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Crossref Citations

1. Beyond the kitchen: co-creating sustainable menu strategies through participatory action learning
Andrea Zick, Ximena Schmidt Rivera, Christian Reynolds, Catherine Farinha, Elizabeth Case-Humphries, Peter Cross
Frontiers in Sustainable Food Systems  vol: 10  year: 2026  
doi: 10.3389/fsufs.2026.1698446

2. Chefs' perspectives on molecular gastronomy: Insights from İstanbul
Bekir Eşitti, Buket Buluk Eşitti
Journal of Multidisciplinary Academic Tourism  vol: 11  issue: 1  first page: 69  year: 2026  
doi: 10.31822/omat.2026-11-1-69

3. Promoting Nutrition and Food Sustainability Knowledge in Apprentice Chefs: An Intervention Study at The School of Italian Culinary Arts—ALMA
Cinzia Franchini, Beatrice Biasini, Francesca Giopp, Alice Rosi, Francesca Scazzina
Nutrients  vol: 16  issue: 4  first page: 537  year: 2024  
doi: 10.3390/nu16040537