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Environmental impact of a traditional cooked dish at four different manufacturing scales: from ready meal industry and catering company to traditional restaurant and homemade
Authors
A Tukker
A Wilfart
+35 more
Adriana Laca
AG Williams
B Notarnicola
CJ Reynolds
CL Weber
D Tilman
Defra. Food Industry Sustainability Strategy (FISS)
E Hällstrom
F De Menna
G Edwards-Jones
H Baumann
H Steinfeld
J Davis
J Lundqvist
J Parfitt
J Zufia
J-M Katajajuuri
JC Bare
K Andersson
L Iglesias
LA Calderón
Luis Alberto Calderón
M Caduff
M Saarinen
Mario Díaz
MC Heller
MZ Hauschild
Mónica Herrero
N Jungbluth
P Roy
SM Lloyd
U Sonesson
VR Ganesh
WK Biswas
XC Schmidt Rivera
Publication date
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'Springer Science and Business Media LLC'
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info:doi/10.1007%2Fs11367-017-...
Last time updated on 03/01/2020