Reducing food's environmental impacts through producers and consumers

Cited by (1,016)

Items 901–1,000 of 1,016

1. Underutilised food crops for improving food security and nutrition health in Nigeria and Uganda—a review
   Chikere Godwin Nkwonta, Carolyn I. Auma, Yun Yun Gong · 2023 · Frontiers in Sustainable Food Systems
2. Multi-model assessment identifies livestock grazing as a major contributor to variation in European Union land and water footprints
   Davy Vanham, Martin Brückner, Florian Schwarzmueller, Joep F. Schyns, Thomas Kästner · 2023 · Nature Food
3. Barriers associated with pulse and plant-based meat alternative consumption across sociodemographic groups: a Capability, Opportunity, Motivation, Behaviour model approach
   Sini Kuosmanen, Mari Niva, Anne‐Maria Pajari, Kirsi Korhonen, Toivo Muilu, Hanna M. Konttinen · 2023 · Frontiers in Nutrition
4. The European Green Deal improves the sustainability of food systems but has uneven economic impacts on consumers and farmers
   Hervé Guyomard, Louis Georges Soler, Cécile Detang‐Dessendre, Vincent Réquillart · 2023 · Communications Earth & Environment
5. Similarities and differences between vegetarians and vegans in motives for meat-free and plant-based diets
   Kristof Dhont, Maria Ioannidou · 2024 · Appetite
6. Novel animal product substitutes: A new category of plant‐based alternatives to meat, seafood, egg, and dairy products
   David Julian McClements · 2024 · Comprehensive Reviews in Food Science and Food Safety
7. Waste to protein: A systematic review of a century of advancement in microbial fermentation of agro‐industrial byproducts
   Cresha Gracy Nadar, Andrew Fletcher, Bruno Rafael de Almeida Moreira, Damian Charles Hine, Sudhir Yadav · 2024 · Comprehensive Reviews in Food Science and Food Safety
8. Multidimensional deconstruction and workable solutions for addressing China's food security issues: From the perspective of sustainable diets
   Xiaohua Zhu, Yan Zhang, Yuanyuan Zhu, Yurui Li, Jiaxing Cui, Bohua Yu · 2024 · Land Use Policy
9. Global potential of sustainable single-cell protein based on variable renewable electricity
   Mahdi Fasihi, Fatemeh Jouzi, Petri Tervasmäki, Pasi Vainikka, Christian Breyer · 2025 · Nature Communications
10. Nitrogen flows in global pork supply chains and potential improvement from feeding swill to pigs
    Aimable Uwizeye, Pierre Gerber, Carolyn I. Opio, Giuseppe Tempio, Anne Mottet, Harinder P. S. Makkar, Alessandra Falcucci, H. Steinfeld, I.J.M. de Boer · 2019 · Resources Conservation and Recycling
11. Resolving the twin human and environmental health hazards of a plant-based diet
    Kris A. G. Wyckhuys, Alexandre Aebi, Maarten Bijleveld van Lexmond, Carlos Ricardo Bojacá, Jean‐Marc Bonmatin, Lorenzo Furlan, Jairo A. Guerrero, Trinh V. Mai, Hoi V. Pham, Francisco Sánchez‐Bayo et al. · 2020 · Environment International
12. Facile synthesis of tailored mesopore-enriched hierarchical porous carbon from food waste for rapid removal of aromatic VOCs
    Yuxuan Yang, Bingcheng Lin, Chen Sun, Minghui Tang, Shengyong Lu, Qunxing Huang, Jianhua Yan · 2021 · The Science of The Total Environment
13. Diets within Environmental Limits: The Climate Impact of Current and Recommended Australian Diets
    Bradley George Ridoutt, Danielle Baird, Gilly A. Hendrie · 2021 · Nutrients
14. Optimising diets to reach absolute planetary environmental sustainability through consumers
    Elysia Lucas, Miao Guo, Gonzalo Guillén‐Gosálbez · 2021 · Sustainable Production and Consumption
15. Animals and AI. The role of animals in AI research and application – An overview and ethical evaluation
    Leonie N. Bossert, Thilo Hagendorff · 2021 · Technology in Society
16. Carbon sequestration offsets a large share of GHG emissions in dehesa cattle production
    Carolina Reyes-Palomo, Eduardo Aguilera, Mireia Llorente, Cipriano Díaz-Gaona, Gerardo Moreno, Vicente Rodríguez‐Estévez · 2022 · Journal of Cleaner Production
17. Multi-product strategy to enhance the environmental profile of the canning industry towards circular economy
    Cortés, Antonio, Esteve-Llorens, Xavier, González-García, Sara, Moreira, Maria Teresa, Feijoo, Gumersindo · 2021 · Science of The Total Environment
18. What Drives the Choice of Local Seasonal Food? Analysis of the Importance of Different Key Motives
    Laura Maria Wallnoefer, Petra Riefler, Oliver Meixner · 2021 · Foods
19. Mining sustainability and circular economy in the context of economic security in Ukraine
    Kateryna Markevych, Serhii Maistro, Viktor V. Koval, Viktor Paliukh · 2022 · Mining of Mineral Deposits
20. Toward the economic-environmental sustainability of smallholder farming systems through judicious management strategies and optimized planting structures
    Xiaoxia Guo, Keli Li, Yize Liu, Minghao Zhuang, Chong Wang · 2022 · Renewable and Sustainable Energy Reviews
21. Information about health and environmental benefits has minimal impact on consumer responses to commercial plant-based yoghurts
    Sara R. Jaeger, Davide Giacalone, David Jin, Grace S. Ryan, Armand V. Cardello · 2023 · Food Quality and Preference
22. Large-scale production: A possible way to the balance between feed grain security and meat security in China
    Shuhui Yang, Xuefeng Cui · 2023 · Journal of Agriculture and Food Research
23. Environmental values and sustainability: Mediating role of nature connectedness, and love for nature toward vegan food consumption
    Pradeep Kautish, Park Thaichon, Pavleen Soni · 2023 · Journal of Consumer Behaviour
24. Flours from fermented lentil and quinoa grains as ingredients with new techno-functional properties
    Celia Badia‐Olmos, Janaina Sánchez-García, Laura Laguna, E. Castaneza Zúñiga, Claudia Mónika Haros, Ana Andrés, Amparo Tárrega · 2023 · Food Research International
25. The glass of milk half-empty? Dairy development and nutrition in low and middle income countries
    Derek Headey, Harold Alderman, John Frederick Hoddinott, Sudha Narayanan · 2024 · Food Policy
26. Perspectives on cultured meat in countries with economies dependent on animal production: A review of potential challenges and opportunities
    Bruno Dutra da Silva, Carlos Adam Conte‐Júnior · 2024 · Trends in Food Science & Technology
27. Mechanical properties and texture profile analysis of beef burgers and plant-based analogues
    Jean-Baptiste R. G. Souppez, Benjamin A.S. Dagès, Geethanjali S. Pavar, Jack A. Fabian, Jason Michael Thomas, Eirini Theodosiou · 2024 · Journal of Food Engineering
28. Global spillover effects of the European Green Deal and plausible mitigation options
    Honglin Zhong, Yanxian Li, Jiaying Ding, Benedikt Bruckner, Kuishuang Feng, Laixiang Sun, Christina Prell, Yuli Shan, Klaus Hubacek · 2024 · Nature Sustainability
29. Insights into the ecological and climate crisis: Emerging infections threatening human health
    Francesco Vladimiro Segala, Giacomo Guido, Giacomo Stroffolini, Lorenzo Masini, Paolo Cattaneo, Lucia Moro, Leonardo Motta, Federico Giovanni Gobbi, Emanuele Nicastri, Serena Vita et al. · 2025 · Acta Tropica
30. Active Disturbance Rejection Control—New Trends in Agricultural Cybernetics in the Future: A Comprehensive Review
    Yu-Hao Tu, Rui-Feng Wang, Wen‐Hao Su · 2025 · Machines
31. Increasing applied pesticide toxicity trends counteract the global reduction target to safeguard biodiversity
    Jakob Wolfram, Dino Bussen, Sascha Bub, Lara Luisa Petschick, Larissa Z. Herrmann, R Schulz · 2026 · Science
32. Interactions between land systems and food systems
    Patrick Meyfroidt, Dilini Abeygunawardane, Navin Ramankutty, Allison M. Thomson, Gete Zeleke · 2019 · Current Opinion in Environmental Sustainability
33. One-shot preparation of topologically chimeric nanofibers via a gradient supramolecular copolymerization
    Yuichi Kitamoto, Ziyan Pan, Deepak D. Prabhu, Atsushi Isobe, Tomonori Ohba, Nobutaka Shimizu, Hideaki Takagi, Rie Haruki, Shin‐ichi Adachi, Shiki Yagai · 2019 · Nature Communications
34. Soil N2O emissions, N leaching and marine eutrophication in life cycle assessment – A comparison of modelling approaches
    Kajsa Henryson, Thomas Kätterer, Pernilla Tidåker, Cecilia Sundberg · 2020 · The Science of The Total Environment
35. Achieving win-win outcomes for pastoral farming and biodiversity conservation in New Zealand
    David A. Norton, Febyana Suryaningrum, Hannah Linda Buckley, Bradley S. Case, Hamish Cochrane, Adam Sean Forbes, Matt Harcombe · 2020 · New Zealand Journal of Ecology
36. Cold chain shipping mode choice with environmental and financial perspectives
    Xiunian Zhang, Jasmine Siu Lee Lam, Çağatay Iris · 2020 · Transportation Research Part D Transport and Environment
37. Reducing meat consumption at work and at home: facilitators and barriers that influence contextual spillover
    Caroline Verfuerth, Diana Gregory‐Smith, Caroline J. Oates, Christopher R. Jones, Panayiota Alevizou · 2021 · Journal of Marketing Management
38. Changing Dietary Behavior for Better Biodiversity Preservation: A Preliminary Study
    Wajdi Belgacem, Konstadinos A. Mattas, George Arampatzis, George Baourakis · 2021 · Nutrients
39. An expanded framing of ecosystem services is needed for a sustainable urban future
    Thomas R. Elliot, Jairo Arturo Torres-Matallana, Benjamin P. Goldstein, Javier Babí Almenar, Erik Gómez‐Baggethun, Vânia M. Proença, Benedetto Rugani · 2022 · Renewable and Sustainable Energy Reviews
40. Microalgae Biomass Production from Cultivation in Availability and Limitation of Nutrients: The Technical, Environmental and Economic Performance
    Medeiros, Diego Lima, Moreira, Ícaro Thiago Andrade · 2022 · Journal of Cleaner Production
41. The role of holistic nutritional properties of diets in the assessment of food system and dietary sustainability
    Lakshmi A. Dave, Suzanne M. Hodgkinson, Nicole Clemence Roy, Nick William Smith, Warren Charles McNabb · 2021 · Critical Reviews in Food Science and Nutrition
42. Risk and sustainability: trade-offs and synergies for robust decision making
    Michael Zwicky Hauschild, Thomas E. McKone, Karsten Arnbjerg‐Nielsen, Tine Hald, Bo Friis Nielsen, Stefan Lindhard Mabit, Peter Fantke · 2022 · Environmental Sciences Europe
43. Biodiversity in agricultural and food systems of jhum landscape in the West Garo Hills, North-eastern India
    Dileep Kumar Pandey, Kalkame Ch. Momin, Shantanu Kumar Dubey, P. Adhiguru · 2022 · Food Security
44. Developing context-specific frameworks for integrated sustainability assessment of agricultural intensity change: An application for Europe
    Vasco Diogo, Julian Helfenstein, Franziska Mohr, Vinisha Varghese, Niels Debonne, Christian Levers, Rebecca Swart, Gabi Sonderegger, Thomas Nemecek, Christian Schader et al. · 2022 · Environmental Science & Policy
45. Nudging green food: The effects of a hedonic cue, menu position, a warm‐glow cue, and a descriptive norm
    Tommy Reinholdsson, Martin Hedesström, Emma Ejelöv, André Hansla, Magnus Bergquist, Åsa Svenfelt, Andréas Nilsson · 2022 · Journal of Consumer Behaviour
46. What is the water footprint of EU food consumption? A comparison of water footprint assessment methods
    Laura García-Herrero, Davide Gibin, Mattia Damiani, Esther Sanyé‐Mengual, Serenella Sala · 2023 · Journal of Cleaner Production
47. Rebound effects could offset more than half of avoided food loss and waste
    Margaret Hegwood, Matthew G. Burgess, Erin M. Costigliolo, Pete Smith, Bojana Bajželj, Harry D. Saunders, Steven J. Davis · 2023 · Nature Food
48. A Comprehensive Analysis of the Nutritional Composition of Plant-Based Drinks and Yogurt Alternatives in Europe
    Elphee B. Medici, Winston J. Craig, Ian R. Rowland · 2023 · Nutrients
49. Environmental impact of animal milk vs plant-based milk: Critical review
    Vishal V. Khanpit, S. Viswanathan, Olaf Hinrichsen · 2024 · Journal of Cleaner Production
50. Development of a yoghurt alternative, based on plant-adapted lactic acid bacteria, soy drink and the liquid fraction of brewers’ spent grain
    Sanne Kjærulf Madsen, Camilla Priess, Anders Peter Wätjen, Süleyman Øzmerih, Mohammad Amin Mohammadifar, Claus Heiner Bang‐Berthelsen · 2021 · FEMS Microbiology Letters
51. Consumer strategies towards a more sustainable food system: insights from Switzerland
    Anita Frehner, I.J.M. de Boer, Adrian W. Müller, Hannah H.E. van Zanten, Christian Schader · 2021 · American Journal of Clinical Nutrition
52. The transformation of our food system using cellular agriculture: What lies ahead and who will lead it?
    Derek John Smith, Mohamed Helmy, Nicholas D. Lindley, Kumar Selvarajoo · 2022 · Trends in Food Science & Technology
53. Human Rights and Large-Scale Carbon Dioxide Removal: Potential Limits to BECCS and DACCS Deployment
    Philipp Günther, Felix Ekardt · 2022 · Land
54. Do People Respond to the Climate Impact of their Behavior? The Effect of Carbon Footprint Information on Grocery Purchases
    Toke R. Fosgaard, Alice Pizzo, Sally Sadoff · 2024 · Environmental and Resource Economics
55. Seen as Green? Assessing the Salience and Greenness of Environmentally Friendly Packaging Cues
    Carolin Ischen, Marijn H. C. Meijers, Lisa Vandeberg, Edith G. Smit · 2022 · Journal of Food Products Marketing
56. How to make regenerative practices work on the farm: A modelling framework
    Loekie Schreefel, I.J.M. de Boer, Carl J. Timler, J.C.J. Groot, Marie J. Zwetsloot, Rachel Creamer, Annemiek Pas, Hannah H.E. van Zanten, Rogier P.O. Schulte · 2022 · Agricultural Systems
57. Carbon Footprint Reduction by Transitioning to a Diet Consistent with the Danish Climate-Friendly Dietary Guidelines: A Comparison of Different Carbon Footprint Databases
    Ellen Trolle, Matilda Nordman, Anne Dahl Lassen, Tracey Colley, Lisbeth Mogensen · 2022 · Foods
58. Proximate composition, microstructure, and protein and starch digestibility of seven collections of Jack bean (Canavalia ensiformis) with different optimal cooking times
    Fiametta Ayu Purwandari, Christien Westerbos, K.J. Lee, Vincenzo Fogliano, Edoardo Capuano · 2023 · Food Research International
59. An Overview of Carbon Emission Mitigation in the Food Industry: Efforts, Challenges, and Opportunities
    Ting-Chun Liu, Yi-Ching Wu, Chi‐Fai Chau · 2023 · Processes
60. Biofortification: Lessons from the Past and Strategies for Future Food Security
    Shumaila Ijaz, Javed Iqbal, Banzeer Ahsan Abbasi, Aasma Tufail, Zakir Ullah, Javad Sharifi‐Rad, Tabassum Yaseen, Siraj Uddin · 2023 · Springer eBooks
61. The role of social media in driving beliefs, attitudes, and intentions of meat reduction towards plant-based meat behavioral intentions
    Listia Rini, Simoun Bayudan, Ilona Faber, Joachim Jietse Schouteten, Federico J.A. Pérez-Cueto, Kai-Brit Bechtold, Xavier Gellynck, Michael Bom Frøst, Hans De Steur · 2023 · Food Quality and Preference
62. The transformative potential of circular agriculture initiatives in the North of the Netherlands
    Anne G. Hoogstra, J. Silvius, Evelien M. de Olde, Jeroen Candel, Catrien J.A.M. Termeer, M.K. van Ittersum, I.J.M. de Boer · 2023 · Agricultural Systems
63. Blue source-based food alternative proteins: Exploring aquatic plant-based and cell-based sources for sustainable nutrition
    Yue Li, Ning Xiang, Yuyan Zhu, Ming Yang, Chenchen Shi, Yunan Tang, Weijun Sun, Kuichuan Sheng, Donghong Liu, Ximing Zhang · 2024 · Trends in Food Science & Technology
64. Navigating the Challenges of Sustainability in the Food Processing Chain: Insights into Energy Interventions to Reduce Footprint
    Orlando Corigliano, Pietropaolo Morrone, Angelo Algieri · 2025 · Energies
65. A life cycle analysis (LCA) primer for the agricultural community
    Heidi L. Sieverding, Ermias Kebreab, Jane M. F. Johnson, Xu Hui, Michael Wang, Stephen J. Del Grosso, Stephanie A.H. Bruggeman, Catherine E. Stewart, Shaina Westhoff, James Ristau et al. · 2020 · Agronomy Journal
66. Plant-based diets and bone health: sorting through the evidence
    Emory Hsu · 2020 · Current Opinion in Endocrinology Diabetes and Obesity
67. The economic, environmental and social performance of European certified food
    Valentin Bellassen, Marion Drut, Mohamed Hilal, Antonio Bodini, Michèle Donati, Matthieu Duboys de Labarre, Jelena Filipović, Lisa Gauvrit, José María Gil Roig, Việt Hoàng et al. · 2021 · Ecological Economics
68. Drivers and Barriers Toward Healthy and Environmentally Sustainable Eating in Switzerland: Linking Impacts to Intentions and Practices
    Ivo Baur, Katerina S. Stylianou, Alexi Sara Ernstoff, Ralph Hansmann, Olivier Jolliet, Claudia Rebecca Binder · 2022 · Frontiers in Sustainable Food Systems
69. Protein pluralism and food systems transition: A review of sustainable protein meta-narratives
    Ryan M. Katz-Rosene, Andrew Heffernan, Anil Arora · 2022 · World Development
70. Carbon footprint, economic benefits and sustainable fishing: Lessons for the future from the Western Mediterranean
    María Jesús Muñoz, Andreas Reul, Beatríz Guijarro, Manuel Hidalgo · 2022 · The Science of The Total Environment
71. Food packaging related research trends in the academic discipline of food science and technology: A bibliometric analysis
    Melekşen Akın, Şadiye Peral Eyduran, Victoria Krauter · 2023 · Cleaner and Circular Bioeconomy
72. A multi-level perspective of potential transition pathways towards cultured meat: Finnish and German political stakeholder perceptions
    Jana Moritz, Maria McPartlin, Hanna L. Tuomisto, Toni Ryynänen · 2023 · Research Policy
73. Sensory drivers of liking, emotions, conceptual and sustainability concepts in plant-based and dairy yoghurts
    Armand V. Cardello, Fabien Llobell, David Jin, Grace S. Ryan, Sara R. Jaeger · 2023 · Food Quality and Preference
74. Assessing GHG emissions of food consumption towards low-carbon transformation in China
    Meng Li, Yanan Wang, Wei Chen, Ying Sun, Huan Hou, Yu Liu · 2023 · Environmental Impact Assessment Review
75. Evidence for Policies and Practices to Address Global Food Insecurity
    Lora Lynn Iannotti, Eliza Kleban, Patrizia Fracassi, Stineke Oenema, Chessa K. Lutter · 2024 · Annual Review of Public Health
76. Rice grains integrated with animal cells: A shortcut to a sustainable food system
    Sohyeon Park, Milae Lee, Sung-Won Jung, Hyun Lee, Bumgyu Choi, Moonhyun Choi, Jeong Min Lee, Ki Hyun Yoo, Dongoh Han, Seung‐Tae Lee et al. · 2024 · Matter
77. Toward Diverse Plant Proteins for Food Innovation
    Woojeong Kim, Canice Chun‐Yin Yiu, Yong Wang, Weibiao Zhou, Cordelia Selomulya · 2024 · Advanced Science
78. Changing Human Behavior to Conserve Biodiversity
    Diogo Veríssimo, Katie Blake, Hilary Byerly Flint, Hunter Lockwood Doughty, Dulce Espelosin, Emily A. Gregg, Takahiro Kubo, Judy Mann-Lang, Laura R. Perry, Matthew J. Selinske et al. · 2024 · Annual Review of Environment and Resources
79. A scoping review of cultivated meat techno-economic analyses to inform future research directions for scaled-up manufacturing
    Corbin M. Goodwin, William R. Aimutis, Rohan A. Shirwaiker · 2024 · Nature Food
80. The mechanical and sensory signature of plant-based and animal meat
    Skyler R. St. Pierre, Ethan C. Darwin, Divya Adil, Magaly C. Aviles, Archer Date, Reese A. Dunne, Yanav Lall, María Parra Vallecillo, Valerie A Pérez Medina, Kevin Linka et al. · 2024 · npj Science of Food
81. Menu engineering to encourage sustainable food choices when dining out: An online trial of priced-based decoys
    Sophie Attwood, S.J. Chesworth, Beth Parkin · 2020 · Appetite
82. Cropland Footprints of Australian Dietary Choices
    Bradley George Ridoutt, Kim Anastasiou, Danielle Baird, Javier Navarro Garcia, Gilly A. Hendrie · 2020 · Nutrients
83. Sustainable Diets for Athletes
    Nanna L. Meyer, Alba Reguant-Closa, Thomas Nemecek · 2020 · Current Nutrition Reports
84. Production of Endotoxin-Free Microbial Biomass for Food Applications by Gas Fermentation of Gram-Positive H2-Oxidizing Bacteria
    Antti Nyyssölä, Leo S. Ojala, Mikko Wuokko, Peddinti V. Gopalacharyulu, Anu Tamminen, Irina V. Tsitko, Emilia Nordlund, Michael Lienemann · 2021 · ACS Food Science & Technology
85. How food choices link sociodemographic and lifestyle factors with sustainability impacts
    Anita Frehner, Hannah H.E. van Zanten, Christian Schader, I.J.M. de Boer, Giulia Pestoni, Sabine Rohrmann, Adrian W. Müller · 2021 · Journal of Cleaner Production
86. The search for blue transitions in aquaculture‐dominant countries
    Richard S. Cottrell, Danielle M. Ferraro, Gordon D. Blasco, Benjamin S. Halpern, Halley E. Froehlich · 2021 · Fish and Fisheries
87. Nudges for more sustainable food choices in the out-of-home catering sector applied in real-world labs
    Nina Langen, Pascal Ohlhausen, Fara Steinmeier, Silke Friedrich, Tobias Engelmann, Melanie Speck, Kerstin Damerau, Katrin Bienge, Holger Rohn, Petra Teitscheid · 2022 · Resources Conservation and Recycling
88. Risk to rely on soil carbon sequestration to offset global ruminant emissions
    Wang, Yue, de Boer, Imke J. M., Persson, U. Martin, Ripoll-Bosch, Raimon, Cederberg, Christel, Gerber, Pierre J., Smith, Pete, van Middelaar, Corina E. · 2023 · Nature Communications
89. Motivating sustainability through morality: A daily diary study on the link between moral self-control and clothing consumption
    Kristian Steensen Nielsen, Wilhelm Hofmann · 2021 · Journal of Environmental Psychology
90. Sustainability Opportunities for Mediterranean Food Products through New Formulations Based on Carob Flour (Ceratonia siliqua L.)
    Manel Issaoui, Guido Flamini, Amélia Martins Delgado · 2021 · Sustainability
91. Life Cycle Assessment of Sustainable Broiler Production Systems: Effects of Low-Protein Diet and Litter Incineration
    Akifumi Ogino, Kazato Oishi, Akira Setoguchi, Takashi Osada · 2021 · Agriculture
92. Healthy Eating Policy and Political Philosophy
    Anne Barnhill, Matteo Bonotti · 2022
93. The impact of aquaculture system on the microbiome and gut metabolome of juvenile Chinese softshell turtle ( Pelodiscus sinensis )
    Xia Ding, Feng Jin, Jiawang Xu, Shulei Zhang, Chen Dongxu, Beijuan Hu, Yijiang Hong · 2022 · iMeta
94. Edible insects: environmentally friendly sustainable future food source
    Jane Cantre Lumanlan, Mark Williams, Vijay Jayasena · 2022 · International Journal of Food Science & Technology
95. The effect of information among established and new sustainability labelling on consumers’ preference and willingness to pay
    Kristin Jürkenbeck · 2023 · Cleaner and Responsible Consumption
96. Food processing: Legacy, significance and challenges
    Dietrich Knorr · 2023 · Trends in Food Science & Technology
97. Respiration‐Triggered Release of Cinnamaldehyde from a Biomolecular Schiff Base Composite for Preservation of Perishable Food
    Fei Liu, Lingyun Kuai, Lin Chen, Maoshen Chen, Xing Chen, Fang Zhong, Tao Wang · 2023 · Advanced Science
98. The environmental impact of beef and ultra-processed food consumption in Brazil
    Gabriela Lopes da Cruz, Maria Laura da Costa Louzada, Jacqueline Tereza da Silva, Josefa Maria Fellegger Garzillo, Fernanda Rauber, Ximena C. Schmidt Rivera, Christian John Reynolds, Renata Bertazzi Levy · 2024 · Public Health Nutrition
99. Climate Change and Children’s Health: Building a Healthy Future for Every Child
    Samantha Ahdoot, Carl R. Baum, Mary Bono Cataletto, Patrick Hogan, Christina B. Wu, Aaron S. Bernstein, Aparna Bole, Sophie J. Balk, Lori G. Byron, Gredia Maria Huerta-Montañez et al. · 2024 · PEDIATRICS
100. What factors influence sustainable and healthy diet consumption? A review and synthesis of literature within the university setting and beyond.
     P. Elliott, L. Devine, E. R. Gibney, A. O'Sullivan · 2024 · Nutrition Research