Nutricionistas que aprenden. Guía para el desarrollo de proyectos con impacto

150 Sustentabilidade em Debate , 6 (3), 131–143. https://doi.org/10.18472/SustDeb.v6n3.2015.16105 ★ Castro, S., Silva, K. G., Spinelli, M. G. N., & Matias, A. C. G. (2015). Sustentabilidade ambiental em unidades produtoras de refeições da região central do município de São Paulo. Revista Simbio-Logias , 8 (11), 1–13. ★ Chiang, C.-I., & Sheu, R.-S. (2020). How the sustainability of your recipes? International Journal of Gastronomy and Food Science , 22 , Artículo 100244. https://doi.org/10.1016/j.ijgfs.2020.100244 ★ Cook, N., Collins, J., Goodwin, D., & Porter, J. (2022). A systematic review of food waste audit methods in hospital foodservices: Development of a consensus pathway food waste audit tool. Journal of Human Nutrition and Dietetics , 35 (1), 68–80. https://doi.org/10.1111/jhn.12928 ★ Derqui, B., Fayos, T., & Fernandez, V. (2016). Towards a more sustainable food supply chain: Opening up invisible waste in food service. Sustainability , 8 (7), Artículo 693. https://doi.org/10.3390/su8070693 ★ Derriks, T., & Hoetjes, T. (2015). Sustainable coastal destination development: Fostering green practices of restaurateurs. Almatourism - Journal of Tourism, Culture and Territorial Development , 6 (12), 81–100. https://doi.org/10.6092/issn.2036-5195/5851 ★ Donini, L. M., Dernini, S., Lairon, D., Serra-Majem, L., Amiot, M.-J., del Balzo, V., Giusti, A.-M., Burlingame, B., Belahsen, R., Maiani, G., Polito, A., Turrini, A., Intorre, F., Trichopoulou, A., & Berry, E. M. (2016). A consensus proposal for nutritional indicators to assess the sustainability of a healthy diet: The Mediterranean diet as a case study. Frontiers in Nutrition , 3 , Artículo 37. https://doi.org/10.3389/fnut.2016.00037 ★ Fanzo, J., Rudie, C., Sigman, I., Grinspoon, S., Benton, T., Brown, M. E., Covic, N., Fitch, K., Golden, C. D., Grace, D., Hivert, M.-F., Huybers, P., Jaacks, L., Masters, W., Nisbett, N., Richardson, R., Singleton, C., Webb, P., & Willett, W. (2022). Sustainable food systems and nutrition in the 21st century: A report from the 22nd annual Harvard Nutrition Obesity Symposium. The American Journal of Clinical Nutrition , 115 (1), 18–33. https://doi.org/10.1093/ajcn/nqab315 ★ Food and Agriculture Organization. (2019). El estado mundial de la agricultura y la alimentación 2019: Progresos en la lucha contra la pérdida y el desperdicio de alimentos . ★ Food and Agriculture Organization. (2022). El estado mundial de la pesca y la acuicultura 2022: Hacia la transformación azul . https://doi.org/10.4060/cc0461es ★ Food and Agriculture Organization. (s. f.-a). Código de conducta voluntario para la reducción de las pérdidas y el desperdicio de alimentos . https://www.fao.org/publications/card/fr/c/CB9433ES ★ Food and Agriculture Organization. (s. f.-b). Plataforma técnica sobre la medición y la reducción de las pérdidas y el desperdicio de alimentos . https://www.fao.org/platform- food-loss-waste/es ★ Food and Agriculture Organization & World Health Organization. (2020). Dietas saludables sostenibles: Principios rectores . https://doi.org/10.4060/ca6640es ★ Fox, E. L., Davis, C., Downs, S. M., McLaren, R., & Fanzo, J. (2021). A focused ethnographic study on the role of health and sustainability in food choice decisions. Appetite , 165 , Artículo 105319. https://doi.org/10.1016/j.appet.2021.105319

RkJQdWJsaXNoZXIy Mzc3MTg=