@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}
}
@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{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}
}