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OBJECTIVES: This study aimed to quantify the amount of plate waste, by food category, generated in the university dining hall facility, and estimate the frequency patterns and resulting nutritional and environmental implications. METHODS: This study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58f0d09bda71310fa1d3dbe556852658
https://europepmc.org/articles/PMC6578343/
https://europepmc.org/articles/PMC6578343/
