Sökning: "Plant-based"
Visar resultat 6 - 10 av 227 uppsatser innehållade ordet Plant-based.
6. Fytoremediering med flytande våtmark: En fallstudie av metallförorenade vattendrag.
Kandidat-uppsats, Linnéuniversitetet/Institutionen för biologi och miljö (BOM)Sammanfattning : Tungmetallförorenat vatten har ansetts vara ett av de största globala miljöproblemen och att hitta en hållbar miljövänlig lösning är en stor utmaning. Många glasbruk i södra Sverige fortsätter att vara källor för metallföroreningar. LÄS MER
7. Hållbar skolmat som accepteras, uppskattas och äts - önsketänkande eller en möjlighet
Master-uppsats, Lunds universitet/Centrum för miljö- och klimatvetenskap (CEC)Sammanfattning : This study examines the perception and acceptance of the Swedish tax paid school meals, its sustainability aspects and what factors that affect the students in their food choices in the municipality of Ängelholm from a student perspective. The guidelines for school meals in Sweden is for it to be healthy but in recent years also more sustainable. LÄS MER
8. Maybe meat, maybe not? Analysing Swedish consumers’ preferences for plant-based meat alternatives
Master-uppsats, SLU/Department of Molecular SciencesSammanfattning : Plant-based meat alternatives (PBMAs) have grown in both demand and diversified supply. As follows, there has recently been an increase in research studying consumers' behaviour towards these products. This thesis aimed to add to the growing literature by analysing Swedish consumers' preferences for PBMAs. LÄS MER
9. Investigating food waste composition in school catering with focus on carbon footprint
Kandidat-uppsats, SLU/Dept. of Energy and TechnologySammanfattning : Food waste has a great impact on the environment and generates approximately 3.3 giga tonnes of CO2-eq annually. The SDG 12.3 set by the UN, to halve the global per capita food waste by 2030, is one of the measures that strives to combat this problem. LÄS MER
10. Mildly nutritious or mild and nutritious : a study on the effect of low phenolic content in wheat and rye kernels and its sensory effect on whole grain breads
Master-uppsats, SLU/Department of Molecular SciencesSammanfattning : Recent studies on the dietary habits of the Swedish population show that only 30% reaches the recommended levels of dietary fibres. As a high fiber intake is associated with health benefits and a decrease in the risk of developing lifestyle disease, there may be a need for new types of fibre and wholegrain products. LÄS MER