This chapter aligns with Goals 3 and 12 by emphasizing the development of sustainable materials and bio-inks, as well as 3D printing applications in medicine, food, and environmental science.
The study shows the findings about the vendors with a satisfactory knowledge of food hygiene and safety.
This chapter aligns with Goal 2: Zero Hunger and Goal 12: Responsible Consumption by considering plant-based meat alternatives as a sustainable approach to provide affordable and nutritious meat substitutes in a world with growing human consumption demands.
The authors explore the impacts of the virtual water trade (i.e. water used in the production of agricultural products). The authors find that increasing trade of agricultural products could lead to significant water savings.
The study investigates the quality of the foods that are served at and their effect on the consumer health
climate change interacts with historical colonialism to shape fisheries in small island developing states. Greater attention to fish as food can improve food sovereignty and reduce historical inequalities
This chapter advances UN SDG goal 12 and 13 by providing an overview and introduction to NETs
This chapter advances UN SDG goals 12 and 13 by providing a historical perspective of the warming effect of carbon dioxide in the atmosphere, describes our growing understanding of climate change, the parallel development of Earth-system modeling capabilities, the Paris Agreement and the need to transition to nonfossil energy and the decarbonization of the global economy
This paper explores perceived barriers and enablers for engagement in a new aquaculture activity, using an example of ‘technology-push’ towards seaweed farming in coastal villages in Samoa.
