Sustainability Transitions in der Lebensmittelproduktion : : alternative Proteinquellen in soziotechnischer Perspektive / / edited by Marie Diekmann, Ludwig Theuvsen, Ramona Weinrich.
The agricultural and food sector offers great potential for social transformation toward greater sustainability. In particular, the renunciation of the consumption of food of animal origin is expected to significantly reduce diet-related greenhouse gas emissions. Nevertheless, the development of con...
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| Place / Publishing House: | Göttingen : : Universitätsverlag Göttingen,, [2020] ©2020 |
| Year of Publication: | 2020 |
| Language: | German |
| Physical Description: | 1 online resource (160 pages) |
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