@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{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{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}
}
@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}
}