Standard
Going Flexitarian : how are diet-related carbon footprints influenced by meat substitution practices, cooking practices and health orientations of flexitarians? / Lund, Thomas Bøker; Smed, Sinne; Holm, Lotte.
Bridg’it! – Studying food, flavours and eating across the Channel and the North Sea : Programme & Contributions. 2018. p. 23.
Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Research
Harvard
Lund, TB, Smed, S & Holm, L 2018, Going Flexitarian: how are diet-related carbon footprints influenced by meat substitution practices, cooking practices and health orientations of flexitarians? in Bridg’it! – Studying food, flavours and eating across the Channel and the North Sea : Programme & Contributions. pp. 23, Bridg'it - , Edinburgh, United Kingdom, 12/04/2018.
APA
Lund, T. B., Smed, S., & Holm, L. (2018). Going Flexitarian: how are diet-related carbon footprints influenced by meat substitution practices, cooking practices and health orientations of flexitarians? In Bridg’it! – Studying food, flavours and eating across the Channel and the North Sea : Programme & Contributions (pp. 23)
Vancouver
Lund TB, Smed S, Holm L. Going Flexitarian: how are diet-related carbon footprints influenced by meat substitution practices, cooking practices and health orientations of flexitarians? In Bridg’it! – Studying food, flavours and eating across the Channel and the North Sea : Programme & Contributions. 2018. p. 23
Author
Lund, Thomas Bøker ; Smed, Sinne ; Holm, Lotte. / Going Flexitarian : how are diet-related carbon footprints influenced by meat substitution practices, cooking practices and health orientations of flexitarians?. Bridg’it! – Studying food, flavours and eating across the Channel and the North Sea : Programme & Contributions. 2018. pp. 23
Bibtex
@inbook{9e2df2b8a70e4bc8a04e74519b7c02a8,
title = "Going Flexitarian: how are diet-related carbon footprints influenced by meat substitution practices, cooking practices and health orientations of flexitarians?",
keywords = "Faculty of Social Sciences, Locally produced food, Organic food, Ethical consumsion, Environmental concerns, Consumer attitudes",
author = "Lund, {Thomas B{\o}ker} and Sinne Smed and Lotte Holm",
year = "2018",
language = "English",
pages = "23",
booktitle = "Bridg{\textquoteright}it! – Studying food, flavours and eating across the Channel and the North Sea",
note = "null ; Conference date: 12-04-2018 Through 14-04-2018",
}
RIS
TY - ABST
T1 - Going Flexitarian
AU - Lund, Thomas Bøker
AU - Smed, Sinne
AU - Holm, Lotte
N1 - Conference code: 3
PY - 2018
Y1 - 2018
KW - Faculty of Social Sciences
KW - Locally produced food
KW - Organic food
KW - Ethical consumsion
KW - Environmental concerns
KW - Consumer attitudes
M3 - Conference abstract in proceedings
SP - 23
BT - Bridg’it! – Studying food, flavours and eating across the Channel and the North Sea
Y2 - 12 April 2018 through 14 April 2018
ER -
