@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}
}
@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{StrotmannMaleforsCallewaertetal.2019,
  author    = {Strotmann, Christina and Malefors, Christopher and Callewaert, Pieter and Hansson, Per-Anders and Hartikainen, Hanna and Pietil{\"a}inen, Oona and Strid, Ingrid and Eriksson, Mattias},
  title     = {Towards a Baseline for Food-Waste Quantification in the Hospitality Sector—Quantities and Data Processing Criteria},
  series = {Sustainability},
  volume    = {2019},
  journal   = {Sustainability},
  number    = {11(13)},
  doi       = {https://doi.org/10.3390/su11133541},
  year      = {2019},
  language  = {en}
}
@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{PietrangeliErikssonStrotmannetal.2023,
  author    = {Pietrangeli, Roberta and Eriksson, Mattias and Strotmann, Christina and Cicatiello, Clara and Nasso, Marco and Fanelli, Luca and Melaragni, Luigia and Blasi, Emanuele},
  title     = {Quantification and economic assessment of surplus bread in Italian small-scale bakeries: An explorative study},
  series = {Waste Management},
  volume    = {2023},
  journal   = {Waste Management},
  number    = {169},
  doi       = {10.1016/j.wasman.2023.07.017},
  pages     = {301 -- 309},
  year      = {2023},
  abstract  = {The generation of bread waste at suppliers and retailers is often linked to the production of surplus bread. This study reports the results of the first direct quantification and economic assessment of surplus bread conducted in Italy, involving a panel of 12 bakeries and their branches located in the Lazio region, which compiled a daily diary for 5 months. They are small-scale bakeries which reflect the typical structure of the Italian businesses in the bakery sector, producing fresh bread and selling it directly to consumers. The surplus bread measured during the study consists of 6,694 kg in total, with an average quantity of 4.83 kg/day per bakery. Studying the three main products (common bread, focaccia bread and bread rolls), the average rate of surplus is respectively 5.88 \%, 3.99 \% and 5.28 \% of the production. The corresponding economic loss represents, on average, 5.44 \% of the daily turnover. A set of factors seems to exert highest influence on the generation of surplus, as the range of production, location and number of customers. When surplus bread occurs, in 63 \% of the cases it is managed on alternative routes to avoid disposal. Even if detected surplus bread does not necessarily become waste, it indeed represents a big loss for bakeries.},
  language  = {en}
}