How institutional food services can contribute to sustainable agrifood systems? Investigating legume-serving, legume-cooking and legume-sourcing through France in 2019
Marie-Benoît Magrini, Hugo Fernandez-Inigo, Antoine Doré, Olivier Pauly
Topics & Concepts
LegumeSustainabilityBusinessSustainable agricultureAgricultureAgricultural scienceMarketingAgroforestryAgronomyBiologyEcologyAgriculture Sustainability and Environmental ImpactFood Waste Reduction and SustainabilityAgriculture and Rural Development Research