The sustainable school menu below was developed as part of a student project during the Life Cycle Summer School 2020 (LCSS 2020) on “Bio-economy and the food life cycle – A life cycle management toolbox for sustainable regional food and biomass” which took place from 21 September to 8 October 2020 in virtual form. More information on the Summer School and the project is available here.
Author: Yujun Wei
Recipe: Stir-Fried Chicken & Beansprouds
Region: Beijing, China
The FSLCI is a multi-stakeholder and membership-based community organization for professionals working in business, science and policy organizations who are interested in and working with Life Cycle approaches to enhance the sustainability of economic activities.
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FSLCI launches Directory on Universities teaching Life Cycle Assessment May 31, 2023 
FSLCI successfully organizes event on the EU’s new EcoDesign Regulation & Green Claims Directive May 12, 2023 
FSLCI welcomes IBU, LOMARTOV and unfold consulting as new organizational members April 27, 2023 
Life Cycle Summer School 2023 – Apply now! April 14, 2023 
