Towards the sustainable massive food services: An optimization approach

Author:

García-Leal Javiera,Espinoza Pérez Andrea TeresaORCID,Vásquez Óscar C.ORCID

Funder

Fondo Nacional de Desarrollo Científico y Tecnológico

Departamento de Investigaciones Científicas y Tecnológicas, Universidad de Santiago de Chile

Agencia Nacional de Investigación y Desarrollo

Universidad de Santiago de Chile

Publisher

Elsevier BV

Subject

Management Science and Operations Research,Statistics, Probability and Uncertainty,Strategy and Management,Economics and Econometrics,Geography, Planning and Development

Reference93 articles.

1. Sustainable development goals report 2016;UN,2016

2. Climate change 2014: Mitigation of climate change. Summary for policymakers and technical summary;Edenhofer,2015

3. Where are the best opportunities for reducing greenhouse gas emissions in the food system (including the food chain)?;Garnett;Food Policy,2011

4. Review of sustainable diets: are nutritional objectives and low-carbon-emission objectives compatible?;Doro;Rev Agric Food Environ Stud,2020

5. Systematic review of greenhouse gas emissions for different fresh food categories;Clune;J Clean Prod,2017

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