Kjersgaard, Vivi and Knudsen, Marie Trydeman (2020) De mest almindelige fødevarer og fødevaregrupper. [The most common food items and food groups.] Working paper, Department of Agroecology, Aarhus University . [Completed]
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Summary
SustainOrganic-projektet fokuserer på kortlægning af miljøpåvirkingen af de mest almindelige fødevarer og fødevaregrupper. Målet med projektet er at kortlægge økologiske fødevarers klima- og miljøpåvirkning, der kan danne grundlag for at skabe en guideline for kostsammensætning i professionelle køkkener (såsom offentlige køkkener, food service sektoren etc.). Dette notat fokuserer på det første skridt; nemlig identifikation af de mest almindelige fødevarer og fødevaregrupper. Undersøgelsen er lavet på grundlag af data fra en større virksomhed i food service sektoren.
Summary translation
The SustainOrganic project is focusing on mapping the environmental impact of the most common food items and food groups. The aim is to map the climate and environmental impact of organic food that can form the basis for creating a guideline of food diets in professional kitchens (such as public kitchens, the food service sector etc.). The present working paper is focusing on the first step of identifying the most common food items and food group. The survey is made on the basis of data from a major company in the food service sector.
| EPrint Type: | Working paper |
|---|---|
| Keywords: | food, food diets, sustainable diets |
| Agrovoc keywords: | Language Value URI English food consumption http://aims.fao.org/aos/agrovoc/c_3016 |
| Subjects: | Food systems |
| Research affiliation: | Denmark > AU - Aarhus University Denmark > Organic RDD 4 > SustainOrganic |
| Deposited By: | Knudsen, Researcher Marie Trydeman |
| ID Code: | 37786 |
| Deposited On: | 24 Mar 2020 09:50 |
| Last Modified: | 24 Mar 2020 09:50 |
| Document Language: | Danish/Dansk |
| Status: | Unpublished |
| Refereed: | Not peer-reviewed |
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