Grossrieder, Beat (2024) Wenn Hotelköche und Hofbeizerinnen nach den Sternen greifen. Bioaktuell, 2024 (4), pp. 22-23.
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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| Refereed: | Not peer-reviewed |
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