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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |