Elsevier,
Michael F. Ashby, Chapter 3 - What is a ‘Sustainable Development’?, Editor(s): Michael F. Ashby, Materials and Sustainable Development (Second Edition), Butterworth-Heinemann, 2022, Pages 51-68, ISBN 9780323983617.
This chapter advances the UN SDG goals 11 and 12 by defining what is meant by a 'sustainable development' and describing the challenges inherent in planning one.
Several studies have indicated that a global reduction in meat consumption is inevitable for sustainability and public health, despite the challenges inherent to changing eating habits.
The availability of food is the basic entity for the survival of human. The resources that make a nation food secured is guided by multiple factors and can be evaluated using a set of indicators.
Transitioning toward plant-based diets can alleviate health and sustainability challenges.
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.
Meat induces large environmental impact while supplying important nutrients, and meat substitutes are increasingly adopted as direct replacers of meat products.
This chapter advances the UN SDG goals 11, 12, and 3 by highlighting the role of indigenous peoples and local communities’ cultural customs, lores, and practices in relation to managing their land and other natural resources; they need to be appropriately understood and acknowledged for public and environmental policy decision making.
Contamination of urban-garden vegetables with potentially toxic elements is a great problem in developing countries. This study assessed the level of PTEs (Cu, Pb, Cr and Cd) in market-sold vegetables in southwest Nigeria and evaluated the estimated daily intake (EDI) to understand the health implications.
