Order Article Reprints

Davids R, Scheelbeek P, Sobratee N, Green R, Häesler B, Mabhaudhi T, Chatterjee S, Venkateshmurthy NS, Mace G, Dangour A, et al. Towards the Three Dimensions of Sustainability for International Research Team Collaboration: Learnings from the Sustainable and Healthy Food Systems Research Programme. Sustainability. 2021; 13(22):12427. https://doi.org/10.3390/su132212427

Davids, Rashieda, Pauline Scheelbeek, Nafiisa Sobratee, Rosemary Green, Barbara Häesler, Tafadzwanashe Mabhaudhi, Suparna Chatterjee, Nikhil Srinivasapura Venkateshmurthy, Georgina Mace, Alan Dangour, and et al. 2021. "Towards the Three Dimensions of Sustainability for International Research Team Collaboration: Learnings from the Sustainable and Healthy Food Systems Research Programme" Sustainability 13, no. 22: 12427. https://doi.org/10.3390/su132212427

Davids, R., Scheelbeek, P., Sobratee, N., Green, R., Häesler, B., Mabhaudhi, T., Chatterjee, S., Venkateshmurthy, N. S., Mace, G., Dangour, A., & Slotow, R. (2021). Towards the Three Dimensions of Sustainability for International Research Team Collaboration: Learnings from the Sustainable and Healthy Food Systems Research Programme. Sustainability, 13(22), 12427. https://doi.org/10.3390/su132212427