Open AccessSustainable diets in institutional food services. A sociotechnical study of legumes serving, cooking and sourcing in France
Author(s) -
Hugo Fernandez-Inigo,
Marie-Benoît Magrini,
Antoine Doré,
Olivier Pauly
Publication year - 2019
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - sociotechnical system , sustainability , business , promotion (chess) , agricultural science , marketing , quality (philosophy) , environmental economics , economics , ecology , biology , political science , philosophy , management , epistemology , politics , law
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