Timothy Lynch
*The final, formatted version of the article will be published soon.
OPINION article
Front. Sustain.
Sec. Sustainable Consumption
Volume 5 - 2024 |
doi: 10.3389/frsus.2024.1383137
This article is part of the Research Topic Smart Sustainable Development: Exploring Innovative Solutions and Sustainable Practices for a Resilient Future View all 8 articles
Understanding the Future of Carbon Neutrality in the Culinary Arts through Non-Representational Theory, Practice Theory, and Design
Provisionally accepted- Otago Polytechnic, Dunedin, New Zealand
Keywords: culinary arts, Bornholm, Non-representational theory, Design, practice theory, sustainability
Received: 06 Feb 2024; Accepted: 17 Jul 2024.
Copyright: © 2024 Lynch. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Timothy Lynch, Otago Polytechnic, Dunedin, New Zealand
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