TY - JOUR A1 - Strotmann, Christina A1 - Friedrich, Silke A1 - Kreyenschmidt, Judith A1 - Teitscheid, Petra A1 - Ritter, Guido T1 - Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities JF - Sustainability Y1 - 2017 UR - https://www.mdpi.com/2071-1050/9/8/1409 U6 - http://dx.doi.org/https://doi.org/10.3390/su9081409 VL - 2017 IS - 9(8) SP - 1409 ER - TY - JOUR A1 - Teitscheid, Petra A1 - Friedrich, Silke A1 - Langen, N. A1 - Speck, M. A1 - Bienge, K. A1 - Engelmann, T. T1 - Nachhaltigkeit in der Außer-Haus-Gastronomie JF - rhw management Y1 - 2018 VL - 2018 IS - 7/8 SP - 40 EP - 41 ER - TY - GEN A1 - Teitscheid, Petra T1 - Pfadabhänigkeiten Y1 - 2018 ER - TY - JOUR A1 - Ritter, Guido T1 - Sensorik - eine Wissenschaft im Aufbruch JF - Nachrichten aus der Wissenschaft / Hrsg. Frank Heckel, Lebensmittelchemisches Institut, Bundesverband der Deutschen Süßwarenindustrie e.V. KW - Sensorik Y1 - 2020 UR - bdsi.de/presse/nachrichten-aus-der-wissenschaft/ VL - 2020 IS - 1 SP - 1 EP - 16 ER - TY - BOOK A1 - Kanand (geb. Göbel), Christine T1 - Zum Umgang mit Lebensmittelabfällen in Care-Einrichtungen. Situationsanalyse und organisationstheoretische Gestaltungsempfehlungen N2 - Lebensmittelabfälle sind ein weltweites Problem, auch in Care-Einrichtungen wird etwa ein Drittel der ausgegebenen Speisen entsorgt. International wurde das Ziel vereinbart, die Menge des Lebensmittelabfalls pro Kopf bis 2030 zu halbieren - spätestens seit diesem Zeitpunkt ist die Branche aufgefordert, ihren Beitrag zu leisten. Modelle zur Analyse von Lebensmittelabfällen in der Gemeinschaftsgastronomie gibt es bisher jedoch nicht, und Erkenntnisse zu deutschen Care-Einrichtungen fehlen. KW - Lebensmittelabfall KW - Krankenhaus KW - Gestaltungsempfehlungen KW - Gemeinschaftsverpflegung KW - Ressourceneffizienz Y1 - 2018 SN - 978-3-96238-064-9 PB - oekom CY - München ER - TY - JOUR A1 - Kreyenschmidt, Judith A1 - Rösler, Florian A1 - Ritter, Guido T1 - Recommendation of Good Practice in the Food-Processing Industry for Preventing and Handling Food Loss and Waste JF - Sustainability N2 - Food-processing companies are controlled by societal influences and economic interests, but their efforts with regard to reducing food loss and waste are very different. This qualitative study aims to identify basic recommendations of good practice for the food-processing industry in order to prevent and handle food loss and waste. For this purpose, a comprehensive literature review was conducted in the field of food waste prevention and data was collected from thirteen German companies. The findings summarize the recommendations of good practice, which cover the entire supply chain from supplier to consumer and beyond. The analysis showed that the participating companies are already partially aware of operational measures, even if they are applied or mentioned without a systematic approach. Furthermore, the analysis revealed that most activities relate to internal matters, like processing, employees and utilization. However, the responsibility of foodprocessing companies does not end with internal processes to reduce food waste. The results show that some companies are already aware of their responsibility to be involved along the entire supply chain. Finally, the results show that the needs of consumers and suppliers must also be considered in order to reduce food waste, in addition to direct reduction measures. This paper highlights nine important stages and 53 basic recommendations for companies to address food loss and waste in order to improve their practices. KW - Sustainability KW - Nachhaltigkeit KW - food waste reduction Y1 - 2021 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:hbz:836-opus-139699 VL - 13 SP - 9569 EP - 9599 PB - MDPI 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 - BOOK A1 - Strotmann, Christina A1 - Baur, Vanessa A1 - Schultz, Melanie A1 - Büttner, Sandra A1 - Rothe, Michael A1 - Pfaff, Tobias T1 - Reducing returned bakery products and promoting sustainability - Preparing bakery staff for the use of digital forecasting tools N2 - The workbook consists of a total of three modules built on each other. The module contents help employees in bakeries to deal with the topic of sustainability. The topic of digitalisation is addressed in the context of merchandise management and sustainability and specifically how returned bakery products can be reduced using digital prediction tools. These modules take into account the day-to-day processes and challenges in the bakery trade and develop practical solutions. KW - food waste reduction KW - bakery returns KW - forecasting software KW - sustainability KW - predictive analytics tools Y1 - 2023 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:hbz:836-opus-180456 SN - ISBN 978-3-947263-37-0 PB - FH Münster University of Applied Sciences CY - Münster ER - TY - CHAP A1 - Steinmeier, Fara T1 - Nachhaltiges Speisenangebot in der Außer-Haus-Gastronomie - bestehende Hemmnisse und mögliche Pfadabhängigkeiten T2 - Nachhaltig außer Haus essen. Von der Idee bis auf den Teller / Hrsg. Petra Teitscheid, Nina Langen, Melanie Speck, Holger Rohn Y1 - 2018 SN - 978-3-96238-063-2 SP - 39 EP - 49 PB - oekom CY - München ER - TY - CHAP A1 - Steinmeier, Fara T1 - Projekt: Friedensteller - die Welt ist, wie Du isst! T2 - Nachhaltig außer Haus essen. Von der Idee bis auf den Teller / Hrsg. Petra Teitscheid, Nina Langen, Melanie Speck, Holger Rohn Y1 - 2018 SN - 978-3-96238-063-2 SP - 356 EP - 357 PB - oekom CY - München ER -