TY  - JOUR
A1  - Tigges, C
A1  - Heer, M
T1  - The second-meal effect: Can meal-skipping and nutrient composition of a meal affect postprandial blood glucose levels from a subsequent meal?
JF  - Diabetes Stoffw Herz
Y1  - 2013
VL  - 22
IS  - 1
SP  - 7
EP  - 25
ER  - 
TY  - JOUR
A1  - Reisch, Lucia
A1  - Eberle, Ulrike
A1  - Lorek, Sylvia
T1  - Sustainable Food Consumption - Issues and Policies
JF  - Sustainablity: Science, Practice and Policy. Special Issue
Y1  - 2013
VL  - 9
IS  - 7
SP  - 7
EP  - 25
ER  - 
TY  - JOUR
A1  - Reisch, Lucia
A1  - Eberle, Ulrike
A1  - Lorek, Sylvia
T1  - Sustainable food consumption: an overview of contemporary issues and policies
JF  - Sustainability: Science, Practice & Policy
N2  - Contemporary food production and consumption cannot be regarded as sustainable and raises problems with its wide scope involving diverse actors. Moreover, in the face of demographic change and a growing global population, sus-tainability problems arising from food systems will likely become more serious in the future. For example, agricultural production must deal with the impacts of climate change, increasingly challenging land-use conflicts, and rising health and social costs on both individual and societal levels. The unsustainability of current arrangements arises from the industrialization and globalization of agriculture and food processing, the shift of consumption patterns toward more dietary animal protein, the emergence of modern food styles that entail heavily processed products, the growing gap on a global scale between rich and poor, and the paradoxical lack of food security amid an abundance of food. These factors are attributable to national and international policies and regulations, as well as to prevalent business prac-tices and, in particular, consumers’ values and habits. The most effective ways for affluent societies to reduce the environmental impact of their diets are to reduce consumption of meat and dairy products (especially beef), to favor organic fruits and vegetables, and to avoid goods that have been transported by air on both individual and institu-tional levels (e.g., public procurement, public catering). In examining the unsustainability of the current food system this article reviews the pertinent literature to derive a working definition of sustainable food consumption, outlines the major issues and impacts of current food-consumption practices, and discusses various policy interventions, including information-based instruments, market-based initiatives, direct regulations, and “nudges.” It concludes with a call for integrative, cross-sectoral, and population-wide policies that address the full range of drivers of unsustainable food production and consumption.
KW  - food selection
KW  - food consumption
KW  - public policy
KW  - environmental impact
Y1  - 2013
U6  - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:hbz:836-opus-106335
UR  - https://www.tandfonline.com/doi/abs/10.1080/15487733.2013.11908111
SP  - 7
EP  - 25
ER  - 
TY  - JOUR
A1  - Nkengfack, G
A1  - Torimiro, J
A1  - Ngogang, J
A1  - Englert, Heike
T1  - Effects of nutritional education and lifestyle modification on the nutritional status of HIV positive patients: results of a cluster randomized intervention over a period of six months
JF  - Global Epidemic Obesity
Y1  - 2013
VL  - 5
IS  - 1
SP  - 1
EP  - 8
ER  - 
TY  - JOUR
A1  - Nkengfack, G
A1  - Ngogang, J
A1  - Englert, Heike
T1  - Effects of "5 a day" fruit and vegetable intake on micronutrient level and oxidative stress markers in HIV positive patients in Yaoundé, Cameroon: A cluster randomized trial
JF  - Oxid Antioxid Med Sci
Y1  - 2013
VL  - 2
IS  - 4
SP  - 275
EP  - 284
ER  - 
TY  - JOUR
A1  - Lorek, Sylvia
A1  - Fuchs, Doris
T1  - Strong Sustainable Consumption Governance - Precondition For A Degrowth Path?
JF  - Journal of Cleaner Production
Y1  - 2013
U6  - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:hbz:836-opus-61558
VL  - 38
SP  - 36
EP  - 43
ER  - 
TY  - GEN
A1  - LELLEK, V.
A1  - AVERBECK, A.
T1  - Creation of value for guest - measuringof Facility Services in hotels including the customer value. In: Proceedings of the 15th Facility & Real Estate Management Congress, 6. - 8. February 2013, Hotel and leisure facilities, Kufstein.
Y1  - 2013
ER  - 
TY  - JOUR
A1  - Lattuch, F.
A1  - Pech, R.
A1  - Weigert, J.
T1  - Market and technology drivers: Shaping the innovation strategy
JF  - Journal of Business Strategy
Y1  - 2013
VL  - 34
IS  - 2
SP  - 4
EP  - 11
ER  - 
TY  - JOUR
A1  - Kahl, J
A1  - Alborzi, F
A1  - Beck, A
A1  - Bügel, S
A1  - Busscher, N
A1  - Geier, U
A1  - Matt, D
A1  - Meischner, T
A1  - Paoletti, F
A1  - Pehme, S
A1  - Ploeger, A
A1  - Rembialkowska, E
A1  - Schmid, O
A1  - Strassner, C
A1  - Taupier-Letage, B
A1  - Zalecka, A
T1  - Organic Food processing: A framework for concept, starting definitions and evaluation
JF  - Journal of the Science of Food and Agriculture
Y1  - 2013
VL  - 12
ER  - 
TY  - CHAP
A1  - Kahl, J
A1  - Alborzi, F
A1  - Beck, A
A1  - Bügel, S
A1  - Busscher, N
A1  - Geier, U
A1  - Matt, D
A1  - Meischner, T
A1  - Paoletti, F
A1  - Pehme, S
A1  - Ploeger, A
A1  - Rembialkowska, E
A1  - Schmid, O
A1  - Strassner, C
A1  - Taupier-Letage, B
A1  - Zalecka, A
T1  - Organic Food Processing in the context of Sustainable and High Quality Food Production
T2  - Kahl J, Rembialkowska E, Zalecka A, Lesinski G (Hrsg.) Book of Abstracts Second International Conference on Organic Food Quality and Health Research
Y1  - 2013
SN  - 978-83-7583-454-3
CY  - Warsaw, Poland
ER  -