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Cutting Food Waste through Cooperation along the Food Supply Chain
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 supplyExpand
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Are ethical consumption and charitable giving substitutes or not? Insights into consumers’ coffee choice
Abstract While charitable giving stagnates, Fair Trade and organic labelling as well as Cause-related Marketing campaigns are on the rise in Germany. The question as to whether the efficiency of theExpand
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Verringerung von Lebensmittelabfällen - Identifikation von Ursachen und Handlungsoptionen in Nordrhein Westfalen
Das Forschungsprojekt "Verringerung von Lebensmittelabfallen - Identifikation von Ursachen und Handlungsoptionen in Nordrhein-Westfalen" (Zeitrahmen: 9/2011 - 2/2012) im Auftrag des Ministeriums furExpand
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What makes people leave their food? The interaction of personal and situational factors leading to plate leftovers in canteens
In order to provide a basis for the reduction of food losses, our study analyzes individual food choice, eating and leftover behavior in a university canteen by consideration of personal, social andExpand
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Understanding role models for change: a multilevel analysis of success factors of grassroots initiatives for sustainable consumption
Abstract In order to achieve sustainable societies, we need models of behavior that go beyond individuals equating wellbeing and material consumption levels. Lowering individual footprints might beExpand
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Determinants of Plate Leftovers in one German Catering Company; Sustainability
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 factorsExpand
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The bunch of sustainability labels – Do consumers differentiate?
Abstract A huge number of sustainable labels addressing the different pillars of sustainability emerged over the last years. Some labels promote factors, which already imply other sustainabilityExpand
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What makes people leave LESS food? Testing effects of smaller portions and information in a behavioral model
To contribute to a better understanding of consumer food leftovers and to facilitate their reduction in out-of-home settings, our study analyzes the effects of two common intervention strategies forExpand
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COO labeling as a tool for pepper differentiation in Germany: Insights into the taste perception of organic food shoppers
Purpose – Country of Origin (COO) labeling has been shown in several studies to be an important extrinsic cue for consumers in their quality evaluation of food products such as olive oil, wine orExpand
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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.
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 orExpand
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