Portioning meat and vegetables in four different out of home settings: A win-win for guests, chefs and the planet

Authors

Keywords

Vegetables, Meat, Portion size, Real-life intervention study, Environmental impact, Healthy diet, Restaurant, Plant-forward diet

Journal

Volume 147, Issue -, Pages 104539

Publisher

Elsevier BV

Online

2019-11-25

DOI

10.1016/j.appet.2019.104539

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