How institutional food services can contribute to sustainable agrifood systems? : investigating legume-serving, legume-cooking and legume-sourcing through France in 2019
Marie-Benoit Magrini, Hugo Fernandez-Inigo, Antoine Doré, Olivier Pauly
| Year of publication: |
2021
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|---|---|
| Authors: | Magrini, Marie-Benoit ; Fernandez-Inigo, Hugo ; Doré, Antoine ; Pauly, Olivier |
| Published in: |
Review of agricultural, food and environmental studies. - Paris : Springer Paris, ISSN 2425-6897, ZDB-ID 2850025-8. - Vol. 102.2021, 3, p. 297-318
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| Subject: | Catering | Sustainability transition | Pulses | Soya | Plant protein | Alternative dishes | Frankreich | France | Nachhaltigkeit | Sustainability | Nachhaltige Entwicklung | Sustainable development | Agroindustrie | Agro-industry | Ernährungssicherung | Food security | Landwirtschaft | Agriculture | Ernährungsindustrie | Food industry | Catering industry |
| Type of publication: | Article |
|---|---|
| Type of publication (narrower categories): | Aufsatz in Zeitschrift ; Article in journal |
| Language: | English |
| Other identifiers: | 10.1007/s41130-021-00146-y [DOI] |
| Source: | ECONIS - Online Catalogue of the ZBW |
Persistent link: https://www.econbiz.de/10012621448