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Christine Göbel
Institute of Sustainable Nutrition, University of Applied Sciences Münster, 48149 Münster, Germany

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Journal article
Published: 23 February 2018 in Sustainability
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Nutrition is responsible for about 30% of global natural resource use. In order to limit the negative impact the nutritional sector has on the environment and on society, the consumption and processing of foodstuffs with assumed low negative impact is an important topic in the effort of sustainable development. In professional kitchens, clearly defined indicators assessing the impact of business activities are needed in this effort. The research and development in the NAHGAST project provides groundwork that could be of important assistance in this effort. Two versions of an assessment tool, with indicators of different complexity (NAHGAST Meal-Basic and NAHGAST Meal-Pro), were developed that can be used by kitchen professionals to determine the sustainability performance of their products—the offered meal. An informed selection of indicators, and a discussion of what processes and impacts this indicator relates to in the wider context, are essential and are discussed in this paper. Furthermore, in the selection of indicators for the purpose of our research certain criteria were considered simultaneously: (1) Communicability—What information an indicator can communicate and how comprehensible this information is for different actors; (2) Feasibility and data availability—Whether there is sufficient data for an indicator to be included and whether it is realistic for companies to integrate this indicator in their daily work practice; and (3) Scientific relevance—Whether the indicator is relevant for sustainability efforts on a larger scale and for related discussions in the scientific community. Insights related to these considerations are valuable for future developments in sustainability assessment in out-of-home gastronomy. The tool has been used to evaluate a number of dishes and results are deemed meaningful. However, assessments must not be understood as an accurate measurement but as an approximation of the sustainability of meals. At the level of individual indicators, they allow a detailed analysis and targeted optimization of recipes, while the aggregated results in the form of labels can be communicated well to customers. However, deficiencies and challenges, as discovered in the application phase of the project, demonstrate research gaps in the wider context. Finally, further steps for an integration of the tool in company processes and remaining options for companies to adjust the tool are discussed.

ACS Style

Tobias Engelmann; Melanie Speck; Holger Rohn; Katrin Bienge; Nina Langen; Eva Howell; Christine Göbel; Silke Friedrich; Petra Teitscheid; Jaya Bowry; Christa Liedtke; Silvia Monetti. Sustainability Assessment of Out-of-Home Meals: Potentials and Challenges of Applying the Indicator sets NAHGAST Meal-Basic and NAHGAST Meal-Pro. Sustainability 2018, 10, 562 .

AMA Style

Tobias Engelmann, Melanie Speck, Holger Rohn, Katrin Bienge, Nina Langen, Eva Howell, Christine Göbel, Silke Friedrich, Petra Teitscheid, Jaya Bowry, Christa Liedtke, Silvia Monetti. Sustainability Assessment of Out-of-Home Meals: Potentials and Challenges of Applying the Indicator sets NAHGAST Meal-Basic and NAHGAST Meal-Pro. Sustainability. 2018; 10 (2):562.

Chicago/Turabian Style

Tobias Engelmann; Melanie Speck; Holger Rohn; Katrin Bienge; Nina Langen; Eva Howell; Christine Göbel; Silke Friedrich; Petra Teitscheid; Jaya Bowry; Christa Liedtke; Silvia Monetti. 2018. "Sustainability Assessment of Out-of-Home Meals: Potentials and Challenges of Applying the Indicator sets NAHGAST Meal-Basic and NAHGAST Meal-Pro." Sustainability 10, no. 2: 562.

Book chapter
Published: 30 June 2017 in Theorie und Praxis der Nachhaltigkeit
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Zusammenfassung Das normative Leitbild der nachhaltigen Entwicklung erfährt aktuell in der internationalen politischen Debatte eine Schärfung hin zu einer stärkeren Nachhaltigkeit. Die Anerkennung absoluter planetarischer Grenzen (Bundesregierung 2012, S. 25), die Notwendigkeit des Abkoppelns des Ressourcenverbrauchs vom ökonomischen Wachstum (EU‐Kommission 2011, S. 4), die zentrale Forderung nach Gerechtigkeit (Bundesregierung 2012, S. 25) sowie die Forderung an Unternehmen, Verantwortung für die sozialen und ökologischen Bedingungen entlang der Wertschöpfungskette zu übernehmen (BMUB 2015, S. 7), sind zentrale Bestandteile der von den Vereinten Nationen (UN) verabschiedeten Agenda 2030 sowie der Nachhaltigkeitspolitik der Europäischen Union und Deutschlands. Die Sustainable‐Development‐Goals (SDG, 2015) konkretisieren die Agenda zur nachhaltigen Entwicklung und sollen bis 2030 global zur Überwindung der Armut, zum Schutz des Planeten und zur Sicherung des Wohlstands aller Menschen beitragen (United Nations 2015, S. 1 ff.).

ACS Style

Christine Göbel; Marie-Louise Scheiper; Silke Friedrich; Petra Teitscheid; Holger Rohn; Melanie Speck; Nina Langen. Entwicklung eines Leitbilds zur „Nachhaltigkeit in der Außer-Haus-Gastronomie“. Theorie und Praxis der Nachhaltigkeit 2017, 1 -21.

AMA Style

Christine Göbel, Marie-Louise Scheiper, Silke Friedrich, Petra Teitscheid, Holger Rohn, Melanie Speck, Nina Langen. Entwicklung eines Leitbilds zur „Nachhaltigkeit in der Außer-Haus-Gastronomie“. Theorie und Praxis der Nachhaltigkeit. 2017; ():1-21.

Chicago/Turabian Style

Christine Göbel; Marie-Louise Scheiper; Silke Friedrich; Petra Teitscheid; Holger Rohn; Melanie Speck; Nina Langen. 2017. "Entwicklung eines Leitbilds zur „Nachhaltigkeit in der Außer-Haus-Gastronomie“." Theorie und Praxis der Nachhaltigkeit , no. : 1-21.

Journal article
Published: 28 March 2017 in Sustainability
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This article presents a marketing campaign guide to support nonprofit and governmental organizations, such as academic research institutes or governmental agencies, that wish to develop support tools for the food industry. It offers a systematic and target audience-centered approach which guides nonprofits through the various steps of a marketing campaign, from defining the required values of a new product or service to ultimately launching it. The text also explains how a target audience-centered marketing approach was applied in a case study of developing and transferring the LAV platform (LAV—Avoiding Food Waste, from the German “Lebensmittel Abfall Vermeiden”), a website that has been specifically set up and targeted to small- and medium-sized companies (SMEs) in the German food sector that wish to reduce food waste in their operations. Currently, there are more than 500 tools available in the English or German language which attempt to support companies in the food sector in their food waste reduction efforts. However, so far there has been no platform that could gather all these tools to facilitate SMEs’ access to them. The LAV platform compiles various relevant tools from academia as well as from industry and makes the most suitable tools available in a toolbox published on the Internet platform. Here, the tools are structured by topic and market segment; its user-friendliness was tested applying participatory methods which involved SMEs and industry organizations. The LAV platform, as well as target audience-centered marketing approaches more generally, could act as role models for other international projects that also have the goal of setting up and promoting tool-gathering systems.

ACS Style

Christina Strotmann; Linda Niepagenkemper; Christine Göbel; Fara Flügge; Silke Friedrich; Judith Kreyenschmidt; Guido Ritter. 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. Sustainability 2017, 9, 512 .

AMA Style

Christina Strotmann, Linda Niepagenkemper, Christine Göbel, Fara Flügge, Silke Friedrich, Judith Kreyenschmidt, Guido Ritter. 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. Sustainability. 2017; 9 (4):512.

Chicago/Turabian Style

Christina Strotmann; Linda Niepagenkemper; Christine Göbel; Fara Flügge; Silke Friedrich; Judith Kreyenschmidt; Guido Ritter. 2017. "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." Sustainability 9, no. 4: 512.

Journal article
Published: 05 January 2017 in Sustainability
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Based on their experiences gained in 15 companies in the catering sector and the bakery industry, the authors present a participatory concept to reduce food waste in the food industry. This five-phase concept, adapted to the PDCA (Plan–Do–Check–Act) cycle applied in the Total Quality Management, involves a participatory approach where employees are integrated into the process of developing and implementing measures to counteract food waste. The authors describe how the participatory approach can be used to raise awareness of the topic of food waste to improve employee commitment and responsibility. As a result, the authors further offer a Manual for Managers wishing to reduce food waste in their respective organizations. This manual includes information on the methodologies applied in each step of the improvement cycle. It also describes why the steps are necessary, and how results can be documented. The participatory concept and the Manual for Managers contribute to reducing food waste and to enhancing resource efficiency in the food industry.

ACS Style

Christina Strotmann; Christine Göbel; Silke Friedrich; Judith Kreyenschmidt; Guido Ritter; Petra Teitscheid. A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers. Sustainability 2017, 9, 66 .

AMA Style

Christina Strotmann, Christine Göbel, Silke Friedrich, Judith Kreyenschmidt, Guido Ritter, Petra Teitscheid. A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers. Sustainability. 2017; 9 (1):66.

Chicago/Turabian Style

Christina Strotmann; Christine Göbel; Silke Friedrich; Judith Kreyenschmidt; Guido Ritter; Petra Teitscheid. 2017. "A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers." Sustainability 9, no. 1: 66.

Conference paper
Published: 01 May 2015 in Proceedings of the Institution of Civil Engineers - Waste and Resource Management
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There is broad consensus that the amount of food produced for human nutrition but not finally consumed is one of the great challenges societies have to meet in the pursuit of a more sustainable food system. Many recommendations have been published and disseminated to households recently in order to reduce household food waste. So far, there is no evidence that these suggestions are an effective toolbox consumers can apply to minimise their food waste. The purpose of this paper is to discover which kind of information or action is appropriate to minimise household food waste by presenting the results of a consumer survey with 351 respondents conducted in Germany in autumn 2011. Important findings are that the advice given so far does not address households' actual difficulties in minimising food waste but rather secondary issues and hence fails to reduce individual food waste. It becomes obvious that especially complex and irregular lifestyles as well as exceptional situations cause waste. Expired best before and use by dates are important to a lesser extent because the products wasted most frequently are not sold with such labels and consumers' comprehension of these labels is correct.

ACS Style

Nina Langen; Christine Gobel; Frank Waskow. The effectiveness of advice and actions in reducing food waste. Proceedings of the Institution of Civil Engineers - Waste and Resource Management 2015, 168, 72 -86.

AMA Style

Nina Langen, Christine Gobel, Frank Waskow. The effectiveness of advice and actions in reducing food waste. Proceedings of the Institution of Civil Engineers - Waste and Resource Management. 2015; 168 (2):72-86.

Chicago/Turabian Style

Nina Langen; Christine Gobel; Frank Waskow. 2015. "The effectiveness of advice and actions in reducing food waste." Proceedings of the Institution of Civil Engineers - Waste and Resource Management 168, no. 2: 72-86.

Journal article
Published: 28 January 2015 in Sustainability
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Food produced but not used for human consumption is a waste of natural resources. In order to prevent and reduce food waste, the main causes have to be identified systematically along the food supply chain (FSC). The aim of this study is (1) to shed light on the causes and effects of food waste through the analysis of 44 qualitative expert interviews examining the processes and intermediaries along the German food chain and (2) to find methods to reduce it. Results indicate that food waste occurs at all stages in the food chain. Thus, there is no single culprit to be blamed. Besides, the identified reasons for food waste differ between product groups; not a single solution can cause notable change. Furthermore, the analysis demonstrates that the causes and effects of food waste are to be found at different stages of the value chain. Hence, it is of high importance to improve communication and to raise a new appreciation for food among all stakeholders of the food supply chain in order to develop a more sustainable food system. Information on the topic of food waste needs to be shared among all actors of the supply chain. They need to share responsibility and work together to reduce food waste.

ACS Style

Christine Göbel; Nina Langen; Antonia Blumenthal; Petra Teitscheid; Guido Ritter. Cutting Food Waste through Cooperation along the Food Supply Chain. Sustainability 2015, 7, 1429 -1445.

AMA Style

Christine Göbel, Nina Langen, Antonia Blumenthal, Petra Teitscheid, Guido Ritter. Cutting Food Waste through Cooperation along the Food Supply Chain. Sustainability. 2015; 7 (2):1429-1445.

Chicago/Turabian Style

Christine Göbel; Nina Langen; Antonia Blumenthal; Petra Teitscheid; Guido Ritter. 2015. "Cutting Food Waste through Cooperation along the Food Supply Chain." Sustainability 7, no. 2: 1429-1445.