Articles

Elsevier,

Current Opinion in Green and Sustainable Chemistry, Volume 31, October 2021

Energy production and CO2 emissions are strictly connected. One of the most efficient and straightforward mitigations to the climate change is the conversion of CO2 into chemicals that may play the role of energy vectors in a carbon-based energy cycle. Contributing to SDGs 9 and 13, this article briefly illustrates and discusses the main findings that have paved the way of CO2 conversion to fuels or fuel precursors by electrochemical methods using redox catalysts that may find concrete applications.
Elsevier,

Current Opinion in Green and Sustainable Chemistry, Volume 31, October 2021

Global warming and climate change caused by an ever-increasing accumulation of atmospheric CO2 are reaching alarming levels. In order to address this issue, significant research effort has been dedicated to the development of carbon capture processes for sequestration or utilization of CO2. This article reviews recent advances in electrochemically mediated CO2 capture and release, contributing to SDGs 9 and 13.
Elsevier,

Current Opinion in Green and Sustainable Chemistry, Volume 31, October 2021

Hydrogen as a clean, reliable and potentially sustainable energy vector has attracted growing interest for promoting the sustainable development of both industry and society worldwide. Hydrogen is a rising enabler for a multisectorial transition toward a low-carbon economy based on renewable energy sources. In this article, the authors argue that hydrogen is a game changer and review the policy framework for a hydrogen economy, contributing to SDGs 7, 9 and 13.
Elsevier,

Food Quality and Preference, Volume 93, October 2021, 104267

Contributing to SDGs 2, 12 and 13, this article provides an overview of the sustainability motives consumers have for selecting their food.
Elsevier, International Journal of Gastronomy and Food Science, Volume 24, July 2021
A nudge experiment was performed to evaluate the effectiveness of presenting a menu with the dish-of-the-day (DoD) vs. a menu with free choice to facilitate consumer choice towards a fully plant-based, nutritious and tasty meal in foodservice setting. A menu card in control condition included the appetizer, the three mains and a dessert. The menu card in the intervention included the appetizer, eggplant lasagne as the DoD, and the dessert. Thirty-three volunteers ate twice at Future Consumer Lab in Copenhagen, once in each condition (67% women; mean age 25y; SD2.1).
Elsevier,

Cities, Volume 113, June 2021

The understanding and recognition of soil ecosystem services (SoES) in spatial planning is crutial in sustainable cities.
Elsevier,

Current Opinion in Green and Sustainable Chemistry, Volume 29, June 2021

Are microplastics as harmful as the general public think? What is the science behind this?
Elsevier,

Current Opinion in Green and Sustainable Chemistry, Volume 29, June 2021

Review on using the natural qualities of plants to restore degraded sites and water systems.
Elsevier,

Case Studies in Chemical and Environmental Engineering, Volume 3, June 2021, 100104

Contributing to SDGs 7, 12 and 13, this article explores the damaging effects of batteries used in electronic devices, with a focus on the range of contaminants which are deposited in the environment and their long-term effects.
Elsevier,

Case Studies in Chemical and Environmental Engineering, Volume 3, June 2021, 100101

Contributing to SDGs 6, 12 and 14, this article explores the effects of groundwater extraction within an area of India and the resultant polluting effects.

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