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BUILDING
THE BETTER BURGER
BUILDING
THE BETTER BURGER
BUILDING
THE BETTER BURGER
BUILDING
THE BETTER BURGER
Let's have a look at the work process — from the task assignment to the completion of the website. This documentation goes into the information, design and layout decisions and explains the cooking process of the chefs.
Let's have a look at the work process — from the task assignment to the completion of the website. This documentation goes into the information, design and layout decisions and explains the cooking process of the chefs.
Let's have a look at the work process — from the task assignment to the completion of the website. This documentation goes into the information, design and layout decisions and explains the cooking process of the chefs.
Let's have a look at the work process — from the task assignment to the completion of the website. This documentation goes into the information, design and layout decisions and explains the cooking process of the chefs.
THE CHEFS
THE CHEFS
THE CHEFS
THE CHEFS
SAMANTHA PAN
SAMANTHA PAN
SAMANTHA PAN
SAMANTHA PAN
samantha.pan@hfg.design
samantha.pan@hfg.design
samantha.pan@hfg.design
samantha.pan@hfg.design
ELISE STOLK
ELISE STOLK
ELISE STOLK
ELISE STOLK
elise.stolk@hfg.design
elise.stolk@hfg.design
elise.stolk@hfg.design
elise.stolk@hfg.design
OUR TASK
OUR TASK
OUR TASK
OUR TASK
The task was to design and build a website. The topic should be a challenge that Europe is facing at the moment. Six documentaries were provided by the public broadcaster Arte. All of them were entitled "Europe At A Crossroads" and dealt with topics such as politics, digitalization, war and agriculture. All classmates were asked to choose one of these topics and then narrow their own subject to work on.
The task was to design and build a website. The topic should be a challenge that Europe is facing at the moment. Six documentaries were provided by the public broadcaster Arte. All of them were entitled "Europe At A Crossroads" and dealt with topics such as politics, digitalization, war and agriculture. All classmates were asked to choose one of these topics and then narrow their own subject to work on.
The task was to design and build a website. The topic should be a challenge that Europe is facing at the moment. Six documentaries were provided by the public broadcaster Arte. All of them were entitled "Europe At A Crossroads" and dealt with topics such as politics, digitalization, war and agriculture. All classmates were asked to choose one of these topics and then narrow their own subject to work on.
AGRICULTURE IN EUROPE
AGRICULTURE IN EUROPE
AGRICULTURE IN EUROPE
AGRICULTURE IN EUROPE
DEFINING THE TOPIC
DEFINING THE TOPIC
DEFINING THE TOPIC
DEFINING THE TOPIC
From the very beginning it was clear that the topic of this project should address agriculture in Europe. Therefore, the next step was to brainstorm which exact problem the website would deal with. Four initial directions emerged: the first, was to report on the lives of farmers, as they suffer from the harsh conditions of agriculture, the second was organic farming, the third was to follow the production of food and see how it travelled through Europe, and the last idea was to take a closer look at the production and quality of meat alternatives.
From the very beginning it was clear that the topic of this project should address agriculture in Europe. Therefore, the next step was to brainstorm which exact problem the website would deal with. Four initial directions emerged: the first, was to report on the lives of farmers, as they suffer from the harsh conditions of agriculture, the second was organic farming, the third was to follow the production of food and see how it travelled through Europe, and the last idea was to take a closer look at the production and quality of meat alternatives.
From the very beginning it was clear that the topic of this project should address agriculture in Europe. Therefore, the next step was to brainstorm which exact problem the website would deal with. Four initial directions emerged: the first, was to report on the lives of farmers, as they suffer from the harsh conditions of agriculture, the second was organic farming, the third was to follow the production of food and see how it travelled through Europe, and the last idea was to take a closer look at the production and quality of meat alternatives.
RESEARCH
RESEARCH
RESEARCH
RESEARCH
The last topic was chosen because it is a trending topic, especially among younger generations. More and more people are opting for a meat-free or even vegan diet. However, the question always rises whether meat alternatives are really that much better. To answer this question, this project takes a closer look at beef, pork, chicken, soy, insect and in-vitro alternatives. It compares the environmental impact in Europe, as well as the nutritional value and the costs involved. All this is done using the example of a 100 g burger patty. At the end, visitors of the website should be able to make a conscious decision for themselves: which is my better burger?
The last topic was chosen because it is a trending topic, especially among younger generations. More and more people are opting for a meat-free or even vegan diet. However, the question always rises whether meat alternatives are really that much better. To answer this question, this project takes a closer look at beef, pork, chicken, soy, insect and in-vitro alternatives. It compares the environmental impact in Europe, as well as the nutritional value and the costs involved. All this is done using the example of a 100 g burger patty. At the end, visitors of the website should be able to make a conscious decision for themselves: which is my better burger?
The last topic was chosen because it is a trending topic, especially among younger generations. More and more people are opting for a meat-free or even vegan diet. However, the question always rises whether meat alternatives are really that much better. To answer this question, this project takes a closer look at beef, pork, chicken, soy, insect and in-vitro alternatives. It compares the environmental impact in Europe, as well as the nutritional value and the costs involved. All this is done using the example of a 100 g burger patty. At the end, visitors of the website should be able to make a conscious decision for themselves: which is my better burger?
LO-FI WIREFRAMES
LO-FI WIREFRAMES
LO-FI WIREFRAMES
LO-FI WIREFRAMES
THE LANDING PAGE
THE LANDING PAGE
THE LANDING PAGE
THE LANDING PAGE
The first step was to divide the collected information into sections so that they could form the different sub-pages of the website. The landing page, the production page and the costumer page were created. The landing page introduced the user with a direct question asking if he or she knew how much protein he or she needs per day. By entering the weight,
it calculates how much protein the user needs. Then the six different proteins that are compared on this page are presented. This is done with the help of cards that provide some basic information for the user on the back. At the end, the user should be able to choose whether he wants to look at the productions side or the customer side next, with a short explanation of what can be found in each area.
The first step was to divide the collected information into sections so that they could form the different sub-pages of the website. The landing page, the production page and the costumer page were created. The landing page introduced the user with a direct question asking if he or she knew how much protein he or she needs per day. By entering the weight,
it calculates how much protein the user needs. Then the six different proteins that are compared on this page are presented. This is done with the help of cards that provide some basic information for the user on the back. At the end, the user should be able to choose whether he wants to look at the productions side or the customer side next, with a short explanation of what can be found in each area.
The first step was to divide the collected information into sections so that they could form the different sub-pages of the website. The landing page, the production page and the costumer page were created. The landing page introduced the user with a direct question asking if he or she knew how much protein he or she needs per day. By entering the weight,
it calculates how much protein the user needs. Then the six different proteins that are compared on this page are presented. This is done with the help of cards that provide some basic information for the user on the back. At the end, the user should be able to choose whether he wants to look at the productions side or the customer side next, with a short explanation of what can be found in each area.
THE FACTORY
THE FACTORY
THE FACTORY
THE FACTORY
The production page was structured in such a way that it showed buttons with the six proteins at the top. By clicking on these, the user would jump to the respective protein. There, a path diagram would show the user how the protein they chose is produced. Under the production process of the six proteins, there would be a section on the environmental impact. On different tabs there would be a comparison of greenhouse gas emissions, water consumption, soil pollution and true costs. This would be done using circles of appropriate size reflecting the different proteins.
The production page was structured in such a way that it showed buttons with the six proteins at the top. By clicking on these, the user would jump to the respective protein. There, a path diagram would show the user how the protein they chose is produced. Under the production process of the six proteins, there would be a section on the environmental impact. On different tabs there would be a comparison of greenhouse gas emissions, water consumption, soil pollution and true costs. This would be done using circles of appropriate size reflecting the different proteins.
The production page was structured in such a way that it showed buttons with the six proteins at the top. By clicking on these, the user would jump to the respective protein. There, a path diagram would show the user how the protein they chose is produced. Under the production process of the six proteins, there would be a section on the environmental impact. On different tabs there would be a comparison of greenhouse gas emissions, water consumption, soil pollution and true costs. This would be done using circles of appropriate size reflecting the different proteins.
The production page was structured in such a way that it showed buttons with the six proteins at the top. By clicking on these, the user would jump to the respective protein. There, a path diagram would show the user how the protein they chose is produced. Under the production process of the six proteins, there would be a section on the environmental impact. On different tabs there would be a comparison of greenhouse gas emissions, water consumption, soil pollution and true costs. This would be done using circles of appropriate size reflecting the different proteins.
THE MENU
THE MENU
THE MENU
THE MENU
The last of the three sub-pages is the customer page. It mainly refers to the influence of the different proteins on humans. The page was structured in such a way that there were icons with the proteins on the left and a table setting on the right. In order to compare the nutritional value and the grocery price of the proteins, the user had to drag them onto the plate. Once he had done this, a card would appear under the table with information about the protein he had placed. If another protein was dragged onto the plate, the existing card would slide to the side and make room for the other card. In this way, the user could compare up to three proteins.
The last of the three sub-pages is the customer page. It mainly refers to the influence of the different proteins on humans. The page was structured in such a way that there were icons with the proteins on the left and a table setting on the right. In order to compare the nutritional value and the grocery price of the proteins, the user had to drag them onto the plate. Once he had done this, a card would appear under the table with information about the protein he had placed. If another protein was dragged onto the plate, the existing card would slide to the side and make room for the other card. In this way, the user could compare up to three proteins.
The last of the three sub-pages is the customer page. It mainly refers to the influence of the different proteins on humans. The page was structured in such a way that there were icons with the proteins on the left and a table setting on the right. In order to compare the nutritional value and the grocery price of the proteins, the user had to drag them onto the plate. Once he had done this, a card would appear under the table with information about the protein he had placed. If another protein was dragged onto the plate, the existing card would slide to the side and make room for the other card. In this way, the user could compare up to three proteins.
The last of the three sub-pages is the customer page. It mainly refers to the influence of the different proteins on humans. The page was structured in such a way that there were icons with the proteins on the left and a table setting on the right. In order to compare the nutritional value and the grocery price of the proteins, the user had to drag them onto the plate. Once he had done this, a card would appear under the table with information about the protein he had placed. If another protein was dragged onto the plate, the existing card would slide to the side and make room for the other card. In this way, the user could compare up to three proteins.
VISUAL DIRECTION
VISUAL DIRECTION
VISUAL DIRECTION
VISUAL DIRECTION
INSPIRATION
INSPIRATION
INSPIRATION
INSPIRATION
In the beginning, the inspiration for the design was mainly taken from infographics with an abstract, simple style or the look of restaurant menu boards. The idea of working with photographs also came up, but this was quickly discarded. In the end, the style evolved to bold and colorful illustrations. These should be flat with a slight grain texture that gives them depth and structure. All of these should follow a specific color palette, which consists of bright and bold colors, chosen to stand out directly and appeal to a younger audience. Additionally, the colors were chosen to look appetizing. Therefore, pure black or white are never used, (since these tones are not naturally found in food).
In the beginning, the inspiration for the design was mainly taken from infographics with an abstract, simple style or the look of restaurant menu boards. The idea of working with photographs also came up, but this was quickly discarded. In the end, the style evolved to bold and colorful illustrations. These should be flat with a slight grain texture that gives them depth and structure. All of these should follow a specific color palette, which consists of bright and bold colors, chosen to stand out directly and appeal to a younger audience. Additionally, the colors were chosen to look appetizing. Therefore, pure black or white are never used, (since these tones are not naturally found in food).
In the beginning, the inspiration for the design was mainly taken from infographics with an abstract, simple style or the look of restaurant menu boards. The idea of working with photographs also came up, but this was quickly discarded. In the end, the style evolved to bold and colorful illustrations. These should be flat with a slight grain texture that gives them depth and structure. All of these should follow a specific color palette, which consists of bright and bold colors, chosen to stand out directly and appeal to a younger audience. Additionally, the colors were chosen to look appetizing. Therefore, pure black or white are never used, (since these tones are not naturally found in food).
DESIGN SYSTEM
DESIGN SYSTEM
DESIGN SYSTEM
DESIGN SYSTEM
The fonts used are Open Sans and Zilla Slab, both of them are web-safe. Open Sans is a sans serif font, with a consistent stroke width, it is well suited not only for headlines but also for continuous text because of its simplicity and good legibility. Zilla Slab is a serif typeface reminiscent of high-quality restaurant menus. It is moving, but at the same time elegant. The combination of both allow contrast and great hierarchy of the texts found in the website.
The fonts used are Open Sans and Zilla Slab, both of them are web-safe. Open Sans is a sans serif font, with a consistent stroke width, it is well suited not only for headlines but also for continuous text because of its simplicity and good legibility. Zilla Slab is a serif typeface reminiscent of high-quality restaurant menus. It is moving, but at the same time elegant. The combination of both allow contrast and great hierarchy of the texts found in the website.
The fonts used are Open Sans and Zilla Slab, both of them are web-safe. Open Sans is a sans serif font, with a consistent stroke width, it is well suited not only for headlines but also for continuous text because of its simplicity and good legibility. Zilla Slab is a serif typeface reminiscent of high-quality restaurant menus. It is moving, but at the same time elegant. The combination of both allow contrast and great hierarchy of the texts found in the website.
FINAL DESIGN IN FIGMA
FINAL DESIGN IN FIGMA
FINAL DESIGN IN FIGMA
FINAL DESIGN IN FIGMA
THE LANDING PAGE
THE LANDING PAGE
THE LANDING PAGE
THE LANDING PAGE
The final design of the landing page closely resembles the low-fidelity wireframe. The content has been substantially pared down and spread out more evenly throughout. To distinguish the individual sections, they now feature different background colors, selected from the color palette. Care was always taken to ensure sufficient contrast between the background and foreground. Finally, the size and positioning of the lower tiles have been altered. Rather than being placed in a single row, they are now arranged in two sets of three, which enables them to be larger and provides room for incorporating illustrations or icons in the future.
The final design of the landing page closely resembles the low-fidelity wireframe. The content has been substantially pared down and spread out more evenly throughout. To distinguish the individual sections, they now feature different background colors, selected from the color palette. Care was always taken to ensure sufficient contrast between the background and foreground. Finally, the size and positioning of the lower tiles have been altered. Rather than being placed in a single row, they are now arranged in two sets of three, which enables them to be larger and provides room for incorporating illustrations or icons in the future.
The final design of the landing page closely resembles the low-fidelity wireframe. The content has been substantially pared down and spread out more evenly throughout. To distinguish the individual sections, they now feature different background colors, selected from the color palette. Care was always taken to ensure sufficient contrast between the background and foreground. Finally, the size and positioning of the lower tiles have been altered. Rather than being placed in a single row, they are now arranged in two sets of three, which enables them to be larger and provides room for incorporating illustrations or icons in the future.
The final design of the landing page closely resembles the low-fidelity wireframe. The content has been substantially pared down and spread out more evenly throughout. To distinguish the individual sections, they now feature different background colors, selected from the color palette. Care was always taken to ensure sufficient contrast between the background and foreground. Finally, the size and positioning of the lower tiles have been altered. Rather than being placed in a single row, they are now arranged in two sets of three, which enables them to be larger and provides room for incorporating illustrations or icons in the future.
THE FACTORY
THE FACTORY
THE FACTORY
THE FACTORY
The factory page has developed significantly from its previous version. To avoid endless scrolling, the different production paths are now accessible via tiles, which can be selected one after the other. As a result, a separate page has been built for each individual path, on which it is displayed as a timeline. The presentation of the environmental factors has also changed a lot, as there was a fear that the individual registers would be too hidden in the previous version. Therefore, these are now also displayed as tiles, which can be selected individually. The reverse side then shows, as previously planned, the various influences in their proportion to each other. This new presentation makes the page shorter and cleaner. In addition, the design element of the tiles is now repeated.
The factory page has developed significantly from its previous version. To avoid endless scrolling, the different production paths are now accessible via tiles, which can be selected one after the other. As a result, a separate page has been built for each individual path, on which it is displayed as a timeline. The presentation of the environmental factors has also changed a lot, as there was a fear that the individual registers would be too hidden in the previous version. Therefore, these are now also displayed as tiles, which can be selected individually. The reverse side then shows, as previously planned, the various influences in their proportion to each other. This new presentation makes the page shorter and cleaner. In addition, the design element of the tiles is now repeated.
The factory page has developed significantly from its previous version. To avoid endless scrolling, the different production paths are now accessible via tiles, which can be selected one after the other. As a result, a separate page has been built for each individual path, on which it is displayed as a timeline. The presentation of the environmental factors has also changed a lot, as there was a fear that the individual registers would be too hidden in the previous version. Therefore, these are now also displayed as tiles, which can be selected individually. The reverse side then shows, as previously planned, the various influences in their proportion to each other. This new presentation makes the page shorter and cleaner. In addition, the design element of the tiles is now repeated.
THE MENU
THE MENU
THE MENU
THE MENU
The layout and function of the table page has been completely changed, although the idea behind it has remained the same. Instead of dragging the individual proteins onto a plate, the selection now resembles the website of a delivery service. The color scheme also reflects the menu boards of restaurants. This design is intended to show the user that they can now choose which proteins they want to compare and consume at the end. Between the individual data there are now also information tiles, which offer further information on the different fields (protein value, grocery cost and true cost). These are displayed by clicking on the title of the respective area.
The layout and function of the table page has been completely changed, although the idea behind it has remained the same. Instead of dragging the individual proteins onto a plate, the selection now resembles the website of a delivery service. The color scheme also reflects the menu boards of restaurants. This design is intended to show the user that they can now choose which proteins they want to compare and consume at the end. Between the individual data there are now also information tiles, which offer further information on the different fields (protein value, grocery cost and true cost). These are displayed by clicking on the title of the respective area.
The layout and function of the table page has been completely changed, although the idea behind it has remained the same. Instead of dragging the individual proteins onto a plate, the selection now resembles the website of a delivery service. The color scheme also reflects the menu boards of restaurants. This design is intended to show the user that they can now choose which proteins they want to compare and consume at the end. Between the individual data there are now also information tiles, which offer further information on the different fields (protein value, grocery cost and true cost). These are displayed by clicking on the title of the respective area.
The layout and function of the table page has been completely changed, although the idea behind it has remained the same. Instead of dragging the individual proteins onto a plate, the selection now resembles the website of a delivery service. The color scheme also reflects the menu boards of restaurants. This design is intended to show the user that they can now choose which proteins they want to compare and consume at the end. Between the individual data there are now also information tiles, which offer further information on the different fields (protein value, grocery cost and true cost). These are displayed by clicking on the title of the respective area.
FRAMER
FRAMER
FRAMER
FRAMER
1.0
the landing page
the landing page
the landing page
the landing page
This is the final layout of the landing page in Framer. Only the weight input has been changed
This is the final layout of the landing page in Framer. Only the weight input has been changed
This is the final layout of the landing page in Framer. Only the weight input has been changed
This is the final layout of the landing page in Framer. Only the weight input has been changed
2.0
THE FACTORY
THE FACTORY
THE FACTORY
THE FACTORY
The factory page mostly stayed the same. The changes can be seen in the color choice of the sections to make everything more consistent.
The factory page mostly stayed the same. The changes can be seen in the color choice of the sections to make everything more consistent.
The factory page mostly stayed the same. The changes can be seen in the color choice of the sections to make everything more consistent.
The factory page mostly stayed the same. The changes can be seen in the color choice of the sections to make everything more consistent.
2.1
THE PATHS
THE PATHS
THE PATHS
THE PATHS
The paths were coded in such a way that they only appear when scrolling.
The paths were coded in such a way that they only appear when scrolling.
The paths were coded in such a way that they only appear when scrolling.
The paths were coded in such a way that they only appear when scrolling.
2.2
THE CARDS
THE CARDS
THE CARDS
THE CARDS
The design of the cards changed significantly, as the data is more legible with bar charts.
The design of the cards changed significantly, as the data is more legible with bar charts.
The design of the cards changed significantly, as the data is more legible with bar charts.
The design of the cards changed significantly, as the data is more legible with bar charts.
03
THE MENU
THE MENU
THE MENU
THE MENU
The menu was adapted to fit with the capacities that Framer allows with Code Overrides.
The menu has changed the most in the end to be better programmed.
The menu has changed the most in the end to be better programmed.
The menu has changed the most in the end to be better programmed.
THE LAST STEPS
THE LAST STEPS
THE LAST STEPS
THE LAST STEPS
THE END PAGE
THE END PAGE
THE END PAGE
THE END PAGE
As a last step, an end page was added, which gives the user the opportunity to place himself among the average European. In addition, he is encouraged to decide more consciously for his protein source.
At the end, an end page was added, which gives the user the opportunity to compare himself with the european average. in addition, he is once again encouraged to think naked and from now on to decide more consciously for his protein source.
At the end, an end page was added, which gives the user the opportunity to compare himself with the european average. in addition, he is once again encouraged to think naked and from now on to decide more consciously for his protein source.
At the end, an end page was added, which gives the user the opportunity to compare himself with the european average. in addition, he is once again encouraged to think naked and from now on to decide more consciously for his protein source.
REFERENCES
REFERENCES
REFERENCES
REFERENCES
Pieper, M. (15-Dec-2020). Calculation of external climate costs for food highlights inadequate pricing of animal products. Retrieved from https://www.nature.com/articles/s41467-020-19474-6
Pieper, M. (15-Dec-2020). Calculation of external climate costs for food highlights inadequate pricing of animal products. Retrieved from https://www.nature.com/articles/s41467-020-19474-6
Pieper, M. (15-Dec-2020). Calculation of external climate costs for food highlights inadequate pricing of animal products. Retrieved from https://www.nature.com/articles/s41467-020-19474-6
Jetzke, T. (August 2019). Die Zukunft im Blick: Fleisch der Zukunft. Retrieved from https://www.umweltbundesamt.de/sites/default/files/medien/1410/publikationen/2020-06-25_trendanalyse_fleisch-der-zukunft_web_bf.pdf
Jetzke, T. (August 2019). Die Zukunft im Blick: Fleisch der Zukunft. Retrieved from https://www.umweltbundesamt.de/sites/default/files/medien/1410/publikationen/2020-06-25_trendanalyse_fleisch-der-zukunft_web_bf.pdf
Jetzke, T. (August 2019). Die Zukunft im Blick: Fleisch der Zukunft. Retrieved from https://www.umweltbundesamt.de/sites/default/files/medien/1410/publikationen/2020-06-25_trendanalyse_fleisch-der-zukunft_web_bf.pdf
Byrne, J. (24-Feb-2021). Demand for insect protein could hit 500,000 tons by 2030. Retrieved from https://www.feednavigator.com/Article/2021/02/24/Demand-for-insect-protein-could-hit-500-000-tons-by-2030
Byrne, J. (24-Feb-2021). Demand for insect protein could hit 500,000 tons by 2030. Retrieved from https://www.feednavigator.com/Article/2021/02/24/Demand-for-insect-protein-could-hit-500-000-tons-by-2030
Byrne, J. (24-Feb-2021). Demand for insect protein could hit 500,000 tons by 2030. Retrieved from https://www.feednavigator.com/Article/2021/02/24/Demand-for-insect-protein-could-hit-500-000-tons-by-2030
n.a. (16-Oct-2019). Counting the hidden $12-trillion cost of a broken food system. Retrieved from https://www.nature.com/articles/d41586-019-03117-y
n.a. (16-Oct-2019). Counting the hidden $12-trillion cost of a broken food system. Retrieved from https://www.nature.com/articles/d41586-019-03117-y
n.a. (16-Oct-2019). Counting the hidden $12-trillion cost of a broken food system. Retrieved from https://www.nature.com/articles/d41586-019-03117-y
Pieper, M. (15-Dec-2020). Calculation of external climate costs for food highlights inadequate pricing of animal products. Retrieved from https://www.nature.com/articles/s41467-020-19474-6
Pieper, M. (15-Dec-2020). Calculation of external climate costs for food highlights inadequate pricing of animal products. Retrieved from https://www.nature.com/articles/s41467-020-19474-6
Pieper, M. (15-Dec-2020). Calculation of external climate costs for food highlights inadequate pricing of animal products. Retrieved from https://www.nature.com/articles/s41467-020-19474-6
Bandel, T. (November 2020). Der teure Preis des Billigfleischs. Retrieved from https://www.greenpeace.de/publikationen/s03201_landwirtschaft_studie_wahre_kosten_fleisch_2020.pdf
Bandel, T. (November 2020). Der teure Preis des Billigfleischs. Retrieved from https://www.greenpeace.de/publikationen/s03201_landwirtschaft_studie_wahre_kosten_fleisch_2020.pdf
Bandel, T. (November 2020). Der teure Preis des Billigfleischs. Retrieved from https://www.greenpeace.de/publikationen/s03201_landwirtschaft_studie_wahre_kosten_fleisch_2020.pdf
Garrison, G. (December 2022). How much will large-scale production of cell-cultured meat cost?. Retrieved from https://www.sciencedirect.com/science/article/pii/S2666154322000916
Garrison, G. (December 2022). How much will large-scale production of cell-cultured meat cost?. Retrieved from https://www.sciencedirect.com/science/article/pii/S2666154322000916
Garrison, G. (December 2022). How much will large-scale production of cell-cultured meat cost?. Retrieved from https://www.sciencedirect.com/science/article/pii/S2666154322000916
Grasso, A. (15-Aug-2019). Older Consumers’ Readiness to Accept Alternative, More Sustainable Protein Sources in the European Union. Retrieved from https://www.mdpi.com/2072-6643/11/8/1904
Grasso, A. (15-Aug-2019). Older Consumers’ Readiness to Accept Alternative, More Sustainable Protein Sources in the European Union. Retrieved from https://www.mdpi.com/2072-6643/11/8/1904
Grasso, A. (15-Aug-2019). Older Consumers’ Readiness to Accept Alternative, More Sustainable Protein Sources in the European Union. Retrieved from https://www.mdpi.com/2072-6643/11/8/1904