TY  - GEN
A1  - Strassner, C
T1  - Towards A Common Food Policy for the European Union: A three-­‐year participatory process of Deliberation, Research and Citizen Engagement Policy Lab 2: ‘The Food Environment in the EU’ Brussels, Belgium, 07.12.2016
Y1  - 2016
ER  - 
TY  - CHAP
A1  - Strassner, C
A1  - Bügel, S.
A1  - Hertwig, G.
A1  - Kahl, J.
A1  - Nuutila, J.
A1  - Paoletti, F.
T1  - The role of sustainable HORECA for sustainable lifestyles – identification of challenges and future work.
T2  - Alexandre Meybeck & Susanne Redfern: Sustainable value chains for sustainable food systems – A workshop of the FAO/UNEP Programme on Sustainable Food Systems
Y1  - 2016
SP  - 245
EP  - 262
PB  - FAO
CY  - Rom
ET  - 1.
ER  - 
TY  - CHAP
A1  - Bügel, S
A1  - Hertwig, J
A1  - Kahl, J
A1  - Lairon, D
A1  - Paoletti, F
A1  - Strassner, C
T1  - The new Nordic diet as a prototype for regional sustainable diets.
T2  - Alexandre Meybeck & Susanne redfern: Sustainable value chains for sustainable food systems – A workshop of the FAO/UNEP Programme on Sustainable Food Systems
Y1  - 2016
SP  - 109
EP  - 116
PB  - FAO
CY  - Rom
ET  - 1.
ER  - 
TY  - JOUR
A1  - Kauškale, Linda
A1  - Riemenschneider, Frank
T1  - The Environmental and Economic Substantiation of Investments in Green Buildings
JF  - Baltic Journal of Real Estate Economics and Construction Management
Y1  - 2016
SN  - 2255-9604
VL  - 4
IS  - 1
SP  - 126
EP  - 144
ER  - 
TY  - JOUR
A1  - Fuchs, Doris
A1  - Di Giulio, Antonietta
A1  - Glaab, Katharina
A1  - Lorek, Sylvia
A1  - Maniates, Michael
A1  - Princen, Thomas
A1  - Ropke, Inge
T1  - Power: the missing element in sustainable consumption and absolute reductions research and action
JF  - Journal of Cleaner Production
N2  - In this essay, we aim to demonstrate the value of a power lens on consumption and absolute reductions. Specifically, we illuminate what we perceive to be a troublesome pattern of neglect of questions of power in research and action on sustainable consumption and absolute reductions. In pursuit of our objectives, we delineate how many of the informal and implicit “theories of social change” of scholars and activists in sustainable consumption and sustainable development fail to address power in a sufficiently explicit, comprehensive and differentiated manner and how that failure translates into insufficient understandings of the drivers of consumption and the potential for and barriers to absolute reductions. Second, we develop the contours of a power lens on sustainable consumption. Third, we illustrate the value of such a power lens, with a particular focus on the case of meat consumption.
KW  - absolute reduction
KW  - sustainable consumption
KW  - power
KW  - meat
KW  - social change
Y1  - 2016
U6  - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:hbz:836-opus-106438
UR  - https://www.sciencedirect.com/science/article/pii/S0959652615001109
VL  - 132
SP  - 298
EP  - 307
ER  - 
TY  - CHAP
A1  - Strassner, C
A1  - Roehl, R
T1  - Organic produce in municipal foodservice operations and other public bodies in Germany
T2  - 12th European IFSA Symposium: Social and technological transformation of farming systems: Diverging and converging pathways. 12th-15th July 2016
Y1  - 2016
CY  - Harper Adams University, UK
ER  - 
TY  - JOUR
A1  - Makurat, Jan
A1  - Friedrich, Hanna
A1  - Kuong, Khov
A1  - Wieringa, Frank T.
A1  - Chamnan, Chhoun
A1  - Krawinkel, Michael B.
T1  - Nutritional and Micronutrient Status of Female Workers in a Garment Factory in Cambodia
JF  - Nutrients
N2  - BACKGROUND Concerns about the nutritional status of Cambodian garment workers were raised years ago but data are still scarce. The objectives of this study are to examine the nutritional, hemoglobin and micronutrient status of female workers in a garment factory in Phnom Penh, Cambodia, and to assess if body mass index is associated with hemoglobin and/or micronutrient status. METHODS A cross-sectional survey was conducted among 223 female workers (nulliparous, non-pregnant) at a garment factory in Phnom Penh. Anthropometric measurements were performed and blood samples were taken to obtain results on hemoglobin, iron, vitamin A, vitamin B12 and inflammation status (hemoglobinopathies not determined). Bivariate correlations were used to assess associations. RESULTS Overall, 31.4% of workers were underweight, 26.9% showed anemia, 22.1% showed iron deficiency, while 46.5% had marginal iron stores. No evidence of vitamin A or vitamin B12 deficiency was found. Body mass index was associated with serum ferritin (negative) and serum retinol-binding protein (positive) concentrations, but not strongly. A comparison between underweight and not underweight workers resulted in distinctions for iron deficiency and iron deficiency anemia, with a higher prevalence among not underweight. CONCLUSIONS The prevalence of underweight, anemia and poor iron status was high. Young and nulliparous female garment workers in Cambodia might constitute a group with elevated risk for nutritional deficiencies. Strategies need to be developed for improving their nutritional, micronutrient and health status. The poor iron status seems to contribute to the overall prevalence of anemia. Low hemoglobin and iron deficiency affected both underweight and those not underweight. Despite the fact that body mass index was negatively associated with iron stores, true differences in iron status between underweight and not underweight participants cannot be confirmed.
Y1  - 2016
U6  - http://dx.doi.org/10.3390/nu8110694
VL  - 8
ER  - 
TY  - CHAP
A1  - Kahl, J
A1  - Strassner, C
A1  - Hertwig, J
A1  - Gould, D
A1  - Bügel, S
A1  - Paoletti, F
A1  - Lairon, D
T1  - Learning from the organic food system as a model for sustainable food systems – the Organic Food System Program. In Sustainable value chains for sustainable food systems – A workshop of the FAO/UNEP Programme on Sustainable Food Systems, pp. 295–302. A. Meybeck & S. Redfern, eds. Rome, FAO.
Y1  - 2016
ER  - 
TY  - CHAP
A1  - Kahl, J
A1  - Strassner, C
A1  - Hertwig, J
A1  - Gould, D
A1  - Bügel, S
A1  - Paoletti, F
A1  - Lairon, D
T1  - Learning from the organic food system as a model for sustainable food systems – the Organic Food System Program. In Sustainable value chains for sustainable food systems – A workshop of the FAO/UNEP Programme on Sustainable Food Systems, pp. 295–302. A. Meybeck & S. Redfern, eds. Rome, FAO.
Y1  - 2016
ER  - 
TY  - CHAP
A1  - Kahl, J
A1  - Strassner, C
A1  - Hertwig, J
A1  - Gould, D
A1  - Bügel, S
A1  - Paoletti, F
A1  - Lairon, D
T1  - Learning from the organic food system as a model for sustainable food systems – the Organic Food System Program
T2  - Alexandre Meybeck & Susanne Redfern: Sustainable value chains for sustainable food systems – A workshop of the FAO/UNEP Programme on Sustainable Food Systems
Y1  - 2016
SP  - 295
EP  - 302
PB  - FAO
CY  - Rom
ER  -