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 - 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 - 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 - 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 - 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 - 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 - 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 - 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 - 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 - 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 - 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 - 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 - Kalhoff, Hermann A1 - Voss, Susanne A1 - Abram, Fiona A1 - Göbel, Christine A1 - Lücke, Thomas A1 - Kersting, Mathilde T1 - Fate of a food nudging intervention during the Corona-pandemic: unexpected shopping ban on a small clinic bistro. JF - European Journal of Clinical Nutrition N2 - In a pilot study, we wanted to influence the food selection of employees in a pediatric clinic bistro aiming to increase the sale of “healthy” grain buns (number and proportion of all sold buns). During basic assessment, the mean weekly sale of grain buns was 98 (52.3%) and in the second week of highlighting them on a green napkin under a transparent hood (intervention 1) reached 124 (54.6%). However, just when starting intervention 2 (position in front of the display), the bistro was closed due to the Coronavirus pandemic. Thus, necessary public health measures stopped our interventional public health experiment. KW - nudging KW - clinic bistro KW - intervention KW - healthy choice Y1 - 2020 U6 - http://dx.doi.org/10.1038/s41430-020-00728-x VL - 75 SP - 209 EP - 211 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 - 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 - Strotmann, Christina A1 - Göbel, Christine A1 - Friedrich, Silke A1 - Kreyenschmidt, Judith A1 - Teitscheid, Petra A1 - Ritter, Guido T1 - A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers JF - Sustainability Y1 - 2017 U6 - http://dx.doi.org/https://doi.org/10.3390/su9010066 VL - 2017 IS - 9(1) SP - 66 ER - TY - JOUR A1 - Speck, Melanie A1 - Wagner, Lynn A1 - Buchborn, Felix A1 - Steinmeier, Fara A1 - Friedrich, Silke A1 - Langen, Nina T1 - How public catering accelerates sustainability: a German case study JF - Sustainability Science N2 - Public catering has become increasingly important in recent years. With increasing annual customers, the sector’s impact on the environment is also growing continuously. At the same time, public catering offers a lever to promote sustainable nutrition that has rarely been used so far. Small changes in kitchen practices and food offers can thus be multiplied into a significant positive impact on environmental challenges, such as climate change or loss of biodiversity due to the large number of servings. In contrast to private households, management decisions in public catering can influence the food- related environmental impact of thousands of customers. This article deals with the nationwide level of greenhouse gas (GHG) emissions and resource use in the German public catering segment “business” and its saving potentials by different scenarios of unsupported and supported recipe revision. In this paper, we define "unsupported" as the intuitive optimization of recipes by employees of public catering businesses. In contrast, “supported” approaches had to meet specific target goals, for example of the Deutsche Gesellschaft für Ernährung; engl. German Nutrition Society or the sustainable level. Specifically, we will test how (A) an unsupported recipe revision, (B) a recipe revision based on dietary recommendations and (C) a recipe revision using scientific guidance affect the environmental impact of a dish. As a methodological framework, an online survey of public catering companies was conducted as well as a scenario analysis at menu level and at nationwide level. The results are based on empirical data on the one hand, and on extrapolations on the other. The results show that the nationwide implementation of recipe revision according to scientific guidance—such as concrete target goals for the GHG emissions per serving—can save up to 44% of resource use in the German business catering sector (which corresponds to 3.4 million tons of resources per year) and as much as 40% of GHG emissions (0.6 tons GHG emissions per year). Even in the scenario of unsupported recipe revision, GHG and resource savings of up to 20% can be realized. The results show that public catering can reduce its material and carbon footprint by 20% overnight. Moreover, the findings show indications for the sustainable transformation of public catering. Nevertheless, it must be noted that these are some first steps of the transformation, which will require further changes with even greater impacts and political activities. KW - Business catering KW - sustainable nutrition KW - sustainable diet KW - nutritional footprint KW - carbon footprint Y1 - 2022 U6 - http://dx.doi.org/10.1007/s11625-022-01183-2 ER - TY - JOUR A1 - Langen, Nina A1 - Ohlhausen, Pascal A1 - Steinmeier, Fara A1 - Friedrich, Silke A1 - Engelmann, Tobias A1 - Speck, Melanie A1 - Damerau, Kerstin A1 - Rohn, Holger A1 - Teitscheid, Petra T1 - Nudges for more sustainable food choices in the out-of-home catering sector applied in real-world labs JF - Resources, Conservation and Recycling N2 - Food production is responsible for approximately 17% of Germany's greenhouse gas (GHG) emissions. After retail, out-of-home catering is the second largest food sales channel in Germany. A variety of means on both the supply and demand side are necessary to stimulate, facilitate and encourage a more sustainable development and minimise GHG emissions in this sector. Nudges are one of these. This paper's focus lies on the demand side. Set in real-world laboratories, we use a standardised empirical approach to compare different nudging interventions belonging to the area of physical environment and consumers’ choice making process. We compare the effects of the same intervention across different settings and the effect of different, sequential nudging interventions in the same setting. Data was collected in eight workplace and school cafeterias in Germany over two project iterations (2016/2017; 2019/2020). A similar intervention design was applied. Comparability was assured by a harmonised menu. The first project iteration revealed that only one nudge (top menu position, +22.5%) led to significant increases in sustainable food choices, while results from the second iteration showed that all nudge interventions (best counter position, +11.6%; top menu position, +6,9%; label plus information, +15.9%) positively influenced consumer choice. Possible explanations such as the stricter compliance to the experimental design in the cafeterias but also societal developments such as the appearance of the Fridays for Future movement are discussed. As results vary between specific locations and settings, our findings suggest that nudges need to be adjusted to situational conditions for achieving highest efficacy. KW - out-of-home KW - food choices KW - nudge KW - cafeteria KW - intervention Y1 - 2022 U6 - http://dx.doi.org/10.1016/j.resconrec.2022.106167 ER - TY - CHAP A1 - Ritter, Guido A1 - Kraatz, Alwine T1 - REGULATIONS AND REQUIREMENTS in: Industrial Scale Natural Products Extraction N2 - Expert account of industrial process technologies used to recover natural products from plant material, focussing on the engineering aspects of extractions, both up- and down-stream processing and featuring biotransformation, economic aspects and regulations. Y1 - 2011 ER - TY - JOUR A1 - Pietrangeli, Roberta A1 - Eriksson, Mattias A1 - Strotmann, Christina A1 - Cicatiello, Clara A1 - Nasso, Marco A1 - Fanelli, Luca A1 - Melaragni, Luigia A1 - Blasi, Emanuele T1 - Quantification and economic assessment of surplus bread in Italian small-scale bakeries: An explorative study JF - Waste Management N2 - The generation of bread waste at suppliers and retailers is often linked to the production of surplus bread. This study reports the results of the first direct quantification and economic assessment of surplus bread conducted in Italy, involving a panel of 12 bakeries and their branches located in the Lazio region, which compiled a daily diary for 5 months. They are small-scale bakeries which reflect the typical structure of the Italian businesses in the bakery sector, producing fresh bread and selling it directly to consumers. The surplus bread measured during the study consists of 6,694 kg in total, with an average quantity of 4.83 kg/day per bakery. Studying the three main products (common bread, focaccia bread and bread rolls), the average rate of surplus is respectively 5.88 %, 3.99 % and 5.28 % of the production. The corresponding economic loss represents, on average, 5.44 % of the daily turnover. A set of factors seems to exert highest influence on the generation of surplus, as the range of production, location and number of customers. When surplus bread occurs, in 63 % of the cases it is managed on alternative routes to avoid disposal. Even if detected surplus bread does not necessarily become waste, it indeed represents a big loss for bakeries. KW - Food waste KW - bakeries KW - bread waste KW - waste quantification Y1 - 2023 U6 - http://dx.doi.org/10.1016/j.wasman.2023.07.017 VL - 2023 IS - 169 SP - 301 EP - 309 ER -