TY  - GEN
A1  - Teitscheid, Petra
A1  - Rohn, Holger
T1  - "Hot Spot Analysis in food chains", lecture at the international summerschool "Sustainable development and resource efficiency in the food chains" in June 2014 at ITMO University St. Petersburg
Y1  - 2014
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  - JOUR
A1  - Strotmann, Christina
A1  - Göbel, Christine
A1  - Friedrich, Silke
A1  - Kreyenschmidt, Judith
A1  - Ritter, Guido
A1  - Teitscheid, Petra
T1  - A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers
JF  - Sustainability 9(1):66
Y1  - 2017
U6  - http://dx.doi.org/10.3390/su9010066
SN  - 2071-1050
ER  - 
TY  - CHAP
A1  - Speck, Melanie
A1  - Rohn, Holger
A1  - Teitscheid, Petra
A1  - Langen, Nina
T1  - Assessing sustainable limits for meals – first results from the project NAH_Gast: Developing, Testing and Dissemination of concepts for sustainable production and consumption in the food service sector
T2  - Conference: Global Cleaner Production & Sustainable Consumption Conference Accelerating the Transition to Equitable Post Fossil-Carbon Societies, At Sitges, Spain
Y1  - 2016
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  - 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  - 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  - Langen, Nina
A1  - Rhozyel, Mounaim
A1  - Göbel, Christine
A1  - Speck, Melanie
A1  - Engelmann, Tobias
A1  - Rohn, Holger
A1  - Teitscheid, Petra
T1  - Displaying Sustainability Related Information on Meals - The Role of Design and Information Depth from a Consumer's Perspective
T2  - Proceedings in System Dynamics and Innovation in Food Networks 2017
Y1  - 2017
SP  - 349
EP  - 359
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  -