@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}
}
@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}
}
@article{Ritter2010,
  author    = {Ritter, Guido},
  title     = {Wissenschaftliche Forschung f{\"u}r die Praxis- Sensorische Fenster},
  series = {DLG Lebensmittel},
  volume    = {5},
  journal   = {DLG Lebensmittel},
  number    = {3},
  pages     = {18 -- 19},
  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}
}
@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}
}
@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}
}
@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{Ritter2013,
  author    = {Ritter, Guido},
  title     = {Sensorik - eine Wissenschaft im Aufbruch, Interview mit Prof. Ritter},
  series = {Ern{\"a}hrungsumschau},
  journal   = {Ern{\"a}hrungsumschau},
  number    = {7},
  pages     = {406 -- 409},
  year      = {2013},
  language  = {de}
}
@article{KreyenschmidtRoeslerRitter2021,
  author    = {Kreyenschmidt, Judith and R{\"o}sler, Florian and Ritter, Guido},
  title     = {Recommendation of Good Practice in the Food-Processing Industry for Preventing and Handling Food Loss and Waste},
  series = {Sustainability},
  volume    = {13},
  journal   = {Sustainability},
  publisher = {MDPI},
  doi       = {10.25974/fhms-13969},
  url       = {http://nbn-resolving.de/urn:nbn:de:hbz:836-opus-139699},
  pages     = {9569 -- 9599},
  year      = {2021},
  abstract  = {Food-processing companies are controlled by societal influences and economic interests, but their efforts with regard to reducing food loss and waste are very different. This qualitative study aims to identify basic recommendations of good practice for the food-processing industry in order to prevent and handle food loss and waste. For this purpose, a comprehensive literature review was conducted in the field of food waste prevention and data was collected from thirteen German companies. The findings summarize the recommendations of good practice, which cover the entire supply chain from supplier to consumer and beyond. The analysis showed that the participating companies are already partially aware of operational measures, even if they are applied or mentioned without a systematic approach. Furthermore, the analysis revealed that most activities relate to internal matters, like processing, employees and utilization. However, the responsibility of foodprocessing companies does not end with internal processes to reduce food waste. The results show that some companies are already aware of their responsibility to be involved along the entire supply chain. Finally, the results show that the needs of consumers and suppliers must also be considered in order to reduce food waste, in addition to direct reduction measures. This paper highlights nine important stages and 53 basic recommendations for companies to address food loss and waste in order to improve their practices.},
  language  = {en}
}