Beyond the kitchen: co-creating sustainable menu strategies through participatory action learning
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IntroductionThis study explores the systems-level dynamics of menu transformation in the hospitality and food service (HaFS) sector through participatory action learning (PAL) workshops with professional chefs. Framing t...
LCC LCC:Nutrition. Foods and food supply; TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~Idioma eng
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