Sustainable food, ethical consumption and responsible innovation: insights from the slow food and “low carbon food” movements in Taiwan
Year: 2019
Type: article
Source: Food Culture & Society
Author: Yi-Chieh Lin
Institution: National Chengchi University
Language: English
Topic: Organic Food and Agriculture
Subfield: Plant Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W2990322667