How do foodservice dietitians and dietetic students learn about environmental sustainability? A scoping review protocol
Introduction Healthcare services are responsible for 7% of Australia’s carbon emissions, or 35 772 kt per annum, with 44% of these attributed to hospitals and an unknown proportion originating from the kitchen. Carbon emissions contribute to climate change that is predicted to adversely impact healt...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMJ Publishing Group
2019-11-01
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| Series: | BMJ Open |
| Online Access: | https://bmjopen.bmj.com/content/9/11/e032355.full |
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