Module 4 - Lecture 3: Environmental, Economic, and Social Aspects of Nutrition
This lecture is only accessible as part of a course, whereby this lecture contains the following chapters:
4.3.1 Benefits of regional and seasonal products
4.3.2 Organic food
4.3.3 Farm products
4.3.4 How can organic and farm products be incorporated into the event menu?
4.3.5 A fair price for different products
4.3.6 How to choose safe products for your event?
If you are interested in the full course with accompanying seminars, write to us: edu@ibb-do.de.
