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    <title language="eng">Antimicrobial activity of Olea europaea Linné extracts and their applicability as natural food preservative agents</title>
    <abstract language="eng">The antimicrobial activity of phenolic compounds from Olea (O.) europaea Linné (L.) is part of the scientific discussion regarding the use of natural plant extracts as alternative food preservative agents. Although, the basic knowledge on the antimicrobial potential of certain molecules such as oleuropein, hydroxytyrosol or elenolic acid derivatives is given, there is still little information regarding their applicability for food preservation. This might be primarily due to the lack of information regarding the full antimicrobial spectrum of the compounds, their synergisms in natural or artificial combinations and their interaction with food ingredients. The present review accumulates available literature from the past 40 years, investigating the antimicrobial activity of O. europaea L. derived extracts and compounds in vitro and in food matrices, in order to evaluate their food applicability. In summary, defined extracts from olive fruit or leaves, containing the strongest antimicrobial compounds hydroxytyrosol, oleacein or oleacanthal in considerable concentrations, appear to be suitable for food preservation. Nonetheless there is still need for consequent research on the compounds activity in food matrices, their effect on the natural microbiota of certain foods and their influence on the sensorial properties of the targeted products.</abstract>
    <parentTitle language="eng">International Journal of Food Microbiology</parentTitle>
    <identifier type="issn">0168-1605</identifier>
    <identifier type="doi">10.1016/j.ijfoodmicro.2017.03.019</identifier>
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    <author>Julian Thielmann</author>
    <author>Stephane Kohnen</author>
    <author>Carolin Hauser</author>
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      <type>uncontrolled</type>
      <value>Antimicrobial susceptibility</value>
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    <subject>
      <language>eng</language>
      <type>uncontrolled</type>
      <value>elenolic acid</value>
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    <subject>
      <language>eng</language>
      <type>uncontrolled</type>
      <value>food preservation</value>
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    <subject>
      <language>eng</language>
      <type>uncontrolled</type>
      <value>hydroxytyrosol</value>
    </subject>
    <subject>
      <language>eng</language>
      <type>uncontrolled</type>
      <value>olea europaea</value>
    </subject>
    <subject>
      <language>eng</language>
      <type>uncontrolled</type>
      <value>oleuropein</value>
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    <collection role="institutes" number="">Institut für Chemie, Material- und Produktentwicklung</collection>
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    <author>Amelie Michalke</author>
    <author>Christoph Semken</author>
    <author>Lennart Stein</author>
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    <id>2994</id>
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    <title language="eng">Added tax as an instrument for agricultural Transformation</title>
    <enrichment key="ConferenceStatement">Economic incentives that  affect biodiversity,  2023, International Academy for Nature Conversation Isle of Vilm</enrichment>
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    <author>Lennart Stein</author>
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    <id>3054</id>
    <completedYear>2014</completedYear>
    <publishedYear>2014</publishedYear>
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    <language>eng</language>
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    <title language="eng">Promising antimicrobial and antioxidant extracts of Murta leaves (Ugni molinae Turcz): Shelf-life extension and food safety</title>
    <abstract language="eng">Murta leaves are known for their beneficial effects since long time. Therefore, the aim of present study was to determine the antimicrobial and antioxidant activity of different extracts from Murta (Ugni molinae Turcz) leaves. Three extracts were obtained from Murta leaves using water or ethanol (50%, v/v) as solvents with different solid-to-solvent-ratios. The extracts were characterized in terms of their antimicrobial activity, antioxidant capacity and total polyphenol content. An extract from 1.5 g of Murta leaves obtained with 20 mL of 50% ethanol showed the highest polyphenol content with 309.4 mg gallic acid/g and the highest growth reduction of Listeria innocua (ATCC 33090), inhibiting 4.9 and 4.8 log cycles after 2 and 24 h of contact, respectively. The ethanolic extract of Murta leaves provides a natural potential antioxidant and antibacterial additive for food production.</abstract>
    <parentTitle language="eng">Food Packaging and Shelf Life</parentTitle>
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    <author>Carolin Hauser</author>
    <author>A. Peñaloza</author>
    <author>F. Rodríguez</author>
    <author>A. Guarda</author>
    <author>M.J. Galotto</author>
    <subject>
      <language>eng</language>
      <type>uncontrolled</type>
      <value>murta</value>
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    <subject>
      <language>eng</language>
      <type>uncontrolled</type>
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    <subject>
      <language>eng</language>
      <type>uncontrolled</type>
      <value>listeria</value>
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    <subject>
      <language>eng</language>
      <type>uncontrolled</type>
      <value>antioxidant</value>
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    <subject>
      <language>eng</language>
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      <value>polyphenols</value>
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      <language>eng</language>
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    <pageNumber>10</pageNumber>
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    <issue>3</issue>
    <volume>118</volume>
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    <title language="eng">Antimicrobial activity of hop extracts against foodborne pathogens for meat applications</title>
    <abstract language="eng">Aims: The objective of this study was the fundamental investigation of the antimicrobial efficiency of various hop extracts against selected foodborne pathogens in vitro, as well as their activity against Listeria monocytogenes in a model meat marinade and on marinated pork tenderloins.&#13;
&#13;
Methods and results: In a first step, the minimum inhibitory concentrations (MIC) of three hop extracts containing either α- or β-acids or xanthohumol were determined against test bacteria including L. monocytogenes, Staphylococcus aureus, Salmonella enterica and Escherichia coli by a colorimetric method based on the measurement of bacterial metabolic activity. Moreover, the influence of either lactic or citric acid on the antimicrobial activity of the hop extracts was evaluated. The efficiency of hop extracts as a natural food preservative was then tested in a model meat marinade at 2 and 8°C, respectively, and finally on marinated pork. The experiments showed that Gram-positive bacteria were strongly inhibited by hop extracts containing β-acids and xanthohumol (MIC values of 6.3 and 12.5 ppm, respectively), whereas the antimicrobial activity of the investigated α-acid extract was significantly lower (MIC values of 200 ppm). Gram-negative bacteria were highly resistant against all tested hop extracts. Acidification of the test media led to a decrease of the MIC values. The inhibitory activity of the hop extracts against L. monocytogenes was strongly reduced in a fat-containing model meat marinade, but the efficiency of β-acids in this matrix could be increased by lowering pH and storage temperatures. By applying 0.5 % β-acids at pH = 5 in a model marinade, the total aerobic count of pork tenderloins was reduced up to 0.9 log10 compared with marinated pork without hop extract after 2 weeks of storage at 5°C.&#13;
&#13;
Conclusions: β-acid containing hop extracts have proven to possess a high antimicrobial activity against Gram-positive bacteria in vitro and in a practice-related application for food preservation.&#13;
&#13;
Significance and impact of the study: Antimicrobial hop extracts could be used as natural preservatives in food applications to extend the shelf life and to increase the safety of fresh products.</abstract>
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    <author>B. Kramer</author>
    <author>J. Thielmann</author>
    <author>A. Hickisch</author>
    <author>P. Muranyi</author>
    <author>J. Wunderlich</author>
    <author>Carolin Hauser</author>
    <subject>
      <language>eng</language>
      <type>uncontrolled</type>
      <value>food safety</value>
    </subject>
    <subject>
      <language>eng</language>
      <type>uncontrolled</type>
      <value>hop extracts</value>
    </subject>
    <subject>
      <language>eng</language>
      <type>uncontrolled</type>
      <value>meat</value>
    </subject>
    <subject>
      <language>eng</language>
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      <value>natural preservative</value>
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    <subject>
      <language>eng</language>
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      <value>pathogens</value>
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      <language>eng</language>
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      <value>β-acids</value>
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    <title language="deu">Ideologie – wie unterschiedliche Gesellschafts- und Zukunftsentwürfe die Land- und Ernährungswirtschaft prägen</title>
    <abstract language="deu">Land- und Ernährungswirtschaft können als besondere Gesellschafts- und Wirtschaftsbereiche angesehen  werden, die auf unterschiedlichen Ebenen „existenzielle“ Funktionen einnehmen und systemisch mit vielen Lebensbereichen von Individuen und Gesellschaften verbunden sind. Dabei ist der Sektor, insbesondere  mit Fokus auf die Landwirtschaft, ein politisch stark „umkämpftes Feld“ verschiedenster Interessengruppen  (Hetzfeld 2021). An ihm können praktizierte ideologische Grabenkämpfe sehr gut veranschaulicht und reflektiert werden. So wird der Begriff Ideologie regelmäßig von wirtschaftspolitischen Interessenvertretern der Agrarwirtschaft genutzt, um im Kontext von Nachhaltigkeit und Transformation Alternativen wie den &#13;
Ökolandbau und andere Formen nachhaltiger Land- und Versorgungswirtschaft tendenziös oder pauschal zu diskreditieren.&#13;
 In Wissenschaft und Agrarökonomie werden alternative (ökonomische) Ansätze häufig als normativ und damit unwissenschaftlich bezeichnet und eingeordnet. „Konventionelle“ Praktiken, Theorien und Modelle der Ökonomisierung, Industrialisierung, Digitalisierung, Wachstums- und Weltmarktorientierung werden hier als positive, quasi „neutrale“ und „rationale“, wissenschaftliche Ansätze gesehen und befördert. Auf diese überwiegend marktfundamentalen Theorien und Erklärungsansätze (Heller und Sagvosdkin 2020) wurden Forschung, Lehre und Ausbildung für die Land- und Ernährungswirtschaft maßgeblich ausgerichtet. Sie prägen bis heute massiv Denkweisen und Handlungsmuster der Akteure und damit die Aus&#13;
gestaltung und Praktiken der realen Agrar- und Ernährungswirtschaft ebenso wie die globale, europäische und deutsche Agrarpolitik, die dafür den Rahmen setzt. Mittlerweile ist es dank naturwissenschaftlicher „Aufklärungsarbeit“ überwiegend Konsens, dass planetare Grenzen und Reproduktionsfähigkeit der Ökosysteme sichergestellt werden müssen. Wir befinden uns nun im gesellschaftspolitischen Diskurs darüber, wie eine Transformation der Agrar- und Ernährungssysteme auszugestalten ist. Dabei ist anzuerkennen, dass Fragen zu Systemen auch systemisch gestellt und bearbeitet werden, um die Aus- und Wechselwirkungen des Arbeitens mit und in Ökosystemen vor&#13;
ausschauend zu berücksichtigen. Bislang konnten ökologische und soziale (Reproduktions-)Leistungen, entsprechende Preise und Kosten weitgehend ausgeblendet werden, da diese nicht von der bisherigen „Idee des Marktes“ erfasst und bewertet wurden. Anhand der Nichtanpassung der Düngeverordnung in Deutschland wurde deutlich, dass die vermeintliche „Wettbewerbsfähigkeit“ der entsprechenden Tierproduktionen nur gegeben ist, wenn gegen Richtlinien der Europäischen Union verstoßen wird. „Der Markt“ nötigt anscheinend Marktakteure und politische Entscheidungsträger, gegen die Umsetzung europäischen und damit geltenden Rechts zu verstoßen.&#13;
 Kenntnisse zu systemischem Denken, Ernährungssystemen und Komplexität der ökologischen und sozialen Systeme bilden die Voraussetzung, um die vielfältigen Erkenntnisse und erfolgreichen Modellerprobungen für nachhaltige Lösungen und Praktiken der Land- und Ernährungswirtschaft beurteilen und &#13;
weiter entwickeln zu können. Die Prüfung und Diskussion der unterschiedlichen Ideen, Lösungsvorschläge, Gesellschafts- und Zukunftsentwürfe, ihre Aus- und Wechselwirkungen ist wichtig, um im Diskurs &#13;
gemeinsame und vorausschauende Lösungen zu entwickeln. Hilfreich kann dabei auch sein, den häufig undifferenziert verwendeten und instrumentalisierten „Kampfbegriff“ der Ideologie zu beleuchten. Um die &#13;
Potenziale von Ideologien, Utopien oder Leitbildern konstruktiv zu nutzen, sollten Vorschläge zu Wegen, Methoden und Mitteln für die gemeinsame Zielerreichung transparent und reflektiert ausgehandelt werden. Dabei sind auch „blinde Flecken“ von Zukunftsentwürfen auf Basis aktueller wissenschaftlicher Erkenntnisse und gesellschaftlich demokratischer Grundwerte zu identifizieren, wodurch konterkarierend wirkende Maßnahmen und Pfade vermindert werden (beispielsweise Rebound-Effekte). Mit diesem Beitrag wird dafür geworben, in den aktuellen Diskussionen und Aushandlungsprozessen um nachhaltige Agrar- und Ernährungssysteme wünschenswerte Ergebnisse als Zielbilder und -vorstellungen zu konkretisieren. Dabei sind Veränderungen nicht unter statischen Annahmen zu denken oder zu modellieren, sondern synchron und iterativ mit weiteren Veränderungen in den Systemen. Mit dem Design, Prozess und Ergebnisbericht der Zukunftskommission Landwirtschaft ist aktuell ebenso wie mit &#13;
dem Green Deal und der Farm-to-Fork-Strategie der Europäischen Kommission Bewegung in die Diskussion um nachhaltige Ernährungssysteme gekommen. Potenziale unterschiedlicher Ideen und Ideologien können in diesen Diskussionen genutzt werden. Deshalb werden nach einer knappen Begriffsbestimmung und Einordnung von Ideologie verschiedene Treiber für „Ideen“ der Gesellschaft aufgezeigt und Beispiele für realisierte Ideen und Ideale veranschaulicht. Inwiefern Leitbilder, Ideologien und andere Formen &#13;
von Zukunftsentwürfen zur Transformation und Gesellschaftsgestaltung konkret beitragen können, gilt es abschließend einzuschätzen.</abstract>
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    <author>Katrin Schwanke</author>
    <collection role="institutes" number="">Fakultät Betriebswirtschaft</collection>
    <collection role="Forschungsschwerpunkt" number="6">Nachhaltigkeit</collection>
    <collection role="institutes" number="">Kompetenzzentrum für Nachhaltige Ernährungs- und Ressourcenwirtschaft (K.NER)</collection>
  </doc>
  <doc>
    <id>3020</id>
    <completedYear>2010</completedYear>
    <publishedYear>2010</publishedYear>
    <thesisYearAccepted/>
    <language>deu</language>
    <pageFirst/>
    <pageLast/>
    <pageNumber/>
    <edition/>
    <issue/>
    <volume/>
    <type>report</type>
    <publisherName>Bundesprogramm Ökologischer Landbau</publisherName>
    <publisherPlace>Bonn</publisherPlace>
    <creatingCorporation/>
    <contributingCorporation/>
    <belongsToBibliography>0</belongsToBibliography>
    <completedDate>--</completedDate>
    <publishedDate>2010-10-06</publishedDate>
    <thesisDateAccepted>--</thesisDateAccepted>
    <title language="deu">Verstetigung des Angebots von Öko-Lebensmitteln in der Außer-Haus-Verpflegung: Analyse von Gründen für den Ausstieg und Ableitung präventiver Maßnahmen</title>
    <abstract language="deu">Der wachsende Bio-Markt antwortet auf die Probleme industrieller Lebensmittelproduktion. Die zunehmende Bedeutung der Außer-Haus-Verpflegung (AHV) muss als ein Treiber dieses Wachstums verstanden werden. Das Forschungsprojekt untersuchte, wie der Einsatz von ökologischen Produkten in diesen Einrichtungen und Betrieben verstetigt werden kann.&#13;
Anstatt erfolgreiche Fälle wurden solche untersucht, die bei der Einführung eines Bio-Angebotes gescheitert sind. Dadurch konnten Lernpotenziale bestimmt werden, um eine strategische Planungshilfe für AHV-Organisationen zu entwickeln, die hilft den Einsatz von Bio-Produkten zu verstetigen. Dafür wurden 26 qualitative Fallanalysen mittels Leitfadeninterviews zur Einführung von Bio-Angeboten durchgeführt. Begleitet und ergänzt wurden die Fallinterviews durch eine Befragung von 13 Experten des Bio-AHV-Marktes.&#13;
Bei der Analyse der Fälle wurden interne Strukturen, Geschichten und organisatorische Verhältnisse aufgedeckt. Dabei wurde die Abhängigkeit der Gemeinschaftsverpflegung (GV) vom Tätigkeitssektor und übergeordneten Organisationsstrukturen festgestellt, wohingegen die Individualverpflegung (IV) sich nach den vom Gästesegment abhängenden Preis- und Qualitätsniveaus unterscheidet. Unter anderem wird die Bio-Zertifizierung von den GV-Betrieben in das vorhandene Qualitätsmanagement integriert. Im IV-Bereich wirkt der Qualitätsausweis über die Zertifizierung eher kontraproduktiv. Insgesamt ist ein Trend der Substitution der Bio-Qualität durch andere Qualitäten wie Regionalität festzustellen, wodurch Bio zunehmend austauschbar wird. Die Experteninterviews bestätigten die Befunde. Mittels Vergleichsanalyse zur Beantwortung der Ausgangsfrage konnte festgestellt werden, dass Entscheidungen bereichsspezifisch sind, die Bereiche sich aber bezüglich Problemidentifikation und -lösung beeinflussen. Als erfolgskritisch für das Bio-Angebot erwies sich nicht nur der Gästebereich, sondern auch die Produktqualität, die Belieferung, die Bio-Zertifizierungsauflagen sowie die Unterstützung durch übergeordnete Organisationsstrukturen. Dabei werden die Probleme von externen Impulsen getrieben, jedoch findet intern zwischen den Bereichen wenig Koordination statt. Ursache ist hier die mangelnde Reflexion über den Sinn der Nutzung von Bio-Produkten in den Organisationen samt ihrem Ressourcenbedarf. Mit der strukturellen Planungshilfe kann der Prozess der Einführung von Bio-Produkten planvoll und fokussiert hinsichtlich Ziel und Mittel unter Maßgabe der Reflexionen über getroffene Entscheidungen erfolgen.</abstract>
    <subTitle language="deu">Abschlussbericht</subTitle>
    <identifier type="url">https://orgprints.dk/id/eprint/17824/1/17824-06OE093-uni_hohenheim-kromka-2010-verstetigung_biolebensmittel.pdf</identifier>
    <enrichment key="opus.source">publish</enrichment>
    <enrichment key="opus.doi.autoCreate">false</enrichment>
    <enrichment key="opus.urn.autoCreate">false</enrichment>
    <author>Jana Rückert-John</author>
    <author>John Rene</author>
    <author>Jan Niessen</author>
    <subject>
      <language>deu</language>
      <type>uncontrolled</type>
      <value>BÖL</value>
    </subject>
    <subject>
      <language>deu</language>
      <type>uncontrolled</type>
      <value>BOEL</value>
    </subject>
    <subject>
      <language>deu</language>
      <type>uncontrolled</type>
      <value>FKZ O6OE093</value>
    </subject>
    <subject>
      <language>deu</language>
      <type>uncontrolled</type>
      <value>Außer-Haus-Verpflegung</value>
    </subject>
    <subject>
      <language>deu</language>
      <type>uncontrolled</type>
      <value>Bio-Angebot</value>
    </subject>
    <collection role="ddc" number="0">Informatik, Informationswissenschaft, allgemeine Werke</collection>
    <collection role="institutes" number="">Fakultät Betriebswirtschaft</collection>
    <collection role="Forschungsschwerpunkt" number="1">Energie &amp; Ressourcen</collection>
    <collection role="Forschungsschwerpunkt" number="4">Gesundheit</collection>
    <collection role="Forschungsschwerpunkt" number="6">Nachhaltigkeit</collection>
    <collection role="Forschungsschwerpunkt" number="7">Soziale &amp; ökonomische Transformation</collection>
    <collection role="institutes" number="">Kompetenzzentrum für Nachhaltige Ernährungs- und Ressourcenwirtschaft (K.NER)</collection>
  </doc>
  <doc>
    <id>3017</id>
    <completedYear>2011</completedYear>
    <publishedYear>2011</publishedYear>
    <thesisYearAccepted/>
    <language>deu</language>
    <pageFirst/>
    <pageLast/>
    <pageNumber>41 - 56</pageNumber>
    <edition/>
    <issue/>
    <volume/>
    <type>bookpart</type>
    <publisherName>VS Verlag</publisherName>
    <publisherPlace>Frankfurt am Main</publisherPlace>
    <creatingCorporation/>
    <contributingCorporation/>
    <belongsToBibliography>0</belongsToBibliography>
    <completedDate>--</completedDate>
    <publishedDate>2011-07-22</publishedDate>
    <thesisDateAccepted>--</thesisDateAccepted>
    <title language="deu">Nachhaltige Ernährung außer Haus – der Essalltag von Morgen</title>
    <abstract language="deu">In westlichen Industrieländern ist nicht nur die ausreichende mengenmäßige Verfiigbarkeit an Nabrungsmitteln fiir die überwiegende Mehrheit der Bevölkerung als Problern gelöst. Ebenso ist es heute Normalität, dass räumliche und zeitliche Restriktionen des Essens außer Kraft gesetzt sind. Dazu gehört auch, dass in urbanen Zentren der westlichen Welt nahezu rund um die Uhr außer Haus gegessen werden kann. Diese Entwicklung wurde schon vor geraumer Zeit als Trend vom ,,Konsum im Haus" zum. "Konsum. außer Haus" beschrieben (Herm.anowski/Roehl 1996). In den Einrichtungen und Betrieben der Außer-Haus-Verpflegung (AHV) geht es heute nicht nur um die reine Verköstigung der Klientel und der Gäste. Es ist davon auszugehen, dass die AHV ihre zukünftigen Aufgaben nur noch unter der Perspektive der Nachhaltigkeit erfiillen kann. Diese Orientierung wurde einerseits angeregt durch politische Vorgaben, andererseits durch neue Präferenzen der Gäste. Vor allem aber müssen Betriebe und Einrichtungen der AHV in ganz&#13;
eigener Weise den Sinn von Nachhaltigkeit fiir ihren Erfolg bestimmen, um dar-&#13;
aufhin umfassendere Ziele in ihren Ernährungsprogrammen zu formulieren. Diese reichen von einer gesunden und umweltverträglichen Ernährung bis hin zu einer ernährungssozialisatorischen Sensibilisierung. Der Beitrag geht der Frage nach, wie sich die Außer-Haus-Verpflegung als eine wesentliche Form des Essalltags in der Gegenwart fiir die Zukunft etablieren kann und welchen Herausforderungen sie sich unter der Perspektive von Nachhaltigkeit stellen muss. Hierzu sollen zunächst soziale Entwicklungen diskutiert werden, die den Wandel des nach wie vor familiär verankerten Essa11tags und eine&#13;
Vergesellschaftung der Ernährung in - im Weberschen Sinne - mtional reflektierte Beziehungen befördern. Sodann wird der Sektor der AHV hinsichtlich seiner Strukturen und aktuellen Entwicklungstrends näher vorgestellt. 1m nächsten Schritt werden aktuelle Herausforderungen unter der Perspektive nachhaltiger Ernährung diskutiert, vor denen Betriebe und Einrichtungen der AHV heute stehen. Hierzu wird auf empirische Befunde langjähriger Forschung der Autoren zur nachhaltigen Ernährung in der AHV Bezug genommen.</abstract>
    <parentTitle language="deu">Die Zukunft auf dem Tisch. Analysen, Trends und Perspektiven der Ernährung von morgen</parentTitle>
    <identifier type="doi">10.1007/978-3-531-93268-2</identifier>
    <enrichment key="opus.source">publish</enrichment>
    <enrichment key="opus.doi.autoCreate">false</enrichment>
    <enrichment key="opus.urn.autoCreate">false</enrichment>
    <author>Jan Niessen</author>
    <author>Jana Rückert-John</author>
    <author>Rene John</author>
    <subject>
      <language>deu</language>
      <type>uncontrolled</type>
      <value>Ernährungsverhalten</value>
    </subject>
    <subject>
      <language>deu</language>
      <type>uncontrolled</type>
      <value>Essen</value>
    </subject>
    <subject>
      <language>deu</language>
      <type>uncontrolled</type>
      <value>Food Trends</value>
    </subject>
    <subject>
      <language>deu</language>
      <type>uncontrolled</type>
      <value>Verbraucherbildung</value>
    </subject>
    <subject>
      <language>deu</language>
      <type>uncontrolled</type>
      <value>Verbraucherschutz</value>
    </subject>
    <collection role="institutes" number="">Fakultät Betriebswirtschaft</collection>
    <collection role="Forschungsschwerpunkt" number="1">Energie &amp; Ressourcen</collection>
    <collection role="Forschungsschwerpunkt" number="4">Gesundheit</collection>
    <collection role="Forschungsschwerpunkt" number="6">Nachhaltigkeit</collection>
    <collection role="Forschungsschwerpunkt" number="7">Soziale &amp; ökonomische Transformation</collection>
    <collection role="institutes" number="">Kompetenzzentrum für Nachhaltige Ernährungs- und Ressourcenwirtschaft (K.NER)</collection>
  </doc>
  <doc>
    <id>3010</id>
    <completedYear>2020</completedYear>
    <publishedYear>2020</publishedYear>
    <thesisYearAccepted/>
    <language>deu</language>
    <pageFirst/>
    <pageLast/>
    <pageNumber>26 - 30</pageNumber>
    <edition/>
    <issue/>
    <volume>3. Band</volume>
    <type>conferenceobject</type>
    <publisherName>Kuratorium für Technik und Bauwesen in der Landwirtschaft e.V. (KTBL)</publisherName>
    <publisherPlace>Darmstadt</publisherPlace>
    <creatingCorporation/>
    <contributingCorporation/>
    <belongsToBibliography>1</belongsToBibliography>
    <completedDate>--</completedDate>
    <publishedDate>2020-03-19</publishedDate>
    <thesisDateAccepted>--</thesisDateAccepted>
    <title language="deu">30 Prozent Ökolandbau. Der Markt wird’s schon richten?</title>
    <abstract language="deu">Es ist politisches Ziel, den ökologischen Landbau – als Goldstandard für nachhaltige Landwirtschaft – deutlich auszuweiten. Hierzu wurden auf Bundes- und Länderebene verschiedene Programme und Fördermaßnahmen entwickelt. Flankierende Instrumente mit ordnungsrechtlichen &#13;
Lenkungswirkungen sind dabei bislang nicht vorgesehen. Zur Förderung des Öko-Marktwachstums als wirtschaftliche Voraussetzung für weitere Umstellung auf Ökolandbau sind überwiegend „weiche“ Angebote und Formate initiiert. Über Instrumente wie Öko-Modellregionen oder Förderprojekte für Wertschöpfungskettenmanagement stehen Fortbildung und Vernetzung von Anbietern oder Information von Kunden über (regionale) Herkunft und Vorteile von Ökoprodukten im Fokus. Es wird von unterschiedlichen Seiten infrage gestellt, ob mit diesen Instrumenten die hochgesteckten Ziele wirklich erreicht werden können (Meyer et al. 2019).  Gleichzeitig steht die Ausrichtung der zukünftigen gemeinsamen Agrarpolitik (GAP) in Europa zur Debatte und Entscheidung. Dabei besteht die Chance, selbige mit dem geplanten Green New Deal der Europäischen Kommission in Einklang zu bringen (Mönch 2020). Diese übergeordneten Rahmenbedingungen und Regelungen werden voraussichtlich nationale und regionale Ziele und Maßnahmen stark tangieren. In diesem Beitrag wird versucht, eine kleine Bestandsaufnahme und Einordnung der Maßnahmen und Instrumente zur Erreichung von Nachhaltigkeitszielen in der deutschen Landwirtschaft vorzunehmen. Damit verbunden sollen weitere Fragen, Überlegungen und Lösungsansätze in die Diskussion eingebracht werden, die bislang möglicherweise wenig berücksichtigt oder konkretisiert wurden.</abstract>
    <parentTitle language="deu">KTBL Tagungsband, 2020, "Muss denn alles Öko sein?"</parentTitle>
    <identifier type="url">https://www.ktbl.de/fileadmin/user_upload/Allgemeines/Download/Tagungen_2020/KTBL-Tage/KTBL-Tage_2020.pdf</identifier>
    <enrichment key="ConferenceStatement">KTBL-Tagung "Muss denn alles Öko sein?", 3., 2020 online</enrichment>
    <enrichment key="opus.source">publish</enrichment>
    <enrichment key="opus.doi.autoCreate">false</enrichment>
    <enrichment key="opus.urn.autoCreate">false</enrichment>
    <author>Jan Niessen</author>
    <author>Christian Hiß</author>
    <subject>
      <language>deu</language>
      <type>uncontrolled</type>
      <value>Ökolandbau</value>
    </subject>
    <subject>
      <language>deu</language>
      <type>uncontrolled</type>
      <value>Ökosystembewirtschaftung</value>
    </subject>
    <subject>
      <language>deu</language>
      <type>uncontrolled</type>
      <value>Ökologisierung</value>
    </subject>
    <collection role="institutes" number="">Fakultät Betriebswirtschaft</collection>
    <collection role="Forschungsschwerpunkt" number="6">Nachhaltigkeit</collection>
    <collection role="Forschungsschwerpunkt" number="7">Soziale &amp; ökonomische Transformation</collection>
    <collection role="institutes" number="">Kompetenzzentrum für Nachhaltige Ernährungs- und Ressourcenwirtschaft (K.NER)</collection>
  </doc>
  <doc>
    <id>3018</id>
    <completedYear>2011</completedYear>
    <publishedYear>2011</publishedYear>
    <thesisYearAccepted/>
    <language>deu</language>
    <pageFirst/>
    <pageLast/>
    <pageNumber>370-373</pageNumber>
    <edition/>
    <issue/>
    <volume>1</volume>
    <type>conferenceobject</type>
    <publisherName>Verlag Dr. Köster</publisherName>
    <publisherPlace>Berlin</publisherPlace>
    <creatingCorporation/>
    <contributingCorporation/>
    <belongsToBibliography>0</belongsToBibliography>
    <completedDate>--</completedDate>
    <publishedDate>2011-03-18</publishedDate>
    <thesisDateAccepted>--</thesisDateAccepted>
    <title language="deu">Lernen durch Scheitern beim Einsatz von Bio-Lebensmitteln in der Außer-Haus-Verpflegung</title>
    <abstract language="eng">The increasing importance of the eating-out sector has to be seen as a driver for the continued growth of the organic food market. Focusing on unsuccessful use of organic products this project analyses potentially useful information that could be deployed for strategic recommendations. There were 26 qualitative case studies conducted. Using guidelines, different histories or the establishment of organic food offers were explored. Additionally thirteen experts in the organic eating-out sector were surveyed. Beside descriptive findings concerning the communal feeding sector and the individual feeding sector a comparison analysis uncovered that decisions are department-specific within the respective organizations of eating-out. Critical success factors for organic offers concern not only the clientele, but also product quality, supply, certification constraints as well as the support of the superior organizational purpose. The problems are driven by external impulses, which are differently received by the departments of the organization however. This was a result of insufficient reflection on the purpose for using organic food products, the organization’s objectives as well as the necessary resource demands. With the help of structural recommendations, the process of introducing organic products can be based on strategic and focused planning in regard to purpose and means considering the reflection about made deci-sions.</abstract>
    <parentTitle language="deu">Es geht ums Ganze: Forschen im Dialog von Wissenschaft und Praxis</parentTitle>
    <identifier type="url">https://orgprints.dk/id/eprint/17708/3/Rueckert-John_17708.pdf</identifier>
    <enrichment key="ConferenceStatement">Wissenschaftstagung Ökologischer Landbau, 11., 2011, Gießen</enrichment>
    <enrichment key="opus.source">publish</enrichment>
    <enrichment key="opus.doi.autoCreate">false</enrichment>
    <enrichment key="opus.urn.autoCreate">false</enrichment>
    <author>Rene John</author>
    <author>Jana Rückert-John</author>
    <author>Jan Niessen</author>
    <subject>
      <language>deu</language>
      <type>uncontrolled</type>
      <value>Außer-Haus-Verpflegung</value>
    </subject>
    <subject>
      <language>deu</language>
      <type>uncontrolled</type>
      <value>Scheitern</value>
    </subject>
    <subject>
      <language>deu</language>
      <type>uncontrolled</type>
      <value>Verstetigung</value>
    </subject>
    <subject>
      <language>deu</language>
      <type>uncontrolled</type>
      <value>Empirie</value>
    </subject>
    <subject>
      <language>deu</language>
      <type>uncontrolled</type>
      <value>Strategie</value>
    </subject>
    <collection role="institutes" number="">Fakultät Betriebswirtschaft</collection>
    <collection role="Forschungsschwerpunkt" number="1">Energie &amp; Ressourcen</collection>
    <collection role="Forschungsschwerpunkt" number="4">Gesundheit</collection>
    <collection role="Forschungsschwerpunkt" number="6">Nachhaltigkeit</collection>
    <collection role="Forschungsschwerpunkt" number="7">Soziale &amp; ökonomische Transformation</collection>
    <collection role="institutes" number="">Kompetenzzentrum für Nachhaltige Ernährungs- und Ressourcenwirtschaft (K.NER)</collection>
  </doc>
</export-example>
