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Wenn Hotelköche und Hofbeizerinnen nach den Sternen greifen

Grossrieder, Beat (2024) Wenn Hotelköche und Hofbeizerinnen nach den Sternen greifen. Bioaktuell, 2024 (4), pp. 22-23.

[thumbnail of Bioaktuell_04_24_Grossrieder_Hotelköche.pdf] PDF - German/Deutsch
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Summary in the original language of the document

Wer nachhaltig kocht, kann das Label Bio Cuisine erhalten. Das Maximum von drei Sternen haben erst wenige.


EPrint Type:Newspaper or magazine article
Keywords:Gastronomie, Bio Cuisine, Label, Knospe-Restaurant, Abacus, FiBL5533101
Agrovoc keywords:
Language
Value
URI
German - Deutsch
Gastronomie
http://aims.fao.org/aos/agrovoc/c_1410353704258
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Research affiliation: Switzerland > FiBL - Research Institute of Organic Agriculture Switzerland > Society > Sustainable nutrition
Deposited By: Bayer, Erika
ID Code:53301
Deposited On:10 May 2024 10:16
Last Modified:10 May 2024 10:16
Document Language:German/Deutsch
Status:Published
Refereed:Not peer-reviewed

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