Food Transition

H. Mols; M. Warnaar; B. Methorst; S.J. Sijtsema; H. Dagevos; M.C. Onwezen; P.T.M. Ingenbleek; H.J.M. Kortstee; R.A. van Genderen

Food Transition

H. Mols, M. Warnaar, B. Methorst, S.J. Sijtsema, H. Dagevos, M.C. Onwezen, P.T.M. Ingenbleek, H.J.M. Kortstee (Editor), R.A. van Genderen (Editor)

Research output: Book/Report › Book › Professional

Abstract

These days many innovations are taking place through and in the food system. There is quite a debate about our food and how it is produced. Although this process is a slow one, more and more consumers are willing to make a conscious choice for healthier and more sustainable food. A healthier food pattern has positive effects on public health and health care costs. A sustainable food pattern has positive effects on the environment and the (city) landscape. This wiki is made especially for educational purposes, for teachers in Dutch mbo and hbo.

Original language	English
Place of Publication	Wageningen
Publisher	Groen Kennisnet
Publication status	Published - 2017

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Keywords

nutrition

Access to Document

https://edepot.wur.nl/431641

Leernetwerk kennisdoorstroom Food (BO-20-011-039)
Kortstee, H. (Project Leader)
1/01/16 → 31/12/17
Project: LVVN project

Cite this

@book{d236b4ae41ee4fddb5749dea658f7b46,

title = "Food Transition",

abstract = "These days many innovations are taking place through and in the food system. There is quite a debate about our food and how it is produced. Although this process is a slow one, more and more consumers are willing to make a conscious choice for healthier and more sustainable food. A healthier food pattern has positive effects on public health and health care costs. A sustainable food pattern has positive effects on the environment and the (city) landscape. This wiki is made especially for educational purposes, for teachers in Dutch mbo and hbo.",

keywords = "nutrition, voeding",

author = "H. Mols and M. Warnaar and B. Methorst and S.J. Sijtsema and H. Dagevos and M.C. Onwezen and P.T.M. Ingenbleek",

editor = "H.J.M. Kortstee and \{van Genderen\}, R.A.",

note = "Intern WUR projectnummer 2282300215 + 2282300274",

year = "2017",

language = "English",

publisher = "Groen Kennisnet",

address = "Netherlands",

}

TY - BOOK

T1 - Food Transition

AU - Mols, H.

AU - Warnaar, M.

AU - Methorst, B.

AU - Sijtsema, S.J.

AU - Dagevos, H.

AU - Onwezen, M.C.

AU - Ingenbleek, P.T.M.

A2 - Kortstee, H.J.M.

A2 - van Genderen, R.A.

N1 - Intern WUR projectnummer 2282300215 + 2282300274

PY - 2017

Y1 - 2017

N2 - These days many innovations are taking place through and in the food system. There is quite a debate about our food and how it is produced. Although this process is a slow one, more and more consumers are willing to make a conscious choice for healthier and more sustainable food. A healthier food pattern has positive effects on public health and health care costs. A sustainable food pattern has positive effects on the environment and the (city) landscape. This wiki is made especially for educational purposes, for teachers in Dutch mbo and hbo.

AB - These days many innovations are taking place through and in the food system. There is quite a debate about our food and how it is produced. Although this process is a slow one, more and more consumers are willing to make a conscious choice for healthier and more sustainable food. A healthier food pattern has positive effects on public health and health care costs. A sustainable food pattern has positive effects on the environment and the (city) landscape. This wiki is made especially for educational purposes, for teachers in Dutch mbo and hbo.

KW - nutrition

KW - voeding

M3 - Book

BT - Food Transition

PB - Groen Kennisnet

CY - Wageningen

ER -

Food Transition

Abstract

UN SDGs

Keywords

Access to Document

Fingerprint

Projects

Leernetwerk kennisdoorstroom Food (BO-20-011-039)

Cite this