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Healthy and Sustainable Gastronomy Initiatives in Action

  • Published on June 17, 2019
The publication aimed to provide five best practice case study examples of cutting edge sustainble and healthy gastronomy initiatives that all make a difference in their own (cultural/national) context. It hopes to inspire policy makers and other stakeholders to invest in and promote healthy and sustainable gastronomy initiatives.
The publication was launched at a side event at the 2019 EAT Forum in Stockholm on June 12, and hopes to inspire policy makers in the field of food and agriculture.

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