Sustainable perspective in public educational institutions restaurants: from foodstuffs purchase to meal offer

Rolim, Priscilla MouraNogueira, Josimara PereiraHatjiathanassiadou, MariaSouza, Sthephany Rayanne Gomes deStrasburg, Virgílio JoséSeabra, Larissa Mont’Alverne Jucá2025-06-172025-06-172020-05-26NOGUEIRA, Josimara Pereira; HATJIATHANASSIADOU, Maria; SOUZA, Sthephany Rayanne Gomes de; STRASBURG, Virgílio José; ROLIM, Priscilla Moura; SEABRA, Larissa Mont’alverne Jucá. Sustainable perspective in public educational institutions restaurants: from foodstuffs purchase to meal offer. Sustainability, [S.l.], v. 12, n. 11, p. 2-19, 26 mai. 2020. DOI: 10.3390/su12114340. Disponível em: https://www.mdpi.com/2071-1050/12/11/4340. Acesso em: 8 jul. 2024.https://doi.org/10.3390/su12114340https://repositorio.ufrn.br/handle/123456789/63990en-USAttribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/Sustainable nutritionWater footprintFoodservicesSustainable perspective in public educational institutions restaurants: from foodstuffs purchase to meal offerarticle