TY  - JOUR
A1  - Göbel, Christine
A1  - Friedrich, Silke
A1  - Ritter, Guido
A1  - Teitscheid, Petra
A1  - Wetter, Christof
A1  - Hafner, Gerold
A1  - Barabosz, Jakob
A1  - Leverenz, Dominik
A1  - Maurer, Claudia
A1  - Kr, Martin
T1  - Analyse, Bewertung und Optimierung von Systemen zur Lebensmittelbewirtschaftung
JF  - Müll und Abfall
Y1  - 2013
IS  - 11
SP  - 601
EP  - 610
ER  - 
TY  - JOUR
A1  - Teitscheid, Petra
A1  - Lettenmeier, Michael
A1  - Göbel, Christine
A1  - Liedtke, Christa
A1  - Rohn, Holger
T1  - 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
JF  - Rickert U, Schiefer G:  Proceedings in System Dynamics and Innovation in Food Networks 2012
Y1  - 2012
SN  - 2194-511X
SP  - 574
EP  - 583
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  - https://doi.org/10.3390/su9040512
SN  - 2071-1050
VL  - 9
IS  - 4
SP  - 512
EP  - 537
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  - https://doi.org/10.3390/su9010066
SN  - 2071-1050
ER  - 
TY  - JOUR
A1  - Langen, Nina
A1  - Ohlhausen, P.
A1  - Friedrich, Silke
A1  - Göbel, Christine
A1  - Teitscheid, Petra
A1  - Engelmann, Tobias
A1  - Rohn, H.
A1  - Bienge, K.
A1  - Speck, M.
T1  - Auf der Suche nach dem wirksamsten Nudge zur Absatzsteigerung nachhaltiger Speisen in der Außer-Haus-Gastronomie
JF  - Vierteljahrshefte zur Wirtschaftsforschung
Y1  - 2018
U6  - https://doi.org/10.3790/vjh.87.2.95
SN  - 0340-1707
VL  - 87. Jahrgang
SP  - 95
EP  - 108
ER  - 
TY  - CHAP
A1  - Langen, Nina
A1  - Bauske, Emily
A1  - Dubral, Ricarda
A1  - Göbel, Christine
A1  - Speck, Melanie
A1  - Engelmann, Tobias
A1  - Rohn, Holger
A1  - Teitscheid, Petra
T1  - Interventions to Guide Consumers towards Sustainable Nutrition out-of-home – the Perspective of Caterers vs. Guests
T2  - Proceedings in System Dynamics and Innovation in Food Networks 2017
Y1  - 2017
SP  - 339
EP  - 348
ER  - 
TY  - CHAP
A1  - Engelmann, Tobias
A1  - Speck, Melanie
A1  - Rohn, Holger
A1  - Bienge, Katrin
A1  - Langen, Nina
A1  - Howell, Eva
A1  - Göbel, Christine
A1  - Friedrich, Silke
A1  - Teitscheid, Petra
A1  - Liedtke, Christa
T1  - Sustainability assessment of out of-of-home meals: potentials and obstacles applying indicator sets NAHGAST Meal-Basis and NAHGAST Meal-Pro
T2  - Proceedings in System Dynamics and Innovation in Food Networks 2017
Y1  - 2017
U6  - https://doi.org/10.18461/pfsd.2017.1735
SP  - 329
EP  - 338
ER  - 
TY  - CHAP
A1  - Göbel, Christine
A1  - Scheiper, Marie-Louise:
A1  - Friedrich, Silke
A1  - Teitscheid, Petra
A1  - Rohn, Holger
T1  - Entwicklung eines Leitbilds zur Nachhaltigkeit in der Außer-Haus-Gastronomie
T2  - Leal, Walter (Hg.): Innovationen in der Nachhaltigkeitsforschung - Ein Beitrag zur Umsetzung der UN Nachhaltigkeitsziele
Y1  - 2016
SP  - 79
EP  - 102
PB  - Springer
CY  - Berlin, Heidelberg
ER  - 
TY  - JOUR
A1  - Kalhoff, Hermann
A1  - Voss, Susanne
A1  - Abram, Fiona
A1  - Göbel, Christine
A1  - Lücke, Thomas
A1  - Kersting, Mathilde
T1  - Fate of a food nudging intervention during the Corona-pandemic: unexpected shopping ban on a small clinic bistro.
JF  - European Journal of Clinical Nutrition
N2  - 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.
KW  - nudging
KW  - clinic bistro
KW  - intervention
KW  - healthy choice
Y1  - 2020
U6  - https://doi.org/10.1038/s41430-020-00728-x
VL  - 75
SP  - 209
EP  - 211
ER  - 
TY  - JOUR
A1  - Göbel, Christine
A1  - Langen, Nina
A1  - Blumenthal, Antonia
A1  - Teitscheid, Petra
A1  - Ritter, Guido
T1  - Cutting Food Waste through Cooperation along the Food Supply Chain
JF  - Sustainability
Y1  - 2015
VL  - 7
IS  - 2
SP  - 1429
EP  - 1445
ER  -