Extreme heat at outdoor COVID-19 vaccination sites
The healthcare industry is the second leading contributor of waste in the United States. This study reports a waste audit to identify key waste generators in an outpatient practice and start immediately reducing waste and greenhouse gas emissions.
Contributing to SDGs 2, 12 and 13, this article provides an overview of the sustainability motives consumers have for selecting their food.
Analysing the texture similarities and differences between meat and plant-based blends will help create better plant-based products.
Hybrid (meat + plant-based) products can be a good way to decrease our food system environmental impact.
This investigation describes patient and family responses to climate change counselling administered by one pediatrician in a Wisconsin clinic.
A Sustainable Agriculture Matrix to track performance of countries worldwide is discussed here. Priority areas for improving agricultural sustainability depend on development stage. Analysis of trade-offs and synergies among indicators can inform national policies.
Research into coatings made from whey protein isolate and xanthan gum which could increase the shelf life of fruit and thus have potential to minimize post-harvest losses and food waste, supporting SDG2: Zero Hunger.
Investigated information dissemination pathways to enable more information regarding how to tackle climate change to reach farmers.
A critical overview of the key challenges specifically related to (micro)plastics as they may undermine the implementation of sustainable strategies and action plans required to achieve the UN SDGs.
