Reducing food's environmental impacts through producers and consumers

Cited by (1,015)

Items 101–200 of 1,015

1. Projected environmental benefits of replacing beef with microbial protein
   Florian Humpenöder, Benjamin Leon Bodirsky, Isabelle Weindl, Hermann Lotze‐Campen, Tomas Linder, Alexander Popp · 2022 · Nature
2. Impact of increasing vegetarian availability on meal selection and sales in cafeterias
   Emma Elizabeth Garnett, Andrew P. Balmford, Chris G. Sandbrook, Mark Andrew Pilling, Theresa M. Marteau · 2019 · Proceedings of the National Academy of Sciences
3. Global, regional, and national consumption of animal-source foods between 1990 and 2018: findings from the Global Dietary Database
   Victoria Miller, Julia Reedy, Frederick Cudhea, Jianyi Zhang, Peilin Shi, Josh Erndt-Marino, Jennifer Coates, Renata Micha, Patrick Webb, Dariush Mozaffarian et al. · 2022 · The Lancet Planetary Health
4. Finding flexitarians: Current studies on meat eaters and meat reducers
   Hans Dagevos · 2021 · Trends in Food Science & Technology
5. Integrated farming with intercropping increases food production while reducing environmental footprint
   Qiang Chai, Thomas Nemecek, Chang Liang, Cai Zhao, Aizhong Yu, Jeffrey A. Coulter, Yifan Wang, Falong Hu, Li Wang, Kadambot H. M. Siddique et al. · 2021 · Proceedings of the National Academy of Sciences
6. Are We Approaching Peak Meat Consumption? Analysis of Meat Consumption from 2000 to 2019 in 35 Countries and Its Relationship to Gross Domestic Product
   Clare Whitton, Diana Bogueva, Dora Vasileva Marinova, Clive J. C. Phillips · 2021 · Animals
7. Dietary change in high-income nations alone can lead to substantial double climate dividend
   Zhongxiao Sun, Laura Scherer, Arnold Tukker, S. Spawn, Martin Brückner, Holly Gibbs, Paul Behrens · 2022 · Nature Food
8. The carbon opportunity cost of animal-sourced food production on land
   Hayek, Matthew N., Harwatt, Helen, Ripple, William J., Mueller, Nathaniel D. · 2020 · Nature Sustainability
9. A review on the valorisation of food waste as a nutrient source and soil amendment
   James T. O’Connor, Son A. Hoang, Lauren Bradney, Shanta Dutta, Xinni Xiong, Daniel C.W. Tsang, Kavitha Ramadass, Ajayan Vinu, M.B. Kirkham, Nanthi Sirangie Bolan · 2020 · Environmental Pollution
10. Billions in Misspent EU Agricultural Subsidies Could Support the Sustainable Development Goals
    Scown, Murray W., Brady, Mark V., Nicholas, Kimberly A. · 2020 · One Earth
11. We Can’t Keep Meating Like This: Attitudes towards Vegetarian and Vegan Diets in the United Kingdom
    Christopher John Bryant · 2019 · Sustainability
12. OECD Environment Working Papers
    OECD · 2010 · OECD environment working papers
13. Stability and climate policy? Harnessing insights on path dependence, policy feedback, and transition pathways
    Daniel Rosenbloom, James Meadowcroft, Benjamin William Cashore · 2018 · Energy Research & Social Science
14. Current challenges of alternative proteins as future foods
    Yuwares Malila, Iyiola Oluwakemi Owolabi, Tanai Chotanaphuti, Napat Sakdibhornssup, Christopher T. Elliott, Wonnop Visessanguan, Nitsara Karoonuthaisiri, Awanwee Petchkongkaew · 2024 · npj Science of Food
15. Plant-based meat alternatives: Compositional analysis, current development and challenges
    Mudasir Ahmad, Shahida Qureshi, Mansoor Hussain Akbar, Shahida Anusha Siddiqui, Adil Gani, Mehvesh Mushtaq, Ifrah Hassan, Sanju Bala Dhull · 2022 · Applied Food Research
16. Perspectives on aquaculture's contribution to the Sustainable Development Goals for improved human and planetary health
    Max Fredrik Troell, Barry Antonio Costa-Pierce, Selina Marguerite Stead, Richard S. Cottrell, Cécile Brugere, Anna K. Farmery, David C. Little, Åsa Strand, R.S.V. Pullin, Doris Soto et al. · 2023 · Journal of the World Aquaculture Society
17. Health, environmental, and animal rights motives for vegetarian eating
    Christopher J. Hopwood, Wiebke Bleidorn, Ted Schwaba, Sophia Chen · 2020 · PLoS ONE
18. Mapping disruption and resilience mechanisms in food systems
    Serge Savary, Sonia Akter, Conny Almekinders, Jody Harris, Lisé Korsten, Reimund Paul Rötter, S.R. Waddington, Derrill D. Watson · 2020 · Food Security
19. Food-derived carbonaceous materials for solar desalination and thermo-electric power generation
    Yaoxin Zhang, Sai Kishore Ravi, Swee Ching Tan · 2019 · Nano Energy
20. Dietary Change Scenarios and Implications for Environmental, Nutrition, Human Health and Economic Dimensions of Food Sustainability
    Canxi Chen, Abhishek Chaudhary, Alexander Mathys · 2019 · Nutrients
21. Cropland redistribution to marginal lands undermines environmental sustainability
    Wenhui Kuang, Jiyuan Liu, Hanqin Tian, Hao Shi, Jinwei Dong, Changqing Song, Xiaoyong Li, Guoming Du, Yali Hou, Dengsheng Lu et al. · 2021 · National Science Review
22. Digital twins are coming: Will we need them in supply chains of fresh horticultural produce?
    Thijs Defraeye, Chandrima Shrivastava, Tarl Michael Berry, Pieter Verboven, Daniel Iroemeha Onwude, Seraina Schudel, Andreas Bühlmann, Paul J.R. Cronje, René Michel Rossi · 2021 · Trends in Food Science & Technology
23. Climate change and the urgency to transform food systems
    Monika Zurek, Aniek Hebinck, Odirilwe Selomane · 2022 · Science
24. Quantifying the potential for consumer-oriented policy to reduce European and foreign carbon emissions
    Daniel Dean Moran, Richard A. Wood, Edgar G. Hertwich, Kim Rainer Mattson, Joao F. D. Rodriguez, Karin Schanes, John Barrett · 2018 · Climate Policy
25. Viewpoint – Ocean plastic pollution: A convenient but distracting truth?
    Richard Stafford, Peter J. S. Jones · 2019 · Marine Policy
26. Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach
    Arun Kumar Das, Pramod Kumar Nanda, Premanshu Dandapat, Samiran Bandyopadhyay, Patricia Gullón, Gopalan Krishnan Sivaraman, David Julian McClements, Beatriz Gullón, José Manuel Lorenzo · 2021 · Molecules
27. Synergistic power of genomic selection, assisted reproductive technologies, and gene editing to drive genetic improvement of cattle
    Maci L. Mueller, Alison Louise Van Eenennaam · 2022 · CABI Agriculture and Bioscience
28. Cradle-to-grave emissions from food loss and waste represent half of total greenhouse gas emissions from food systems
    Jingyu Zhu, Zhenyi Luo, Tingting Sun, Wenxuan Li, Wei Zhou, Xiaonan Wang, Xunchang Fei, Huanhuan Tong, Ke Yin · 2023 · Nature Food
29. Friend or Foe? The Role of Animal-Source Foods in Healthy and Environmentally Sustainable Diets
    Ty Beal, Christopher D. Gardner, Mario Herrero, Lora Lynn Iannotti, Lutz Merbold, Stella Nordhagen, Anne Mottet · 2023 · Journal of Nutrition
30. Land-use emissions embodied in international trade
    Chaopeng Hong, Hongyan Zhao, Yue Qin, Jennifer Anne Burney, Julia Pongratz, Kerstin Hartung, Yu Liu, Frances C. Moore, Robert B. Jackson, Qiang Zhang et al. · 2022 · Science
31. Plant-Based Meats, Human Health, and Climate Change
    Stephan van Vliet, Scott L. Kronberg, Frederick D. Provenza · 2020 · Frontiers in Sustainable Food Systems
32. Livestock policy for sustainable development
    Zia Mehrabi, M. Gill, Mark T. van Wijk, Mario Herrero, Navin Ramankutty · 2020 · Nature Food
33. Air quality–related health damages of food
    Nina G. G. Domingo, Srinidhi Balasubramanian, Sumil K Thakrar, Michael Clark, Peter J. Adams, Julian D. Marshall, Nicholas Z. Muller, Spyros Ν. Pandis, Stephen Polasky, Allen L. Robinson et al. · 2021 · Proceedings of the National Academy of Sciences
34. Self-assembly fabrication of chitosan-tannic acid/MXene composite film with excellent antibacterial and antioxidant properties for fruit preservation
    Wenlong Liu, Shuai Kang, Qingsheng Zhang, Sheng Chen, Qin Yang, Bin Yan · 2023 · Food Chemistry
35. A Plant Leaf-Mimetic Membrane with Controllable Gas Permeation for Efficient Preservation of Perishable Products
    Zhiqiang Zhou, Jinju Ma, Kun Li, Wenwen Zhang, Kai Li, Xinghao Tu, Lanxiang Liu, Juan Xu, Hong Zhang · 2021 · ACS Nano
36. Large-scale cultured meat production: Trends, challenges and promising biomanufacturing technologies
    Lu Chen, Donovan Guttieres, Andrea L. Koenigsberg, Paul W. Barone, Anthony J. Sinskey, Stacy L. Springs · 2021 · Biomaterials
37. Perspectives on sustainable food packaging:– is bio-based plastics a solution?
    Ana C. Mendes, Gitte Alsing Pedersen · 2021 · Trends in Food Science & Technology
38. Benefits and challenges of food processing in the context of food systems, value chains and sustainable development goals
    Martin Michel, Alison L. Eldridge, Christoph Hartmann, Petra Klassen-Wigger, John S. I. Ingram, Gert W. Meijer · 2024 · Trends in Food Science & Technology
39. The Opportunity of Valorizing Agricultural Waste, Through Its Conversion into Biostimulants, Biofertilizers, and Biopolymers
    Puglia, Debora, Pezzolla, Daniela, Gigliotti, Giovanni, Torre, Luigi, Bartucca, Maria Luce, Del Buono, Daniele · 2021 · Sustainability
40. When too much isn’t enough: Does current food production meet global nutritional needs?
    Krishna Bahadur KC, Goretty Maria Dias, Anastasia Veeramani, Clarence J. Swanton, David J. Fraser, Dirk Steinke, Elizabeth C. Lee, Hannah K. Wittman, Jeffrey M. Farber, Kari E. Dunfield et al. · 2018 · PLoS ONE
41. Demand, Services and Social Aspects of Mitigation
    Intergovernmental Panel on Climate Change (IPCC) · 2023 · Cambridge University Press eBooks
42. Earth at risk: An urgent call to end the age of destruction and forge a just and sustainable future
    Charles H. Fletcher, William J. Ripple, Thomas M. Newsome, Phoebe Barnard, Kamanamaikalani Beamer, Aishwarya Behl, Jay Bowen, Michael John Cooney, Eileen L. Crist, Christopher B. Field et al. · 2024 · PNAS Nexus
43. Wild Meat Is Still on the Menu: Progress in Wild Meat Research, Policy, and Practice from 2002 to 2020
    Daniel J. Ingram, Lauren Coad, Eleanor Jane Milner‐Gulland, Luke Parry, David S. Wilkie, Mohamed Imam Bakarr, Ana Benítez‐López, Elizabeth L. Bennett, Richard E. Bodmer, Guy Cowlishaw et al. · 2021 · Annual Review of Environment and Resources
44. Organic waste valorisation towards circular and sustainable biocomposites
    Erlantz Lizundia, Francesca Luzi, Débora Puglia · 2022 · Green Chemistry
45. Food security
    Intergovernmental Panel on Climate Change · 2022 · Cambridge University Press eBooks
46. Life Cycle Assessment of Food Systems
    Stefano Cucurachi, Laura Scherer, Jeroen B. Guinée, Arnold Tukker · 2019 · One Earth
47. Sustainability-Oriented Innovations in Food Waste Management Technology
    Carlos Martin‐Rios, Anastasia Hofmann, Naomi Mackenzie · 2020 · Sustainability
48. Life cycle assessment of animal‐based foods and plant‐based protein‐rich alternatives: an environmental perspective
    Andreas Detzel, Martina Krueger, Mirjam Busch, Irene Blanco‐Gutiérrez, Consuelo Varela, Rhys Manners, Jürgen Bez, Emanuele Zannini · 2021 · Journal of the Science of Food and Agriculture
49. Global warming potential of food waste through the life cycle assessment: An analytical review
    Vera Amicarelli, Giovanni Lagioia, Christian Bux · 2021 · Environmental Impact Assessment Review
50. Trends in UK meat consumption: analysis of data from years 1–11 (2008–09 to 2018–19) of the National Diet and Nutrition Survey rolling programme
    Cristina Stewart, Carmen Piernas, Brian Cook, Susan Ann Jebb · 2021 · The Lancet Planetary Health
51. Production of pulse protein ingredients and their application in plant-based milk alternatives
    Martin Vogelsang-O’Dwyer, Emanuele Zannini, Elke K. Arendt · 2021 · Trends in Food Science & Technology
52. Meat substitutes: Resource demands and environmental footprints
    Sergiy M. Smetana, Dusan Ristic, Daniel Pleißner, Hanna L. Tuomisto, Oleksii Parniakov, Volker Heinz · 2022 · Resources Conservation and Recycling
53. Reducing meat consumption in meat-loving Denmark: Exploring willingness, behavior, barriers and drivers
    Marijke Hiltje Hielkema, Thomas Bøker Lund · 2021 · Food Quality and Preference
54. Global food loss and waste estimates show increasing nutritional and environmental pressures
    Alessandro Gatto, Maksym G. Chepeliev · 2024 · Nature Food
55. Aquaculture: Externalities and Policy Options
    Frank Asche, Håkan Eggert A, Atle Øglend, Cathy A. Roheim, Martin D. Smith · 2022 · Review of Environmental Economics and Policy
56. Spatially-explicit footprints of agricultural commodities: Mapping carbon emissions embodied in Brazil's soy exports
    Neus Escobar, Emilio Jorge Tizado, Erasmus K. H. J. zu Ermgassen, Pernilla Löfgren, Jan Börner, Javier Godar · 2020 · Global Environmental Change
57. African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling
    Yemisi Dorcas Obafemi, Solomon Uche Oranusi, Kolawole Oluseyi Ajanaku, Paul Akinniyi Akinduti, John Leech, Paul D. Cotter · 2022 · npj Science of Food
58. On the benefits and challenges of blockchains for managing food supply chains
    Panagiota Katsikouli, Amelie Sina Wilde, Nicola Dragoni, Henning Høgh‐Jensen · 2020 · Journal of the Science of Food and Agriculture
59. How to transition to reduced-meat diets that benefit people and the planet
    Niki A. Rust, Lucy E. Ridding, Caroline Ward, Beth Clark, Laura Kehoe, Manoj Kumar Dora, Mark J. Whittingham, Philip J.K. McGowan, Abhishek Chaudhary, Christian John Reynolds et al. · 2020 · The Science of The Total Environment
60. A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins
    Rachel Tso, Amanda JiaYing Lim, Ciaran Gerard Forde · 2020 · Foods
61. Interventions for improving the productivity and environmental performance of global aquaculture for future food security
    Patrik J. G. Henriksson, Max Fredrik Troell, Lauren K. Banks, Ben Belton, M.C.M. Beveridge, Dane H. Klinger, Nathan L. Pelletier, Michael John Phillips, Nhuong Van Tran · 2021 · One Earth
62. Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review
    Jianing Liu, Jinfeng Bi, David Julian McClements, Xuan Liu, Jianyong Yi, Jian Lyu, Mo Zhou, Ruud Verkerk, Matthijs Dekker, Xinye Wu et al. · 2020 · Carbohydrate Polymers
63. International Analysis of the Nutritional Content and a Review of Health Benefits of Non-Dairy Plant-Based Beverages
    Winston J. Craig, Ujué Fresán · 2021 · Nutrients
64. Bioactive compounds for human and planetary health
    Martin Kussmann, David Henrique Abe Cunha, Silvia Berciano · 2023 · Frontiers in Nutrition
65. Four ways blue foods can help achieve food system ambitions across nations
    Beatrice Crona, Emmy Wassénius, Malin Jonell, J. Zachary Koehn, Rebecca Short, Michelle Tigchelaar, Tim M. Daw, Christopher De Weir Golden, Jessica A. Gephart, Edward H. Allison et al. · 2023 · Nature
66. The neglected environmental impacts of ultra-processed foods
    Paraskevi Seferidi, Gyorgy Scrinis, Inge Huybrechts, Jeremy Woods, Paolo Vineis, Christopher J. Millett · 2020 · The Lancet Planetary Health
67. Co-benefits from sustainable dietary shifts for population and environmental health: an assessment from a large European cohort study
    Jessica E. Laine, Inge Huybrechts, Marc James Gunter, Pietro Ferrari, Elisabete Weiderpass, Konstantinos K. Tsilidis, Dagfinn Aune, Matthias Bernd Schulze, Manuela Bergmann, Elisabeth H. M. Temme et al. · 2021 · The Lancet Planetary Health
68. The role of trade in the greenhouse gas footprints of EU diets
    Vilma Sandström, Hugo Valin, Tamás Krisztin, Peter Havlík, Mario Herrero, Thomas Kästner · 2018 · Global Food Security
69. Healthy and Sustainable Diets and Food Systems: the Key to Achieving Sustainable Development Goal 2?
    Jessica Fanzo · 2019 · Food Ethics
70. A comparative assessment of the nutritional composition of dairy and plant-based dairy alternatives available for sale in the UK and the implications for consumers’ dietary intakes
    Miriam Clegg, Ariana Tarrado Ribes, Reece Reynolds, Kirsty E. Kliem, Sokratis Stergiadis · 2021 · Food Research International
71. Trend towards virtual and hybrid conferences may be an effective climate change mitigation strategy
    Yanqiu Tao, Debbie Steckel, Jiří Jaromír Klemeš, Fengqi You · 2021 · Nature Communications
72. Electrochemical Synthesis of Glycine from Oxalic Acid and Nitrate
    Jeong Eun Kim, Jun Ho Jang, Kyumin Lee, Mani Balamurugan, Young In Jo, Moo Young Lee, Seungwoo Choi, Sang Won Im, Ki Tae Nam · 2021 · Angewandte Chemie International Edition
73. An overview of the interactions between food production and climate change
    Walter Leal Filho, Andréia Faraoni Freitas Setti, Ulisses M. Azeiteiro, Erandathie Lokupitiya, Felix Kwabena Donkor, NseAbasi NsikakAbasi Etim, Newton R. Matandirotya, Felicia Motunrayo Olooto, Ayyoob Sharifi, Gustavo J. Nagy et al. · 2022 · The Science of The Total Environment
74. Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits
    Nazanin Abbaspour · 2024 · Applied Food Research
75. Health impacts and environmental footprints of diets that meet the Eatwell Guide recommendations: analyses of multiple UK studies
    Pauline Scheelbeek, Rosemary Green, Keren Papier, Anika Knüppel, Carmelia Alae-Carew, Angela Balkwill, Timothy J. Key, Valerie Beral, Alan D. Dangour · 2020 · BMJ Open
76. Symposium review: Technologies for improving fiber utilization
    Adegbola Tolulope Adesogan, K.G. Arriola, Y. Jiang, Adeoye Oyebade, Eduardo Marostegan de Paula, Andres Alfredo Pech-Cervantes, Juan José Romero, Luiz Felipe Ferraretto, D. Vyas · 2019 · Journal of Dairy Science
77. Control of crop diseases through Integrated Crop Management to deliver climate‐smart farming systems for low‐ and high‐input crop production
    Benjamin Richard, Aiming Qi, Bruce D.L. Fitt · 2021 · Plant Pathology
78. Biodiversity conservation as a promising frontier for behavioural science
    Kristian Steensen Nielsen, Theresa M. Marteau, Jan Michael Bauer, Richard B. Bradbury, Steven Broad, Gayle Burgess, Mark A. Burgman, Hilary Byerly, Susan Clayton, Dulce Espelosin et al. · 2021 · Nature Human Behaviour
79. Global agricultural trade and land system sustainability: Implications for ecosystem carbon storage, biodiversity, and human nutrition
    Thomas Kästner, Abhishek Chaudhary, Simone Gingrich, Alexandra Marques, U. Martin Persson, Giorgio A. Bidoglio, Gaëtane Le Provost, Florian Schwarzmüller · 2021 · One Earth
80. Towards food systems transformation—five paradigm shifts for healthy, inclusive and sustainable food systems
    R. Ruben, Romina Cavatassi, Leslie Lipper, E.M.A. Smaling, Paul Winters · 2021 · Food Security
81. Climate-Friendly Seafood: The Potential for Emissions Reduction and Carbon Capture in Marine Aquaculture
    Alice R. Jones, Heidi K. Alleway, Dominic McAfee, Patrick Reis‐Santos, Seth J. Theuerkauf, Robert C Jones · 2021 · BioScience
82. A conceptual framework for understanding the environmental impacts of ultra-processed foods and implications for sustainable food systems
    Kim Anastasiou, Phillip Baker, Michalis Hadjikakou, Gilly A. Hendrie, Mark Andrew Lawrence · 2022 · Journal of Cleaner Production
83. Advances in production of bioplastics by microalgae using food waste hydrolysate and wastewater: A review
    Chong, Jun Wei Roy, Khoo, Kuan Shiong, Yew, Guo Yong, Leong, Wai Hong, Lim, Jun Wei, Lam, Man Kee, Ho, Yeek-Chia, Ng, Hui Suan, Munawaroh, Heli Siti Halimatul, Show, Pau Loke · 2021 · Bioresource Technology
84. The paradox of productivity: agricultural productivity promotes food system inefficiency
    Tim G. Benton, Rob Bailey · 2019 · Global Sustainability
85. Mitigating climate change via food consumption and food waste: A systematic map of behavioral interventions
    Lucia A. Reisch, Cass Robert Sunstein, Mark Andor, Friederike Döbbe, Johanna Meier, Neal Haddaway · 2020 · Journal of Cleaner Production
86. COVID-19 Drives Consumer Behaviour and Agro-Food Markets towards Healthier and More Sustainable Patterns
    Valeria Borsellino, Sina Ahmadi Kaliji, Emanuele Schimmenti · 2020 · Sustainability
87. Reducing Carbon Footprint of Agriculture—Can Organic Farming Help to Mitigate Climate Change?
    Małgorzata Holka, Jolanta Kowalska, Magdalena Jakubowska · 2022 · Agriculture
88. Toward net-zero sustainable aviation fuel with wet waste–derived volatile fatty acids
    Nabila A. Huq, Glenn R. Hafenstine, Xiangchen Huo, Hannah Nguyen, Stephen M. Tifft, Davis R. Conklin, Daniela Stück, Jim Stunkel, Zhibin Yang, Joshua S. Heyne et al. · 2021 · Proceedings of the National Academy of Sciences
89. Identifying barriers to decreasing meat consumption and increasing acceptance of meat substitutes among Swedish consumers
    Elizabeth S. Collier, Lisa-Maria Oberrauter, Anne Normann, Cecilia Norman, Marlene Svensson, Jun Niimi, Penny Bergman · 2021 · Appetite
90. Defining upcycled food: The dual role of upcycling in reducing food loss and waste
    Aschemann-Witzel, Jessica, Asioli, Daniele, Banovic, Marija, Perito, Maria Angela, Peschel, Anne Odile, Stancu, Violeta · 2023 · Trends in Food Science & Technology
91. Committed vs. uncommitted meat eaters: Understanding willingness to change protein consumption
    Lenka Malek, Wendy J. Umberger, Ellen W. Goddard · 2019 · Appetite
92. Bacterial protein for food and feed generated via renewable energy and direct air capture of CO2: Can it reduce land and water use?
    Jani Sillman, Lauri Nygren, Helena Kahiluoto, Vesa Ruuskanen, Anu Tamminen, Cyril Bajamundi, Marja Nappa, Mikko Wuokko, Tuomo Lindh, Pasi Vainikka et al. · 2019 · Global Food Security
93. Carbon myopia: The urgent need for integrated social, economic and environmental action in the livestock sector
    Matthew Tom Harrison, Brendan Richard Cullen, Dianne Mayberry, Annette Cowie, Franco Bilotto, Warwick Brabazon Badgery, Ke Liu, Thomas Davison, K Christie, Albert Muleke et al. · 2021 · Global Change Biology
94. New reflections on food security and land use strategies based on the evolution of Chinese dietary patterns
    Yuanyuan Zhu, Ziwei Wang, Xiaohua Zhu · 2022 · Land Use Policy
95. Feeding climate and biodiversity goals with novel plant-based meat and milk alternatives
    Marta Kozicka, Peter Havlík, Hugo Valin, Eva K Wollenberg, Андре Депперманн, David Leclère, Pekka Lauri, Rebekah Moses, Esther Boere, Stefan Frank et al. · 2023 · Nature Communications
96. Recent Trends in Edible Packaging for Food Applications — Perspective for the Future
    Nishant Kumar, N.A. Pratibha, Jaishankar Prasad, Ajay Kumar Yadav, Ashutosh Upadhyay‬, Neeraj, Shruti Shukla, Anka Trajkovska Petkoska, Heena, Shweta Suri et al. · 2023 · Food Engineering Reviews
97. Photovoltaic-driven microbial protein production can use land and sunlight more efficiently than conventional crops
    Dorian Leger, Silvio Matassa, Εlad Noor, Alon Shepon, Ron Milo, Arren Bar‐Even · 2021 · Proceedings of the National Academy of Sciences
98. Combined climate and nutritional performance of seafoods
    Elinor Hallström, Kristina Bergman, Kathleen Mifflin, Robert W. R. Parker, Peter H. Tyedmers, Max Fredrik Troell, Friederike Ziegler · 2019 · Journal of Cleaner Production
99. Applications of nutritional functional units in commodity-level life cycle assessment (LCA) of agri-food systems
    Graham A. McAuliffe, Taro Takahashi, Michael R. F. Lee · 2019 · The International Journal of Life Cycle Assessment
100. Measuring consumers’ knowledge of the environmental impact of foods
     Christina Hartmann, Gianna A. Lazzarini, Angela Funk, Michael Siegrist · 2021 · Appetite