This article highlights the winning proposals of the fifth edition of the Elsevier Foundation Green & Sustainable Chemistry Challenge. The winning proposals were chosen for their innovative green chemistry aspects and their large positive impact on the environment, contributing to SDGs 7, 8, 10, 12, 13, 14 and 15.
This book chapter addresses goals 12, 14 and 15 by discussing the debate surrounding the role of biodegradable plastics in solving plastic solid waste accumulation and assisting the transition toward a circular economy, in turn encouraging more sustainable communities and responsible consumption.
This book chapter advances SDGs 6, 12 and 11 by analyzing research studies on water remediation within the framework of 12 principles of green chemistry, bibliometric features, and characteristics of related research papers.
The dichotomous divide between vegetarians and omnivores seems clear: Omnivores eat meat, whereas vegetarians do not.
Elsevier, International Journal of Gastronomy and Food Science, Volume 21, October 2020
Entomophagy is increasingly seen as a potential solution to provide a sustainable source of protein. However, the attitude of Western consumers towards insect-based products is generally negative.
Elsevier, Current Opinion in Green and Sustainable Chemistry, Volume 25, October 2020
Food production entails a series of steps and operations that convert raw biomass into final products suitable for human consumption.
Landscape fragmentation and farming can affect the diversity of plants and pollinators harbored by linear landscape elements (LLE) in agroecosystems.
Elsevier, Trends in Food Science and Technology, Volume 104, October 2020
Background: The environmental impact of meat consumption requires immediate action.
Nudging is seen to complement or replace existing policy tools by altering people's choice architectures towards behaviors that align with government aims, but has fallen short in meeting those target
Each year, the Food and Agriculture Organization of the United Nations (FAO) celebrates World Food Day on October 16th to commemorate is founding in 1945. World Food Day 2020 is calling for global solidarity to help all populations to recover from the crisis, and to make food systems more resilient and robust so they can withstand increasing volatility and climate shocks, deliver affordable and sustainable healthy diets for all, and decent livelihoods for food system workers. In support of this years theme - 'Grow, Nourish, Sustain. Together' - Elsevier presents a curated, open access collection of 40 journal articles and book chapters focussed on increasing food security and sustainability. 

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