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  • Ritter, Guido (25)
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Recommendation of Good Practice in the Food-Processing Industry for Preventing and Handling Food Loss and Waste (2021)
Kreyenschmidt, Judith ; Rösler, Florian ; Ritter, Guido
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.
Nährstoffverluste im Warmhalte­system der Schulverpflegung-Eine Metaanalyse (2011)
Weihe, Felizitas ; Bönnhof, Nora ; Ritter, Guido ; Eissing, Günter
"Die Warmhaltezeit zubereiteter Speisen ist zu mi­nimieren, möglichst auf maximal 30 Minuten. Eine Warmhaltezeit von über drei Stunden ist inakzepta­bel" (DGE 2009). Derartige Empfehlungen sprechen die Deutsche Gesellschaft für Ernährung (2009), der aid infodienst (2010), die Verbraucherzentrale Nord­ rhein­Westfalen (2010) und andere Institutionen zum Warmhalten von Speisen in der Gemeinschaftsver­pflegung aus. Ihre Begründung liegt in den ernäh­rungsphysiologischen, sensorischen und gegebenen­falls sogar hygienischen Einbußen der Speisenquali­tät. Die Realität sieht in der Regel jedoch anders aus. Insgesamt gestattet die vorhandene Datenlage keine fundierte Beurteilung, ob das Warmhaltesystem eine Schulverpflegung von ausreichender ernährungsphysiologischer Qualität ermöglicht. Die empfohlenen Warmhaltezeiten werden in der Praxis häufig überschritten, was zumindest die sensorische Qualität, aber auch den Nährstofferhalt beeinflussen dürfte. Daher sind neue und weiterführende Untersuchungen der Speisequalität im Warmhaltesystem dringend geboten.
REGULATIONS AND REQUIREMENTS in: Industrial Scale Natural Products Extraction (2011)
Ritter, Guido ; Kraatz, Alwine
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.
Wissenschaftliche Forschung für die Praxis- Sensorische Fenster (2010)
Ritter, Guido
Projekt SenseBase - Sinnlicher Koffer (2010)
Sander, Thorsten ; Ritter, Guido
Regulations and Requirements (2011)
Ritter, Guido ; Kraatz, Alwine
3D-Druck von Lebensmitteln. Betrachtung des Status Quo und Diskussion von Zukunftsaussichten (2017)
Weber, Ricarda ; Ritter, Guido
3D-Druck von Lebensmitteln Chancen und Hindernisse einer innovativen Technologie für die Ernährungsbranche (2018)
Weber, Ricarda ; Ritter, Guido
Nährstoffverluste im Warmhaltesystem der Schulverpflegung (2011)
Weihe, Felizitas ; Bönnhoff, Nora ; Ritter, Guido ; Eissing, Günter
Food Waste in der fleischverarbeitenden Kette (2013)
Kreyenschmidt, Judith ; Albrecht, Antonia ; Braun, Carina ; Herbert, Ulrike ; Mack, Miriam ; Rossaint, Sonja ; Ritter, Guido ; Teitscheid, Petra ; Ilg, Yvonne
Mit allen Sinnen - Sensorik eine interdisziplinäre Wissenschaft (2013)
Ritter, Guido ; Sander, Thorsten
Analyse, Bewertung und Optimierung von Systemen zur Lebensmittelbewirtschaftung (2013)
Göbel, Christine ; Friedrich, Silke ; Ritter, Guido ; Teitscheid, Petra ; Wetter, Christof ; Hafner, Gerold ; Barabosz, Jakob ; Leverenz, Dominik ; Maurer, Claudia ; Kr, Martin
Sensorik - eine Wissenschaft im Aufbruch, Interview mit Prof. Ritter (2013)
Ritter, Guido
Sensorik - eine interdisziplinäre Wissenschaft im Aufbruch - Bedeutung für Qualitätssicherung und Konsumenten (2014)
Ritter, Guido ; Sander, Thorsten
Erst gebacken, dann weggeworfen?! Reduktion der Lebensmittelabfälle bei Brot- und Backwaren - Entwicklung eines Konzeptes für Handel, Handwerk und Verbraucher (2014)
Friedrich, Silke ; Heitkönig, Lena ; Ritter, Guido
Cutting Food Waste through Cooperation along the Food Supply Chain (2015)
Göbel, Christine ; Langen, Nina ; Blumenthal, Antonia ; Teitscheid, Petra ; Ritter, Guido
Fleisch - ein Stück Lebenskraft? (2015)
Ritter, Guido ; Titgemeyer, Fritz
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) (2017)
Strotmann, Christina ; Niepagenkemper, Linda ; Göbel, Christine ; Flügge, Fara ; Friedrich, Silke ; Kreyenschmidt, Judith ; Ritter, Guido
A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers (2017)
Strotmann, Christina ; Göbel, Christine ; Friedrich, Silke ; Kreyenschmidt, Judith ; Ritter, Guido ; Teitscheid, Petra
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 (2019)
Schneider, Felicitas ; Part, Florian ; Göbel, Christine ; Gerhards, Christian ; Kraus, Günther F. ; Ritter, Guido
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.
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