SANDY DWIPUTRA YUBIANTO. Customer Perceptions of Sustainable Goat Cheese Production Within a Circular Farm to Fork Model: a Case Study of PIB College. INSPIRE : Journal of Culinary, Hospitality, Digital & Creative Arts and Event, [S. l.], v. 3, n. 2, p. 128–142, 2025. DOI: 10.46837/inspire.v3i2.107. Disponível em: https://ojs-inspire.pib.ac.id/index.php/inspire/article/view/107. Acesso em: 25 dec. 2025.