@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}
}
@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}
}
@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{WeberRitter2018,
  author    = {Weber, Ricarda and Ritter, Guido},
  title     = {3D-Druck von Lebensmitteln Chancen und Hindernisse einer innovativen Technologie f{\"u}r die Ern{\"a}hrungsbranche},
  series = {Ern{\"a}hrungsumschau},
  journal   = {Ern{\"a}hrungsumschau},
  number    = {11},
  issn      = {0174-0008},
  doi       = {10.4455/eu.2018.045},
  pages     = {M626 -- M632},
  year      = {2018},
  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{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{TeitscheidFriedrichLangenetal.2018,
  author    = {Teitscheid, Petra and Friedrich, Silke and Langen, N. and Speck, M. and Bienge, K. and Engelmann, T.},
  title     = {Nachhaltigkeit in der Außer-Haus-Gastronomie},
  series = {rhw management},
  volume    = {2018},
  journal   = {rhw management},
  number    = {7/8},
  pages     = {40 -- 41},
  year      = {2018},
  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}
}
@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{Teitscheid2013,
  author    = {Teitscheid, Petra},
  title     = {Auf dem Weg zu einer nachhaltigen Ern{\"a}hrung},
  series = {Ern{\"a}hrungsumschau},
  journal   = {Ern{\"a}hrungsumschau},
  number    = {Mai 2013},
  pages     = {66 -- 71},
  year      = {2013},
  language  = {de}
}
@article{StrotmannTeliepsKastrupetal.2020,
  author    = {Strotmann, Christina and Telieps, Johanna and Kastrup, Julia and Kuhlmeier, Werner and Hemkes, Barbara},
  title     = {Curriculare Verankerung einer Berufsbildung f{\"u}r nachhaltige Entwicklung in Berufen des Lebensmittel-handwerks und der Lebensmittelindustrie},
  series = {Haushalt in Bildung und Forschung},
  volume    = {2020},
  journal   = {Haushalt in Bildung und Forschung},
  number    = {3},
  doi       = {https://doi.org/10.3224/hibifo.v9i3.02},
  pages     = {19 -- 34},
  year      = {2020},
  language  = {de}
}
@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{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{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{StrotmannFriedrichKreyenschmidtetal.2017,
  author    = {Strotmann, Christina and Friedrich, Silke and Kreyenschmidt, Judith and Teitscheid, Petra and Ritter, Guido},
  title     = {Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities},
  series = {Sustainability},
  volume    = {2017},
  journal   = {Sustainability},
  number    = {9(8)},
  doi       = {https://doi.org/10.3390/su9081409},
  pages     = {1409},
  year      = {2017},
  language  = {de}
}
@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}
}
@article{SpeckWagnerBuchbornetal.2022,
  author    = {Speck, Melanie and Wagner, Lynn and Buchborn, Felix and Steinmeier, Fara and Friedrich, Silke and Langen, Nina},
  title     = {How public catering accelerates sustainability: a German case study},
  series = {Sustainability Science},
  journal   = {Sustainability Science},
  doi       = {10.1007/s11625-022-01183-2},
  year      = {2022},
  abstract  = {Public catering has become increasingly important in recent years. With increasing annual customers, the sector's impact on the environment is also growing continuously. At the same time, public catering offers a lever to promote sustainable nutrition that has rarely been used so far. Small changes in kitchen practices and food offers can thus be multiplied into a significant positive impact on environmental challenges, such as climate change or loss of biodiversity due to the large number of servings. In contrast to private households, management decisions in public catering can influence the food- related environmental impact of thousands of customers. This article deals with the nationwide level of greenhouse gas (GHG) emissions and resource use in the German public catering segment "business" and its saving potentials by different scenarios of unsupported and supported recipe revision. In this paper, we define "unsupported" as the intuitive optimization of recipes by employees of public catering businesses. In contrast, "supported" approaches had to meet specific target goals, for example of the Deutsche Gesellschaft f{\"u}r Ern{\"a}hrung; engl. German Nutrition Society or the sustainable level. Specifically, we will test how (A) an unsupported recipe revision, (B) a recipe revision based on dietary recommendations and (C) a recipe revision using scientific guidance affect the environmental impact of a dish. As a methodological framework, an online survey of public catering companies was conducted as well as a scenario analysis at menu level and at nationwide level. The results are based on empirical data on the one hand, and on extrapolations on the other. The results show that the nationwide implementation of recipe revision according to scientific guidance—such as concrete target goals for the GHG emissions per serving—can save up to 44\% of resource use in the German business catering sector (which corresponds to 3.4 million tons of resources per year) and as much as 40\% of GHG emissions (0.6 tons GHG emissions per year). Even in the scenario of unsupported recipe revision, GHG and resource savings of up to 20\% can be realized. The results show that public catering can reduce its material and carbon footprint by 20\% overnight. Moreover, the findings show indications for the sustainable transformation of public catering. Nevertheless, it must be noted that these are some first steps of the transformation, which will require further changes with even greater impacts and political activities.},
  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}
}