From Root to Stem: Optimizing Produce Utilization and Reducing Waste through Sustainable Cooking Practices . PUSA Journal of Hospitality and Applied Sciences, [S. l.], v. 10, n. 2, p. 16–23, 2024. DOI: 10.48165/pjhas.2024.10.2.3. Disponível em: https://acspublisher.com/journals/index.php/pjhas/article/view/19962. Acesso em: 25 dec. 2024.