Resource use profile and nutritional value assessment of a typical Belgian meal, catered or home cooked, with pork or Quorn™ as protein source
- Author
- Leen Sturtewagen, Wouter De Soete (UGent) , Jo Dewulf (UGent) , Carl Lachat (UGent) , Stef Lauryssen, Bert Heirman, Florence Rossi and Thomas Schaubroeck (UGent)
- Organization
- Keywords
- nutritional density scoring, canteen meal, life cycle assessment, resource consumption, vegetarian, exergy, LIFE-CYCLE ASSESSMENT, OUT-OF-HOME, ENVIRONMENTAL SUSTAINABILITY, DIETARY GUIDELINES, ENERGY DEMAND, VEGETABLES, QUALITY, IMPACT, FRUITS, WATER
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-6929000
- MLA
- Sturtewagen, Leen, et al. “Resource Use Profile and Nutritional Value Assessment of a Typical Belgian Meal, Catered or Home Cooked, with Pork or QuornTM as Protein Source.” JOURNAL OF CLEANER PRODUCTION, vol. 112, no. 1, 2016, pp. 196–204, doi:10.1016/j.jclepro.2015.09.006.
- APA
- Sturtewagen, L., De Soete, W., Dewulf, J., Lachat, C., Lauryssen, S., Heirman, B., … Schaubroeck, T. (2016). Resource use profile and nutritional value assessment of a typical Belgian meal, catered or home cooked, with pork or QuornTM as protein source. JOURNAL OF CLEANER PRODUCTION, 112(1), 196–204. https://doi.org/10.1016/j.jclepro.2015.09.006
- Chicago author-date
- Sturtewagen, Leen, Wouter De Soete, Jo Dewulf, Carl Lachat, Stef Lauryssen, Bert Heirman, Florence Rossi, and Thomas Schaubroeck. 2016. “Resource Use Profile and Nutritional Value Assessment of a Typical Belgian Meal, Catered or Home Cooked, with Pork or QuornTM as Protein Source.” JOURNAL OF CLEANER PRODUCTION 112 (1): 196–204. https://doi.org/10.1016/j.jclepro.2015.09.006.
- Chicago author-date (all authors)
- Sturtewagen, Leen, Wouter De Soete, Jo Dewulf, Carl Lachat, Stef Lauryssen, Bert Heirman, Florence Rossi, and Thomas Schaubroeck. 2016. “Resource Use Profile and Nutritional Value Assessment of a Typical Belgian Meal, Catered or Home Cooked, with Pork or QuornTM as Protein Source.” JOURNAL OF CLEANER PRODUCTION 112 (1): 196–204. doi:10.1016/j.jclepro.2015.09.006.
- Vancouver
- 1.Sturtewagen L, De Soete W, Dewulf J, Lachat C, Lauryssen S, Heirman B, et al. Resource use profile and nutritional value assessment of a typical Belgian meal, catered or home cooked, with pork or QuornTM as protein source. JOURNAL OF CLEANER PRODUCTION. 2016;112(1):196–204.
- IEEE
- [1]L. Sturtewagen et al., “Resource use profile and nutritional value assessment of a typical Belgian meal, catered or home cooked, with pork or QuornTM as protein source,” JOURNAL OF CLEANER PRODUCTION, vol. 112, no. 1, pp. 196–204, 2016.
@article{6929000, author = {{Sturtewagen, Leen and De Soete, Wouter and Dewulf, Jo and Lachat, Carl and Lauryssen, Stef and Heirman, Bert and Rossi, Florence and Schaubroeck, Thomas}}, issn = {{0959-6526}}, journal = {{JOURNAL OF CLEANER PRODUCTION}}, keywords = {{nutritional density scoring,canteen meal,life cycle assessment,resource consumption,vegetarian,exergy,LIFE-CYCLE ASSESSMENT,OUT-OF-HOME,ENVIRONMENTAL SUSTAINABILITY,DIETARY GUIDELINES,ENERGY DEMAND,VEGETABLES,QUALITY,IMPACT,FRUITS,WATER}}, language = {{eng}}, number = {{1}}, pages = {{196--204}}, title = {{Resource use profile and nutritional value assessment of a typical Belgian meal, catered or home cooked, with pork or Quorn™ as protein source}}, url = {{http://doi.org/10.1016/j.jclepro.2015.09.006}}, volume = {{112}}, year = {{2016}}, }
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