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2. Nutritionally adequate and environmentally respectful diets are possible for different diet groups: an optimized study from the NutriNet-Santé cohort

3. Key Findings of the French BioNutriNet Project on Organic Food–Based Diets: Description, Determinants, and Relationships to Health and the Environment

7. Sustainability analysis of the Mediterranean diet: results from the French NutriNet-Santé study—CORRIGENDUM

9. Associations between measures of socio-economic position and sustainable dietary patterns in the NutriNet-Santé study

10. Nutritionally adequate and environmentally respectful diets are possible for different diet groups: 1 an optimized study from the NutriNet - Santé cohort

12. Associations between measures of socio-economic position and sustainable dietary patterns in the NutriNet-Santé study.

14. Halving food-related greenhouse gas emissions can be achieved by redistributing meat consumption: Progressive optimization results of the NutriNet-Santé cohort

16. Environmental and nutritional analysis of the EAT-Lancet diet at the individual level: insights from the NutriNet-Santé study

17. Sustainability analysis of the Mediterranean diet: results from the French NutriNet-Santé study—CORRIGENDUM.

20. Environmental Impacts of Plant-Based Diets: How Does Organic Food Consumption Contribute to Environmental Sustainability? (vol 5, 8, 2018)

22. Improvement of diet sustainability with increased level of organic food in the diet: findings from the BioNutriNet cohort

23. Structure and nutritional quality of french adult diets according to their greenhouse gas emissions - findings from the bionutrinet project

31. OSEEP : un outil de simulation de l’effet des épandeurs de lisier sur les pertes azotées

35. Accounting for the variability of field nitrogen emissions in the Life Cycle Assessment of agricultural systems. The case of slurry application

40. Le sommeil du nourrisson

42. Agro-ecological systems and approaches. Learning drawn from Cirad experiences in tropical areas

49. Life cycle thinking and sustainable food production

50. Untitled.

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