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Community based e-charging infrastructure - a solution for rural areas?
No full textThe “Bürgerladenetz BW”, a federal state funded project, enables 20 citizens and small businesses to set up a community based EV-charging infrastructure as pilot customers in rural Baden-Württemberg. The project partners offer the necessary hardware and software for implementation. The wallbox model B3200WFE from the manufacturer EV Plug Technologies Ltd. was supplemented with an IoT device before delivery to the participating pilot customers of the project. Based on this hardware, IoT edge software enables wallbox control by a dashboard, which serves as a user interface to the wallbox operator. A mobile app for wallbox users enables credit card payments for shared use of the e-charging station. In addition, self-use and roaming with RFID cards and chips is possible. While the use of EV charging stations via credit card payment is only slowly increasing, a significant increase in use is expected from the recently implemented roaming option. As part of the project, first power grid simulations on the effects of e-mobility were carried out. The results show that even in a very rural power distribution network with increased power consumption by 13% in 2030, no bottlenecks were identified even if all e-charging was bundled at one time. The next steps are to integrate the future results of the pilot phase into the calculations and to update the underlying assumptions to recent political developments, e.g. the political goal of 15 Mio EVs in 2030. The biggest challenge of the project are the main legal and regulatory barriers, which currently make sharing of charging stations less attractive for wallbox operators. Such hurdles should be removed for functioning peer-to-peer energy supply solutions. Nevertheless, the project has shown, that a community based EV charging infrastructure can be part of the solution in rural areas and will therefore be expanded due to the project’s success
Fruits and Vegetables
No full textIn recent years, an increasing number of outbreaks of foodborne diseases has been associated with the consumption of fresh fruits, vegetables, and herbs. In this article, the current knowledge on risks of microbial contamination in the preharvest-, harvest-, and postharvest-stage of the produce is provided. Sources of contamination during growing, harvesting, processing, packing, and distribution are discussed. Transmission, attachment, and survival of contaminating human pathogens on produce as well as examples of recent outbreaks are presented. Data on the incidence of relevant pathogens on fruits, vegetables, and herbs most frequently associated with outbreaks are given. The last section describes risk and control measures at all stages of produce production required to assure the safety of fresh produce
A means-end chain approach to investigate motives for the choice of bread made from heritage cereals
Get PDFIntensive agricultural production methods are one of the main reasons for the loss of agrobiodiversity. To reduce this loss, one option is the in-situ conservation of genetic resources. For that to be successful, the production using endangered and heritage varieties has to be made more attractive for farmers, e.g., by creating demand for products made from those heritage crops. While there are some studies exploring the perception of heritage cereals, endangered species and heirloom vegetable varieties, there is still a lack of research on consumers’ purchase motives. To close this gap, we chose a combined approach of soft and hard laddering with a focus on bread made from heritage cereal varieties. First, we carried out 42 in-depth laddering interviews with consumers in four German cities, and second, we conducted a German-wide online survey including a hard laddering with 1200 consumers. The findings were summarized into Hierarchical Value Maps. We found that the psychosocial consequences health and naturalness play a relevant role when purchasing bread made from heritage cereals and should be used in future communication strategies to increase consumers’ demand and to support conservation of genetic resources
Status quo zum Umgang mit hochverarbeiteten Produkten, Salz, Zucker und Fett in der Kitaverpflegung
No full textDie Verpflegung in Kitas wird von immer mehr Kindern in Anspruch
genommen. Es ist bekannt, dass diese oft zu viel Zucker, Salz und Fett
enthält. Um zu erfassen, wie Speisenanbietende, z. B. Caterer (SP) und
Kitas, die die Mittagsverpflegung selbst zubereiten (SK), den Umgang
mit Salz, Zucker und Fett in der Speisenplanung, Zubereitung und Ausgabe handhaben und welche hochverarbeiteten Produkte (HVP) in der
Kitaverpflegung eingesetzt werden, wurden 83 SP und 46 SK mittels
Online-Fragebogen befragt. Anhand der Ergebnisse werden zielgruppenspezifische Schulungsinhalte erarbeitet. Hauptsächlich werden Fischprodukte, Fleischprodukte, Brot/Brötchen, Desserts, Fleischersatzprodukte, Gemüseprodukte, Teigwaren und Soßen als HVP eingesetzt. 76 % der SP (n = 64) und 57 % der SK (n = 26; p = 0,020) nutzen Rezepte. Es bestehen teilweise Unterschiede zwischen SP und SK, die bei Schulungen berücksichtigt werden müssen. Folgend ist abzuklären, wie stark die identifizierten Produkte zum Salz-, Zucker- und Fetteintrag beitragen
A segmentation and characterization of consumers affected by rising food prices
No full textThe food price inflation in 2022 has put considerable pressure on some consumers, leading to changes in their food choice and consumption behavior. To gain a better understanding of consumers' responses to rising food prices, we conducted an online survey among 1000 consumers in Germany, in which they were asked to self-report the extent of their changes during a period from the beginning of 2022 to November 2022. A principal component analysis was conducted to summarize the queried items into three factors, which were subsequently used for a cluster analysis. The emerging clusters were characterized in terms of sociodemographic as well as psychographic variables, namely locus of control, life satisfaction, optimism, pessimism, human values, and food values. The segment that appears to be most affected by rising food prices consists of about 28% of the sample’s respondents and is characterized by a strong engagement in saving behaviors. These consumers are less satisfied with their lives and more pessimistic, corresponding to their lower incomes and lower likelihood to be fully employed. Communication and policy measures need to be designed in a way that these consumers regain stability and become more confident about the future
Opportunities for alternative packaging concepts in the snack & confectionery industry - recent findings from applied research
No full textSchützen aktuelle Verpackungskonzepte Hackfleisch und Brühwürstchen optimal? Eine Analyse der Gasbarriereeigenschaften ausgewählter Verpackungskonzepte
No full textGood Manufacturing Practice (GMP) - Training
No full textDie Qualitätsanforderungen, die die (bio)-pharmazeutische Industrie an ihre Lieferanten stellt, sind im Allgemeinen hoch und werden von regulatorischer Seite strikt eingefordert. Lieferanten und Dienstleister müssen daher einen erheblichen Aufwand sowohl in die allgemeine Qualitätssicherung als auch in die Qualifizierung ihrer Mitarbeiter investieren.
Das Kursziel ist, den Teilnehmern die Kenntnis der Anforderungen der Good Manufacturing Practice an Praxisbeispielen darzustellen. Die GMP Trainingskurse Teil 1 und 2 vermitteln grundlegende GMP Anforderungen und darüber hinaus spezielle Anforderungen an Räume, Anlagen und Dokumente.
Der GMP Training Kurs Teil 1 gliederte sich in die Inhalte:
- Was bedeutet GMP?
- Welche nationalen und internationalen Regularien sind relevant?
- GMP – Themen im Überblick
- Lieferantenqualifizierung
- GMP Grundlagen
- Qualifizierung und Validierung
Der GMP Trainingskurs Teil 2 gliederte sich in die Inhalte:
- GMP – Dokumente
- Umgang mit Abweichungen
- Qualifizierung und Monitoring von Reinräumen
- Räume und Hygien