematischen Literaturrecherche wurden Gr{\"u}nde f{\"u}r das Entstehen von Lebensmittelabf{\"a}llen in Privathaushalten ermittelt und mit Items zu Kommunikationspr{\"a}ferenzen kombiniert abgefragt. Mittels Faktorenanalyse und anschließender hierarchischer Clusteranalyse wurden sechs Konsumentensegmente identifiziert, die sich hinsichtlich ihres Verhaltens, Einstellung und Wissens bezogen auf Lebensmittelabf{\"a}lle unterscheiden. Die Cluster wurden anhand demografischer Variablen sowie ihrer Kommunikationspr{\"a}ferenzen charakterisiert. Das Resultat der vorliegenden Arbeit sind konkrete Empfehlungen zur zielgruppenorientierten Kommunikation in Bezug auf Lebensmittelabfallreduktionsmaßnahmen. Die statistisch signifikanten Gruppenunterschiede hinsichtlich der Faktoren f{\"u}r das Entstehen von Lebensmittelabf{\"a}llen unterstreichen den Bedarf der Zielgruppenorientierung, um effektive Maßnahmen zu entwickeln, die schlussendlich einen Beitrag zu einer nachhaltigen Entwicklung leisten. Forschungsbedarf wurde hinsichtlich einer pr{\"a}ziseren Charakterisierung der Konsumentensegmente bez{\"u}glich ihrer Kommunikationspr{\"a}ferenzen festgestellt.},
  language  = {de}
}
@article{EngelmannFischerLoerchneretal.2019,
  author    = {Engelmann, Tobias and Fischer, Daniel and L{\"o}rchner, Marianne and Bowry, Jaya and Rohn, Holger},
  title     = {"Doing" Sustainability Assessment in Different Consumption and Production Contexts—Lessons from Case Study Comparison},
  series = {Sustainability},
  journal   = {Sustainability},
  doi       = {10.3390/su11247041},
  pages     = {1 -- 25},
  year      = {2019},
  language  = {en}
}
@book{Teitscheid2002,
  author    = {Teitscheid, Petra},
  title     = {Nachhaltige Produkt- und Dienstleistungsstrategien in der Informationsgesellschaft},
  volume    = {37},
  edition   = {1. Aufl.},
  publisher = {E. Schmidt},
  address   = {Berlin},
  isbn      = {3-503-06605-5},
  pages     = {176 S. : Ill., graph. Darst.},
  year      = {2002},
  language  = {de}
}
@incollection{Teitscheid1994,
  author    = {Teitscheid, Petra},
  title     = {Umweltschulung f{\"u}r Mitarbeiter - eine Langzeitaufgabe},
  series = {Klaus G{\"u}nther (Hrsg.) Erfolg durch Umweltmanagement - Reportagen aus mittelst{\"a}ndischen Unternehmen},
  booktitle = {Klaus G{\"u}nther (Hrsg.) Erfolg durch Umweltmanagement - Reportagen aus mittelst{\"a}ndischen Unternehmen},
  edition   = {1. Auflage},
  publisher = {Luchterhand},
  address   = {Wiesbaden},
  isbn      = {3-472-01973-5},
  pages     = {116 -- 129},
  year      = {1994},
  language  = {de}
}
@incollection{SteinackerTeitscheid1986,
  author    = {Steinacker, Marion and Teitscheid, Petra},
  title     = {Betriebswirtschaftslehre im Spannungsfeld {\"o}konomischer Rationalit{\"a}t und der Utopie eines naturbezogenen Denkens},
  series = {Reinhard Pfriem (Hrsg.) {\"O}kologische Unternehmenspolitik},
  booktitle = {Reinhard Pfriem (Hrsg.) {\"O}kologische Unternehmenspolitik},
  edition   = {1. Auflage},
  publisher = {Campus},
  address   = {Frankfurt/ New York},
  isbn      = {3-593-33580-8},
  pages     = {81 -- 97},
  year      = {1986},
  language  = {de}
}
@incollection{Teitscheid2000,
  author    = {Teitscheid, Petra},
  title     = {{\"O}kologische Business to Business Plattformen - das Beispiel textile Kette},
  series = {Uwe Schneidewind, Anke Truscheid, Gerrit Steingr{\"a}ber (Hrsg.), Nachhaltige Informationsgesellschaft},
  booktitle = {Uwe Schneidewind, Anke Truscheid, Gerrit Steingr{\"a}ber (Hrsg.), Nachhaltige Informationsgesellschaft},
  edition   = {1. Auflage},
  publisher = {Metropolis},
  address   = {Marburg},
  year      = {2000},
  language  = {de}
}
@article{Teitscheid1994,
  author    = {Teitscheid, Petra},
  title     = {{\"O}kologische Kommunikation im Warenhaus},
  series = {Informationen zur beruflichen Umweltbildung},
  journal   = {Informationen zur beruflichen Umweltbildung},
  number    = {3-4},
  year      = {1994},
  language  = {de}
}
@incollection{Teitscheid1990,
  author    = {Teitscheid, Petra},
  title     = {Kapitel 7.2. {\"O}ffentlichkeitsarbeit},
  series = {BJU Umweltschutzberater},
  booktitle = {BJU Umweltschutzberater},
  year      = {1990},
  language  = {mul}
}
@incollection{GrewenigTeitscheid1991,
  author    = {Grewenig, Ute and Teitscheid, Petra},
  title     = {Wie realisiere ich ein ganzheitliches Umweltschutzkonzept. Maßnahmen und Ansatzpunkte f{\"u}r eine umweltorientierte Unternehmensf{\"u}hrung},
  series = {Wuppertaler Kreis e.V. (Hrsg.), Umweltschutz als F{\"u}hrungsaufgabe, ein Leitfaden f{\"u}r mittelst{\"a}ndische Betriebe},
  booktitle = {Wuppertaler Kreis e.V. (Hrsg.), Umweltschutz als F{\"u}hrungsaufgabe, ein Leitfaden f{\"u}r mittelst{\"a}ndische Betriebe},
  publisher = {Deutscher Wirtschaftsdienst},
  address   = {K{\"o}ln},
  isbn      = {3-87156-139-8},
  pages     = {17 -- 72},
  year      = {1991},
  language  = {de}
}
@article{Teitscheid2009,
  author    = {Teitscheid, Petra},
  title     = {Ver{\"a}nderungen nachhaltig und erfolgreich umsetzen. Ein kleiner "Werkzeugkoffer" f{\"u}r Schulen},
  series = {Schulverpflegung. Fachmagazin f{\"u}r professionelle Verpflegung in Schulen},
  journal   = {Schulverpflegung. Fachmagazin f{\"u}r professionelle Verpflegung in Schulen},
  number    = {1},
  pages     = {20 -- 26},
  year      = {2009},
  language  = {de}
}
@article{Teitscheid2009,
  author    = {Teitscheid, Petra},
  title     = {Ver{\"a}nderungen nachhaltig und erfolgreich umsetzen - Werkzeuge des Projektmanagements f{\"u}r die Gestaltung des Schulbistros},
  series = {Haushalt \& Bildung},
  journal   = {Haushalt \& Bildung},
  number    = {3 / September 09},
  pages     = {48 -- 57},
  year      = {2009},
  language  = {de}
}
@book{NoelleSchindlerTeitscheid2010,
  author    = {N{\"o}lle, Marie and Schindler, Hedwig and Teitscheid, Petra},
  title     = {Nachhaltige Entwicklung im Berufsfeld Ern{\"a}hrung und Hauswirtschaft. Materialien f{\"u}r Unterricht und Ausbildung},
  edition   = {erste},
  publisher = {Handwerk und Technik},
  address   = {Hamburg},
  isbn      = {978-3-582-047},
  year      = {2010},
  language  = {de}
}
@article{VeerTeitscheid2010,
  author    = {Veer, Barbara and Teitscheid, Petra},
  title     = {Wie nachhaltig sind Molkereien?},
  series = {DMZ - Deutsche Molkerei Zeitschrift},
  journal   = {DMZ - Deutsche Molkerei Zeitschrift},
  number    = {21 und 22},
  year      = {2010},
  language  = {mul}
}
@incollection{KastrupKuhlmeierNoelleKrugetal.2023,
  author    = {Kastrup, Julia and Kuhlmeier, Werner and N{\"o}lle-Krug, Marie and Casper, Marc and Strotmann, Christina and Ansmann, Moritz},
  title     = {Lessons Learned - Erfahrungen und Erkenntnisse im R{\"u}ckblick auf die F{\"o}rderlinie},
  series = {Berufliche Handlungskompetenz f{\"u}r nachhaltige Entwicklung - Die Modellversuche in Lebensmittelhandwerk und -industrie},
  booktitle = {Berufliche Handlungskompetenz f{\"u}r nachhaltige Entwicklung - Die Modellversuche in Lebensmittelhandwerk und -industrie},
  editor    = {Ansmann, Moritz},
  publisher = {Barbara Budrich},
  address   = {Leverkusen},
  isbn      = {978-3-8474-2893-0 (Print)},
  doi       = {10.25974/fhms-16826},
  url       = {http://nbn-resolving.de/urn:nbn:de:hbz:836-opus-168263},
  publisher      = {FH M{\"u}nster - University of Applied Sciences},
  pages     = {233 -- 241},
  year      = {2023},
  language  = {de}
}
@techreport{StrotmannAichBlumenthaletal.2015,
  author    = {Strotmann, Christina and Aich, Evelyn and Blumenthal, Antonia and Schreiner, Lisa and Teitscheid, Petra},
  title     = {Forschungsbericht zum INTERREG Projekt„Nachhaltig Gesund/Duurzaam Gezond"},
  year      = {2015},
  language  = {de}
}
@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{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}
}
@incollection{RitterSander2014,
  author    = {Ritter, Guido and Sander, Thorsten},
  title     = {Sensorik - eine interdisziplin{\"a}re Wissenschaft im Aufbruch - Bedeutung f{\"u}r Qualit{\"a}tssicherung und Konsumenten},
  series = {Behrs Jahresbuch f{\"u}r die Lebensmittelwirtschaft 2014},
  booktitle = {Behrs Jahresbuch f{\"u}r die Lebensmittelwirtschaft 2014},
  publisher = {Behrs Verlag},
  address   = {Hamburg},
  isbn      = {978-3-95468-084-9},
  pages     = {125 -- 132},
  year      = {2014},
  language  = {de}
}
@article{WeiheBoennhofRitteretal.2011,
  author    = {Weihe, Felizitas and B{\"o}nnhof, Nora and Ritter, Guido and Eissing, G{\"u}nter},
  title     = {N{\"a}hrstoffverluste im Warmhalte­system der Schulverpflegung-Eine Metaanalyse},
  year      = {2011},
  abstract  = {"Die Warmhaltezeit zubereiteter Speisen ist zu mi­nimieren, m{\"o}glichst auf maximal 30 Minuten. Eine Warmhaltezeit von {\"u}ber drei Stunden ist inakzepta­bel" (DGE 2009). Derartige Empfehlungen sprechen die Deutsche Gesellschaft f{\"u}r Ern{\"a}hrung (2009), der aid infodienst (2010), die Verbraucherzentrale Nord­ rhein­Westfalen (2010) und andere Institutionen zum Warmhalten von Speisen in der Gemeinschaftsver­pflegung aus. Ihre Begr{\"u}ndung liegt in den ern{\"a}h­rungsphysiologischen, sensorischen und gegebenen­falls sogar hygienischen Einbußen der Speisenquali­t{\"a}t. Die Realit{\"a}t sieht in der Regel jedoch anders aus. Insgesamt gestattet die vorhandene Datenlage keine fundierte Beurteilung, ob das Warmhaltesystem eine Schulverpflegung von ausreichender ern{\"a}hrungsphysiologischer Qualit{\"a}t erm{\"o}glicht. Die empfohlenen Warmhaltezeiten werden in der Praxis h{\"a}ufig {\"u}berschritten, was zumindest die sensorische Qualit{\"a}t, aber auch den N{\"a}hrstofferhalt beeinflussen d{\"u}rfte. Daher sind neue und weiterf{\"u}hrende Untersuchungen der Speisequalit{\"a}t im Warmhaltesystem dringend geboten.},
  language  = {de}
}
@incollection{RitterKraatz2011,
  author    = {Ritter, Guido and Kraatz, Alwine},
  title     = {REGULATIONS AND REQUIREMENTS in: Industrial Scale Natural Products Extraction},
  year      = {2011},
  abstract  = {Expert account of industrial process technologies used to recover natural products from plant material, focussing on the engineering aspects of extractions, both up- and down-stream processing and featuring biotransformation, economic aspects and regulations.},
  language  = {en}
}
@article{KirschRichertEngelmann2023,
  author    = {Kirsch, Therese and Richert, Monique and Engelmann, Tobias},
  title     = {Bildungsangebote zur Motivation und Bef{\"a}higung von F{\"u}hrungskr{\"a}ften sowie Mitarbeitenden in Großk{\"u}chen f{\"u}r eine nachhaltigere Verpflegung},
  series = {Haushalt in Bildung \& Forschung},
  volume    = {12. Jahrgang},
  journal   = {Haushalt in Bildung \& Forschung},
  number    = {3/2023},
  issn      = {2193-8806},
  doi       = {10.3224/hibifo.v12i3.06},
  pages     = {70 -- 85},
  year      = {2023},
  abstract  = {Der Beitrag zeigt im Projekt „Gerechte und nachhaltige Außer-Haus-Angebote gestalten" entwickelte Bildungsangebote auf, durch die handelnde Menschen in Großk{\"u}chen motiviert und bef{\"a}higt werden betriebliche Arbeitsprozesse nachhaltiger zu gestalten. Ber{\"u}cksichtigt werden Gelingensbedingungen wie der pers{\"o}nliche Austausch in Gruppen von Arbeits- und Berufskolleginnen und -kollegen sowie knappe zeitliche Kapazit{\"a}ten.},
  language  = {de}
}
@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}
}
@incollection{KirschBuchholzTeitscheid2012,
  author    = {Kirsch, Therese and Buchholz, Wolfgang and Teitscheid, Petra},
  title     = {Entwicklung eines Gestaltungsmodells zur nachhaltigen Rohstoffbeschaffung in der Ern{\"a}hrungswirtschaft},
  series = {R.Bogaschewsky / M.Eißing / R.Lasch / W.St{\"o}lzle, Supply Management Research - Aktuelle Forschungsergebnisse 2012},
  booktitle = {R.Bogaschewsky / M.Eißing / R.Lasch / W.St{\"o}lzle, Supply Management Research - Aktuelle Forschungsergebnisse 2012},
  edition   = {1},
  publisher = {Springer Gabler},
  address   = {Wiesbaden},
  isbn      = {978-3-8349-3927-2},
  pages     = {217 -- 239},
  year      = {2012},
  language  = {de}
}
@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{Teitscheid2012,
  author    = {Teitscheid, Petra},
  title     = {Einzelsachverst{\"a}ndige zum Thema Lebensmittelverschwendung im Bundestagsausschuss f{\"u}r Ern{\"a}hrung, Landwirtschaft und Verbraucherschutz - 23.04.2012},
  series = {Stellungnahme als Einzelsachverst{\"a}ndige zum Thema Lebensmittelverschwendung, Ausschussdrucksache17(10)859-Gneu, http://www.bundestag.de/bundestag/ausschuesse17/a10/anhoerungen/2012_04_23_Lebensmittelv},
  journal   = {Stellungnahme als Einzelsachverst{\"a}ndige zum Thema Lebensmittelverschwendung, Ausschussdrucksache17(10)859-Gneu, http://www.bundestag.de/bundestag/ausschuesse17/a10/anhoerungen/2012_04_23_Lebensmittelv},
  year      = {2012},
  language  = {de}
}
@misc{Teitscheid2012,
  author    = {Teitscheid, Petra},
  title     = {Auf dem Weg zu einer nachhaltigen Ern{\"a}hrung? Innovationspfade in Produktion, Konsum, Gesellschaft und Politik, Oracle Forum Produktentwicklung, Innovation und Nachhaltigkeit in der Lebensmittelindustrie},
  year      = {2012},
  language  = {de}
}
@misc{KirschBuchholzTeitscheid2012,
  author    = {Kirsch, Therese and Buchholz, Wolfgang and Teitscheid, Petra},
  title     = {Entwicklung eines Gestaltungsmodells zur nachhaltigen Rohstoffbeschaffung in der Ern{\"a}hrungswirtschaft, BME Wissenschaftssymposium W{\"u}rzburg 2012},
  year      = {2012},
  language  = {de}
}
@misc{Teitscheid2013,
  author    = {Teitscheid, Petra},
  title     = {Nachhaltigkeit in Unternehmen - Anspr{\"u}che - Konzepte - Bewertung, Vortrag im Rahmen der Jahrestagung 2013 des DVAI (Deutscher Verband der Aromenindustrie e.V.), 07.11.3013 in Berlin},
  year      = {2013},
  language  = {de}
}
@misc{Teitscheid2013,
  author    = {Teitscheid, Petra},
  title     = {Bewertung der Nachhaltigkeit in Lebensmittel Wertsch{\"o}pfungsketten, Konzepte und Einsatzfelder, 3. Oracle Management Forum, 11. Oktober 2013 in Hannover in der LebensmiAelindustrie am 11. Oktober 2013 in Hannover},
  year      = {2013},
  language  = {de}
}
@article{WeiheBoennhoffRitteretal.2011,
  author    = {Weihe, Felizitas and B{\"o}nnhoff, Nora and Ritter, Guido and Eissing, G{\"u}nter},
  title     = {N{\"a}hrstoffverluste im Warmhaltesystem der Schulverpflegung},
  series = {Ern{\"a}hrung im Fokus},
  volume    = {11},
  journal   = {Ern{\"a}hrung im Fokus},
  number    = {11-12},
  pages     = {560 -- 565},
  year      = {2011},
  language  = {de}
}