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