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  - JOUR
A1  - Teitscheid, Petra
T1  - Ökologische Kommunikation im Warenhaus
JF  - Informationen zur beruflichen Umweltbildung
Y1  - 1994
IS  - 3-4
ER  - 
TY  - JOUR
A1  - Ritter, Guido
T1  - Wissenschaftliche Forschung für die Praxis- Sensorische Fenster
JF  - DLG Lebensmittel
Y1  - 2010
VL  - 5
IS  - 3
SP  - 18
EP  - 19
ER  - 
TY  - JOUR
A1  - Veer, Barbara
A1  - Teitscheid, Petra
T1  - Wie nachhaltig sind Molkereien?
JF  - DMZ - Deutsche Molkerei Zeitschrift
Y1  - 2010
IS  - 21 und 22
ER  - 
TY  - JOUR
A1  - Lorenz-Walther, Bettina A.
A1  - Langen, Nina
A1  - Göbel, Christine
A1  - Engelmann, Tobias
A1  - Bienge, Katrin
A1  - Speck, Melanie
A1  - Teitscheid, Petra
T1  - What makes people leave LESS food? Testing effects of smaller portions and information in a behavioral model.
JF  - Appetite
N2  - To contribute to a better understanding of consumer food leftovers and to facilitate their reduction in out-of-home settings, our study analyzes the effects of two common intervention strategies for reducing leftovers in a holistic behavioral model. Based on a quasi-experimental baseline-intervention design, we analyzed how the display of information posters and the reduction of portion sizes take an effect on personal, social and environmental determinants in a structural equation model. Applying data from online surveys and observations among 880 guests (503 baseline, 377 intervention) during two weeks in a university canteen, the suggested model allows to assign effects from the two interventions on plate leftovers to specific changes in behavioral determinants. Portion size reductions for target dishes are found to relate to lower levels of plate waste based on conscious perception, represented in smaller portion size ratings. Effects from seeing information posters are found to base on changed personal attitudes, subjective norms and perceived behavioral control. However, depending on how an individual reacts to the information (by only making an effort to finish all food or by making an effort and additionally choosing a different dish in the canteen) there are opposite effects on these determinants and consequently also on plate leftovers. Overall, the differentiated results on intervention effects strongly support the benefits of more holistic and in-depth analyses of interventions to reduce plate leftovers and therefore to contribute to more sustainable food consumption in out-of-home settings.
KW  - food waste
KW  - plate waste
KW  - portion size
KW  - canteen
KW  - perceived behavioral control
Y1  - 2019
U6  - http://dx.doi.org/10.1016/j.appet.2019.03.026
VL  - 139
SP  - 127
EP  - 144
ER  - 
TY  - JOUR
A1  - Teitscheid, Petra
T1  - Veränderungen nachhaltig und erfolgreich umsetzen. Ein kleiner "Werkzeugkoffer" für Schulen
JF  - Schulverpflegung. Fachmagazin für professionelle Verpflegung in Schulen
Y1  - 2009
IS  - 1
SP  - 20
EP  - 26
ER  - 
TY  - JOUR
A1  - Teitscheid, Petra
T1  - Veränderungen nachhaltig und erfolgreich umsetzen - Werkzeuge des Projektmanagements für die Gestaltung des Schulbistros
JF  - Haushalt & Bildung
Y1  - 2009
IS  - 3 / September 09
SP  - 48
EP  - 57
ER  - 
TY  - JOUR
A1  - Strotmann, Christina
A1  - Malefors, Christopher
A1  - Callewaert, Pieter
A1  - Hansson, Per-Anders
A1  - Hartikainen, Hanna
A1  - Pietiläinen, Oona
A1  - Strid, Ingrid
A1  - Eriksson, Mattias
T1  - Towards a Baseline for Food-Waste Quantification in the Hospitality Sector—Quantities and Data Processing Criteria
JF  - Sustainability
Y1  - 2019
U6  - http://dx.doi.org/https://doi.org/10.3390/su11133541
VL  - 2019
IS  - 11(13)
ER  - 
TY  - JOUR
A1  - Lukas, Melanie
A1  - Scheiper, Marie-Louise
A1  - Ansorge, Jannick
A1  - Rohn, Holger
A1  - Liedtke, Christa:
A1  - Teitscheid, Petra
T1  - The nutritional footprint - An assessment tool for health and environmental effects of nutrition
JF  - Ernährungs Umschau
Y1  - 2014
U6  - http://dx.doi.org/10.4455/eu.2014.028
IS  - 11
SP  - 164
EP  - 170
ER  - 
TY  - JOUR
A1  - Engelmann, Tobias
A1  - Speck, M.
A1  - Rohn, H.
A1  - Bienge, K.
A1  - Langen, Nina
A1  - Howell, E.
A1  - Göbel, Christine
A1  - Friedrich, Silke
A1  - Teitscheid, Petra
A1  - Bowry, J.
A1  - Liedke, C.
A1  - Monetti, S.
T1  - Sustainability Assessment of Out-of-Home Meals: Potentials and Challengens of Applying the Indicator sets NAHGAST Meal-Basic and NAHGAST Meal-Pro.
JF  - Sustainability Journal
Y1  - 2018
U6  - http://dx.doi.org/10.3390/su10020562
SP  - 1
EP  - 22
ER  -