TY - RPRT A1 - Teitscheid, Petra A1 - Rohn, Holger T1 - Resource productivity for higher education in food and nutrition N2 - Sustainability is a central issue in food business and food retailing since approximately 3 years (See Teitscheid 2011). Various influential factors are significant for this development. On the one hand consumers choices are changing (See GFK et al. 2009). They are looking for natural, good and healthy food; they have a longing for home and an intact world (See iSuN 2010). The image of a highly efficient, but often ruthless industrial food production in regards to mankind and nature is not appropriate here. On the other hand, raw materials are scarce and, thus, very valuable. Bad harvests, mostly interpreted as a result of climate change, worldwide increasing consumption and the production of food in favor of energy production instead of nutritional aims, lead to a re-evaluation of agricultural resources and their producers. Within this context, food industry is searching for new forms of cooperation and partnership along the value chain in order to secure their resource basis. In the light of their significant environmental impact, an increasing number of companies also start to work on the environmental assessment and optimization of their products and value chains. Therefore they need employees with valid knowledge and competencies in sustainability and resources management. Based on this demand, the master's program "Sustainable Services and Nutrition Management" started in 2009 in the University of Applied Sciences in Münster (Germany)1. This text reports about how the topic of resource efficiency in food/nutrition industry has been integrated within the study program, which projects have been worked on and what experience could be gained from them. KW - Hochschulbildung KW - Nachhaltigkeit KW - Ressourceneffizienz KW - food & nutrition KW - higher education KW - resource productivity KW - ecological backpack KW - material footprint Y1 - 2011 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:hbz:836-opus-4751 PB - FH Münster 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 - Strotmann, C. A1 - Friedrich, S. A1 - Kreyenschmidt, J. A1 - Teitscheid, P. A1 - Ritter, G. T1 - Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities JF - Sustainability Y1 - 2017 U6 - http://dx.doi.org/10.3390/su9081409 SN - 2071-1050 VL - 9 IS - 8 SP - 1409 ER - TY - CHAP A1 - Speck, Melanie A1 - Rohn, Holger A1 - Engelmann, Tobias A1 - Teitscheid, Petra A1 - Langen, Nina T1 - Indicator-based assessment for meals. T2 - Proceedings of the 20th Conference of the Environmental and Sustainability Management Accounting Network (EMAN Y1 - 2016 CY - Lüneburg 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 - http://dx.doi.org/10.3390/su9040512 SN - 2071-1050 VL - 9 IS - 4 SP - 512 EP - 537 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 - 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 - JOUR A1 - Schneider, Felicitas A1 - Part, Florian A1 - Göbel, Christine A1 - Gerhards, Christian A1 - Kraus, Günther F. A1 - Ritter, Guido T1 - A methodological approach for the on-site quantification of food losses in primary production: Austrian and German case studies using the example of potato harvest JF - Waste Management N2 - In the last decade, in many European Countries more and more measures have been initiated aiming at the prevention of food losses and wastes along the entire value chain. In order to evaluate or monitor such important measures it is crucial to obtain quantitative information on generated food waste amounts, subsequently enabling the quantitative evaluation of the measure’s outcomes and efficiency. Currently there is a paucity of quantitative information, particularly on food losses that are directly generated during harvesting processes. Up to date, no method is available or standardised aiming at the in-situ or on-site quantification of food losses during harvest. Using the example of the potato harvest, this study presents a practical approach for determining potato losses. To test the applicability of the developed method, on-site measurements were conducted directly on the field at five different locations in Austria and Germany. Our method enables the quantification of food losses based on defined areas along the harvested potato rows, where the analyser manually collects potatoes during their harvest. Hereby, two types of potato losses needs to be considered: non-harvested, under-sized potatoes that remain under the earth and the harvested ones, which are rejected on-site because of quality requirements regarding their size, shape, and state of health. Our study shows that between 1 and 9% of field losses (based on yield potential) can be generated during the potato harvest. In future, this method may be the basis for standardised protocols in order to be able to derive cultivar-specific benchmarks and, consequently, to develop measures for preventing food losses. In general, more case studies and evidence-based ground-up measurements on other cultivars and for other regions are needed focusing on the on-site quantification of post-harvest losses. KW - Food losses KW - Agricultural waste KW - Food waste prevention KW - Post-harvest losses KW - Quantification method Y1 - 2019 U6 - http://dx.doi.org/10.1016/j.wasman.2019.01.020 SN - 0956-05X SP - 106 EP - 113 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 -