Handbook on Sustainable Food and Cooking

il y a 1 mois

Christine Effendy

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A Guideline is necessary for the practical reference on sustainable food and cooking, specially for Chefs and other decision makers in the food service sector. The Guideline should also be aligned with the Indonesian context, so it is much relevant and applicable. The Guideline should be contributed by experts with cross expertise and experiences.

Furthermore, the Guideline could also be a reference for the government to establish its policy and strategy.


 Agroalimentaire
 Gestion des déchets
 Développement durable
 Nutrition

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