Environmental footprints and eco-efficiency of food used in a hospital in Uruguay
The foods used to provide meals for communities cause different environmental impacts. This article aimed to identify the environmental impacts of environmental footprints and greenhouse gases (GHG) and calculate eco-efficiency (EE) according to the foods used by a food service at the Hospital de Cl...
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| Other Authors: | , , |
| Format: | article |
| Language: | English |
| Published: |
2024
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| Online Access: | https://hdl.handle.net/20.500.12008/50267 |
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