| Autor: |
Cuy Castellanos, Diana, Kenehan, Sarah, Murray, Lauren |
| Předmět: |
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| Zdroj: |
Journal of Hunger & Environmental Nutrition; 2024, Vol. 19 Issue 2, p277-290, 14p |
| Abstrakt: |
In this cross-sectional study, we aimed to use carbon emission calculations from two dining halls on a midsized university campus in the Midwestern US to inform a behavioral and an environmental intervention, both aimed at promoting sustainable eating. The carbon calculations determined that meat products had the highest average emissions per pound of product, whereas plant-based foods had significantly lower emissions. Based on the carbon emissions of foods served in the dining halls, we developed a behavioral and environmental intervention to promote sustainable eating through the consumption of plant-based food. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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