Guía para Universidades. Experiencias de abordaje y modelos de acción para la reducción de las pérdidas y desperdicios de alimentos. Published on June 15, 2021 Supporting document(s) guia-para-universidades-reduccion-desperdicios.pdf Download Image Download Year of Publication 2021 Type Case studies, Concrete Applications and Best Practices Countries Argentina : Regions Latin America/Caribbean Sectors Food & BeverageScientific Research, Development and InnovationEducation Share your work on sustainable consumption and production You might also be Interested in Event Image April 2022 Sustainable Consumption and Production Dialogue Series Ep.1: Ecolabels and Sustainable Public Procurement Monitoring Systems, including. SPP Index News Image April 2022 Oatly: A Case Study on Communicating Food Sustainability Information to Consumers Resource April 19, 2022 Oatly: Case Study on Communicating Food Sustainability Information to Consumers Load More
