EDIÇÃO 41 RBCIAMB
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Characterization of environmental aspects and impacts of five university restaurants at a public higher education institution in Brazil<br />
VEIROS, M. B.; PROENÇA, R. P. C. Princípios de sustentabilidade na produção de refeições. Nutrição em Pauta, v. 102,<br />
p. 45-49, 2010.<br />
WANG, R. Investigations of important and effective effects of green practices in restaurants. Procedia Social and<br />
Behavioral Sciences, v. 40, p. 94-98, 2012.<br />
ZEIN, K.; WAZNER, M. S.; MEYLAN, G. Best environmental practices for the hotel industry. Suíça: Sustainable Business<br />
Associates, 2008. Disponível em: .<br />
Acesso em: 16 fev. 2015.<br />
ZENG, S. X.; MENG, X. H.; YIN, H. T.; TAM, C. M.; SUN, L. Impact of cleaner production on business performance. Journal<br />
of Cleaner Production, v. 18, n. 10-11, p. 975-983, 2010.<br />
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<strong>RBCIAMB</strong> | n.<strong>41</strong> | set 2016 | 111-121
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