首页> 外文OA文献 >On the challenges of making a sustainable kitchen: experimenting with sustainable food principles for restaurants

【2h】

On the challenges of making a sustainable kitchen: experimenting with sustainable food principles for restaurants

机译：论可持续厨房的挑战：对餐厅进行可持续食品原则的试验

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Matheus Alves Zanella;
展开▼
作者单位

展开▼
年度 2020
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. On the challenges of making a sustainable kitchen: experimenting with sustainable food principles for restaurants [J] . Matheus Alves Zanella Research in Hospitality Management . 2020,第1期

机译：论可持续厨房的挑战：对餐厅进行可持续食品原则的试验
2. Accidental expert: Experiments in sustainable restaurants and food retailing [J] . Arthur Potts Dawson Journal of urban regeneration and renewal . 2011,第4期

机译：意外专家：可持续餐厅和食品零售业的实验
3. Platform logistics or self-logistics? Restaurants' cooperation with online food-delivery platform considering profitability and sustainability [J] . Niu Baozhuang, Li Qiyang, Mu Zihao, International journal of production economics . 2021,第Apra期

机译：平台物流或自我物流？考虑盈利能力和可持续性，餐馆与在线食品交付平台的合作
4. Package design for frozen foods--principles for sustainability [C] . R.A. Delfino, L.C. Paschoarelli, R. Fraz?o International Conference on Sustainable Intelligent Manufacturing . 2013

机译：冷冻食品的包装设计 - 可持续性原则
5. In what ways can restaurant purchasing contribute to sustainable food systems? Measuring the foodprint of a restaurant to determine the sustainability implications of restaurant purchasing choices [D] . Snider, Kristi Peters. 2008

机译：饭店购买可以通过哪些方式促进可持续食品体系？测量餐厅的食物印记，以确定餐厅购买选择的可持续性影响
6. A View to the Future: Opportunities and Challenges for Food and Nutrition Sustainability [O] . Eileen Kennedy, Daniel Raiten, John Finley 2020

机译：未来展望：食品和营养可持续性的机遇与挑战
7. Sustainable and Religion Food Consumer Segmentation: Focusing on Korean Temple Food Restaurants [O] . Junkyu Park, Mark A. Bonn, Meehee Cho 2020

机译：可持续和宗教消费者细分：专注于韩国寺庙食品餐厅

On the challenges of making a sustainable kitchen: experimenting with sustainable food principles for restaurants

著录项

引文网络

相似文献

相关主题

期刊订阅