Articles

Elsevier, Food Quality and Preference, Volume 87, January 2021
The consumption of meat contributes significantly to undesirable effects on the environment. In order to reduce the impact of animal husbandry, one approach is to decrease meat consumption by substituting plant-based meat alternatives. Because the consumption of such meat alternatives is currently rather low, the aim of this research was to identify the barriers that keep people from consuming meat alternatives and increase the probability of future consumption.
Elsevier, Trends in Food Science and Technology, Volume 107, January 2021
Background: Fake meat industry is expected to grow and to be worth $140 billion by 2030. Alternative protein can be produced by plant or microbe. Animal-free dairy protein can be produced by fermentation in microflora. Scope and approach: In order to improve the real production, many companies are focusing on fermentation for animal-free meat, eggs, and dairy respectively. Key findings and conclusions: However, their production capabilities, efficiencies, and costs are not available in public respectively. This paper reports briefly what is going on in sustainable protein alternatives.
Elsevier, The Lancet, Volume 397, 9 January 2021
Translations: For the Chinese, French, German, and Spanish translations of the abstract see Supplementary Materials section.
Elsevier,

One Earth, Volume 4, 22 January 2021

Maintaining or restoring connectivity among wildlife populations is a primary strategy to overcome the negative impacts of habitat fragmentation. Yet, current connectivity planning efforts typically assess landscape resistance, the ability of organisms to cross various biophysical elements in a landscape, while overlooking the various ways in which human behaviors influence connectivity. Here, we introduce the concept of “anthropogenic resistance” to capture the impacts of human behaviors on species' movement through a landscape.

Elsevier,

Agricultural Water Management, Volume 243, 1 January 2021

Water harvesting techniques have shown promising outcomes in mitigating risks, increasing yields and delivering positive influences on other ecosystems. A field study was conducted in Northern Jordan to assess the influence of combined in-situ water harvesting techniques, micro-catchment and mulching on soil moisture content, plant morphology, gas exchange [photosynthesis (Pn), transpiration (E), and stomatal conductance (gs)] and midday stem water potential (Ψsmd) of young pistachio (Pistacia vera cv. Ashori) trees.

Elsevier,

Blood, Volume 137, 7 January 2021

The term “benign ethnic neutropenia” describes the phenotype of having an absolute neutrophil count (ANC)
Elsevier,

Journal for Nurse Practitioners, Volume , 2021

Climate change is the most critical public health crisis of the 21st century. Physical and medical sequelae of climate and weather-related events are well documented and may be addressed in clinical practice. Mental health impacts of climate change are increasingly addressed in the literature but remain underrecognized by clinicians. This report focuses on mental health impacts of climate change through the theoretical framework of Maslow's Hierarchy of Needs.

Elsevier,

Advances in Ecological Research, Volume 64, January 2021

Global social and economic changes, alongside climate change, are affecting the operating environment for agriculture, leading to efforts to increase production and yields, typically through the use of agrochemicals like pesticides and fertilizers, expanded irrigation, and changes in seed varieties. Intensification, alongside the expansion of agriculture into new areas, has increased harvest, but has also had numerous well-known impacts on the environment, ultimately resulting in a loss of resilience and lack of sustainability in agro-ecosystems.

Elsevier,

Trends in Food Science and Technology, Volume 107, January 2021

Background: Today's meat and dairy industry has a vast environmental footprint. To reach the UN sustainable development goals (SDGs) of ending hunger globally (SDG #2) and achieving sustainable consumption and production (SDG #12), this food production system needs to change. Recent years have seen the rise in popularity of the vegan or plant-based diet among consumers, which can go some way to reducing the environmental burden.

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