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Changing the food for the future: food and sustainability Cover

Changing the food for the future: food and sustainability

European Journal of Tourism, Hospitality and Recreation
Volume 9 (2019): Issue 2 (December 2019)
By: Cláudia Viegas and  Anna Lins  
Open Access
|May 2020

Authors

Cláudia Viegas

claudia.viegas@eshte.pt

Ciências da Alimentação e da Saúde, Escola Superior de Hotelaria e Turismo do Estoril, Escola Superior de Hotelaria e Turismo do Estoril, Estoril

Anna Lins

Técnicas e Tecnologias de Aplicação, Escola Superior de Hotelaria e Turismo do Estoril, Portugal
DOI: https://doi.org/10.2478/ejthr-2019-0012 | Journal eISSN: 2182-4924 | Journal ISSN: 2182-4916
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Language: English
Page range: 52 - 57
Submitted on: Jun 16, 2019
Accepted on: Oct 8, 2019
Published on: May 4, 2020
Published by: Polytechnic Institute of Leiria
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Health,
Sustainability,
Plant-based diets,
Food and tourism
Related subjects:
Business and economics,
Business management,
Business management, other,
Industries,
Tourism, hospitality, travel,
Event industry, leisure industry,
Sports and recreation,
Sports and recreation, other

© 2020 Cláudia Viegas, Anna Lins, published by Polytechnic Institute of Leiria
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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