Articles

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,

Geography and Sustainability, Volume 2, Issue 2, June 2021, Pages 95-98

Contributing to SDGs 14 and 17, this paper analyses the ecological impacts caused by the Fukushima nuclear accident and the potential impacts of releasing the nuclear wastewater into the ocean and propose science-based solutions.
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.
Elsevier,

Future Foods, Volume 3, June 2021, 100032

Cultured meat is produced by culturing animal cells ex vivo rather than raising and slaughtering animals. Contributing to SDGs 2, 12 and 13, this article explores how cultured meat is a promising way to address concerns about resource consumption, environmental pollution, public healthy that associated with conventional livestock production.
Elsevier,

Trends in Food Science and Technology, Volume 111, May 2021

More 50% of harvested coffee fruit becomes waste. The use of coffee by-products in products reduces environmental impact. Coffee by-products can be used in several topical formulations.
Elsevier,

Developments in the Built Environment, Volume 6, May 2021, 100047

Along with the demand to reduce carbon emissions, today's unused agricultural by-products from mostly crop but also livestock farming have great potential to support green African urban innovation and create new opportunities for rural businesses. This article contributes to SDGs 8, 11 and 13.
Elsevier,

The Journal of Climate Change and Health, Volume 2, May 2021, 100011

The health impacts of the climate crisis demand that health systems adapt their practices and mitigate their carbon emissions. Contributing to SDGs 4, 11 and 13, this article argues that health services and policy research (HSPR) is crucial for the transformation of these systems.
RELX,

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

Contributing to SDGs 6, 13 and 14, the article reviews the ability of adsorptive membranes to benefit the environment through the removal of contaminants and/or pollutants from wastewater, such as dyes, heavy metals, and pharmaceutical compounds.

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