Consumer perceptions on sustainable practices implemented in foodservice organizations in Korea

BACKGROUND/OBJECTIVES: Sustainable practices in foodservice organizations including commercial and noncommercial ones are critical to ensure the protection of the environment for the future. With the rapid growth of the foodservice industry, wiser usage of input sources such as food, utilities, and...

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Detalles Bibliográficos
Autores principales: Ju, Seyoung, Chang, Hyeja
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Nutrition Society and the Korean Society of Community Nutrition 2016
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4742303/
https://www.ncbi.nlm.nih.gov/pubmed/26865923
http://dx.doi.org/10.4162/nrp.2016.10.1.108

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4742303/
https://www.ncbi.nlm.nih.gov/pubmed/26865923
http://dx.doi.org/10.4162/nrp.2016.10.1.108

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