Articles

Elsevier, Food Quality and Preference, Volume 100, September 2022
Future sustainable food systems should more efficiently use natural resources and reduce food waste. Upcycled food – foods elevated in value through ingredients otherwise wasted or previously thought inedible – constitutes a new approach contributing to this much needed transition. Successful market launches of such foods requires favourable consumer perception of these products, knowing the factors determining acceptance, and an adequate communicational framing of the new concept.
Elsevier, Social Networks, Volume 70, July 2022
Different lines of research have argued that specific groups, such as boys or ethnic minorities, are more prone to develop an anti-school culture than others, leading to group differences in the social acceptance of high performers. Taking an ecological view, we ask to what extent the school context promotes or prevents the emergence of group-specific oppositional cultures. Theoretically, we argue that group-based oppositional cultures become more likely in schools with low socio-economic resources and in schools where socio-economic differences align with demographic attributes.
Elsevier, Food Quality and Preference, Volume 99, July 2022
Concerns over the impact of global meat production and consumption patterns are leading to increasing interest in alternative sources of protein. This study provides new insight into consumers’ attitudes towards different protein products and factors associated with the acceptance of lab-grown chicken and lab-grown beef.
Elsevier,

The Lancet Regional Health - Western Pacific, Volume 24, July 2022

This is an article on the paediatric asthma burden attributable to both indoor and outdoor NO2 emissions in China, in the context of SDGs 3, 7, and 11, focusing on the need for effective climate change mitigation policies and clean energy transition.
Elsevier, Environmental Innovation and Societal Transitions, Volume 43, June 2022
Historically STI policy is connected to national security and the military. Yet, contemporary innovation policy is rarely discussed in a security context. This perspective argues that new, transformation-oriented innovation policies should more explicitly consider (a) the side-effects of policies on global security and (b) how the global security context influences the achievement of transitions. This need is further extrapolated by the current period of rapid major shifts in the global security landscape.
Elsevier, Future Foods, Volume 5, June 2022
Meat induces large environmental impact while supplying important nutrients, and meat substitutes are increasingly adopted as direct replacers of meat products. This study assessed the environmental impact of a pork schnitzel and two soy-based schnitzels in terms of three different functional units to reflect the products’ functions as meal components and suppliers of high quality proteins. For a functional unit of 1 kg of product, the pork schnitzel induces the largest environmental impact for most environmental impact indicators.
Elsevier, Future Foods, Volume 5, June 2022
Cow's milk is considered a staple in many diets due to its high nutritional value. It contains almost every nutrient that the human body needs. Milk is consumed as a beverage, poured on several foods, and added to coffee, tea, and smoothies. Furthermore, many food products are produced from cow's milk, such as ice cream, yogurt, cheese, butter, cake, desserts, and others. However, it is not a suitable option for everyone for reasons, including lactose intolerance, milk allergy, dietary restrictions, and potential health risks.
Elsevier, Future Foods, Volume 5, June 2022
Transitioning toward plant-based diets can alleviate health and sustainability challenges. However, research on interventions that influence animal-product consumption remains fragmented and inaccessible to researchers and practitioners. We conducted an overview of systematic reviews, also known as a meta-review. We searched five databases for reviews that examined interventions that influence (increase or decrease) the consumption of animal products.

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