Increasing the Consumption of Environmentally Friendly Foods in a University Dining Hall Using Menu Item Placement

Creating a decision-making environment that promotes sustainable food choices is a priority for both the individual and society. This study aimed at encouraging plant-based menu choices by re-ordering the menu according to the carbon footprint values. The project was conducted in a grab-and-go eater...

Descripción completa

Detalles Bibliográficos
Autores principales: Franchini, Cinzia, Bartolotto, Carole, Scazzina, Francesca, Carpenter, Catherine L., Slusser, Wendelin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10537694/
https://www.ncbi.nlm.nih.gov/pubmed/37764657
http://dx.doi.org/10.3390/nu15183873

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10537694/
https://www.ncbi.nlm.nih.gov/pubmed/37764657
http://dx.doi.org/10.3390/nu15183873

Ejemplares similares