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Kristin Wintersteen

In: Environmental Leadership: A Reference Handbook

Chapter 66: Sustainable Gastronomy: A Market-Based Strategy for Improving Environmental Sustainability in the Peruvian Anchoveta Fishery

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Sustainable Gastronomy: A Market-Based Strategy for Improving Environmental Sustainability in the Peruvian Anchoveta Fishery
Sustainable gastronomy: A market-based strategy for improving environmental sustainability in the Peruvian anchoveta fishery
KristinWintersteenTulane University

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