TY  - GEN
A1  - Buchholz, Wolfgang
A1  - Kirsch, Therese
A1  - Teitscheid, Petra
T1  - Sustainable raw material procurement as an answer to the risk of supply in food industry, Leuphana Sustainability Summit, Lüneburg 2012
Y1  - 2012
ER  - 
TY  - JOUR
A1  - Engelmann, Tobias
A1  - Fischer, Daniel
A1  - Lörchner, Marianne
A1  - Bowry, Jaya
A1  - Rohn, Holger
T1  - “Doing” Sustainability Assessment in Different Consumption and Production Contexts—Lessons from Case Study Comparison
JF  - Sustainability
Y1  - 2019
U6  - http://dx.doi.org/10.3390/su11247041
SP  - 1
EP  - 25
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  - http://dx.doi.org/10.18461/pfsd.2017.1735
SP  - 329
EP  - 338
ER  - 
TY  - CHAP
A1  - Göbel, C.
A1  - Teitscheid, P.
A1  - Friedrich, S.
A1  - Langen, N.
A1  - Speck, M.
A1  - Engelmann, T.
A1  - Rohn, H.
T1  - Implementing Sustainable Business Models in the Hospitality Sector with the Help of a Mission Statement
T2  - Proceedings in System Dynamics and Innovation in Food Networks 2017
Y1  - 2017
U6  - http://dx.doi.org/10.18461/pfsd.2017.1734
SP  - 323
EP  - 328
ER  - 
TY  - JOUR
A1  - Göbel, C.
A1  - Teitscheid, P.
A1  - Friedrich, S.
A1  - Langen, N.
A1  - Speck, M.
A1  - Engelmann, T.
A1  - Rohn, H.
T1  - Implementing sustainable business models in the hospitality sector with the help of a mission statement
Y1  - 2017
U6  - http://dx.doi.org/10.18461/ijfsd.v8i2.827
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  - 
TY  - CHAP
A1  - Göbel, Christine
A1  - Teitscheid, Petra
A1  - Friedrich, Silke
A1  - Langen, Nina
A1  - Speck, Melanie
A1  - Engelmann, Tobias
A1  - Rohn, Holger
T1  - Implementing Sustainable Business Models in the Hospitality Sector with the Help of a Mission Statement
T2  - Proceedings in System Dynamics and Innovation in Food Networks 2017
Y1  - 2017
SP  - 323
EP  - 328
ER  - 
TY  - JOUR
A1  - HS, Seo
A1  - Arshamian, A
A1  - Schemmer, K
A1  - Scheer, I
A1  - Sander, T
A1  - Ritter, G
A1  - Hummel, T.
T1  - Cross-modal integration between odors and abstract symbols.
JF  - Neurosci Lett.
Y1  - 2010
VL  - 478
IS  - 3
SP  - 175
EP  - 178
ER  - 
TY  - JOUR
A1  - Kreyenschmidt, Judith
A1  - Rösler, Florian
A1  - Ritter, Guido
T1  - Recommendation of Good Practice in the Food-Processing Industry for Preventing and Handling Food Loss and Waste
JF  - Sustainability
N2  - 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.
KW  - Sustainability
KW  - Nachhaltigkeit
KW  - food waste reduction
Y1  - 2021
U6  - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:hbz:836-opus-139699
VL  - 13
SP  - 9569
EP  - 9599
PB  - MDPI
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  -