Publications and projects according to DDC
Publications
Publications and projects according to DDC 640: Home economics and family living
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Hofer, Susanne; Brombach, Christine; Kauf, Peter,
2014.
Verpflegungsmanagement im Spital als Schnittstellenaufgabe.
Transfer.
2014(1), pp. 3.
Available from: https://doi.org/10.21256/zhaw-5015
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Müller, Claudia; Grabherr, Patrizia Margrith; Ott, Thomas; Brombach, Christine; Hauck, René,
2013.
A user-friendly tool for assessing sustainability of menus in large-scale catering [poster].
In:
Resource efficiency, governance and lifestyles : meeting report.
World Resources Forum 2013, Davos, Switzerland, 6-9 October 2013.
St.Gallen:
World Resource Forum WRF.
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Grabherr, Patrizia Margrith; Ott, Thomas; Brombach, Christine; Hauck, René; Müller, Claudia,
2013.
Benutzerfreundliches Tool zur Nachhaltigkeitsbeurteilung von Menüs in der Gemeinschaftsgastronomie.
In:
50. Wissenschaftlicher Kongress der DGE, Bonn, Deutschland, 20.-22. März 2013.
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Hofer, Susanne; Honegger, Franziska; Züger, Gabriela,
2013.
A method to benchmark Swiss hospital catering [paper].
In:
IFMA Academic & Research Track Proceedings World Workplace Conference in Philadelphia.
IFMA's World Workplace Conference, Philadelphia, USA, 2-4 October 2013.
Georgia Institute of Technology.
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Sych, Janice Marie; Brombach, Christine; Müller, Claudia; Fotouhinia, Maryam,
2013.
Calorie labeling of menus : a feasibility study in a university cafeteria [poster].
In:
20th International Congress of Nutrition (ICN 2013), Granada, Spain, 15-20 September 2013.
Projects
Projects according to DDC 640: Home economics and family living
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FWA: Visual Food Waste Analysis for Sustainable Kitchens
A novel approach for a fully automated food waste management solution for commercial kitchens is investigated. Food waste is automatically detected using a new camera device, preprocessed in real-time and classified using machine learning algorithms.
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NOVANIMAL Innovations in nutrition
Abstract People around the world are consuming increasing amounts of meat and dairy products, nutrition-related health risks and pressures on the environment are on the rise. This project aims to identify innovations along the value chains that would reduce the negative impacts of producing and consuming ...