with Paola Migliorini, Elisabeth Berlinghof, Elisa Cavrenghi, Mia Shembs and Fabio Tuccillo

IN ENGLISH

Presentation of the results of an international study of over 1,000 university students and evaluation of educational tools like e-learning courses, summer schools, small research projects with businesses and lessons held by students in middle and high schools.

 

References:

A Sustainable Food Systems Guide

Worldwide national dishes: A sustainable approach from seventeen different countries