Reducing risk of poor diet quality through food biodiversity

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dc.creatorHanley-Cook, Giles T.
dc.creatorKennedy, G.
dc.creatorLachat, Carl
dc.date2019
dc.date2020-01-29T10:55:10Z
dc.date2020-01-29T10:55:10Z
dc.date.accessioned2026-06-27T13:47:46Z
dc.formatapplication/pdf
dc.identifierhttps://hdl.handle.net/10568/106783
dc.identifier.urihttp://hdl.handle.net/123456789/65975
dc.languageen
dc.publisherBioversity International
dc.relationhttps://hdl.handle.net/10568/100820
dc.rightsOpen Access
dc.sourceHanley-Cook, G.; Kennedy, G.; Lachat, C. (2019) Reducing risk of poor diet quality through food biodiversity. In: Bioversity International (2019) Agrobiodiversity Index Report 2019: risk and resilience. Rome (Italy): Bioversity International. p. 115-126. ISBN: 978-92-9255-125-4.
dc.subjectagrobiodiversity
dc.subjectdiet
dc.subjectdiversification
dc.subjectmeasurement
dc.subjectindicators
dc.titleReducing risk of poor diet quality through food biodiversity
dc.typeBook Chapter

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Bioversity International