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机译:Effectiveness of Strategies to Decrease Animal-Sourced Protein and/or Increase Plant-Sourced Protein in Foodservice Settings: A Systematic Literature Review
Monash Univ;
Massey Univ;
Sustainability; Vegetarian; Plant-based; Plant-forward; Food service; GREENHOUSE-GAS EMISSIONS; FLEXITARIAN FLIP(TM); CONSUMER ACCEPTANCE; VEGETARIAN; SCHOOL; FOOD; INTERVENTION; STUDENT; DIETS; MEAT;