Publications | Veröffentlichungen

Articles

Fink L, Ploeger A, Strassner C (2019) Involving stakeholders in the development of a dietary adoption concept: What can we learn from open innovation? World Review of Science Technology and Sustainable Development 15(2):170-194. DOI: 10.1504/WRSTSD.2019.099378.

Fink L, Ploeger A, Strassner C (2018) Participative Processes as a Chance for Developing Ideas to Bridge the Intention-Behavior Gap Concerning Sustainable Diets. Sustainability 10(12):4434 doi:10.3390/su10124434www.mdpi.com/journal/sustainability

El Bilali H, Callenius C, Strassner C, Probst L (2018) Food and nutrition security and sustainability transitions in food systems. Food Energy Secur. E00154 https://doi.org/10.1002/fes3.154

Gernert M, El Bilali H, Strassner C (2018) Grassroots Initiatives as Sustainability Transition Pioneers: Implications and Lessons for Urban Food Systems. Urban Sci. 2018, 2, 23; doi:10.3390/urbansci2010023

Rogge N, Theesfeld I, Strassner  C (2018) Social Sustainability through Social Interaction—A National Survey on Community Gardens in Germany. Sustainability 2018, 10, 1085; doi:10.3390/su10041085

Pfeiffer P, Speck M, Strassner C (2017) What Leads to Lunch—How Social Practices Impact (Non-)Sustainable Food Consumption/Eating Habits. Sustainability 9(1437) doi:10.3390/su9081437

Strassner C, Cavoski I, Di Cagno R, Kahl J, Kesse-Guyot E, Lairon D, Lampkin N, Løes A-K, Matt D, Niggli U, Paoletti F, Pehme S, Rembiałkowska E, Schader C and Stolze M (2015) How the organic food system supports sustainable diets and translates these into practice. Front. Nutr. 2:19. doi: 10.3389/fnut.2015.00019

Precht TE, Strassner C, Kral TVE (2014) Schulfrühstück – Was kann Deutschland aus den US Erfahrungen lernen? Ernahrungs Umschau 61(2): 20–26 / The English version of this article is available online: DOI 10.4455/eu.2014.004 (School breakfast – what can Germany learn from the US experience?)

Kahl J, Alborzi F, Beck A, Bügel S, Busscher N, Geier U, Matt D, Meischner T, Paoletti F, Pehme S, Ploeger A, Rembialkowska E, Schmid O, Strassner C, Taupier-Letage B, Załęcka A (2013) Organic Food processing: A framework for concept, starting definitions and evaluation. Journal of the Science of Food and Agriculture 12/2013; DOI: 10.1002/jsfa.6542

Lukas M, Strassner C (2012) Praxisorientiertes Nachhaltigkeitshandeln in der Gemeinschaftsgastronomie. Ernährungs Umschau 59 pp. 621–625 DOI: 10.4455/eu.2012.956

Lukas M, Løes A-K, Nölting B, Strassner C (2012) School meals. How to increase organic food consumption in schools. Ecology & Farming, Nr. 2, p. 24-26, May 2012

Strassner C (2012) Lebensmittelqualität aus Sicht des ökologischen Landbaus. Sind ökologisch erzeugte Lebensmittel mehr Wert? E&M – Ernährung und Medizin, 27, p. 14-18

Lukas M, Strassner C, Løes A-K (2011) A need for harmonization across Europe? Certification of organic catering. Ecology & Farming Nr. 5, p. 29-31, November 2011

Garcia AL, Mohan R, Koebnick C, Bub A, Heuer T, Strassner C, Groeneveld MJ, Katz N, Elmadfa I, Leitzmann C, Hoffmann I (published online 27.11.2009) Plasma β-Carotene Is Not a Suitable Biomarker of Fruit and Vegetable Intake in German Subjects with a Long-Term High Consumption of Fruits and Vegetables. Ann Nutr Metab 2010; 56:23–30 (DOI: 10.1159/000262295)

Garcia AL, Koebnick C, Dagnelie PC, Strassner C, Elmadfa I, Katz N, Leitzmann C, Hoffmann I (2008) Long-term strict raw food diet is associated with favourable plasma β-carotene and low plasma lycopene concentrations in Germans. Brit J Nutr, 99(6) pp. 1293-1300

Books

Strassner C (ed) (2018) A Sustainable Food Systems Guide. 48 pp. Available at: https://issuu.com/fh-muenster2/docs/sus__booklet_issuu_higher_definitio

Fülles M, Roehl R, Strassner C, Hermann A, Teufel J (2017) MEHR BIO IN KOMMUNEN Ein Praxisleitfaden des Netzwerks deutscher Biostädte. Netzwerk Deutscher BioStädte (Eds.) Bavaria Druck,72 p.

Roehl R, Strassner C, Neuendorff J (2017) Mit einfachen Schritten zur Bio-Zertifizierung. Der neue Leitfaden für Gemeinschaftsverpflegung und Gastronomie. a’verdis (Eds.) 28 pp., ISBN-Nummer: 978-3-9813008-2-6 (5th revised and updated edition)

Fink L, Roehl R, Strassner C, Antony F & Gensch CO (2016) Leitfaden: Vermeidung von Lebensmittelabfällen beim Catering. UBA – Umweltbundesamt – 36 S. URL: https://www.umweltbundesamt.de/publikationen/leitfaden-vermeidung-von-lebensmittelabfaellen-beim Bearbeiten [+ 10 Fact Sheets]

Fink L, Roehl R, Strassner C, Antony F & Gensch CO (2016) Guideline: Prevention of food waste in the catering sector. UBA – Umweltbundesamt, 36 S. URL: https://www.umweltbundesamt.de/publikationen/prevention-of-food-waste-in-the-catering-sector [+ 10 Fact Sheets]

Roehl R, Strassner C, Neuendorff J (2011) Easy Steps To Organic Certification. The updated manual for canteens, restaurants and foodservice operators. Ed. a’verdis, 28 pp., ISBN-13: 978-3-9813008-1-9, (2nd revised and updated edition)

Roehl R, Strassner C, Neuendorff J (2011) Mit einfachen Schritten zur Bio-Zertifizierung. Der neue Leitfaden für Gemeinschaftsverpflegung und Gastronomie. Ed. a’verdis, 28 pp., ISBN-Nummer: 978-3-9813008-2-6 (4th revised and updated edition)

Roehl R, Strassner C, Neuendorff J (2009) Mit einfachen Schritten zum Bio-Zertifikat. Der neue Leitfaden für Gemeinschaftsverpflegung und Gastronomie. ed. a’verdis, 28 pp. ISBN-Number: 978-3-9813008-0-2

Roehl R, Erhart A, Strassner C, Neuendorff J (2008) Easy Steps to Organic Certification. A Manual for Canteens, Restaurants and Foodservice Operators. ed. a’verdis – sustainable foodservice solutions (2008) 22 pp.

Book chapters

Kahl J, Strassner C, Bügel S, Lairon D, Paoletti F (2019) How organic food systems support sustainability of diets. Ch. 24 pp 232-239 In: Burlingame, Barbara & Dernini, Sandro (eds.) Sustainable diets. Linking nutrition and food systems. CABI ISBN 9781786392848 DOI 10.1079/9781786392848.0000.

Schlüter E, Koch K, Roehl R, Strassner C (2018) Bio in der Außer-Haus-Verpflegung – der Markt der Zukunft. In: , in: Teitscheid P, Langen N, Speck M, Rohn H (Hg.) Nachhaltig außer Haus essen. Oekom Verlag, München, ISBN-13: 978-3-96238-063-2

Kahl J, Strassner C, Migliorini P (2018). Introduction. p. 6-7. In: Carola Strassner (ed): A Sustainable Food Systems Guide. Available at https://issuu.com/fh-muenster2/docs/sus__booklet_issuu_higher_definitio

Strassner C (2018) Foodservice and Sustainability. p. 18-20. In: Carola Strassner (ed): A Sustainable Food Systems Guide. Available at https://issuu.com/fh-muenster2/docs/sus__booklet_issuu_higher_definitio

Strassner C (2016) Nachhaltige regionale Ernährungssysteme. pp 93-116 In: Regional, innovativ und gesund. Nachhaltige Ernährung als Teil der Großen Transformation. Eds: Steven Engler, Oliver Stengel and Wilfried Bommert, Vandenhoeck & Ruprecht GmbH & Co. KG, Göttingen, ISBN Print: 9783525300596 — ISBN E-Book: 9783647300597

Strassner C (2015) Nachhaltigkeit: Verantwortung, die Nutzen schafft. Ch. 19 in: Modernes Verpflegungsmanagement. Best Practices für Individual-, Gemeinschafts- und Systemgastronomie. Matthaes Verlag GmbH, Stuttgart, Editors: Margit Bölts, Marcus Seidl, Ulrich Fladung, pp.432-455 ISBN: ISBN 978-3-87515-302-6

Strassner C, Roehl R (2014) Kernpunkte einer nachhaltigen Verpflegung mit Fokus Gemeinschaftsverpflegung. p. 7-29 In: Kettschau I, Mattausch N (eds) Nachhaltigkeit im Berufsfeld Ernährung und Hauswirtschaft am Beispiel der Gemeinschaftsverpflegung. Arbeitsprozesse, Qualifikationsanforderungen und Anregungen zur Umsetzung in Unterricht und Ausbildung, HT – Verlag Handwerk und Technik, Hamburg, 152 pp. 978-3-582-04786-1

Strassner C (2012) Frage 18 Mehr Genuss mit Bio? Bio-Lebensmittel vereinen hohe Prozess- und Produktqualität. pp. 40-41 In: BÖLW – Bund Ökologische Lebensmittelwirtschaft e. V. (Eds.) Nachgefragt: 28 Antworten zum Stand des Wissens rund um Öko-Landbau und Bio-Lebensmittel. Pinguin Druck GmbH, Berlin, 66 pp.

Strassner C (2012) Frage 19 Sind Bio-Lebensmittel gesünder? Höherer Gesundheitswert und weniger wertmindernde Inhaltsstoffe. pp. 42-43 In: BÖLW – Bund Ökologische Lebensmittelwirtschaft e. V. (Eds.) Nachgefragt: 28 Antworten zum Stand des Wissens rund um Öko-Landbau und Bio-Lebensmittel. Pinguin Druck GmbH, Berlin, 66 pp.

Mattausch N, Strassner C, Kettschau I (2012) Anchoring skills for sustainable development in vocational training: Curricula for home economics and hospitality professions. Chap. 16 in: Pendergast D, McGreggor SLT & Turkki K (eds) Creating home economics futures. The next 100 years. Australian Academic Press, Bowen Hills, Australia, ISBN: 9781921513961

Strassner C (2012) Nachhaltigkeitskultur und Lebensmittelqualität. pp. 15-16 In: AoeL – Assoziation ökologischer Lebensmittel-Hersteller e.V. (Ed.) Qualität verstehen. Ökologische Lebensmittelhersteller geben Einblicke. Themenheft 2012, Hinckel-Druck GmbH, Wertheim am Main, 48 pp.

Strassner C (2011) Konstellationsanalyse: ein Methodenbeispiel für disziplinübergreifende Forschung. Ch. 17, p. 140-145 in: Hoffmann I, Schneider K, Leitzmann C (Hrsg.) Ernährungsökologie. Komplexen Herausforderungen integrativ begegnen. Oekom Verlag, München, 224 pp, ISBN-13: 978-3-86581-140-0

Strassner C (2009) Food service and catering in Europe and future perspectives for European regulation. p. 54-58 In: Mikkelsen C & Schlüter M, eds. (2009) The New EU Regulation for Organic Food and Farming: (EC) No 834/2007. Background, assessment, interpretation. 68 pp. IFOAM EU GROUP Brussels

Strassner C (2009) Außer-Haus-Verpflegung in Europa und Perspektiven für die europäische Bio-Gesetzgebung. p. 55-58 In: Mikkelsen C & Schlüter M, eds. (2009) Die neue EU-Öko-Verordnung (EG) Nr. 834/2007. Hintergrund, Einschätzungen, Interpretationen. 68 pp. IFOAM EU GRUPPE Brüssel

Strassner C, Roehl R (2009) Biomanagement nach EG-Rechtsschriften zum ökologischen Landbau. ed. Behr’s (2009) Hygiene in Großküchen

Strassner C (2009) Kontrolle und Zertifizierung in der Ausser-Haus-Verpflegung. ed. Behr’s (2009) Praxishandbuch Bio-Lebensmittel

Conference oral papers

Fink L, Ploeger A, Strassner C (2017) Sustainable diets: An approach to bridge the prevalent intention-behaviour gap via citizen involvement. pp 584-587 In: Rahmann G; Andres C.; Yadav AK; Ardakani MR; Babalad HB; Devakumar N; Goel SL; Olowe V; Ravisankar N; Saini JP; Soto G; Willer H (Eds.) (2017) Innovative Research for Organic 3.0 – Proceedings of the Scientific Track. Johann Heinrich von Thünen-Institut, Braunschweig, 2, Thünen report, no. 54, pp. 512-808. Proceedings of Organic World Congress 2017, Delhi, India, 9-11 November 2107.

Strassner C, Roehl R (2017) Buying organic foods – Are there favourable dietary consequences? pp 638-641 In: Rahmann G; Andres C.; Yadav AK; Ardakani MR; Babalad HB; Devakumar N; Goel SL; Olowe V; Ravisankar N; Saini JP; Soto G; Willer H (Eds.) (2017) Innovative Research for Organic 3.0 – Proceedings of the Scientific Track. Johann Heinrich von Thünen-Institut, Braunschweig, 2, Thünen report, no. 54, pp. 512-808. Proceedings of Organic World Congress 2017, Delhi, India, 9-11 November 2107.

Kahl J, Strassner C, Bügel S (2017) The organic food system as a model links agriculture, diet and lifestyle – Presenting the case. p. 225 In: IUNS. 21st International Congress of Nutrition. Buenos Aires, Argentina, October 15-20, 2017: Abstracts. Ann Nutr Metab 2017;71(suppl 2):1-1433. doi: 10.1159/000480486

Strassner C (2017) Linking a food system with public health nutrition: What do we learn from organic? p. 226 In: IUNS. 21st International Congress of Nutrition. Buenos Aires, Argentina, October 15-20, 2017: Abstracts. Ann Nutr Metab 2017;71(suppl 2):1-1433. doi: 10.1159/000480486

Fink L, Ploeger A, Strassner C (2017) Breaking fresh ground on adopting sustainable diets: Assessment of using consumer participation to develop tools for bridging the intention-behaviour gap. p. 396 In: IUNS. 21st International Congress of Nutrition. Buenos Aires, Argentina, October 15-20, 2017: Abstracts. Ann Nutr Metab 2017;71(suppl 2):1-1433. doi: 10.1159/000480486

Strassner C [et al] (2017) The Organic Food System Program (OFSP): Organic food systems as models and living laboratories for transformation processes towards sustainable food systems. pp 99-101 In: Patrick Mink, Dominique Faes, Michael Mulet Solon and Nout van der Vaart (Eds.) Proceedings of the 1st Global Conference of the 10YFP Sustainable Food Systems Programme Sustainable Food Systems for All Catalyzing Change through Multi-Stakeholder Action 21-23 June 2017 Pretoria, South Africa,146 pp

Strassner C (2017) Organic Food Systems: Do they produce healthy diets? pp 28-29 In: Aakkula, Jyrki; Hakala, Kaija; Huhta, Harri; Iivonen, Sari; Jurvanen, Ulla; Kreismane, Dzidra; Land, Anita; Lähdesmäki, Merja; Malingen, Matti; Mikkola, Minna; Nordlund-Othen, Janne; Nuutila, Jaakko; Peetsmann, Elen; Piskonen, Sirpa; Rasmussen, Ilse A.; Skulskis, Virgilijus; Tahvonen, Raija; Taskinen, Sirpa; Ullvén, Karin; Wibe, Atle and Wivstad, Maria (Eds.) NJF Seminar 495 – 4th organic Conference: Organics for tomorrow’s food systems. 13(1), NJF Report pp. 1-141. Proceedings of NJF Seminar 495 – 4th organic Conference: Organics for tomorrow’s food systems, Mikkeli, Finland, 19-21 June 2017.

Paoletti F, Kahl J, Lairon D, Strassner C, Hertwig J, Bügel S, Gould D, Rembialkowska E (2017) The example of the 10YFP-SFSP core initiative “Organic Food System Programme”. pp 131-133 In: Alexandré Meybeck, Suzanne Redfern, Fatima Hachem, Roberto Capone, Sandro Dernini (Eds.) Proceedings of a Technical Workshop Development of voluntary guidelines for the sustainability of the Mediterranean diet in the Mediterranean region 14–15 March 2017 CIHEAM-Bari, Valenzano (Bari). 154 pp ISBN 978-92-5-109832-5 FAO/CIHEAM

Bügel S, Hertwig J, Kahl J, Lairon D, Paoletti F & Strassner C (2016) The new Nordic diet as a prototype for regional sustainable diets. In Sustainable value chains for sustainable food systems – A workshop of the FAO/UNEP Programme on Sustainable Food Systems, pp. 109–116. A. Meybeck & S. Redfern, eds. Rome, FAO.

Strassner C, Bügel SG, Hertwig J, Kahl J, Nuutila J, & Paoletti F (2016) The role of sustainable HORECA for sustainable lifestyles – identification of challenges and future work. In Sustainable value chains for sustainable food systems – A workshop of the FAO/UNEP Programme on Sustainable Food Systems, pp. 245–262. A. Meybeck & S. Redfern, eds. Rome, FAO.

Kahl J, Strassner C, Hertwig J, Gould D, Bügel S, Paoletti F & Lairon D (2016) Learning from the organic food system as a model for sustainable food systems – the Organic Food System Program. In Sustainable value chains for sustainable food systems – A workshop of the FAO/UNEP Programme on Sustainable Food Systems, pp. 295–302. A. Meybeck & S. Redfern, eds. Rome, FAO.

Strassner C & Roehl R (2016) Organic produce in municipal foodservice operations and other public bodies in Germany. 12th European IFSA Symposium: Social and technological transformation of farming systems: Diverging and converging pathways. 12th–15th July 2016 at Harper Adams University, UK. Conference paper available online: http://www.harper-adams.ac.uk/events/ifsa-conference/papers/5/5.9%20Strassner.pdf.

Rogge N, Frey U, Strassner C, Theesfeld I (2015) Categorizing Urban Commons – Collective Action in Urban Gardens. 1st IASC Thematic Conference on the Urban Commons 5th – 7th November 2015, Bologna, Italy. Track 1: Where do the urban commons come from? (Published in the Digital Library of the Commons, Indiana University, http://dlc.dlib.indiana.edu/dlc/handle/10535/9963)

Kahl J, Strassner C, Paoletti F, Bügel S, Lairon D (2015) The organic food system as a framework for a global, sustainable and healthy diet, taking into account regional and cultural adaptations (Organic Diet PROJECT, ODP). p. 550, Editors: Heiner Boeing, Helmut Oberritter, Hannelore Daniel: 12th European Nutrition Conference (FENS) Berlin, Germany, October 20–23, 2015 Abstracts. Ann Nutr Metab 2015; 67(suppl 1) e-ISBN: 10.1159/000440895, DOI: 10.1159/000440895

Strassner C, Kahl J, Paoletti F (2015) Putting it all together: how can organic support sustainable diets and translate it into practice? In: Proceedings of the International Workshop – Assessing sustainable diets within the sustainability of food systems. Mediterranean diet, organic food: new challenges, pp. 199–206. A. Meybeck, S. Redfern, F. Paoletti, & C. Strassner, eds. Rome, FAO. ISBN 978-92-5-108825-8 http://www.fao.org/3/a-i4806e.pdf

Strassner C (2015) How can the organic food system contribute to a sustainable diet? In: Proceedings of the International Workshop – Assessing sustainable diets within the sustainability of food systems. Mediterranean diet, organic food: new challenges, pp. 43–48. A. Meybeck, S. Redfern, F. Paoletti, & C. Strassner, eds. Rome, FAO. ISBN 978-92-5-108825-8 http://www.fao.org/3/a-i4806e.pdf

Efkes S, Strassner C (2014) Environmental Relevance of Human Nutrition. International Journal of Community Nutrition Vol. O (Supplement) Nov. 2014 p. 73

Strassner C (2014) How can the organic food system contribute to sustainable diet? Abstracts of the International Workshop Assessing Sustainable Diets within the sustainability of food systems. Mediterranean Diet, Organic Food: New Challenges. 15-16.09.2015, Rome, Italy

Kahl J, Alborzi F, Beck A, Bügel S, Busscher N, Geier U, Matt D, Meischner T, Paoletti F, Pehme S, Ploeger A, Rembialkowska E, Schmid O, Strassner C, Taupier-Letage B, Zalecka A (2013) Organic Food Processing in the context of Sustainable and High Quality Food Production. p. 82 In: Kahl J, Rembialkowska E, Zalecka A, Lesinski G (eds.) Book of Abstracts Second International Conference on Organic Food Quality and Health Research, 104 pp, Warsaw University of Life Sciences Press, Warsaw, Poland, ISBN 978-83-7583-454-3

Grotstollen L, Lukas M, Strassner C (2013) Nachhaltige Verhaltensweisen junger Erwachsener – Neue Perspektiven für suffizientes Handeln und nachhaltigen Konsum mit dem Fokus auf das Handlungsfeld Ernährung. pp. 692-695 In: Neuhoff D, Stumm C, Ziegler S, Rahmann G, Hamm U, Köpke U (Eds.) Beiträge zur 12. Wissenschaftstagung Ökologischer Landbau. Ideal und Wirklichkeit: Perspektiven ökologischer Landbewirtschaftung. 814 pp, Verlag Dr. Koester, Berlin, ISBN-13: 9783895748158

Ochtrup C, Kemmerling S, Kosack L, Lukas M, Strassner C (2013) Transformationsprozesse nachhaltiger Entwicklung – Ansätze für suffizientes Handeln in Unternehmen der Bio-Branche. pp. 722-725 In: Neuhoff D, Stumm C, Ziegler S, Rahmann G, Hamm U, Köpke U (Eds.) Beiträge zur 12. Wissenschaftstagung Ökologischer Landbau. Ideal und Wirklichkeit: Perspektiven ökologischer Landbewirtschaftung. 814 pp, Verlag Dr. Koester, Berlin, ISBN-13: 9783895748158

Kahl J, Baars T, Beck A, Bügel S, Busscher N, Geier U, Matt D, Meischner T, Paoletti F, Pehme S, Ploeger A, Rembiałkowska E, Schmid O, Strassner C, Taupier-Letage B, Załęcka A (2012) Organic Food Processing: A Framework for Concept, Definition and Evaluation from the European Perspective. pp. 17-18 In: Proceedings. The future of organic food processing. Sustainability – Quality – Integrity. 2nd IFOAM EU Group Conference on organic food processing and environmental performance, 26.–27. November 2012, Frankfurt. 56 pp.

Lukas M, Strassner C (2011) Expertenmeinungen zur Integration umweltfreundlicher und sozialer Bestrebungen in der Gemeinschafts-und Betriebsverpflegung. p. 19 In: DGE e.V. Ed. (2011) Proceedings of the German Nutrition Society Abstractband zum 48. Wissenschaftlichen Kongress, Vol. 15, 120 pp, ISBN 978-3-88749-221-2

Strassner C, Noelting B, Reimann S (2010) School food provision in Germany – A first analysis of the role of organic produce. p. 66-68 In: Mikkelsen BE, He C, Mikkola M, Nielsen T & Nymoen LL, Hrsg. (2010) Novel Strategies for Climate Mitigation, Sustainability and Healthy Eating in Public Foodscapes. Proceedings of a seminar held at Aalborg University, Copenhagen Institute of Technology, Denmark, November 25th-26th, 2009. Proceedings of: iPOPY-Foodprint conference 2009, Copenhagen Institute of Technology, Denmark, November 25th-26th, 2009. ICROFS, International Centre for Research in Organic Farming Systems, Tjele, Denmark. ISBN 978-87-92499-04-2, 101 pp.

Strassner C, Løes A-K (2009) Is there any certification of public organic procurement in iPOPY countries? p. 57-66 In: Strassner C, Løes A-K, Kristensen NH & Spigarolo R, eds. (2009) Proceedings of the Workshop on Organic Public Catering held at the 16th IFOAM Organic World Congress, 19th June 2008 in Modena, Italy, 218 pp., ISBN-Nummer: 978-87-991343-7-3, Proceedings of: Workshop on Organic Public Catering at the 16th IFOAM Organic World Congress, Modena, Italy, June 19, 2008. ICROFS, Denmark.

Løes A-K, Nölting B, Kristensen NH, Spigarolo R, Strassner C, Roos G, Mikkola M, Mikkelsen BE (2009) iPOPY – innovative Public Organic food Procurement for Youth. School meals – and more! p. 184-188 In: Strassner C, Løes A-K, Kristensen NH & Spigarolo R, eds. (2009) Proceedings of the Workshop on Organic Public Catering held at the 16th IFOAM Organic World Congress, 19th June 2008 in Modena, Italy, 218 pp., ISBN-Nummer: 978-87-991343-7-3, Proceedings of: Workshop on Organic Public Catering at the 16th IFOAM Organic World Congress, Modena, Italy, June 19, 2008. ICROFS, Denmark.

Strassner C, Roehl R (2009) Organic certification in the iPOPY countries and Germany. Current status and future challenges. p. 18-22 In: Noelting B, ed. (2009) Providing organic school food for youths in Europe – Policy strategies, certification and supply chain management in Denmark, Finland, Italy and Norway. 30 pp. Proceedings of: BioFach 2009, GastroForum, Nuremberg, Germany, February 20th 2009. International Centre for Research in Organic Food Systems (ICROFS).

Strassner C, ed. (2009) Certifying Out of Home Operators in Europe. European Forum for Certification. Summary of a Forum held at the BioFach Congress 2009, 45 pp. ISBN-Number: 978-87-92499-03-5

Nölting B, Strassner C, Løes A-K, Nielsen T (2009) Bio-Schulverpflegung in Italien, Finnland, Dänemark und Norwegen – Was kann Deutschland lernen? p. 356-359 In: Mayer J, Alföldi T, Leiber F, Dubois D, Fried P, Heckendorn F, Hillmann E, Klocke P, Lüscher A, Riedel S, Stolze M, Strasser F, van der Heijden M & Willer H, eds. (2009) Tierhaltung, Agrarpolitik und Betriebswirtschaft, Märkte und Lebensmittel, Band 2 des Tagungsbandes der 10. Wissenschaftstagung Ökologischer Landbau, Werte – Wege – Wirkungen: Biolandbau im Spannungsfeld zwischen Ernährungssicherung, Markt und Klimawandel, ETH Zürich, Schweiz, 11.-13. Februar 2009, Verlag Dr. Köster, Berlin

Løes A-K, Nölting B, Kristensen NH, Spigarolo R, Strassner C, Roos G, Mikkola M, Mikkelsen BE (2008) iPOPY – innovative Public Organic food Procurement for Youth. School meals – and more! p. 298-301 In: Neuhoff D, Halberg N, Alföldi T, Lockeretz W, Thommen A, Rasmussen IA, Hermansen J, Vaarst M, Lueck L, Caporali F, Jensen HH, Migliorini P & Willer H, eds. (2008) Cultivating the Future Based on Science. Volume 2 – Livestock, Socio-economy and Cross disciplinary Research in Organic Agriculture. Proceedings of the Second Scientific Conference of the International Society of Organic Agriculture Research (ISOFAR), held at the 16th IFOAM Organic World Congress in Cooperation with the International Federation of Organic Agriculture Movements (IFOAM) and the Consorzio ModenaBio, 18 – 20 June 2008 in Modena, Italy. International Society of Organic Agriculture Research (ISOFAR), DE-Bonn; Institute of Organic Agriculture (IOL), DE-Bonn; Research Institute of Organic Agriculture (FiBL), CH-Frick, Danish Research Centre for Organic Food and Farming (DARCOF), DK-8830 Tjele ISBN: 978-3-03736-024-8 // and [Abstract] p. 191 In: Alföldi T, Caporali F, Halberg N, Hermansen J, Jensen HH, Lockeretz W, Lueck L, Migliorini P, Neuhoff D, Rasmussen IA, Sorensen N, Thommen A, Thorstad D, Vaarst M & Willer H, eds. (2008) Book of Abstracts of the 16th IFOAM Organic World Congress (Modena, Italy 16-20 June 2008) ISBN 978-3-940946-03-4, 514 pp.

Conference posters

Fink L, Strassner C & Jarre J (2016) Kosten einer vollwertigen Ernährung – reicht das Arbeitslosengeld II-Budget? Ein Vergleich der Verbraucherpreise von konventionellen und Bio-Lebensmitteln. Proc Germ Nutr Soc 21:38

Kahl J, Strassner C, Paoletti F, Bügel S, Lairon D (2015) The organic food system as a framework for a global, sustainable and healthy diet, taking into account regional and cultural adaptations (Organic Diet PROJECT, ODP). 12th European Nutrition Conference (FENS), Berlin, Germany, October 20-23, 2015: Abstracts. Ann Nutr Metab 2015;67(suppl 1):550. doi: 10.1159/000440895.

Vobis EL, Haschmann L, Strassner C (2015) Was versteckt sich in den Brotboxen von Grundschülern? Proceedings of the German Nutrition Society – Volume 20 (2015) – Abstractband zum 52. Wissenschaftlichen Kongress, 11th-13th March 2015 in Halle, DGE e.V., Bonn, 112 pp. ISBN 978-3-88749-251-9.

Strassner C, Kahl J, Bügel S (2013) Eco-Nutrition. How organic production contributes to human health determinants. Ann Nutr Metab 63(suppl1) p. 1796

Görmer S, Jung S, Strassner C (2013) Mensa top oder flop – Schüler und Schülerinnen bewerten ihre Schulverpflegung. Deutsche Gesellschaft für Ernährung e.V.: Proc. Germ. Nutr. Soc., Vol. 18, p. 79

Fink L, Schlatt S, Strassner C (2013) Nutzung außerschulischer Verpflegungsmöglichkeiten von Schülern am Beispiel von zwei Schulstandorten in Nordrhein-Westfalen. Deutsche Gesellschaft für Ernährung e.V.: Proc. Germ. Nutr. Soc., Vol. 18, p. 80

Kuttenkeuler M, Strassner C (2013) Erhebung der Verpflegungssituation an den weiterführenden Schulen in der Stadt Münster. Deutsche Gesellschaft für Ernährung e.V.: Proc. Germ. Nutr. Soc., Vol. 18, p. 81

Ibing S, Ross A, Hollmann K, Lukas M, Dressler C, Schinkowski N, Strassner C (2011) Yeast extract in organic food and its authenticity according to organic producers. p. 99 In: Pulkrabová J, Tomaniová M, Kahl J & Hajšlová J, Eds. (2011) Book of Abstracts First International Conference on Organic Food Quality and Health, Prag, Tschechische Republik, 18.-20.05.2011, Institute of Chemical Technology, ICT Prague Press, ISBN 978-80-7080-779-8

Strassner C, Lukas M (2011) Zertifizierung von Außer-Haus-Verpflegung – Offizielle Statements und Untersuchungsdaten einiger europäischer Zertifizierungsstellen. p. 376 In: Leithold G, Becker K, Brock C, Fischinger S, Spiegel A-K, Spory K, Wilbois K-P, Williges U, Eds. (2011) Es geht ums Ganze: Forschen im Dialog von Wissenschaft und Praxis, Beiträge zur 11. Wissenschaftstagung Ökologischer Landbau, Band 2, Verlag Dr. Köster, Berlin

Lukas M, Strassner C (2011) Bio-Zertifizierung von Verpflegungseinrichtungen in den iPOPY-Ländern – ein Überblick mit Hilfe von Experten-Interviews. p. 384 In: Leithold G, Becker K, Brock C, Fischinger S, Spiegel A-K, Spory K, Wilbois K-P, Williges U, Eds. (2011) Es geht ums Ganze: Forschen im Dialog von Wissenschaft und Praxis, Beiträge zur 11. Wissenschaftstagung Ökologischer Landbau, Band 2, Verlag Dr. Köster, Berlin

Ibing S, Hollmann K, Ross A, Lukas M, Schönbrodt C, Schinkowski N, Strassner C (2010) Yeast Extracts in Organic Products. News and Views from the Organic Food Sector. [Poster] and Abstracts der 23. VH-Hefetagung Fortschritt in Wissenschaft und Technik der Hefeproduktion, 26-27.04.2010, Wien, Österreich, 6 p.

Lukas M, Strassner C (2010) School food supply in North Rhine-Westphalia – Analysis of the current situation, p. 85-86 In: Mikkelsen BE, He C, Mikkola M, Nielsen T & Nymoen LL, eds. (2010) Novel Strategies for Climate Mitigation, Sustainability and Healthy Eating in Public Foodscapes. Proceedings of a seminar held at Aalborg University, Copenhagen Institute of Technology, Denmark, November 25th-26th, 2009. Proceedings of: iPOPY-Foodprint conference 2009, Copenhagen Institute of Technology, Denmark, November 25th-26th, 2009. ICROFS, International Centre for Research in Organic Farming Systems, Tjele, Denmark. ISBN 978-87-92499-04-2, 101 pp.

Rolf A, Strassner C (2010) School food supply in Lower Saxony – Analysis of the current situation, p. 98-99 In: Mikkelsen BE, He C, Mikkola M, Nielsen T & Nymoen LL, eds. (2010) Novel Strategies for Climate Mitigation, Sustainability and Healthy Eating in Public Foodscapes. Proceedings of a seminar held at Aalborg University, Copenhagen Institute of Technology, Denmark, November 25th-26th, 2009. Proceedings of: iPOPY-Foodprint conference 2009, Copenhagen Institute of Technology, Denmark, November 25th-26th, 2009. ICROFS, International Centre for Research in Organic Farming Systems, Tjele, Denmark. ISBN 978-87-92499-04-2, 101 pp.

Strassner C, Roehl R (2009) Organic Certification of Hotels, Restaurants and Catering in Germany. p. 176 In: Fredriksson P & Ullvén K, eds. (2009) Proceedings from 1st Nordic Organic Conference. Towards increased sustainability in the food supply chain. 18-20 May 2009. Gothenburg, Sweden, Centrum för uthålligt lantbruk (CUL), SLU, 186 pp.

Conference proceedings

FAO (2015) Proceedings of the International Workshop – Assessing sustainable diets within the sustainability of food systems. Mediterranean diet, organic food: new challenges. Meybeck A, Redfern S, Paoletti F, Strassner C (eds), Rome, FAO. ISBN 978-92-5-108825-8 http://www.fao.org/3/a-i4806e.pdf

Strassner C, Løes A-K, Nölting B, Kristensen NH, eds. (2010) Organic Food for Youth in Public Settings: Potentials and Challenges. Preliminary Recommendations from a European Study. Proceedings of: iPOPY session held at the BioFach Congress 2010, Nuremberg, Germany, February 20, 2010. ICROFS, International Centre for Research in Organic Food Systems, Tjele, Denmark. ISBN 978-87-92499-05-0, 46 pp.

Strassner C, Mikkelsen C, eds. (2010) Certifying Out of Home Operators in Europe. European Forum for Certification. Proceedings of: certification session held at the BioFach Congress 2010, Nuremberg, February 20, 2010, 18 pp.

Strassner C, Løes A-K, Kristensen NH, Spigarolo R, eds. (2009) Proceedings of the Workshop on Organic Public Catering held at the 16th IFOAM Organic World Congress, 19th June 2008 in Modena, Italy, 218 pp, ISBN: 978-87-991343-7-3, Proceedings of: Workshop on Organic Public Catering at the 16th IFOAM Organic World Congress, Modena, Italy, June 19, 2008. ICROFS, Denmark.

Strassner C, ed. (2009) Proceedings of the session OOOH!-Community 6th Open meeting of the International Organic Out Of Home Community. Proceedings of: Organic Out of Home session held at the BioFach Congress 2009, Nuremberg, February 21, 2009, 60 pp.

Strassner C, ed. (2008) Proceedings of the session OOOH!-Community 5th Open meeting of the International Organic Out Of Home Community. Proceedings of: Organic Out of Home session held at the BioFach Congress 2008, Nuremberg, February 23, 2008, 39 pp.

Research reports

Roehl R, Strassner C (2012) Sektoranalyse Außer-Haus-Markt Schwerpunkt Gemeinschaftsverpflegung. Projektschriftenreihe Band 2. 40 pp., Schriftenreihe des Projektes Nachhaltigkeitsorientiertes Rahmencurriculum für die Ernährungs- und Hauswirtschaftsberufe, IBL – Institut für Berufliche Lehrerbildung (eds), 04/2012

Roehl R, Strassner C (2012) Inhalte und Umsetzung einer nachhaltigen Verpflegung. Projektschriftenreihe Band 1. 61 pp., Schriftenreihe des Projektes Nachhaltigkeitsorientiertes Rahmencurriculum für die Ernährungs- und Hauswirtschaftsberufe, IBL – Institut für Berufliche Lehrerbildung (eds), 04/2012

Strassner C, Lukas M, Løes A-K (2010) Certification of public organic procurement in Denmark, Finland, Italy and Norway as compared to Germany. Bioforsk Report Vol. 5 No. 103/2010, ipopy discussion paper 5/2010, Norway. ISBN 978-82-17-00671-8, 76 p.

Schönbrodt C, Schinkowski N, Strassner C, Hollmann K, Ibing S, Ross A, Lukas M (2009) Einsatz von Hefeextrakt in Bio-Lebensmitteln. [Application of yeast extract in organic food]. Schlussbericht des Forschungsprojektes 08OE073 des Bundesprogramms Ökologischer Landbau (BÖL), 44 p.

Nölting B, Løes A-K, Strassner C (2009) Constellations of public organic food procurement for youth. Bioforsk Report Vol. 4 No. 7, 30 pp. ISBN Number: 978-82-17-00464-6

Other

Roehl R, Strassner C (2017) Vermeiden von Lebensmittelabfällen beim Catering Der Leitfaden. Ernährung im Fokus 05-06:134-137

Kahl J, Strassner C (2017) Nachhaltige Ernährung. Es braucht eine ganzheitliche Perspektive. Ökologie und Landbau 01:48-50

Strassner C (2016) Bioverarbeiter sollten Vorbild sein. [Kommentar] Ökologie & Landbau, 177, 01/2016, p. 20-21.

Strassner C (2014) On the organic contribution to a sustainable diet. International Society of Organic Agriculture Research ISOFAR Newsletter No. 19, Nov. 2014, p. 10-12

Strassner C (2014) Grüner, effizienter, besser. food service Special Nachhaltigkeit, 05 / 2014, p. 11-13

Strassner C (2014) Grüner, effizienter, besser. gv-praxis Special Nachhaltigkeit, 04 / 2014, p. 11-13

Strassner C (2013) Vision 2033. Wie sieht das Schulessen in 20 Jahren aus? Jahreskompendium Schülermenü 2013/2014, p. 46-47

Strassner C (2011) Biolebensmittel: Besser, gesünder, geschmackvoller? Ökologie & Landbau, 157,1/2011, p. 16-18.

Nölting B, Reimann S, Strassner C (2010) Außer-Haus-Verpflegung: Mit Bio Schule machen. Ökologie & Landbau, 2/2010 (154), pp. 41-43.

Hollmann K, Ibing S, Ross A, Lukas M, Strassner C (2010) Hefeextrakt im Visier. UGB-Forum 3/10, pp. 152-153

Nölting B, Reimann S, Strassner C (2009) Bio-Schulverpflegung in Deutschland. Ein erster Überblick. ZTG Discussion Paper, Nr. 30/09, ztg – Zentrum Technik und Gesellschaft Berlin, 49 pp.

Strassner C (2009) Perspektiven der Ernährungsökologie. [Kurzfassung] Fachtagung der Deutschen Gesellschaft für Hauswirtschaft „Nachhaltig leben und arbeiten – Perspektiven in Bildung und beruflichem Handeln“, 24.-25.09.2009, FH Münster, Münster

Strassner C (2009) Possibilities for local and organic products in Catering – Cases from Germany. [Abstract] Enjoying Local Food Seminar, Sustainable and Local Food Week, 21.09.2009, UAS Laurea, Helsinki, Finnland

Strassner C (2009) Wasser wird Wein. [Kurzfassung] ÜberWasser: Impulse für den Umgang mit Wasser, Soroptimist International Deutschland, Münster, 19.09.2009

Strassner C (2009) Lebensmittel Wasser – Ernährungsökologische Aspekte. [Kurzfassung] Jubiläumsveranstaltung 5 Jahre WABE-Zentrum „Wasser: Mittel zum Leben“, 25.06.2009, WABE-Zentrum, Osnabrück In: Kurzfassungen der Vorträge, 18 pp.

Strassner C (2007) Vegetarische Ernährung im Job. Internet content for the DGE [German Nutrition Society] campaign Job & Fit, http://www.jobundfit.de, Bundesministerium für Ernährung, Landwirtschaft und Verbraucherschutz (BMELV) [Federal Ministry of Food, Agriculture and Consumer Protection]