‘Nutritional Footprint’ in the Food, Meals and HoReCa Sectors: A Review
Nowadays, the food industry is integrating environmental, social, and health parameters to increase its sustainable impact. To do this, they are using new tools to calculate the potential efficiency of nutritional products with lower levels of environmental impact. One of these tools is called the ‘...
| Main Authors: | , , , , , |
|---|---|
| Format: | Artículo |
| Language: | Inglés |
| Published: |
MDPI
2023
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/20.500.11939/8542 https://www.mdpi.com/2304-8158/12/2/409 |
Similar Items: ‘Nutritional Footprint’ in the Food, Meals and HoReCa Sectors: A Review
- Smältbarhet på ensilage och hö hos hästar i träning
- Fish and fish-based products in Timor-Leste’s School Meal Program: Understanding existing use, challenges, opportunities and research needs
- The Fish in School Meals pilot report
- Challenging the status quo of sustainability : permaculture fostering human-nature relations and re-enchanting nature in Uppsala
- Pestivirus emergentes HoBi : impacto en salud animal y su importancia como contaminante de insumos biotecnológicos
- Trade-offs in costs, diet quality, and regional diversity: An analysis of the nutritional value of school meals in Ghana