Ensure sustainable consumption and production patterns

Elsevier,

Food Quality and Preference, Volume 86, December 2020, 103997

Advancing SDGs 2, 12 and 13, this article explores targeted interventions to reduce meat consumption for a more sustainable planet.
Elsevier,

Food Packaging and Shelf Life, Volume 26, December 2020, 100551

Contributing to SDG 12, this article summarises strategies to improve the properties of chitosan-based films, a more sustainable alternative to plastic packaging.
Elsevier,

Current Research in Green and Sustainable Chemistry, Volume 26, December 2020, 100385

Valorisation is the process of converting food waste materials into useful products including chemicals, materials, and fuels. This article contributes to SDGs 9, 11 and 12 by discussing the valorisation of food waste and the positive economic impacts to be gained.
Elsevier,

Current Research in Green and Sustainable Chemistry, Volume 25, October 2020, 100356

This article supports SDGs 2, 9 and 12 by reviewing different side and waste streams, based on their volume and economic importance and relevant valuable compounds, with the focus on recent developments of new food products and ingredients.
Elsevier,

Trends in Food Science & Technology, Volume 102, August 2020, Pages 51-61

Plant-based meat alternatives are developed to address consumer demands and sustainability of future food supply, and the market has grown exponentially in recent years. This article addresses SDGs 2 and 12 by analysing the production, nutrition, health, and safety of plant-based meat alternatives.
This journal articles advances SDGs 2, 12, and 13 by identifying the barriers that keep people from consuming plant-based meat alternatives in order to increase the probability of future consumption.
This article supports SDGs 2, 12 and 14 by exploring a transdisciplinary approach and plausible trajectories for China's projected production, consumption and trade of seafood to 2030.
This article supports SDGs 2, 12, and 14 by synthesizing life cycle assessments and impact mapping methodologies, giving guidance for mapping the environmental pressures associated with food production systems.
This article addresses goals 7, 9, 12 and 13 with looking at six scenarios aimed at defossilated sustainable power systems in West Africa with the timeframe of 2015-2050.
Contributing to SDGs 2, 3, 12 and 13, this article looks at the relationship between vegetarianism and subjective well-being (SWB).

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