How institutional food services can contribute to sustainable agrifood systems? Investigating legume-serving, legume-cooking and legume-sourcing through France in 2019-Reference-Cited by-同舟云学术

How institutional food services can contribute to sustainable agrifood systems? Investigating legume-serving, legume-cooking and legume-sourcing through France in 2019

Published:2021-04-15 Issue:3 Volume:102 Page:297-318
ISSN:2425-6870
Container-title:Review of Agricultural, Food and Environmental Studies
language:en
Short-container-title:Rev Agric Food Environ Stud

Author:

Magrini Marie-Benoit^ORCID,Fernandez-Inigo Hugo,Doré Antoine,Pauly Olivier

Funder

H2020 Societal Challenges

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s41130-021-00146-y.pdf

Reference40 articles.

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3. De Boeck, E., Jacxsens, L., Vanoverberghe, P., & Vlerick, P. (2019). Method triangulation to assess different aspects of food safety culture in food service operations. Food research international, 116, 1103–1112. https://doi.org/10.1016/j.foodres.2018.09.053.

4. Decataldo, A., & Fiore, B. (2018). Is eating in the school canteen better to fight overweight? A sociological observational study on nutrition in Italian children. Children and Youth Services Review, 94, 246–256. https://doi.org/10.1016/j.childyouth.2018.10.002.

5. Derqui, B., Fernandez, V., & Fayos, T. (2018). Towards more sustainable food systems. Addressing food waste at school canteens. Appetite, 129, 1–11. https://doi.org/10.1016/j.appet.2018.06.022.

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