Portioning meat and vegetables in four different out of home settings: A win-win for guests, chefs and the planet

Author:

Reinders Machiel J.,van Lieshout Lilou,Pot Gerda K.,Neufingerl Nicole,van den Broek Eva,Battjes-Fries Marieke,Heijnen Joris

Funder

Dutch Topsectors Agri & Food and Tuinbouw & Uitgangsmaterialen

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,General Psychology

Reference55 articles.

1. Japanese children and plate waste: Contexts of low self-efficacy;Abe;Health Education Journal,2015

2. Association between total, processed, red and white meat consumption and all-cause, CVD and IHD mortality: A meta-analysis of cohort studies;Abete;British Journal of Nutrition,2014

3. Future protein supply;Aiking;Trends in Food Science & Technology,2011

4. LiveWell for LIFE final recommendations. On our plate today: Healthy, sustainable food choices;Alarcon,2018

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