Nina Langen

Technische Universität Berlin | TUB · Institut für Berufliche Bildung und Arbeitslehre

https://www.bibb.de/dienst/publikationen/de/download/18613

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Newly developed fungal-based materials have promising potential with regard to mitigating greenhouse gas emissions and enabling a shift towards a more circular economy. However, an important step towards their success in the bioeconomy is consumers’ acceptance and sustainable consumption of these materials. Highlighting the power of narratives, thi...

Der urbane Lebensmittelanbau im Bildungssetting kann zur Transformation des Ernährungssystems beitragen indem Kreislaufwirtschaft und nachhaltige Ernährungssysteme anhand von Themen und Inhalten adressiert werden. Bildung für Nachhaltige Ernährung ermöglicht im Gegensatz zur Bildung für nachhaltige Entwicklung eine kontroverse und reflektierende Di...

Ernährung soll nachhaltiger werden. Darüber besteht Einigkeit unter Wissenschaftler*innen. Die Forderungen finden Widerhall in der Ernährungsbranche und daher bieten entsprechende Angebote vermehrt Gelegenheiten für nachhaltigen Konsum; auch beim Verzehr von Speisen außer Haus. Dieser Beitrag spürt der Frage nach, ob es ausreicht, Gelegenheiten anb...

Household food waste is determined by a complex set of routinized behaviors, and disruption of these routines may allow for a decrease in this vast amount of food waste. The current study examines such a disruption of household routines: the meal box. The potential of meal boxes to diminish different types of household food waste is investigated fo...

Public catering has become increasingly important in recent years. With increasing annual customers, the sector's impact on the environment is also growing continuously. At the same time, public catering offers a lever to promote sustainable nutrition that has rarely been used so far. Small changes in kitchen practices and food offers can thus be m...

Research has demonstrated the relevance of addressing food waste (FW) in private households in mitigating climate change. There is, however, little research on the potential of educational interventions in school settings to reduce this household FW. This paper explores the potential of education to positively shape 9th to 11th graders' behavioral...

Eine umfassende Aufgabenentwicklungskompetenz im Lehramtsstudium zu erwerben, ist sowohl aufgrund der fachübergreifenden als auch der fachspezifischen Kriterien herausfordernd. Anhand des mehrdimensionalen Schokoladenkuchenmodells soll der Kompetenzerwerb zur Gestaltung handlungsorientierter Aufgaben im Berufsfeld Ernährung und Hauswirtschaft veran...

It is evident that sustainable meat consumption and production require shared responsibility for actions and consequences by consumers and producers. Therefore, this study aimed to identify the relevant focus areas within the meat food value chain that consumers attach relevance to. Furthermore, the study provides an understanding of potential acti...

Food production is responsible for approximately 17% of Germany's greenhouse gas (GHG) emissions. After retail, out-of-home catering is the second largest food sales channel in Germany. A variety of means on both the supply and demand side are necessary to stimulate, facilitate and encourage a more sustainable development and minimise GHG emissions...

For prevalent livestock, animal welfare is important to consumers. With increasing interest in edible insects, one might wonder how this concern translates to consumers’ perceptions of the welfare of insects. Therefore, we focus on consumers’ acceptance of how edible insects are currently produced. We first define what animal welfare means for prev...

Die „regional-saisonale Bio-Abokiste“ als exemplarisches Prinzip didaktischer Überlegungen kann langfristig „Bottom-up“ einen schulischen Transformationsprozess initiieren, in dem sich Lehrende und Lernende mit der Komplexität nachhaltiger Ernährung auseinandersetzen. Veränderte Präkonzepte, erfahrene Selbstwirksamkeit sowie erfolgreiche Partizipat...

Agriculture is an economic sector with massive impact on biodiversity and agrobiodiversity. Sustainable diets represent a critical policy leverage and a realistic opportunity to reduce the environmental impact of the agro-food sector while improving human health at the same time. Eating out is an increasingly common habit for many consumers and, by...

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 la...

Food waste prevention has gained greater relevance on the political agenda over the last decade. However, the involvement of municipal actors in pushing the issue forward has been comparatively limited. Based on the cases of the German cities of Munich and Cologne, this paper examines the possible approaches to prevent food waste at the municipal...

Wie viel Konsum ist für ein gutes Leben mindestens nötig? Und wo verläuft die Obergrenze des Konsums? Antworten auf diese Fragen unterscheiden sich je nach gesellschaftlichem Milieu, aber auch je nach Lebensphase. So hat sich gezeigt, dass Jugendliche sowie Senior(inn)en besonders offen für einen nachhaltigen und ressourcenschonenden Lebensstil sin...

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 de...

Das Projekt Korn-Scout entwickelt betriebliche Lehr-Lern-Materialien für Auszubildende in Korn-handhabenden Berufen. Ziel ist die Vermittlung von Nachhaltigkeitskompetenzen insbesondere zur Kommunikation mit den Akteuren der Wertschöpfungskette, um Auszubildende zu Change Agents ihrer Branche zu machen. Entscheidende Impulse kommen von den Praxispa...

Umwelt und Gesundheit-diese beiden glo-balen Handlungsfelder können und müssen zusammen angegangen werden, denn: Eine ressourcenschonende Ernährung ist häu-fig auch eine gesündere [1-4]. Vor allem fleischreduzierte Ernährungsweisen [5] wie die "Nordic Diet" [6] oder die "Mediterranean Diet" [7] haben verhältnismäßig geringe Umweltwirkungen. Ein pfl...

Die Umsetzung der Vorschläge der EAT-Lancet Commission für die globale nachhaltige (Welt-)Ernährung kann nur Erfolg haben, wenn eine Veränderung im Essalltag aller Menschen sowie eine Steigerung der Wertschätzung von Lebensmitteln gelingt. Der Beitrag diskutiert am Beispiel des Projektes „GO-Sustainable Berlin“ die Chancen für Ganztagsschulen als L...

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), c...

In light of the global extent of food waste accruing every year, in addition to prevention measures, a circular, waste-based economy for food waste valorization is proposed as one potential remedy. Profound knowledge is missing on the consumers´ willingness to take part in circular systems for the reduction of food waste. Edible insects were sugges...

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....

This study analyzes employees' acceptance for sustainable restructurings in their worksite canteen. In reference to past research, we explore how personal food choice preferences, lunchtime habits and general environmental attitude influence the acceptance of seven changes related to pre-ordering, payment systems, portion sizes, the availability of...

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...

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 for reducing leftovers in a holistic behavioral model. Based on a quasi-experimental baseline-intervention design, we analyzed how the display of informati...

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 ev...

Edible insects represent a potential sustainable alternative protein and food source that can contribute to global food security. However, in industrialised countries, consumption is still low and profound knowledge as well as comprehensive strategies for improvement of knowledge as well as consumption rates are lacking. Objective of the study is t...

Although ordinary employees are typically regarded as an important stakeholder group for enhancing corporate sustainability, they are seldom seriously addressed in business or research practice. To learn from the practical experience of what takes place at workplaces, we analysed four transdisciplinary research projects all aimed at initiating, acc...

Nachhaltiger Konsum im privaten Haushalt gilt als wichtiger Hebel für eine nachhaltigere Entwicklung unserer Gesellschaft. Doch die Möglichkeiten der Einflussnahme sind dort begrenzt. Weitere Hebel, wie der Außer-Haus-Konsum (hier am Beispiel der Außer-Haus-Verpflegung), sollten deshalb nicht unterschätzt und weiter ausgebaut werden. Diese Hebelwir...

Purpose The purpose of this paper is to enhance the understanding about the determinants of consumer food leftovers in out-of-home settings by taking a decomposed perspective on attitudes. Design/methodology/approach Data on 307 guests in a university canteen composing of stated measures for 12 beliefs, general attitude and behavioral intention...

Purpose The purpose of this paper is to obtain insights into Vietnamese consumers’ knowledge and relevance of as well as their reaction to modern food retailers (MFRs) responsible and irresponsible conduct. Design/methodology/approach Data were obtained from an online survey applying content analysis, uni- and multivariate tests and multivariate r...

Lorenz, B.A.; Langen, N.; Schröder, V. & Göbel, C. (2017): Pre-Self-Commitment as a Means Towards More Sustainable Food Choices. Poster presented at the 15th EAAE congress ‘Towards Sustainable Agri-Food Systems: Balancing between Markets and Society’, August 29-September 01, 2017, Parma, Italy

Zusammenfassung: Um die globalen Nachhaltigkeitsziele zu erreichen sind die Ernährungsentscheidungen, die Gäste in der Außer-Haus-Gastronomie treffen, von besonderer Bedeutung. Welcher Nudge am besten geeignet ist, um Gäste zu einem nachhaltigen Ernährungsverhalten zu stupsen, wurde in fünf unterschiedlichen Reallaboren der Außer-Haus-Gastronomie v...

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 def...

Politik und Forschung arbeiten bei der Transformation unserer Ernährungssysteme eng zusammen: Im Rahmen der Fördermaßnahme Nachhaltiges Wirtschaften haben Wissenschaftler(innen) Handlungsfelder identifiziert, um nachhaltige Ernährung umzusetzen. Die Ergebnisse stießen bei der Politik auf Resonanz.

The transformation of food consumption in wealthy economies is regarded as an essential measure to reach global sustainability goals. However, existing policies and research activities to change food consumption in the increasingly relevant out-of-home sector relate to a wide set of options on how to influence behaviors and may be criticized to lac...

Rumpold, B.A., Langen, N. (2017): Effectiveness of different information on consumers´willingness to taste insect products. In: Schlüter, O. et al. (Ed.): INSECTA conference 2017 - book of abstracts. Bornimer Agrartechnische Berichte 97:95-96 (ISSN 0947-7314). Download: http://insecta-conference.com/wp-content/uploads/2017/09/Heft-97_neu_k.pdf

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,...

II Das hier vorliegende Arbeitspapier ist entstanden im Verbundvorhaben Entwicklung, Erprobung und Verbreitung von Konzepten zum nachhaltigen Produzieren und Konsumieren in der Außer-Haus-Verpflegung-NAHGAST. Das Projekt NAHGAST ist Teil der Förderinitiative Nachhaltiges Wirtschaften im BMBF-Förderschwerpunkt Sozial-ökologische Forschung. Laufzeit...

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’ leftove...

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 and environmental determinants. Based on an extended literature review, a structural equation model is derived and empirically tested for a sample of 343 s...

Sehr geehrte Frau Ministerin Hendricks, sehr geehrter Herr Minister Schmidt, sehr geehrter Herr Staatssekretär Billen, mit Ihrer Eröffnung der " Nationalen Konferenz ‚Umsetzung nachhaltiger Konsum in Deutschland' " am 23. März 2017 richten Sie den Blick auf die Implementierung des vor einem Jahr im Bundeskabinett verabschiedeten Nationalen Programm...

The article gives insights into the implementation process of sustainable management strategies in the food service sector. Furthermore, the normative requirements for sustainability in form of a mission statement, called "sustainable food services" are presented. The authors perceive this mission statement as a means to transfer current political...

Sustainable out-of-home nutrition can help achieve overarching sustainability goals through a transformation in demands of consumers in this growing market. Studies indicate that individual food choice behaviours in out-of-home settings relate to a wide set of personal, social and situational factors. These factors can be influenced by various inte...

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 sustainability issues (e.g. organic incl. animal friendliness to a certain extent). Hence, the question arises how consumers react towards the redundancies of different sustainabi...

Die wachsende Bedeutung von Nachhaltigkeit in Politik und Öffentlichkeit sowie das gesteigerte Interesse der Konsumenten an nachhaltigen Lebensmitteln eröffnet Unternehmen der Ernährungsindustrie und des Ernährungshandels die Möglichkeit, sich durch ein verantwortliches Verhalten in den gesättigten Lebensmittelmärkten zu differenzieren und eine Uni...

In konsequent inter- und transdisziplinärer Perspektive untersuchen wir, inwiefern sich RRI aus bestimmten Konzepten und den dahinterliegenden Forschungslinien speist, speisen könnte und speisen sollte.

The project NAH_Gast aims at initiating, supporting and promoting transformation processes for a more sustainable business in the hospitality sector. The project will promote the concept of a resource-light economy through the development and testing of instruments for sustainable product innovations, which should be integrated in hospitality setti...

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 be more acceptable once we include social relations, adopting responsibilities for other human and non-human life as well as civic engagement as complementary sourc...

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 e...

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 intervie...

Purpose/Value – The objective of this paper is to determine (1) the extent to which sustainability serves as a sales argument and (2) which areas of sustainability are communicated in the fruit juice industry. This seems promising against the background that there are several ethical challenges the fruit juice chain is increasingly confronted with...

Die wissenschaftliche Tagung bot Stakeholdern und den verschiedenen gesellschaftlichen Akteuren, die sich mit Lebensmittelverlusten und -verschwendung beschäftigen, eine breite Diskussionsplattform. Die Tagung brachte Vertreterinnen und Vertreter der Wissenschaft mit Wirtschaft, Verbänden, Zivilgesellschaft, Politik und Multiplikatoren zusammen, um...

This chapter provides a synthesis of part B and part C of the dissertation. It brings together the findings of the more theoretical analysis of ethical behaviour with the empirical findings from face-to-face interviews and experiments with consumers in Germany. In a short summary the major issues of this thesis, such as the question as to whether c...

The following introduction provides the reader with an overview of the reasons and questions which have led to this dissertation. It describes the motivations to conduct the research on the ethics in consumer choice, explains and presents the goal and research questions as well as suitable methods to arrive at the answers to these questions. Thus,...

This part C presents the results of the three empirical studies carried out in 2008 and 2009 using the example of coffee. As described in the introduction, each of the studies focussed on different aspects of the central research question of the thesis. The results have been reported in five papers which were all presented at international conferen...

Purpose – An important characteristic of Fair Trade products is that a fair price is paid to the producer. At the same time the Fair Trade system is accused of being inefficient with respect to the distribution of the price premium paid by consumers along the supply chain. This study aims to focus in particular on consumers' perceptions of fair pri...

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 or tea. COO has not been discussed in the context of pepper; however pepper's quality highly depends on the heritage. This paper aims to explore this aspect....

Cause-related marketing (CrM) campaigns are increasingly used by firms as a marketing tool to promote and differentiate their products from those of competitors. Nevertheless, little is known about consumers’ attitudes, knowledge, and perception regarding CrM campaigns and the communication channels they use to learn about CrM. In this article the...

food waste in households

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 the different systems is of relevance for consumers has received little attention in the literature so far. A latent class model for discrete choice analysis reveal...

The popularity of ethical consumption increases. This has motivated firms to increasingly implement Cause‐related Marketing (CrM) campaigns in Germany. But research reveals that especially German consumers are sceptic with regard to the amount of money spent for the good ‘cause’ by the enterprises. This can be explained by the small share of inform...

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. COO has not been discussed in the context of pepper; a spice which’s quality is highly dependant on its heritage. This is the first study that combines face-to-face intervi...

Consumers associate with the quality of food its freshness (97%) and taste (93%) (e.g. GFK 2000). As the extrinsic cue country of origin serves as an indicator for the intrinsic cue taste it works as quality indicator (PETZOLDT ET AL. 2007; KROEBER-RIEL 2003). Indeed several studies reveal that country of origin labeling (COOL) plays an important r...