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Research in Hospitality Management Volume 10, 2020 - Issue 1
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On the challenges of making a sustainable kitchen: experimenting with sustainable food principles for restaurants

Matheus Alves ZanellaCentre for Development and Environment, University of Bern, Bern, SwitzerlandCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-8628-6542
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Pages 29-41 | Published online: 03 Jul 2020

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