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