TY  - JOUR
A1  - Strotmann, Christina
A1  - Malefors, Christopher
A1  - Callewaert, Pieter
A1  - Hansson, Per-Anders
A1  - Hartikainen, Hanna
A1  - Pietiläinen, Oona
A1  - Strid, Ingrid
A1  - Eriksson, Mattias
T1  - Towards a Baseline for Food-Waste Quantification in the Hospitality Sector—Quantities and Data Processing Criteria
JF  - Sustainability
Y1  - 2019
U6  - http://dx.doi.org/https://doi.org/10.3390/su11133541
VL  - 2019
IS  - 11(13)
ER  - 
TY  - GEN
A1  - Strotmann, Christina
A1  - Hemkes, Barbara
A1  - Ansmann, Moritz
T1  - Sustainabilityon the job–an exampleof vocational training in the food sector
N2  - 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.
Y1  - 2021
U6  - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:hbz:836-opus-138599
ER  - 
TY  - JOUR
A1  - Pietrangeli, Roberta
A1  - Eriksson, Mattias
A1  - Strotmann, Christina
A1  - Cicatiello, Clara
A1  - Nasso, Marco
A1  - Fanelli, Luca
A1  - Melaragni, Luigia
A1  - Blasi, Emanuele
T1  - Quantification and economic assessment of surplus bread in Italian small-scale bakeries: An explorative study
JF  - Waste Management
N2  - 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.
KW  - Food waste
KW  - bakeries
KW  - bread waste
KW  - waste quantification
Y1  - 2023
U6  - http://dx.doi.org/10.1016/j.wasman.2023.07.017
VL  - 2023
IS  - 169
SP  - 301
EP  - 309
ER  - 
TY  - JOUR
A1  - Strotmann, Christina
A1  - Niepagenkemper, Linda
A1  - Göbel, Christine
A1  - Flügge, Fara
A1  - Friedrich, Silke
A1  - Kreyenschmidt, Judith
A1  - Ritter, Guido
T1  - 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)
JF  - Sustainability
Y1  - 2017
U6  - http://dx.doi.org/10.3390/su9040512
SN  - 2071-1050
VL  - 9
IS  - 4
SP  - 512
EP  - 537
ER  - 
TY  - JOUR
A1  - Strotmann, Christina
A1  - Baut, Vanessa
A1  - Börnert, Nora
A1  - Gerwin, Paula
T1  - 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
JF  - Socio Economic Planning Sciences
Y1  - 2021
U6  - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:hbz:836-opus-138519
PB  - Elsevier
ER  - 
TY  - JOUR
A1  - Strotmann, Christina
A1  - Göbel, Christine
A1  - Friedrich, Silke
A1  - Kreyenschmidt, Judith
A1  - Ritter, Guido
A1  - Teitscheid, Petra
T1  - A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers
JF  - Sustainability 9(1):66
Y1  - 2017
U6  - http://dx.doi.org/10.3390/su9010066
SN  - 2071-1050
ER  - 
TY  - JOUR
A1  - Strotmann, Christina
A1  - Göbel, Christine
A1  - Friedrich, Silke
A1  - Kreyenschmidt, Judith
A1  - Teitscheid, Petra
A1  - Ritter, Guido
T1  - A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers
JF  - Sustainability
Y1  - 2017
U6  - http://dx.doi.org/https://doi.org/10.3390/su9010066
VL  - 2017
IS  - 9(1)
SP  - 66
ER  -