Limiting red meat availability in a university food service setting reduces food-related greenhouse gas emissions by one-third

No abstract is available for this paper.

• Publication year

  2023

• Venue

  Climatic Change

• Publication date

  2023-05-16

• Fields of study

  Not labeled

• Identifiers
  DOI 10.1007/s10584-023-03543-y
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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