Reducing food's environmental impacts through producers and consumers

Cited by (1,015)

Items 201–300 of 1,015

1. Plant pangenomes for crop improvement, biodiversity and evolution
   Mona Schreiber, Murukarthick Jayakodi, Nils Stein, Martin Mascher · 2024 · Nature Reviews Genetics
2. Realizing the full potential of behavioural science for climate change mitigation
   Kristian Steensen Nielsen, Viktoria Cologna, Jan Michael Bauer, Sebastian Berger, Cameron Brick, Thomas M. Dietz, Ulf J.J. Hahnel, Laura Henn, Florian Lange, Paul C. Stern et al. · 2024 · Nature Climate Change
3. On the estimation of potential food waste reduction to support sustainable production and consumption policies
   Isabel García-Herrero, Daniel Hoehn, María Margallo, Jara Laso, Alba Bala, Laura Batlle-Bayer, Pere Fullana–i–Palmer, Ian Vázquez‐Rowe, M.J. Gonzalez, M.J. Durá et al. · 2018 · Food Policy
4. Rapid global phaseout of animal agriculture has the potential to stabilize greenhouse gas levels for 30 years and offset 68 percent of CO2 emissions this century
   Michael B. Eisen, Patrick O. Brown · 2022 · PLOS Climate
5. Conversion of food waste to energy: A focus on sustainability and life cycle assessment
   Adithya Sridhar, Ashish Kapoor, P. Senthil Kumar, Muthamilselvi Ponnuchamy, Sivasamy Balasubramanian, Sivaraman Prabhakar · 2021 · Fuel
6. Roadmap for achieving net-zero emissions in global food systems by 2050
   Ciniro Costa, Eva K Wollenberg, Mauricio Benitez, Richard Newman, Nick Gardner, Federico Bellone · 2022 · Scientific Reports
7. Small targeted dietary changes can yield substantial gains for human health and the environment
   Katerina S. Stylianou, Victor L. III Fulgoni, Olivier Jolliet · 2021 · Nature Food
8. Social and Economic Opportunities and Challenges of Plant-Based and Cultured Meat for Rural Producers in the US
   Peter Newton, Dan Blaustein‐Rejto · 2021 · Frontiers in Sustainable Food Systems
9. Priority Micronutrient Density in Foods
   Ty Beal, Flaminia Ortenzi · 2022 · Frontiers in Nutrition
10. Strategies to convince consumers to eat insects? A review
    A. van Huis, Birgit A. Rumpold · 2023 · Food Quality and Preference
11. Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits
    Belén Hidalgo-Fuentes †, Edgar De Jesús-José †, A. J. Cabrera-Hidalgo, Ofelia Sandoval-Castilla, Teodoro Espinosa‐Solares, Ricardo Moisés González-Reza, María L. Zambrano‐Zaragoza, Andrea M. Liceaga, José E. Aguilar-Toalá · 2024 · Foods
12. Application of red mud in carbon capture, utilization and storage (CCUS) technology
    Xinyue Liu, Xiaoming Liu, Zengqi Zhang · 2024 · Renewable and Sustainable Energy Reviews
13. Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foods
    Paula Varela, Gaëlle Arvisenet, Antje Gonera, Kristine Svartebekk Myhrer, Viridiana Fifi, Dominique Valentin · 2021 · Appetite
14. Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives
    Abdo Hassoun, Janna Cropotova, Monica Trif, Alexandru Vasile RUSU, Otilia Bobiş, Gulzar Ahmad Nayik, Yash D. Jagdale, Farhan Saeed, Muhammad Afzaal, Parisa Mostashari et al. · 2022 · Frontiers in Nutrition
15. Dairy and Plant-Based Milks: Implications for Nutrition and Planetary Health
    Rebecca Ramsing, Raychel E. Santo, Brent F. Kim, Daphene Altema-Johnson, Alyssa Wooden, Kenjin B. Chang, Richard D. Semba, David C. Love · 2023 · Current Environmental Health Reports
16. Agricultural methane emissions and the potential formitigation
    Pete Smith, Dave Reay, Jo Smith · 2021 · Philosophical Transactions of the Royal Society A Mathematical Physical and Engineering Sciences
17. Food Production in the Context of Global Developmental Challenges
    Tomasz Daszkiewicz · 2022 · Agriculture
18. Options for reforming agricultural subsidies from health, climate, and economic perspectives
    Springmann, M., Freund, F. · 2022 · Nature Communications
19. COVID-19 Effects on Livestock Production: A One Welfare Issue
    Jeremy N. Marchant, Laura Ann Boyle · 2020 · Frontiers in Veterinary Science
20. Trends and challenges on fruit and vegetable processing: Insights into sustainable, traceable, precise, healthy, intelligent, personalized and local innovative food products
    Xuwei Liu, Carine Le Bourvellec, Jiahao Yu, Lei Zhao, Kai Wang, Yang Tao, Catherine M.G.C. Renard, Zhuoyan Hu · 2022 · Trends in Food Science & Technology
21. Sustainable Food Systems and the Mediterranean Diet
    Elliot M. Berry · 2019 · Nutrients
22. How necessary and feasible are reductions of methane emissions from livestock to support stringent temperature goals?
    Andy R. Reisinger, H. Clark, Annette Cowie, Jeremy Emmet‐Booth, Carlos González Fischer, Mario Herrero, Mark S. Howden, Sinead C. Leahy · 2021 · Philosophical Transactions of the Royal Society A Mathematical Physical and Engineering Sciences
23. Greenhouse gas emissions, water footprint, and ecological footprint of food purchases according to their degree of processing in Brazilian metropolitan areas: a time-series study from 1987 to 2018
    Jacqueline Tereza da Silva, Josefa Maria Fellegger Garzillo, Fernanda Rauber, Alana Kluczkovski, Ximena C. Schmidt Rivera, Gabriela Lopes da Cruz, Angelina Frankowska, Carla Adriano Martins, Maria Laura da Costa Louzada, Carlos Augusto Monteiro et al. · 2020 · The Lancet Planetary Health
24. Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties
    Martin Vogelsang-O’Dwyer, Aylin W. Sahin, Elke K. Arendt, Emanuele Zannini · 2022 · Foods
25. HealthcareLCA: an open-access living database of health-care environmental impact assessments
    Jonathan Drew, Sean Christie, Daniel G. C. Rainham, Chantelle Rizan · 2022 · The Lancet Planetary Health
26. Four steps for the Earth: mainstreaming the post-2020 global biodiversity framework
    Eleanor Jane Milner‐Gulland, Prue Addison, William N. S. Arlidge, Julia Baker, Hollie L. Booth, Thomas M. Brooks, Joseph W. Bull, Michael J. Burgass, Jon Ekstrom, Sophus zu Ermgassen et al. · 2021 · One Earth
27. How circular will you eat? The sustainability challenge in food and consumer reaction to either waste-to-value or yet underused novel ingredients in food
    Aschemann-Witzel, Jessica, Peschel, Anne Odile · 2019 · Food Quality and Preference
28. Food systems in a zero-deforestation world: Dietary change is more important than intensification for climate targets in 2050
    Michaela C. Theurl, Christian Lauk, Gerald Kalt, Andreas Mayer, Katrin Kaltenegger, Tiago G. Morais, Ricardo F. M. Teixeira, Tiago Domingos, Wilfried Winiwarter, Karl‐Heinz Erb et al. · 2020 · The Science of The Total Environment
29. How does agricultural specialization affect carbon emissions in China?
    Ruru Wang, Yu Zhang, Cunming Zou · 2022 · Journal of Cleaner Production
30. Recirculating water and nutrients in urban agriculture: An opportunity towards environmental sustainability and water use efficiency?
    Martí Rufí-Salís, Anna Petit‐Boix, Gara Villalba, David Sanjuan-Delmás, Felipe Parada, Mireia Ercilla‐Montserrat, Verónica Arcas‐Pilz, Joan Muñoz‐Liesa, Joan Rieradevall, Xavier Gabarrell · 2020 · Journal of Cleaner Production
31. Coastal Hydrogeology
    Jimmy Jiao, Vincent Post · 2019 · Cambridge University Press eBooks
32. Precision Fermentation as an Alternative to Animal Protein, a Review
    Marilia M. Knychala, Larissa A. Boing, Jaciane Lutz Ienczak, Débora Trichez, Boris U. Stambuk · 2024 · Fermentation
33. Dietary Protein and Muscle in Aging People: The Potential Role of the Gut Microbiome
    Mary Ní Lochlainn, Ruth C. E. Bowyer, Claire J. Steves · 2018 · Nutrients
34. Innovative technologies for manufacturing plant-based non-dairy alternative milk and their impact on nutritional, sensory and safety aspects
    Ramon Bocker, Eric Keven Silva · 2021 · Future Foods
35. Complex drought patterns robustly explain global yield loss for major crops
    Monia Santini, Sergio Noce, Marta Antonelli, Luca Caporaso · 2022 · Scientific Reports
36. Reducing climate change impacts from the global food system through diet shifts
    Yanxian Li, Pan He, Yuli Shan, Yu Li, Ye Hang, Shuai Shao, Franco Ruzzenenti, Klaus Hubacek · 2024 · Nature Climate Change
37. Consumer attitudes and behaviors toward more sustainable diets: a scoping review
    Tara Kenny, Jayne V. Woodside, Ivan J. Perry, Janas M. Harrington · 2023 · Nutrition Reviews
38. Recent Developments in Edible Films and Coatings for Fruits and Vegetables
    Anuradhi Liyanapathiranage, Rohan Suranga Dassanayake, Ashoka Gamage, Rama Rao Karri, Asanga Manamperi, Philippe Evon, Yasasvi Jayakodi, Terrence Madhujith, Othmane Merah · 2023 · Coatings
39. Growth, body composition, and cardiovascular and nutritional risk of 5- to 10-y-old children consuming vegetarian, vegan, or omnivore diets
    Małgorzata Agnieszka Desmond, Jakub G. Sobiecki, Maciej Jaworski, Paweł Płudowski, Jolanta Antoniewicz, Meghan K. Shirley, Simon D. Eaton, Janusz Książyk, Mario Cortina‐Borja, Bianca Lucia De Stavola et al. · 2021 · American Journal of Clinical Nutrition
40. Are corporate biodiversity commitments consistent with delivering ‘nature-positive’ outcomes? A review of ‘nature-positive’ definitions, company progress and challenges
    Sophus zu Ermgassen, Michael Howard, Leon Bennun, Prue Addison, Joseph W. Bull, Robin Loveridge, Edward Pollard, Malcolm P. Starkey · 2022 · Journal of Cleaner Production
41. European Markets for Cultured Meat: A Comparison of Germany and France
    Christopher John Bryant, Lea van Nek, Nathalie C. M. Rolland · 2020 · Foods
42. How do we best synergize climate mitigation actions to co‐benefit biodiversity?
    Pete Smith, Almut Arneth, David K. A. Barnes, Kazuhito Ichii, Pablo A. Marquet, Alexander Popp, Hans‐Otto Pörtner, Alex David Rogers, Robert J. Scholes, Bernardo B. N. Strassburg et al. · 2021 · Global Change Biology
43. The embodied carbon emissions of lettuce production in vertical farming, greenhouse horticulture, and open-field farming in the Netherlands
    Tess Blom, Andrew Jenkins, Riccardo Maria Pulselli, Andy van den Dobbelsteen · 2022 · Journal of Cleaner Production
44. An attributional life cycle assessment of microbial protein production: A case study on using hydrogen-oxidizing bacteria
    Natasha Järviö, Netta-Leena Maljanen, Yumi Kobayashi, Toni Ryynänen, Hanna L. Tuomisto · 2021 · The Science of The Total Environment
45. Why the low adoption of robotics in the farms? Challenges for the establishment of commercial agricultural robots
    Gustavo Gil, Daniel Emilio Casagrande, Leonardo Pérez Cortés, Rodrigo Verschae · 2022 · Smart Agricultural Technology
46. Establishing linkages between circular economy practices and sustainable performance: the moderating role of circular economy entrepreneurship
    Thanh Tiep Le, Abhishek Behl, Vijay Edward Pereira · 2022 · Management Decision
47. China at a Crossroads: An Analysis of China's Changing Seafood Production and Consumption
    Beatrice Crona, Emmy Wassénius, Max Fredrik Troell, Kate Barclay, Tabitha Grace Mallory, Michael Fabinyi, Wenbo Zhang, Vicky W. Y. Lam, Ling Cao, Patrik J. G. Henriksson et al. · 2020 · One Earth
48. Consumers’ evaluation of the environmental friendliness, healthiness and naturalness of meat, meat substitutes, and other protein-rich foods
    Christina Hartmann, Patricia Furtwaengler, Michael Siegrist · 2021 · Food Quality and Preference
49. Agronomic and Environmental Determinants of Direct Seeded Rice in South Asia
    Anjali Chaudhary, Veluswamy Venkatramanan, Ajay Kumar Mishra, Sheetal Sharma · 2022 · Circular Economy and Sustainability
50. Self-nudging and the citizen choice architect
    REIJULA, SAMULI, HERTWIG, RALPH · 2022 · Behavioural Public Policy
51. Consumer acceptability of plant-, seaweed-, and insect-based foods as alternatives to meat: a critical compilation of a decade of research
    Shahida Anusha Siddiqui, Nur Alim Bahmid, M M Chayan Mahmud, Fatma Boukid, Melisa Lamri, Mohammed Gagaoua · 2022 · Critical Reviews in Food Science and Nutrition
52. Information as an enabler of sustainable food choices: A behavioural approach to understanding consumer decision-making
    Ylva Ran, Astrid Nilsson Lewis, Elena Dawkins, Rok Grah, Fedra Vanhuyse, Ebba Engström, Fiona Lambe · 2022 · Sustainable Production and Consumption
53. Changes in global food consumption increase GHG emissions despite efficiency gains along global supply chains
    Yanxian Li, Honglin Zhong, Yuli Shan, Ye Hang, Dan Wang, Yannan Zhou, Klaus Hubacek · 2023 · Nature Food
54. Scientists’ call to action: Microbes, planetary health, and the Sustainable Development Goals
    Thomas Ward Crowther, Rino Rappuoli, Cinzia Corinaldesi, Roberto Danovaro, Timothy J. Donohue, Jef Huisman, Lisa Y. Stein, Kenneth Nigel Timmis, Kenneth Nigel Timmis, Matthew Z. Anderson et al. · 2024 · Cell
55. Air-quality-related health damages of maize
    Jason Hill, Andrew L. Goodkind, Christopher W. Tessum, Sumil K Thakrar, David G. Tilman, Stephen Polasky, Timothy M. Smith, Natalie D. Hunt, Kimberley A. Mullins, Michael Clark et al. · 2019 · Nature Sustainability
56. Building a Resilient, Sustainable, and Healthier Food Supply Through Innovation and Technology
    David Julian McClements, Rodolphe Barrangou, Colin Hill, Jozef L. Kokini, Mary Ann Lila, Anne S. Meyer, Liangli Lucy Yu · 2020 · Annual Review of Food Science and Technology
57. Fatty Acid Composition of Grain- and Grass-Fed Beef and Their Nutritional Value and Health Implication
    Kim Margarette C. Nogoy, Bin Sun, Sangeun Shin, Yeonwoo Lee, Xiang Zi Li, Seong Ho Choi, Sungkwon Park · 2022 · Food Science of Animal Resources
58. Improving pulse crops as a source of protein, starch and micronutrients
    Gabriel H. J. Robinson, Janneke Balk, Claire Domoney · 2019 · Nutrition Bulletin
59. Creation and judicious application of a wheat resistance gene atlas
    Amber N. Hafeez, Sanu Arora, Sreya Ghosh, David J. Gilbert, Robert L. Bowden, Brande B. H. Wulff · 2021 · Molecular Plant
60. A look into the future of the COVID-19 pandemic in Europe: an expert consultation
    Emil N. Iftekhar, Viola Priesemann, Rudi Balling, Simon Bauer, Philippe Beutels, André Calero Valdez, Sarah Cuschieri, Thomas Czypionka, Uga Dumpis, Enrico Glaab et al. · 2021 · The Lancet Regional Health - Europe
61. Environmental implications, potential value, and future of food-waste anaerobic digestate management: A review
    James O'Connor, Bede S. Mickan, Jörg Rinklebe, Hocheol Song, Kadambot H. M. Siddique, Hailong Wang, M.B. Kirkham, Nanthi Sirangie Bolan · 2022 · Journal of Environmental Management
62. Assessing seafood nutritional diversity together with climate impacts informs more comprehensive dietary advice
    Marta Angela Bianchi, Elinor Hallström, Robert W. R. Parker, Kathleen Mifflin, Peter H. Tyedmers, Friederike Ziegler · 2022 · Communications Earth & Environment
63. Comparison of organic and conventional cropping systems: A systematic review of life cycle assessment studies
    Martina Boschiero, Valeria De Laurentiis, Carla Caldeira, Serenella Sala · 2023 · Environmental Impact Assessment Review
64. Life cycle assessment of fish and seafood processed products – A review of methodologies and new challenges
    Israel Ruiz‐Salmón, Jara Laso, María Margallo, Pedro Villanueva-Rey, Eduardo Rodríguez, Paula S. G. N. Quinteiro, Ana Cláudia Dias, Cheila Almeida, María Leonor Nunes, António Marques et al. · 2020 · The Science of The Total Environment
65. Meat substitution in burgers: nutritional scoring, sensorial testing, and Life Cycle Assessment
    Sergiy M. Smetana, Adriano Profeta, Rieke Voigt, Christian Kircher, Volker Heinz · 2021 · Future Foods
66. Social and environmental analysis of food waste abatement via the peer-to-peer sharing economy
    Makov, Tamar, Shepon, Alon, Krones, Jonathan, Gupta, Clare, Chertow, Marian · 2020 · Nature Communications
67. Circularity in animal production requires a change in the EAT-Lancet diet in Europe
    van Selm, Benjamin, Frehner, Anita, de Boer, Imke J. M., van Hal, Ollie, Hijbeek, Renske, van Ittersum, Martin K., Talsma, Elise F., Lesschen, Jan Peter, Hendriks, Chantal M. J., Herrero, Mario et al. · 2022 · Nature Food
68. Improving Climate Change Mitigation Analysis: A Framework for Examining Feasibility
    Kristian Steensen Nielsen, Paul C. Stern, Thomas M. Dietz, Jonathan Magnolia Gilligan, Detlef Peter van Vuuren, Maria Josefina Figueroa, Carl Folke, Wencke Gwozdz, Diana Ivanova, Lucia A. Reisch et al. · 2020 · One Earth
69. Circularity in Agricultural production
    I.J.M. de Boer, M.K. van Ittersum · 2018 · Socio-Environmental Systems Modeling
70. Do carbon footprint labels promote climatarian diets? Evidence from a large-scale field experiment
    Paul Marvin Lohmann, Elisabeth Gsottbauer, Anya Doherty, Andreas V. Kontoleon · 2022 · Journal of Environmental Economics and Management
71. Challenges and Solutions for Sustainable Food Systems: The Potential of Home Hydroponics
    Rui de Sousa, L. Bragança, da Silva, Rui S. Oliveira · 2024 · Sustainability
72. Welfare of aquatic animals: where things are, where they are going, and what it means for research, aquaculture, recreational angling, and commercial fishing
    Howard I. Browman, Steven J. Cooke, I. G. Cowx, Stuart W. G. Derbyshire, Alexander O. Kasumyan, Brian Key, James D. Rose, Alexander Schwab, Anne Berit Skiftesvik, Don Stevens et al. · 2018 · ICES Journal of Marine Science
73. Development of a Danish Adapted Healthy Plant-Based Diet Based on the EAT-Lancet Reference Diet
    Anne Dahl Lassen, Lene Møller Christensen, Ellen Trolle · 2020 · Nutrients
74. Energy, exergy, and techno-economic performance analyses of solar dryers for agro products: A comprehensive review
    Abolfazl Ahmadi, Biplab Das, Mehdi Ali Ehyaei, Farbod Esmaeilion, Mamdouh El Haj Assad, Danial Hamedi Jamali, Omid Koohshekan, Ravinder Kumar, Marc A. Rosen, Sushant Negi et al. · 2021 · Solar Energy
75. Meeting the global protein supply requirements of a growing and ageing population
    Kieran Smith, Anthony W Watson, Marta Lonnie, Wouter Peeters, D.G.A.B. Oonincx, Niki Tsoutsoura, Genís Simon‐Miquel, Kamil J Szepe, Noriane Cochetel, Alice G. Pearson et al. · 2024 · European Journal of Nutrition
76. Antimicrobial, UV blocking, water-resistant and degradable coatings and packaging films based on wheat gluten and lignocellulose for food preservation
    Yi‐An Chen, Yuehu Li, Shaoliu Qin, Shuangyan Han, Haisong Qi · 2022 · Composites Part B Engineering
77. Toward Optimal Meat Pricing: Is It Time to Tax Meat Consumption?
    Franziska Funke, Linus Mattauch, Inge van den Bijgaart, H. Charles J. Godfray, Cameron J. Hepburn, David Klenert, Marco Springmann, Nicolas Treich · 2022 · Review of Environmental Economics and Policy
78. The Biotechnology of Quorn Mycoprotein: Past, Present and Future Challenges
    Jack A. Whittaker, Rob Johnson, Tim J. A. Finnigan, Simon V. Avery, Paul S. Dyer · 2020 · Grand challenges in biology and biotechnology
79. Consumer perceptions of conventional and alternative protein sources: A mixed-methods approach with meal and product framing
    Catarina Possidónio, Marília Prada, João Graça, Jared R. Piazza · 2020 · Appetite
80. Plant-Based Only: Investigating Consumers’ Sensory Perception, Motivation, and Knowledge of Different Plant-Based Alternative Products on the Market
    Marcel Pointke, Marlene Ohlau, Antje Risius, Elke Pawelzik · 2022 · Foods
81. Health and environmental impacts of plant-rich dietary patterns: a US prospective cohort study
    Aviva A. Musicus, Dong D. Wang, Marie Janiszewski, Gidon Eshel, Stacy A. Blondin, Walter Churchill Willett, Meir J. Stampfer · 2022 · The Lancet Planetary Health
82. Policy packaging can make food system transformation feasible
    Lukas Fesenfeld, Michael Wicki, Yixian Sun, Thomas Bernauer · 2020 · Nature Food
83. Population protein intakes and food sustainability indices: The metrics matter
    Paul J. Moughan · 2021 · Global Food Security
84. A Sustainability Compass for policy navigation to sustainable food systems
    Aniek Hebinck, Monika Zurek, T.J. Achterbosch, Björn Forkman, Anneleen Kuijsten, Marijke Kuiper, Birgit Nørrung, P. van ’t Veer, Adrian Leip · 2021 · Global Food Security
85. Microalgae: potential novel protein for sustainable human nutrition
    Ellen Williamson, Ian L. Ross, Benjamin Toby Wall, Ben D. Hankamer · 2023 · Trends in Plant Science
86. The shift to plant-based diets: are we missing the point?
    Kremlin Khamarj Wickramasinghe, João Breda, Nino Berdzuli, Holly L Rippin, Clare Farrand, Afton Halloran · 2021 · Global Food Security
87. Physical, chemical, and microbial contaminants in food waste management for soil application: A review
    James O'Connor, Bede S. Mickan, Kadambot H. M. Siddique, Jörg Rinklebe, M.B. Kirkham, Nanthi Sirangie Bolan · 2022 · Environmental Pollution
88. Toward healthy and sustainable diets for the 21st century: Importance of sociocultural and economic considerations
    Sander Biesbroek, Frans J. Kok, Adele Tufford, Martin W. Bloem, Nicole Darmon, Adam Drewnowski, Shenggen Fan, Jessica Fanzo, Line Josefin Gordon, Frank B. Hu et al. · 2023 · Proceedings of the National Academy of Sciences
89. Understanding the Sociocultural Drivers of Urban Bushmeat Consumption for Behavior Change Interventions in Pointe Noire, Republic of Congo
    Alexandre Chausson, J. Marcus Rowcliffe, Lucie Escouflaire, Michelle Wieland, Juliet H. Wright · 2019 · Human Ecology
90. A multilevel carbon and water footprint dataset of food commodities
    Tashina Petersson, Luca Secondi, Andrea Magnani, Marta Antonelli, Katarzyna Dembska, Riccardo Valentini, Alessandra Varotto, Simona Castaldi · 2021 · Scientific Data
91. Substitution of beef with pea protein reduces the environmental footprint of meat balls whilst supporting health and climate stabilisation goals
    Sophie Saget, Marcela Porto Costa, Carla S. Santos, Marta W. Vasconcelos, James Gibbons, David Styles, Michael Williams · 2021 · Journal of Cleaner Production
92. Consumer behavior during the COVID-19 pandemic: An analysis of food purchasing and management behaviors in U.S. households through the lens of food system resilience
    Kathryn E. Bender, Aishwarya Badiger, Brian E. Roe, Yiheng Shu, Danyi Qi · 2021 · Socio-Economic Planning Sciences
93. Oat Plant Amyloids for Sustainable Functional Materials
    Jiangtao Zhou, Ting Li, Mohammad Peydayesh, Mattia Usuelli, Viviane Lutz‐Bueno, Jie Teng, Li Wang, Raffaele Mezzenga · 2021 · Advanced Science
94. Interactions and management for the future of marine aquaculture and capture fisheries
    Tyler Clavelle, Sarah E. Lester, Rebecca R. Gentry, Halley E. Froehlich · 2019 · Fish and Fisheries
95. Emissions from Animal Agriculture—16.5% Is the New Minimum Figure
    Richard Twine · 2021 · Sustainability
96. Reducing Carbon Footprint Inequality of Household Consumption in Rural Areas: Analysis from Five Representative Provinces in China
    Mingxing Sun, Guangwu Chen, Xiangbo Xu, Linxiu Zhang, Klaus Hubacek, Yutao Wang · 2021 · Environmental Science & Technology
97. The role of soil in the contribution of food and feed
    Whendee L. Silver, Tibisay Pérez, Allegra C. Mayer, Andrew R. Jones · 2021 · Philosophical Transactions of the Royal Society B Biological Sciences
98. Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications
    Canice Chun‐Yin Yiu, Sophie Wenfei Liang, Kinza Mukhtar, Woojeong Kim, Yong Wang, Cordelia Selomulya · 2023 · Gels
99. Membrane filtration and isoelectric precipitation technological approaches for the preparation of novel, functional and sustainable protein isolate from lentils
    Loreto Alonso‐Miravalles, Stephanie Jeske, Juergen Bez, Andreas Detzel, Mirjam Busch, Martina Krueger, Clara Larissa Wriessnegger, James A. O’Mahony, Emanuele Zannini, Elke K. Arendt · 2019 · European Food Research and Technology
100. The global environmental paw print of pet food
     Peter M. Alexander, Aiden Berri, Dominic Moran, David Reay, Mark Rounsevell · 2020 · Global Environmental Change