COVID-19 and socio-materially bounded experimentation in food practices: insights from seven countries

Autor:	Hoolohan, Claire, Wertheim-Heck, Sigrid, Devaux, Fanny, Domaneschi, Lorenzo, Dubuisson-Quellier, Sophie, Schafer, Martina, Wethal, Ulrikke Bryn
Zdroj:	Hoolohan, Claire Wertheim-Heck, Sigrid Devaux, Fanny Domaneschi, Lorenzo Dubuisson-Quellier, Sophie Schafer, Martina Wethal, Ulrikke Bryn . COVID-19 and socio-materially bounded experimentation in food practices: insights from seven countries. Sustainability: Science, Practice, & Policy. 2022, 18(1), 16-36 Sustainability: Science, Practice, & Policy
Databáze:	NORA (Norwegian Open Research Archive)
Externí odkaz:	http://hdl.handle.net/10852/92759 https://www.duo.uio.no/bitstream/handle/10852/92759/1/Hoolohan%2Bet%2Bal%2B2022_covid19%2Band%2Bsocio-materially%2Bbounded%2Bexp%25C3%25A5erimentation%2Bin%2Bfood%2Bpractices.pdf Zobrazit plný text záznamu