@article{BoentertKirschNiehuesetal.2017, author = {Boentert, A. and Kirsch, T. and Niehues, S. and Rach, J.}, title = {Kompetenzorientierte Evaluation - entzaubert? Probleme und L{\"o}sungsans{\"a}tze}, series = {Handbuch Qualit{\"a}t in Studium und Lehre}, volume = {E 7.15}, journal = {Handbuch Qualit{\"a}t in Studium und Lehre}, pages = {1 -- 22}, year = {2017}, language = {de} } @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{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{FriedrichHeitkoenigRitter2014, author = {Friedrich, Silke and Heitk{\"o}nig, Lena and Ritter, Guido}, title = {Erst gebacken, dann weggeworfen?! Reduktion der Lebensmittelabf{\"a}lle bei Brot- und Backwaren - Entwicklung eines Konzeptes f{\"u}r Handel, Handwerk und Verbraucher}, series = {Technikfolgenabsch{\"a}tzung - Theorie und Praxis, Technology Assessment}, volume = {23}, journal = {Technikfolgenabsch{\"a}tzung - Theorie und Praxis, Technology Assessment}, number = {3}, pages = {82 -- 86}, year = {2014}, language = {de} } @article{GoebelTeitscheidFriedrichetal.2017, author = {G{\"o}bel, C. and Teitscheid, P. and Friedrich, S. and Langen, N. and Speck, M. and Engelmann, T. and Rohn, H.}, title = {Implementing sustainable business models in the hospitality sector with the help of a mission statement}, doi = {10.18461/ijfsd.v8i2.827}, year = {2017}, language = {en} } @article{GoebelFriedrichRitteretal.2013, author = {G{\"o}bel, Christine and Friedrich, Silke and Ritter, Guido and Teitscheid, Petra and Wetter, Christof and Hafner, Gerold and Barabosz, Jakob and Leverenz, Dominik and Maurer, Claudia and Kr, Martin}, title = {Analyse, Bewertung und Optimierung von Systemen zur Lebensmittelbewirtschaftung}, series = {M{\"u}ll und Abfall}, journal = {M{\"u}ll und Abfall}, number = {11}, pages = {601 -- 610}, year = {2013}, language = {de} } @article{GoebelLangenBlumenthaletal.2015, author = {G{\"o}bel, Christine and Langen, Nina and Blumenthal, Antonia and Teitscheid, Petra and Ritter, Guido}, title = {Cutting Food Waste through Cooperation along the Food Supply Chain}, series = {Sustainability}, volume = {7}, journal = {Sustainability}, number = {2}, pages = {1429 -- 1445}, year = {2015}, language = {en} } @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} } @article{KalhoffVossAbrametal.2020, author = {Kalhoff, Hermann and Voss, Susanne and Abram, Fiona and G{\"o}bel, Christine and L{\"u}cke, Thomas and Kersting, Mathilde}, title = {Fate of a food nudging intervention during the Corona-pandemic: unexpected shopping ban on a small clinic bistro.}, series = {European Journal of Clinical Nutrition}, volume = {75}, journal = {European Journal of Clinical Nutrition}, doi = {10.1038/s41430-020-00728-x}, pages = {209 -- 211}, year = {2020}, abstract = {In a pilot study, we wanted to influence the food selection of employees in a pediatric clinic bistro aiming to increase the sale of "healthy" grain buns (number and proportion of all sold buns). During basic assessment, the mean weekly sale of grain buns was 98 (52.3\%) and in the second week of highlighting them on a green napkin under a transparent hood (intervention 1) reached 124 (54.6\%). However, just when starting intervention 2 (position in front of the display), the bistro was closed due to the Coronavirus pandemic. Thus, necessary public health measures stopped our interventional public health experiment.}, language = {en} } @article{Kirsch2015, author = {Kirsch, Therese}, title = {Lebensmittellogistik im Fokus}, series = {GS1 network}, journal = {GS1 network}, number = {1}, pages = {11 -- 13}, year = {2015}, language = {de} } @article{Kirsch2015, author = {Kirsch, Therese}, title = {An den Prozessen orientieren}, series = {Logistik heute}, journal = {Logistik heute}, number = {1-2}, pages = {34 -- 35}, year = {2015}, language = {mul} } @article{KirschMoellenbeckBuchholzetal.2012, author = {Kirsch, Therese and M{\"o}llenbeck, Carolin and Buchholz, Wolfgang and Teitscheid, Petra}, title = {Rohstoffbeschaffung in der Lebensmittelwirtschaft, Risiken vermeiden, Chancen nutzen}, series = {Beschaffung aktuell}, journal = {Beschaffung aktuell}, number = {10}, pages = {38 -- 40}, year = {2012}, language = {de} } @article{KirschRichertEngelmann2023, author = {Kirsch, Therese and Richert, Monique and Engelmann, Tobias}, title = {Bildungsangebote zur Motivation und Bef{\"a}higung von F{\"u}hrungskr{\"a}ften sowie Mitarbeitenden in Großk{\"u}chen f{\"u}r eine nachhaltigere Verpflegung}, series = {Haushalt in Bildung \& Forschung}, volume = {12. Jahrgang}, journal = {Haushalt in Bildung \& Forschung}, number = {3/2023}, issn = {2193-8806}, doi = {10.3224/hibifo.v12i3.06}, pages = {70 -- 85}, year = {2023}, abstract = {Der Beitrag zeigt im Projekt „Gerechte und nachhaltige Außer-Haus-Angebote gestalten" entwickelte Bildungsangebote auf, durch die handelnde Menschen in Großk{\"u}chen motiviert und bef{\"a}higt werden betriebliche Arbeitsprozesse nachhaltiger zu gestalten. Ber{\"u}cksichtigt werden Gelingensbedingungen wie der pers{\"o}nliche Austausch in Gruppen von Arbeits- und Berufskolleginnen und -kollegen sowie knappe zeitliche Kapazit{\"a}ten.}, language = {de} } @article{KirschTeitscheid2012, author = {Kirsch, Therese and Teitscheid, Petra}, title = {Nachhaltige Rohstoffbeschaffung: Effektivit{\"a}t statt Effizienz}, series = {Verantwortung Zukunft}, journal = {Verantwortung Zukunft}, number = {4}, pages = {36 -- 37}, year = {2012}, language = {mul} } @article{KreyenschmidtAlbrechtBraunetal.2013, author = {Kreyenschmidt, Judith and Albrecht, Antonia and Braun, Carina and Herbert, Ulrike and Mack, Miriam and Rossaint, Sonja and Ritter, Guido and Teitscheid, Petra and Ilg, Yvonne}, title = {Food Waste in der fleischverarbeitenden Kette}, series = {FleischWirtschaft}, journal = {FleischWirtschaft}, number = {10}, pages = {57 -- 63}, 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} } @article{LangenOhlhausenFriedrichetal.2018, author = {Langen, Nina and Ohlhausen, P. and Friedrich, Silke and G{\"o}bel, Christine and Teitscheid, Petra and Engelmann, Tobias and Rohn, H. and Bienge, K. and Speck, M.}, title = {Auf der Suche nach dem wirksamsten Nudge zur Absatzsteigerung nachhaltiger Speisen in der Außer-Haus-Gastronomie}, series = {Vierteljahrshefte zur Wirtschaftsforschung}, volume = {87. Jahrgang}, journal = {Vierteljahrshefte zur Wirtschaftsforschung}, issn = {0340-1707}, doi = {10.3790/vjh.87.2.95}, pages = {95 -- 108}, year = {2018}, language = {de} } @article{LangenOhlhausenSteinmeieretal.2022, author = {Langen, Nina and Ohlhausen, Pascal and Steinmeier, Fara and Friedrich, Silke and Engelmann, Tobias and Speck, Melanie and Damerau, Kerstin and Rohn, Holger and Teitscheid, Petra}, title = {Nudges for more sustainable food choices in the out-of-home catering sector applied in real-world labs}, series = {Resources, Conservation and Recycling}, journal = {Resources, Conservation and Recycling}, doi = {10.1016/j.resconrec.2022.106167}, year = {2022}, abstract = {Food production is responsible for approximately 17\% of Germany's greenhouse gas (GHG) emissions. After retail, out-of-home catering is the second largest food sales channel in Germany. A variety of means on both the supply and demand side are necessary to stimulate, facilitate and encourage a more sustainable development and minimise GHG emissions in this sector. Nudges are one of these. This paper's focus lies on the demand side. Set in real-world laboratories, we use a standardised empirical approach to compare different nudging interventions belonging to the area of physical environment and consumers' choice making process. We compare the effects of the same intervention across different settings and the effect of different, sequential nudging interventions in the same setting. Data was collected in eight workplace and school cafeterias in Germany over two project iterations (2016/2017; 2019/2020). A similar intervention design was applied. Comparability was assured by a harmonised menu. The first project iteration revealed that only one nudge (top menu position, +22.5\%) led to significant increases in sustainable food choices, while results from the second iteration showed that all nudge interventions (best counter position, +11.6\%; top menu position, +6,9\%; label plus information, +15.9\%) positively influenced consumer choice. Possible explanations such as the stricter compliance to the experimental design in the cafeterias but also societal developments such as the appearance of the Fridays for Future movement are discussed. As results vary between specific locations and settings, our findings suggest that nudges need to be adjusted to situational conditions for achieving highest efficacy.}, language = {en} } @article{LorenzWaltherLangenGoebeletal.2019, author = {Lorenz-Walther, Bettina A. and Langen, Nina and G{\"o}bel, Christine and Engelmann, Tobias and Bienge, Katrin and Speck, Melanie and Teitscheid, Petra}, title = {What makes people leave LESS food? Testing effects of smaller portions and information in a behavioral model.}, series = {Appetite}, volume = {139}, journal = {Appetite}, doi = {10.1016/j.appet.2019.03.026}, pages = {127 -- 144}, year = {2019}, abstract = {To contribute to a better understanding of consumer food leftovers and to facilitate their reduction in out-of-home settings, our study analyzes the effects of two common intervention strategies for reducing leftovers in a holistic behavioral model. Based on a quasi-experimental baseline-intervention design, we analyzed how the display of information posters and the reduction of portion sizes take an effect on personal, social and environmental determinants in a structural equation model. Applying data from online surveys and observations among 880 guests (503 baseline, 377 intervention) during two weeks in a university canteen, the suggested model allows to assign effects from the two interventions on plate leftovers to specific changes in behavioral determinants. Portion size reductions for target dishes are found to relate to lower levels of plate waste based on conscious perception, represented in smaller portion size ratings. Effects from seeing information posters are found to base on changed personal attitudes, subjective norms and perceived behavioral control. However, depending on how an individual reacts to the information (by only making an effort to finish all food or by making an effort and additionally choosing a different dish in the canteen) there are opposite effects on these determinants and consequently also on plate leftovers. Overall, the differentiated results on intervention effects strongly support the benefits of more holistic and in-depth analyses of interventions to reduce plate leftovers and therefore to contribute to more sustainable food consumption in out-of-home settings.}, language = {en} } @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} }