Sustainability Transitions in der Lebensmittelproduktion alternative Proteinquellen in soziotechnischer Perspektive
The agricultural and food sector offers great potential for social transformation toward greater sustainability. In particular, the renunciation of the consumption of food of animal origin is expected to significantly reduce diet-related greenhouse gas emissions. Nevertheless, the development of con...
| Otros Autores: | , , |
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| Formato: | Libro electrónico |
| Idioma: | Alemán |
| Publicado: |
Göttingen :
Universitätsverlag Göttingen
2020.
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| Materias: | |
| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009746310106719 |
