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)
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