@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}
}
@incollection{RitterKraatz2011,
  author    = {Ritter, Guido and Kraatz, Alwine},
  title     = {Regulations and Requirements},
  series = {Bart, Hans-J{\"o}rg / Pilz, Stephan (Hrsg.) Industrial Scale Natural Products Extraction},
  booktitle = {Bart, Hans-J{\"o}rg / Pilz, Stephan (Hrsg.) Industrial Scale Natural Products Extraction},
  edition   = {1. Auflage},
  publisher = {Wiley-VCH},
  address   = {Weinheim},
  isbn      = {3-527-32504-2},
  pages     = {269 -- 290},
  year      = {2011},
  language  = {en}
}
@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}
}
@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}
}
@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}
}
@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}
}
@incollection{Kirsch2013,
  author    = {Kirsch, Therese},
  title     = {Reasonable selection of sustainable sourcing measures in the food sector},
  series = {Holger Rogall et al. (Hrsg.): Jahrbuch Nachhaltige {\"O}konomie 2013 - 2014},
  booktitle = {Holger Rogall et al. (Hrsg.): Jahrbuch Nachhaltige {\"O}konomie 2013 - 2014},
  publisher = {Metropolis},
  address   = {Marburg},
  isbn      = {978-3-7316-1043-4},
  pages     = {443 -- 460},
  year      = {2013},
  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}
}