TY  - JOUR
A1  - Strotmann, Christina
A1  - Baut, Vanessa
A1  - Börnert, Nora
A1  - Gerwin, Paula
T1  - Generation and prevention of food waste in the German food service sector in the COVID-19 pandemic – Digital approaches to encounter the pandemic related crisis
JF  - Socio Economic Planning Sciences
Y1  - 2021
U6  - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:hbz:836-opus-138519
PB  - Elsevier
ER  - 
TY  - JOUR
A1  - Kastrup, Julia
A1  - Kuhlmeier, Werner
A1  - Strotmann, Christina
T1  - Entwicklung nachhaltigkeitsbezogener Kompetenzen in der Ausbildung. Ein Strukturmodell für Lebensmittelhandwerk und -industrie
JF  - Berufsbildung in Wissenschaft und Praxis
Y1  - 2021
SN  - 0341-4515
VL  - 50
IS  - 3
SP  - 24
EP  - 27
ER  - 
TY  - GEN
A1  - Strotmann, Christina
A1  - Hemkes, Barbara
A1  - Ansmann, Moritz
T1  - Sustainabilityon the job–an exampleof vocational training in the food sector
N2  - In order to anchor the guiding idea of sustainable development in vocational education and training structurally corresponding competences must be identified and
 taught within the framework of vocational education and training (VET).
This presentation presents the idea behind VET and a model for describing sustainability-related competences in food processing professions.
Y1  - 2021
U6  - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:hbz:836-opus-138599
ER  -