{"title":"推广可持续食品选择的餐饮服务手册","authors":"Daniele Pollicino, Stacy Blondin, Sophie Attwood","doi":"10.46830/wrirpt.22.00151","DOIUrl":null,"url":null,"abstract":"Diners increasingly say they want to eat healthier, more sustainable diets. But it can be hard to change old habits. WRI’s \"Food Service Playbook for Promoting Sustainable Food Choices\" gives food service operators the latest strategies for creating dining environments that empower consumers to choose sustainable, plant-rich dishes.","PeriodicalId":213336,"journal":{"name":"World Resources Institute","volume":"2 6","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The Food Service Playbook for Promoting Sustainable Food Choices\",\"authors\":\"Daniele Pollicino, Stacy Blondin, Sophie Attwood\",\"doi\":\"10.46830/wrirpt.22.00151\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Diners increasingly say they want to eat healthier, more sustainable diets. But it can be hard to change old habits. WRI’s \\\"Food Service Playbook for Promoting Sustainable Food Choices\\\" gives food service operators the latest strategies for creating dining environments that empower consumers to choose sustainable, plant-rich dishes.\",\"PeriodicalId\":213336,\"journal\":{\"name\":\"World Resources Institute\",\"volume\":\"2 6\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-05-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"World Resources Institute\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.46830/wrirpt.22.00151\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"World Resources Institute","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.46830/wrirpt.22.00151","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The Food Service Playbook for Promoting Sustainable Food Choices
Diners increasingly say they want to eat healthier, more sustainable diets. But it can be hard to change old habits. WRI’s "Food Service Playbook for Promoting Sustainable Food Choices" gives food service operators the latest strategies for creating dining environments that empower consumers to choose sustainable, plant-rich dishes.
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