Teaching sensory science to practitioners can change what we eat
How can we create large-scale changes in our society that lead to more sustainable food consumption? One certain contributor to change is to ensure that the products and meals available in supermarkets, cafeterias, schools, hospitals and restaurants are sustainable while at the same time evoke plea...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Intellect
2020-12-01
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| Series: | International Journal of Food Design |
| Online Access: | https://www.ingentaconnect.com/content/10.1386/ijfd_00013_3 |