SUSTAINABILITY IN CORPORATE FOOD SERVICES: THE MENU AS A STRATEGIC AXIS FOR WORKER HEALTH, PRODUCTIVITY, AND SOCIO-ENVIRONMENTAL RESPONSIBILITY. Editora Impacto Científico, [S. l.], p. 471–477, 2025. Disponível em: https://periodicos.newsciencepubl.com/editoraimpacto/article/view/9652. Acesso em: 31 jan. 2026.