Sustainability benefits of transitioning from current diets to plant-based alternatives or whole-food diets in Sweden
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Filtered by: Programme: Food x Reset Filters
Ancient chicken remains reveal the origins of virulence in Marek’s disease virus
The global and regional air quality impacts of dietary change
Vegans, vegetarians, fish-eaters and meat-eaters in the UK show discrepant environmental impacts
The Triple Challenge: synergies, trade-offs and integrated responses for climate, biodiversity, and human wellbeing goals
Four ways blue foods can help achieve food system ambitions across nations
Nature-positive goals for an organization’s food consumption
Effects of environmental impact and nutrition labelling on food purchasing: An experimental online supermarket study
Estimating the environmental impacts of 57,000 food products
Green rebranding: Regenerative agriculture, future-pasts, and the naturalisation of livestock
Using the ‘good farmer’ concept to explore agricultural attitudes to the provision of public goods. A case study of participants in an English agri-environment scheme
Agroecological break out: Legumes, crop diversification and the regenerative futures of UK agriculture
The global and regional costs of healthy and sustainable dietary patterns: a modelling study
Options for reforming agricultural subsidies from health, climate, and economic perspectives
Legume dreams: The contested futures of sustainable plant-based food systems in Europe
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