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Direct linkSophie Marie Cappelen; Jesper Strandgaard Pedersen – Industry and Higher Education, 2024
Comparing three culinary movements with a distinct focus on sustainability the article explores how collective organizational actors interact with higher education institutions when promoting sustainable change in the culinary field. The article shows how the culinary movements collaborate with, emulate, and adopt practices from higher education…
Descriptors: Global Approach, Food, Cultural Influences, Sustainable Development
