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Artykuły w czasopismach na temat "Menus végétariens"
El Hour, Rachid. "Pauvreté, charité et traditions culinaires des soufis-saints d’après les sources hagiographiques maghrébines (vie/xiie–viiie/xive siècles)". Journal of Sufi Studies 3, nr 2 (20.11.2014): 157–82. http://dx.doi.org/10.1163/22105956-12341268.
Pełny tekst źródłaRozprawy doktorskie na temat "Menus végétariens"
Dahmani, Justine. "Transition vers une restauration scolaire plus durable, évaluation et mise en place d'actions : le cas de la ville de Dijon". Electronic Thesis or Diss., Bourgogne Franche-Comté, 2023. http://www.theses.fr/2023UBFCK081.
Pełny tekst źródłaIn France, school catering must comply with regulatory constraints to ensure the nutritional quality of the meals. Beyond the nutritional dimension, school catering can play a role in various sustainability challenges (environmental, social, cultural, educational and economic). Recently, regulations have mandated school cantering to serve a weekly vegetarian meal, and have proposed that volunteer local authorities experiment a daily vegetarian meal option. The aim of this thesis was to assist the school catering of the city of Dijon increasing the frequency of vegetarian meals while involving the dimensions of sustainable food.In a first study, the nutritional quality and carbon footprint of the meals were analyzed across various categories. In a second study, connected feedback devices installed in the 38 elementary school canteens in Dijon were used to collect and analyze children's liking of the dishes. In a third study, a survey was conducted to investigate how many parents would like to opt for more vegetarian school meals for their children and what would be their family characteristics and motivations. In a fourth study, a sensory education program named “Chouette Cantine” was co-created with the school canteen staff and implemented in two schools in Dijon. The objective of this study was to evaluate the effects of this program on children’s plant-based food acceptance and eating traits.This research showed that the both vegetarian and non-vegetarian meals had a similar nutritional quality and were generally appreciated by children. Compared to non-vegetarian meals, greenhouse gas emissions were more than twofold reduced in vegetarian meals. Nevertheless, vegan dishes were less liked than egg and/or cheese-based dishes, which had a lower nutritional quality. Vegetarian dishes were slightly more popular than meat or fish dishes in school canteen attended by children from lower socio-economic backgrounds. Concerning parents, 49% of respondents to our survey would opt for a second weekly vegetarian meal for their children and 26% for a daily vegetarian meal. Parents willing to opt for more vegetarian meals were more likely to also opt for pork-free meals for their children and had a higher level of education, and their children used the school canteen less frequently. They were also more likely to be flexitarian or vegetarian. Environmental motivations, fair trade, health and animal welfare were positively associated with the desire to increase the frequency of vegetarian meals; while familiarity and sensory appeal motivations were negatively associated. Finally, the evaluation of “Chouette cantine” program showed encouraging effects on children’s knowledge, willingness to taste and identification one of the two plant-based food (red beans) but not the other (cabbage).This thesis provides recommendations for local authorities would like to offer more vegetarian meals in their school catering, while conciliate the dimensions of food sustainability
Książki na temat "Menus végétariens"
Country kitchen collection: Menus and recipes. Lumby, B.C.]: [Silver Hills Institute], 1990.
Znajdź pełny tekst źródłaThe almost vegetarian cookbook. London: Websters International Publishers, 1994.
Znajdź pełny tekst źródłaRecettes et menus végétariens pour les 4 saisons. Dangles, 1986.
Znajdź pełny tekst źródłaL'alimentation végétarienne: Combinaisons alimentaires, recettes et menus. De Vecchi, 2007.
Znajdź pełny tekst źródłaEat&cook Editions. Planificateur de Menus Hebdomadaire Végétarien: Format Cahier 70 Pages. Independently Published, 2020.
Znajdź pełny tekst źródłaInc, Robert Rose. Meatless Meals (Robert Rose's Favorite). Robert Rose, 1998.
Znajdź pełny tekst źródłaPublishing, Planificateur. Mon Planificateur de Menus Végétarien : Organise, Suit et Planifier Tes Menus de la Semaine: Un Journal, Carnet de Bord, Agenda et Suivi Alimentaire, 57 Menus à Compléter Avec un Sommaire, 8,5 X 11 Inch, Couverture Mat. Independently Published, 2021.
Znajdź pełny tekst źródłaFixit And Forgetit Vegetarian Cookbook 500 Delicious Slowcooker Stovetop Oven And Salad Recipes Plus 50 Suggested Menus. Good Books, 2012.
Znajdź pełny tekst źródłaJe Planifie Mes Menus de la Semaine Dans Ce Cahier Utile et Note les Courses à Faire Sur la Liste à détacher. Format Carré, 110 Pages, Couverture Souple et Mate: Pour Vos Suivis Alimentaires, Régimes, Repas Végétarien... Independently Published, 2021.
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