Going Flexitarian: how are diet-related carbon footprints influenced by meat substitution practices, cooking practices and health orientations of flexitarians?

Thomas Bøker Lund; Sinne Smed; Lotte Holm

Going Flexitarian: how are diet-related carbon footprints influenced by meat substitution practices, cooking practices and health orientations of flexitarians?

Thomas Bøker Lund, Sinne Smed, Lotte Holm

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Original language	English
Title of host publication	Bridg’it! – Studying food, flavours and eating across the Channel and the North Sea : Programme & Contributions
Number of pages	1
Publication date	2018
Pages	23
Publication status	Published - 2018
Event	Bridg'it - : Studying food, flavours and eating across the Channel and the North Sea - University of Edinburgh, Edinburgh, United Kingdom Duration: 12 Apr 2018 → 14 Apr 2018 Conference number: 3

Workshop

Workshop	Bridg'it -
Number	3
Location	University of Edinburgh
Country/Territory	United Kingdom
City	Edinburgh
Period	12/04/2018 → 14/04/2018

Keywords

Faculty of Social Sciences

Access to Document

bridgit_2018Final published version, 3.61 MB

Cite this

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

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.

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