Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-3409
Title: Der Menü-Nachhaltigkeits-Index : Bewertungsgrundlage und Kommunikationsansätze
Authors : Müller, Claudia
Berger, Verena
Published in : Nachhaltig außer Haus essen : von der Idee bis auf den Teller
Pages : 226
Pages to: 241
Editors of the parent work: Teitscheid, Petra
Langen, Nina
Speck, Melanie
Rohn, Holger
Publisher / Ed. Institution : Oekom-Verlag
Publisher / Ed. Institution: München
Issue Date: 2018
License (according to publishing contract) : CC BY-NC-ND 4.0: Attribution - Non commercial - No derivatives 4.0 International
Type of review: Not specified
Language : German
Subjects : Nachhaltige Ernährung; Ausser Haus Verpflegung; Menü-Nachhaltigkeits-Index
Subject (DDC) : 613.2: Dietetics
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Institute of Natural Resource Sciences (IUNR)
Publication type: Book Part
DOI : 10.21256/zhaw-3409
ISBN: 978-3-96238-063-2
978-3-96238-480-7
URI: https://digitalcollection.zhaw.ch/handle/11475/14499
Published as part of the ZHAW project : Essen für die Zukunft
Appears in Collections:Publikationen Life Sciences und Facility Management

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