Research on the Application of Design Thinking in Sustainable Food Design—Taking the Afternoon Tea on Earth Day as an Example-Reference-Cited by-同舟云学术

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Research on the Application of Design Thinking in Sustainable Food Design—Taking the Afternoon Tea on Earth Day as an Example

Published:2024 Issue: Volume: Page:179-192
ISSN:0302-9743
Container-title:Lecture Notes in Computer Science
language:en
Short-container-title:

Author:

Yu Weijian^ORCID,Ni Qixuan^ORCID,Wu Jun^ORCID

Publisher

Springer Nature Switzerland

Link

https://link.springer.com/content/pdf/10.1007/978-3-031-60901-5_13

Reference22 articles.

1. FAO: Food Loss and Waste Database (2016). https://www.fao.org/platform-food-loss-waste/flw-data/en. Accessed 24 Oct 2023

2. SSF. Slow Food. https://www.slowfood.com/about-us/. Accessed 24 Oct 2023

3. Globalcitizen (2015). https://www.globalcitizen.org/fr/content/the-history-of-earth-day-3/?gclid=CjwKCAiA_OetBhAtEiwAPTeQZ5JELAoaV3xisxd6-v8E63-MlptqXMwq-jPFfjV-H30eN5BQ1NxsYBoCVHkQAvD_BwE. Accessed 24 Dec 2023

4. WWF:ZERO WASTE COOKBOOK (2023). https://www.wwf-opf.org.cn/news/2172. Accessed 30 Oct 2023

5. Biderman, J.L.: Embracing complexity in food, design and food design. Int. J. Food Design 2(1), 27–44 (2017)

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