📣 Try out the NEW Gateway to Research and let us know what you think.

We're looking for users to test the new service during August and September and share their feedback. Express your interest by completing this short form.

Sustainable Gastronomy: the Environmental Impacts of How We Cook Now and How the "Sustainable Diets" Agenda Might Shape How We Cook in the Future? (2020)

First Author: Reynolds C

Attributed to: Trends in greenhouse gas emissions from Brazilian foods using GGDOT funded by GCRF

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.21427/qgv5-tc04

Publication URI: https://arrow.tudublin.ie/dgs/2020/socalt/3/

Type: Other