Design-kriterier for udvikling af miljømæssigt mere bæredygtig mad til spisesteder

Michael Søgaard Jørgensen; Michelle Nadia Werther

Design-kriterier for udvikling af miljømæssigt mere bæredygtig mad til spisesteder

Michael Søgaard Jørgensen, Michelle Nadia Werther

Publikation: Working paper/Preprint › Working paper › Forskning

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Abstract

Design criteria and guidelines for integration of environmental concerns in product development. The criteria and guidelines are meant for initial screening and identification of hot spots in proposals for new or re-designed products, meals or menus.

Bidragets oversatte titel	Design criteria for development of environmentally more sustainable food for eating out
Originalsprog	Dansk
Udgiver	Center for Design, Innovation og Bæredygtig Omstilling
Udgave	3
Antal sider	8
Status	Udgivet - 2014

Adgang til dokumentet

Design-kriterier miljø SpisVel okt 2014Indsendt manuskript, 188 KB

AUB Link

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SpisVel: SpisVel Markedsudvikling af velsmagende, sunde og bæredygtige måltider på spisesteder
Jørgensen, M. S.
01/09/2012 → 31/12/2014
Projekter: Projekt › Forskning

Citationsformater

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Design-kriterier for udvikling af miljømæssigt mere bæredygtig mad til spisesteder

Abstract

Adgang til dokumentet

AUB Link

Fingeraftryk

Projekter

SpisVel: SpisVel Markedsudvikling af velsmagende, sunde og bæredygtige måltider på spisesteder

Citationsformater