How institutional food services can contribute to sustainable agrifood systems? Investigating legume serving, cooking and sourcing through France in 2019

Autor: Marie-Benoît Magrini, Antoine Doré, Hugo Fernandez-Inigo, Olivier Pauly

Publikováno v: Review of Agricultural, Food and Environmental Studies
Review of Agricultural, Food and Environmental Studies, Springer, 2021, 102, pp.297-318. ⟨10.1007/s41130-021-00146-y⟩

International audience; Purpose: Legumes are essential to agrifood sustainability transition. Their nutritional values contribute towards healthy diets, a reduction in animal-based protein consumption and in nitrogen fertilizationin crop rotations, t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e459cfdda0a6ef681fd891b094efa6b7
https://hal.inrae.fr/hal-03205757

Économie circulaire

Autor: Aurez, Stahel, Bourg, Georgeault

L'économie circulaire est un pilier de la transition vers une utilisation efficace des ressources. G7, Club de Rome, ONU, GIEC, Union européenne... un consensus s'est dégagé pour voir dans l'économie circulaire un changement de paradigme propice