How the Organic Food System Supports Sustainable Diets and Translates These into Practice

Frontiers in Nutrition

Volumn 2, Issue , 2015, Pages

  Strassner, Carola ^a   Cavoski, Ivana ^b   Di Cagno, Raffaella ^c   Kahl, Johannes ^d   Kesse Guyot, Emmanuelle ^e   Lairon, Denis ^f   Lampkin, Nicolas ^g   Løes, Anne Kristin ^h   Matt, Darja ⁱ   Niggli, Urs ^j   Paoletti, Flavio ^k   Pehme, Sirli ⁱ   Rembiałkowska, Ewa ^l   Schader, Christian ^j   Stolze, Matthias ^j  

^a MÜNSTER UNIVERSITY OF APPLIED SCIENCES   (Germany)

^b ISTITUTO AGRONOMICO MEDITERRANEO   (Italy)

^c UNIVERSITY OF BARI   (Italy)

^d UNIVERSITY OF KASSEL   (Germany)

^e INRA/INSERM ^*  (France)

^f AIX MARSEILLE UNIVERSITY   (France)

^g Organic Research Centre   (United Kingdom)

^h NORWEGIAN INSTITUTE OF BIOECONOMY RESEARCH   (Norway)

ⁱ ESTONIAN UNIVERSITY OF LIFE SCIENCES   (Estonia)

^j RESEARCH INSTITUTE OF ORGANIC AGRICULTURE FIBL   (Switzerland)

^k National Institute for Research in Food and Nutrition   (Italy)

^l WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

more..

Author keywords

consumption; diet; food system; health; nutrition; sustainability; sustainable nutrition

Indexed keywords

EID: 84999228042     PISSN: None     EISSN: 2296861X     Source Type: Journal    
DOI: 10.3389/fnut.2015.00019     Document Type: Article

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