Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-3409
Publication type: Book part
Type of review: Editorial review
Title: Der Menü-Nachhaltigkeits-Index : Bewertungsgrundlage und Kommunikationsansätze
Authors : Müller, Claudia
Berger, Verena
DOI : 10.21256/zhaw-3409
Published in : Nachhaltig außer Haus essen : von der Idee bis auf den Teller
Editors of the parent work: Teitscheid, Petra
Langen, Nina
Speck, Melanie
Rohn, Holger
Pages : 226
Pages to: 241
Issue Date: 2018
Publisher / Ed. Institution : oekom Verlag
Publisher / Ed. Institution: München
ISBN: 978-3-96238-063-2
978-3-96238-480-7
Language : German
Subjects : Nachhaltige Ernährung; Ausser Haus Verpflegung; Menü-Nachhaltigkeits-Index
Subject (DDC) : 613.2: Dietetics
URI: https://digitalcollection.zhaw.ch/handle/11475/14499
Fulltext version : Published version
License (according to publishing contract) : CC BY-NC-ND 4.0: Attribution - Non commercial - No derivatives 4.0 International
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Institute of Natural Resource Sciences (IUNR)
Published as part of the ZHAW project : Essen für die Zukunft
Appears in Collections:Publikationen Life Sciences und Facility Management

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