COVID-19 and socio-materially bounded experimentation in food practices: insights from seven countries

Claire Hoolohan; Sigrid C. O. Wertheim-Heck; Fanny Devaux; Lorenzo Domaneschi; Sophie Dubuisson-Quellier; Martina Schafer; Ulrikke B. Wethal

doi:10.1080/15487733.2021.2013050

COVID-19 and socio-materially bounded experimentation in food practices: insights from seven countries

Claire Hoolohan, Sigrid C. O. Wertheim-Heck, Fanny Devaux, Lorenzo Domaneschi, Sophie Dubuisson-Quellier, Martina Schafer, Ulrikke B. Wethal

Civil Engineering and Management

Research output: Contribution to journal › Article › peer-review

Original language	Undefined
Journal	Sustainability: Science, Practice, and Policy
DOIs	https://doi.org/10.1080/15487733.2021.2013050
Publication status	Published - 2022

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10.1080/15487733.2021.2013050

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author = "Claire Hoolohan and Wertheim-Heck, {Sigrid C. O.} and Fanny Devaux and Lorenzo Domaneschi and Sophie Dubuisson-Quellier and Martina Schafer and Wethal, {Ulrikke B.}",

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AU - Hoolohan, Claire

AU - Wertheim-Heck, Sigrid C. O.

AU - Devaux, Fanny

AU - Domaneschi, Lorenzo

AU - Dubuisson-Quellier, Sophie

AU - Schafer, Martina

AU - Wethal, Ulrikke B.

PY - 2022

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JO - Sustainability: Science, Practice, and Policy

JF - Sustainability: Science, Practice, and Policy

ER -

COVID-19 and socio-materially bounded experimentation in food practices: insights from seven countries

UN SDGs

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