Sustainable, resilient food systems for healthy diets: The transformation agenda

dc.contributor.author	Lawrence, M.A.
dc.contributor.author	Baker, P.I.
dc.contributor.author	Pulker, Claire
dc.contributor.author	Pollard, Christina
dc.date.accessioned	2020-01-21T01:43:36Z
dc.date.available	2020-01-21T01:43:36Z
dc.date.issued	2019
dc.identifier.citation	Lawrence, M.A. and Baker, P.I. and Pulker, C.E. and Pollard, C.M. 2019. Sustainable, resilient food systems for healthy diets: The transformation agenda. Public Health Nutrition. 22 (16): pp. 2916-2920.
dc.identifier.uri	http://hdl.handle.net/20.500.11937/77685
dc.identifier.doi	10.1017/S1368980019003112
dc.language	eng
dc.rights.uri	http:// creativecommons.org/licenses/by/4.0/
dc.title	Sustainable, resilient food systems for healthy diets: The transformation agenda
dc.type	Journal Article
dcterms.source.volume	22
dcterms.source.number	16
dcterms.source.startPage	2916
dcterms.source.endPage	2920
dcterms.source.issn	1368-9800
dcterms.source.title	Public Health Nutrition
dc.date.updated	2020-01-21T01:43:33Z
curtin.department	School of Public Health
curtin.accessStatus	Open access
curtin.faculty	Faculty of Health Sciences
curtin.contributor.orcid	Pollard, Christina [0000-0003-4261-4601]
curtin.contributor.orcid	Pulker, Claire [0000-0003-0262-4135]
dcterms.source.eissn	1475-2727
curtin.contributor.scopusauthorid	Pollard, Christina [7006671993]

Except where otherwise noted, this item's license is described as http:// creativecommons.org/licenses/by/4.0/