FOOTPRINTS OF FOODS AND CULINARY PREPARATIONS CONSUMED IN BRAZIL Garzillo * Machado * Louzada * Levy * Monteiro USP - Faculdade de Saúde Pública FOOTPRINTS OF FOODS AND CULINARY PREPARATIONS CONSUMED IN BRAZIL DOI: 10.11606/9788588848405 Josefa Maria Fellegger Garzillo Priscila Pereira Machado Maria Laura da Costa Louzada Renata Bertazzi Levy Carlos Augusto Monteiro São Paulo Universidade de São Paulo Faculdade de Saúde Pública 2019 2019 FACULDADE DE SAÚDE PÚBLICA UNIVERSIDADE DE SÃO PAULO “Partial or total part of this work is permitted, provided that the source and authorship is cited, prohibiting any use for commercial purposes” UNIVERSIDADE DE SÃO PAULO Rector: Vahan Agopyan Vice-Rector: Antonio Carlos Hernandes FACULDADE DE SAÚDE PÚBLICA Dean: Oswaldo Yoshimi Tanaka Vice-Dean: Carmen Simone Grilo Diniz NUPENS/USP Scientific Coordinator: Carlos Augusto Monteiro Vice-Scientific Coordinator: Patrícia Constante Jaime Technical Support: Faculdade de Saúde Pública’s Library Team Av. Dr. Arnaldo, 715 01246-904 – Cerqueira César – São Paulo – SP http://www.biblioteca.fsp.usp.br
[email protected] Translation of this book was supported through the University of Sheffield Higher Education Innovation Fund (HEIF) provided by Research England. This was an extension of the collaboration started as part of STFC GCRF funded project "Trends in greenhouse gas emissions from Brazilian foods using GGDOT" (ST/S003320/1), which arose from the N8 Agrifood funded project "Greenhouse Gas and Dietary choices Open-source Toolkit (GGDOT) hacknights". Cataloging in Publication Universidade de São Paulo. Faculdade de Saúde Pública Footprints of foods and culinary preparations consumed in Brazil / Josefa Maria Fellegger Garzillo... [et al.]. [electronic resource]; translation of Guilherme Shiniti Morimura.