Results 201 to 210 of about 1,169 (266)

OS EFEITOS DA PANDEMIA DA COVID-19 NOS CUSTOS DE PRODUÇÃO DE SOJA TRANSGÊNICA EM MUNICÍPIOS BRASILEIROS

, 2023
Menezes BMBd, Franco C, Melo SBXd, Andrade MGFd.   +3 more
europepmc   +1 more source

Glocal Regenerative Viticulture: Exploring Sustainable Winemaking Strategies in Europe

Sustainable Development, EarlyView.
ABSTRACT The global wine industry is transforming due to climate change challenges. Glocalization is increasingly relevant in winemaking, where geographical and cultural diversity requires context‐specific solutions in the existing sustainability spectrum in viticulture.
Aleksandra N. Volkova, Ekaterina A. Ivanova, Aleksandr K. Vorobev, Flavio P. Martins, Michael E. Akim   +4 more
wiley   +1 more source

Relationship of Wine Neophobia Levels with Demographic Factors and Wine Consumption Behavior in Spanish Consumers. [PDF]

Nutrients
Criado C, Pozo-Bayón MÁ, Domínguez L, Fernández-Ruiz V, Muñoz-González C.   +4 more
europepmc   +1 more source

How Aligned Are Citizen Preferences With the 15‐Minute Cities Paradigm? An International Survey and K‐Means Clustering Study

Sustainable Development, EarlyView.
ABSTRACT This study investigates how citizens' mobility preferences align with the principles of the 15‐Minute City (15mC), addressing three research questions: what access times and transport modes citizens consider acceptable, whether mobility preference can be clustered, and which services are perceived incompatible with the 15mC.
Maria Perales‐Eguiluz, A. Divasson‐J, Nekane Ione Sainz Bedoya, Cruz E. Borges   +3 more
wiley   +1 more source

Cultivating Sustainability: How Modern Food Practices Shape Pro‐Environmental Motivation Through Food–Nature Associations

Sustainable Development, EarlyView.
ABSTRACT Food practices have evolved alongside industrialization and urbanization. Compared to earlier generations, modern individuals grow and cook food less often and consume more processed products, weakening awareness of food's natural origins. Three studies examined explanatory pathways linking food practices to pro‐environmentalism through the ...
Shu Tian Ng, Angela K.‐y. Leung
wiley   +1 more source

MÁSCARAS COBREM O ROSTO, A FOME DESMASCARA O RESTO: COVID-19 E O ENFRENTAMENTO À FOME NO BRASIL

, 2020
Sipioni ME, Riquieri MRL, Barbosa JPM, Biscotto DB, Sarti TD, Andrade MAC.   +5 more
europepmc   +1 more source

Green Restaurant Sustainability and Food Waste: A Bibliometric Analysis of Research Trends and Collaboration Networks

Sustainable Development, EarlyView.
ABSTRACT The increasing environmental impact of the foodservice sector has intensified interest in green restaurant sustainability and food waste reduction. Although research in this area has expanded rapidly, the thematic development and structural position of food waste within green restaurant sustainability scholarship remain insufficiently ...
Emre Hastaoglu
wiley   +1 more source

Designing “Korean” Kimchi: Speculative Configuration of Distance and Commodity Value in the Chinese Kimchi Industry

Economic Anthropology, EarlyView.
ABSTRACT In the Chinese kimchi industry, manufacturers employ product names, photographs, and logistical strategies to promote their kimchi's “Koreanness.” So, what makes their kimchi “Korean,” and how does its Koreanness formulate kimchi's commodity value?
Heangjin Park
wiley   +1 more source

Casa Guatemala - Restaurante

, 2009
Fotopoulou, Eleni, Muro Guiu, Isaac
openaire   +1 more source