A new understanding and evaluation of food sustainability in six different food systems in Kenya and Bolivia

Food systems must become more sustainable and equitable, a transformation which requires the transdisciplinary co-production of knowledge. We present a framework of food sustainability that was co-created by academic and non-academic actors and comprises five dimensions: food security, right to food...

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Detalles Bibliográficos
Autores principales: Jacobi, Johanna, Mukhovi, Stellah, Llanque, Aymara, Giger, Markus, Bessa, Adriana, Golay, Christophe, Ifejika Speranza, Chinwe, Mwangi, Veronica, Augstburger, Horacio, Buergi-Bonanomi, Elisabeth, Haller, Tobias, Kiteme, Boniface P., Delgado Burgoa, José M. F., Tribaldos, Theresa, Rist, Stephan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7645737/
https://www.ncbi.nlm.nih.gov/pubmed/33154544
http://dx.doi.org/10.1038/s41598-020-76284-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7645737/
https://www.ncbi.nlm.nih.gov/pubmed/33154544
http://dx.doi.org/10.1038/s41598-020-76284-y

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