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
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