FG Bildung für nachhaltige Ernährung und Lebensmittelwissenschaft

8 Items

Recent Submissions
Spontaneous variety-seeking meal choice in business canteens impedes sustainable production

Ohlhausen, Pascal ; Langen, Nina (2021-01-14)

Sustainable meal choices in the out-of-home catering market are essential to attaining the Sustainable Development Goals. This study investigated consumers’ acceptance of different features that help service providers to work more sustainably. For this purpose, data of a choice experiment and a supporting online questionnaire were analyzed using latent class analysis (LCA) and the data of n = 3...

Limiting food waste via grassroots initiatives as a potential for climate change mitigation: a systematic review

Mariam, Nikravech ; Valerie, Kwan ; Karin, Dobernig ; Angelika, Wilhelm-Rechmann ; Nina, Langen (2020-12-16)

An estimated 30%–50% of food produced for human consumption is lost or wasted each year. These global food loss and waste (FLW) annually generate 4.4 Gt CO2-eq, or about 8% of total anthropogenic greenhouse gas (GHG) emissions, and thus present a still underestimated driver of climate change. To date, little is known about grassroots initiatives dedicated to reducing and preventing FLW and thei...

When A Combination of Nudges Decreases Sustainable Food Choices Out-of-Home—The Example of Food Decoys and Descriptive Name Labels

Ohlhausen, Pascal ; Langen, Nina (2020-05-02)

This paper reports results from three consecutive studies focusing on the comparison of the effectiveness of different nudges and their combinations to increase sustainable food choices out of the home. The nudges compared are the use of descriptive name labels (DNLs) for the most sustainable dish of a choice set (menu) and the decoy effect (DE), created by adding a less attractive decoy dish t...

The Role of Trust in Explaining Food Choice: Combining Choice Experiment and Attribute Best−Worst Scaling

Yeh, Ching-Hua ; Hartmann, Monika ; Langen, Nina (2020-01-03)

This paper presents empirical findings from a combination of two elicitation techniques—discrete choice experiment (DCE) and best–worst scaling (BWS)—to provide information about the role of consumers’ trust in food choice decisions in the case of credence attributes. The analysis was based on a sample of 459 Taiwanese consumers and focuses on red sweet peppers. DCE data were examined using lat...

Creating sustainable meals supported by the NAHGAST online tool—approach and effects on GHG emissions and use of natural resources

Speck, Melanie ; Bienge, Katrin ; Wagner, Lynn ; Engelmann, Tobias ; Schuster, Sebastian ; Teitscheid, Petra ; Langen, Nina (2020-02-05)

Every diet has an impact on an individual’s health status, the environment, as well as on social concerns. A growing number of meals are consumed in the out-of-home catering sector, in which a systematic sustainability assessment is not part of common practice. In order to close this gap, an instrument was developed as part of the NAHGAST project. After more than one year of using the NAHGAST o...

Sustainability Assessment of Out-of-Home Meals: Potentials and Challenges of Applying the Indicator sets NAHGAST Meal-Basic and NAHGAST Meal-Pro

Engelmann, Tobias ; Speck, Melanie ; Rohn, Holger ; Bienge, Katrin ; Langen, Nina ; Howell, Eva ; Göbel, Christine ; Friedrich, Silke ; Teitscheid, Petra ; Bowry, Jaya ; Liedtke, Christa ; Monetti, Silvia (2018-02-23)

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 busines...

Comparative Study of the Use of Insect Meal from Spodoptera littoralis and Bactrocera zonata for Feeding Japanese Quail Chicks

Sayed, Waheed A.A. ; Ibrahim, Nashaat S. ; Hatab, Mahmoud H. ; Zhu, Fen ; Rumpold, Birgit A. (2019-03-31)

A transformation of current livestock production towards a more sustainable operation is crucial to face nutritional and environmental challenges. There is an urgent demand for more sustainable high-quality feed sources to reduce environmental costs. Insects pose a potential alternative since they can be reared sustainably on food and feed residues. Know-how in mass rearing already exists for i...

Determinants of plate leftovers in one German catering company

Lorenz, Bettina A. ; Hartmann, Monika ; Hirsch, Stefan ; Kanz, Olga ; Langen, Nina (2017)

Since the majority of food waste in high-income countries occurs at the consumption stage and given the clear trend towards out-of-home food consumption, it is important to understand the factors that lead to food waste in the hospitality sector. The present study uses a behavioral structural equation model to test the drivers of consumers’ leftover behavior in an out-of-home setting. Based on ...