Generation and prevention of food waste in the German food service sector in the COVID-19 pandemic – Digital approaches to encounter the pandemic related crisis
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Paula Gerwin finished her bachelor's degree in Nutritional Management and Dietetics at the university of Hohenheim in 2020. She is currently working on her master's degree in Home Economics & Nutrition Science at the university of Gieβen. Additionally, she has been working as a student assistant at the Institute of Sustainable Nutrition at the University of Applied Sciences Münster since 2020.
Vanessa Baur completed her first bachelor's degree in Media Management with the focus on marketing at the RFH – University of Applied Science in Cologne in 2017. Currently she is writing her thesis to graduate from her second bachelor in Home Economics & Nutrition Science at the University of Applied Sciences Münster, where she further has been working in the Institute of Sustainable Nutrition as a student assistant since 2020.
Nora Börnert finished her master's degree in Sustainability in Service Management and Food Industries in Muenster after a bachelor's degree in Home Economics & Nutrition Science in Hamburg. She is working at the Institute of Sustainable Nutrition at the University of Applied Sciences Münster as a research associate. Her current research focus is food waste in the education and care sector
Christina Strotmann works as a senior researcher at the Institute of Sustainable Nutrition of Münster University of Applied Sciences in Germany. Christina received her degree as an engineer for food technology from the University of Bonn in 2001. Two years later, she completed her master's degree in business administration at the University of South Alabama. For several years she worked in the private industry and returned to academia in 2013, where she received her doctorate in 2019. Since then, she has been working in several national and international projects (e.g. LOWINFOOD (Horizon2020), AVARE (SUSFOOD2), S2M (Interreg), Duurzaam Gezond (Interreg).