© Julia Heinz
Prof. Dr. Nina Langen is a full professor (W3), leading the Chair of Education for Sustainable Nutrition and Food Science at the Institute of Vocational Education and Training at the Technische Universität Berlin. In the department, teaching and research is conducted in the demand field of sustainable nutrition.
Nina Langen successfully completed her doctorate on the topic of ethical consumption at the Center for Development Research (link to ZEF B-Profile Nina Langen) and the Institute for Food and Resource Economics at the University of Bonn and was awarded the first prize "Young Consumer Researcher Award" for her dissertation in 2012.
In 2019, she received the Femtec Award in the category "Innovation".
Since 2022, Nina Langen has been Vice Dean for Research at Faculty I of the TU Berlin.
Nina Langen is involved as a jury member for Knowledge of the Many - Research Award for Citizen Science, the Metro Award for Sustainable Gastronomy and the Award for Innovation in Adult Education of the German Institute for Adult Education - Leibniz Center for Lifelong Learning e.V. (DIE). She was a member of the Science Panel of the BMBF Science Year 'My Question for Science' in 2022.
Nina Langen, who holds a doctorate in agricultural economics, is distinguished by many years of experience in consumer research. She has a proven knowledge in the field of sustainability, especially decisions for sustainable food and meals, fair trade, organic, cause-related marketing, food waste in households and outside the home as well as CSR and has a broad knowledge of methods (choice and hidden experiments, auctions, information display boards, surveys, citizen science, real-lab research). She also has experience in researching grassroots initiatives as well as current professional field-based research. Her research projects have been and are funded by the EU under Horizon Europe, Horizon2020, Erasmus+ as well as by BMBF, UBA, BMUB, BMEL, BUA, Kompetenzzentrum Verbraucherforschung, Robert-Bosch-Stiftung, Fritz-Thyssen-Stiftung and others.
Research Focus
- Consumer research
- Sustainable food consumption
- Behavioural economics
- Dietary shift and behaviour change
- Effectiveness of interventions towards sustainable food consumption and food waste reduction in private households and out-of home consumtion
- Participatory research design (e.g. co-design practices, real-world labs, citizen science)
CV
Teaching Courses
Teaching Courses
Winter semester:
- Principles of Nutritional Sciences and Home Economics
- Transformation in the Food Supply Chain
- Transformation in the Food Supply Chain - extension
- Nutrition and Health
- External Learning Environments and Cooperation
- Colloquium for Bachelor and Master theses
Summer semester:
- External Learning Environments and Cooperation - excursions
- School-related work studies project
- Reprocessing of technical scientific issues for use in schools for vocational training (Co-Lab)
- External vocational and further education in the field of nutrition
- Taste lab (Geschmackslabor; elective course)
- Colloquium for Bachelor and Master theses
Memberships and Advisory Boards
Memberships and Advisory Boards
As a scientific advisor, Nina Langen supports projects such as the initiative 'Genießt uns!', an initiative against food waste - from the producer to the consumer, the KEEKS - climate and energy efficient kitchen in schools project, the LeMiFair project.
In the BMBF Science Year 2022, she was a member of the Science Panel and is co-editor of the results paper summarizing the learnings on shaping participation in science and research.
Since 2023: Member of the jury of the METRO Prize for Sustainable Gastronomy'.
2023: Part of the jury for the Award for Innovation in Adult Education of the German Institute for Adult Education - Leibniz Center for Lifelong Learning e.V. (DIE).
Since 2018: Member of the board of Vernetzungsstelle Kita- und Schul-verpflegung Berlin e.V.
Since 2014: Liaison professor of the Heinrich Böll Foundation.
Functions in University Committees
Functions in University Committees
Since 2017: Deputy Member in the Academic Senate of the TU Berlin
Since 2022: Vice Dean for research and appointment procedures, Faculty I - Humanities and Educational Sciences
Since 2017: Member of the Faculty Board, Faculty I - Humanities and Educational Sciences, as well as Member of the Board of the School of Education
1.4.2019 - 31.03.2023 Managing Director, Institute of Vocational Education and Work Studies
Since 2016: Degree Program Coordinator for the degree program Food Science and Nutrition (teacher training), M.Ed.
Conference Contributions
Media Spotlight
Publications
2023
A Long Night of Sciences: Explore your senses - Color, shape and flavors
International Journal of Gastronomy and Food Science, 33 :100752
2023
ISSN: 1878450X
Kooperationslabore zur Gestaltung praxisnaher Unterrichtsaufgaben für die Berufsschule
In Kihm, Pascal and Kelkel, Mareike and Peschel, Markus, Editor, Interaktionen und Kommunikationen in Hochschullernwerkstätten from Lernen und Studieren in Lernwerkstätten
Page 46–57
Publisher: Verlag Julius Klinkhardt, Bad Heilbrunn
2023
46–57
- ISBN
- 9783781525672
Leftovers lovers vs. haters: A latent class analysis on dinner leftover management behaviours
Appetite, 190 :107019
2023
The price penalty on meat substitutes—Consumers prefer reduced meat portions over novel meat alternatives and authentic vegetarian dishes—Final stage of a registered report
Q Open, 3 (1)
2023
Wir müssen reden! Nachhaltigkeitskommunikation in den Korn-handhabenden Berufen: Der Modellversuch Korn-Scout: Vom Getreidekorn und seinen vielfältigen Nutzerinnen und Nutzern – Korn-Kompetenzen für Nachhaltigkeit im Lebensmittelhandwerk stärken
In Ansmann, Moritz and Kastrup, Julia and Kuhlmeier, Werner, Editor, Berufliche Handlungskompetenz für nachhaltige Entwicklung from BIBB Fachbeiträge zur beruflichen Bildung
Page 43–60
Publisher: Verlag Barbara Budrich, Leverkusen
2023
43–60
- ISBN
- 978-3-8474-2893-0
Ko-Labs als kooperatives Coaching in der Lehrkräftebildung: Best-Practice-Beispiel zur Gestaltung von Unterrichtsaufgaben in der beruflichen Fachrichtung Ernährung und Hauswirtschaft
Die Materialwerkstatt, 5 (2) :44–55
2023
2022
Jumping on the Bandwagon of Responsibility—Or Not? Consumers' Perceived Role in the Meat Sector
Sustainability, 14 (10) :6295
2022
The Food Waste Lab: Improving food waste reduction behavior through education
Journal of Cleaner Production, 370 (1) :133447
2022
ISSN: 09596526
Nudges for more sustainable food choices in the out-of-home catering sector applied in real-world labs
Resources, Conservation and Recycling, 180 :106167
2022
ISSN: 09213449
Narratives of fungal-based materials for a new bioeconomy era
Innovation: The European Journal of Social Science Research, 10 (3) :1–11
2022
ISSN: 1351-1610
Do meal boxes reduce food waste from households?
Journal of Cleaner Production, 375 :134001
2022
ISSN: 09596526
How public catering accelerates sustainability: a German case study
Sustainability science :1–13
2022
Edible Insects as Food-Insect Welfare and Ethical Aspects from a Consumer Perspective
Insects, 13 (2)
2022
ISSN: 2075-4450
Die Bedeutung von Gelegenheiten für nachhaltige Ernährung
In Onnen, Corinna, Editor, Gelegenheitsfenster für nachhaltigen Konsum Volume 4
Page 205–217
Publisher: Springer Fachmedien Wiesbaden, Wiesbaden
2022
205–217
- ISBN
- 978-3-658-37542-3
Consumer acceptance of insect-based food and feed products: Explore successful strategies for gaining trust in and consumer acceptance of novel food and feed products derived from insect proteins: Deliverable 1.4. of SUSINCHAIN, Prepared by: Technische Universität Berlin (TUB) In collaboration with: Università Politecnica delle Marche (UNIVPM), Universidade Católica Portuguesa (UCP), Universidade de Porto (UP)
Publisher: Berlin
2022
Aufgabenentwicklungskompetenz im Berufsfeld Ernährung und Hauswirtschaft: Das Schokoladenkuchenmodell
Haushalt in Bildung & Forschung, 11 (2) :71–82
2022
ISSN: 21938806
2021
Spontaneous Variety-Seeking Meal Choice in Business Canteens Impedes Sustainable Production
Sustainability, 13 (2) :746
2021
Verantwortung für das eigene Lernen übernehmen
Haushalt in Bildung & Forschung, 10 (2-2021) :30–47
2021
ISSN: 21938806
Weiterentwicklung der wissenschaftlichen Bewertungsgrundlagen – Evaluation des aktualisierten und erweiterten digitalen Bewertungstools
Volume 2 from NAHGAST II Arbeitspapier
2021
Setting the agenda for food waste prevention – A perspective on local government policymaking
Journal of Cleaner Production, 286 :125337
2021
ISSN: 09596526
Maßnahmen gegen Lebensmittelverschwendung in Haushalten erfolgreich planen: Ein Leitfaden zur Maßnahmenentwicklung anhand einer Wirkungslogik
2021
Assessing the impact of individual nutrition on biodiversity: A conceptual framework for the selection of indicators targeted at the out-of-home catering sector
Ecological Indicators, 126 (4) :107620
2021
Nachhaltige Ernährung, Verbraucherbildung und Schulverpflegung
Ernährung im Fokus (03/2021) :174–181
2021
2020
Limiting food waste via grassroots initiatives as a potential for climate change mitigation: a systematic review
Environmental Research Letters, 15 (12) :123008
2020
When a Combination of Nudges Decreases Sustainable Food Choices Out-Of-Home-The Example of Food Decoys and Descriptive Name Labels
Foods (Basel, Switzerland), 9 (5)
2020
ISSN: 2304-8158
