Sustainable supply chains and environmental and ethical initiatives in restaurants
2015
Einzelheiten
Titel
Sustainable supply chains and environmental and ethical initiatives in restaurants
Autor(en)/ in(nen)
Demen Meier, Christine ( Ecole hôtelière de Lausanne, HES-SO University of Applied Sciences Western Switzerland)
Siorak, Nicolas ( Ecole hôtelière de Lausanne, HES-SO University of Applied Sciences Western Switzerland)
Bonsch Buri, Stéphanie ( Ecole hôtelière de Lausanne, HES-SO University of Applied Sciences Western Switzerland)
Cornuz, Clémence ( Ecole hôtelière de Lausanne, HES-SO University of Applied Sciences Western Switzerland)
Siorak, Nicolas ( Ecole hôtelière de Lausanne, HES-SO University of Applied Sciences Western Switzerland)
Bonsch Buri, Stéphanie ( Ecole hôtelière de Lausanne, HES-SO University of Applied Sciences Western Switzerland)
Cornuz, Clémence ( Ecole hôtelière de Lausanne, HES-SO University of Applied Sciences Western Switzerland)
Datum
2015-05
Veröffentlich in
Handbook of sustainable food and gastronomy
Verlag
New York , Routledge Handbook
Umfang
11 p.
ISBN
978-0-415-70255-3
Domaine
Economie et Services
Ecole
EHL
Das Dokument erscheint in
Buchkapitel
Global
Global
Links
Site de l'éditeur