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Food Systems of the Middle - Leztroy Collective Catering
document
May 18, 2020
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SYAM : "Values-based food system of the Middle", co-construction and operationalization of the concept in interdisciplinary and partnership between re
Carole Chazoule
Plataforma de distribución de productos ecológicos en Tenerife
document
Jul 03, 2021
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Capacity Building for local organic fruit and vegetable producers to promote the transition to sustainability of public procurement in Madrid, Valenci
Observatorio para una Cultura del Territorio, OCT
Āgenskalns Food Hub: Sustainable Urban Food Market
document
Jan 08, 2022
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Connecting COnsumers and producers to REbalance farmers’ position through AmbassaDOrs trainings
Sandra Šūmane

Sustainable cafeteria contract criteria for public universities
document
Nov 12, 2021
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Capacity Building for local organic fruit and vegetable producers to promote the transition to sustainability of public procurement in Madrid, Valenci
Observatorio para una Cultura del Territorio, OCT
Women Innovators in Ireland - Farming Fact Sheet #038
document
Jul 26, 2024
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FLIARA: Female-Led Innovation in Agriculture and Rural Areas
Maura Farrell, Aisling Murtagh, Louise Weir

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Food Systems of the Middle - Leztroy Collective Catering

Plataforma de distribución de productos ecológicos en Tenerife

Āgenskalns Food Hub: Sustainable Urban Food Market

Sustainable cafeteria contract criteria for public universities

Women Innovators in Ireland - Farming Fact Sheet #038

SyAM Experiences in French Food Systems: Key Lessons

Producing Organic Beef from Male Calves of Suckler Herds for Local Collective Catering: the Bouvibio Models

How to Build Short Food Supply Chains for Local Seafood

Sustainable Public Food Procurement: Challenges and Solutions

D1.5: Policy Aspects of SFSCs in EU and Selected Regions

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Food Systems of the Middle - Leztroy Collective Catering

Plataforma de distribución de productos ecológicos en Tenerife

Āgenskalns Food Hub: Sustainable Urban Food Market

Sustainable cafeteria contract criteria for public universities

Women Innovators in Ireland - Farming Fact Sheet #038

SyAM Experiences in French Food Systems: Key Lessons

Producing Organic Beef from Male Calves of Suckler Herds for Local Collective Catering: the Bouvibio Models

How to Build Short Food Supply Chains for Local Seafood

Sustainable Public Food Procurement: Challenges and Solutions

D1.5: Policy Aspects of SFSCs in EU and Selected Regions

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Food Systems of the Middle - Leztroy Collective Catering

Plataforma de distribución de productos ecológicos en Tenerife

Āgenskalns Food Hub: Sustainable Urban Food Market

Sustainable cafeteria contract criteria for public universities

Women Innovators in Ireland - Farming Fact Sheet #038

SyAM Experiences in French Food Systems: Key Lessons

Producing Organic Beef from Male Calves of Suckler Herds for Local Collective Catering: the Bouvibio Models

How to Build Short Food Supply Chains for Local Seafood

Sustainable Public Food Procurement: Challenges and Solutions

D1.5: Policy Aspects of SFSCs in EU and Selected Regions

Filters

Resource typeClear filters (0)

TopicClear filters (0)

Contribution languageClear filters (0)

LocationClear filters (0)

Project typeClear filters (0)

Food Systems of the Middle - Leztroy Collective Catering

Plataforma de distribución de productos ecológicos en Tenerife

Āgenskalns Food Hub: Sustainable Urban Food Market

Sustainable cafeteria contract criteria for public universities

Women Innovators in Ireland - Farming Fact Sheet #038

SyAM Experiences in French Food Systems: Key Lessons

Producing Organic Beef from Male Calves of Suckler Herds for Local Collective Catering: the Bouvibio Models

How to Build Short Food Supply Chains for Local Seafood

Sustainable Public Food Procurement: Challenges and Solutions

D1.5: Policy Aspects of SFSCs in EU and Selected Regions