Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Pascal Ohlhausen"'
Autor:
Pascal Ohlhausen, Nina Langen
Publikováno v:
Foods, Vol 9, Iss 5, p 557 (2020)
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
Externí odkaz:
https://doaj.org/article/3d2bd486648d45918ffb07a0c6fceed1
Publikováno v:
International Journal of Gastronomy and Food Science. :100752
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b61e94aefcf7850221cbd6dcbcd5a92
https://doi.org/10.1016/j.ijgfs.2023.100752
https://doi.org/10.1016/j.ijgfs.2023.100752
Autor:
Nina Langen, Pascal Ohlhausen, Fara Steinmeier, Silke Friedrich, Tobias Engelmann, Melanie Speck, Kerstin Damerau, Katrin Bienge, Holger Rohn, Petra Teitscheid
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 necess
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0c1239d2c470b621221573baa60110c
https://depositonce.tu-berlin.de/handle/11303/16374
https://depositonce.tu-berlin.de/handle/11303/16374
Autor:
Pascal Ohlhausen, Silke Friedrich, Petra Teitscheid, Katrin Bienge, Melanie Speck, Tobias Engelmann, Nina Langen, Holger Rohn
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2cadd6f9c7b182a0a0ea9fd58fc88cec
https://hdl.handle.net/10419/210669
https://hdl.handle.net/10419/210669