Contributing to SDGs 2, 3, 12 and 13, this article looks at the relationship between vegetarianism and subjective well-being (SWB).
Elsevier,

Innovative Food Science and Emerging Technologies, Volume 62, June 2020

A review of the development of chitosan as a food packaging material is presented. Chitosan is mainly produced as a value-added product from sea-food industry waste. Properties of chitosan make it a biodegradable alternative to synthetic plastics.
Elsevier,

Reference Module in Earth Systems and Environmental Systems, Encyclopedia of the World's Biomes, 2020

This book chapter addresses SDGs 15, 12, and 11 by discussing the conservation of terrestrial, freshwater, and coastal/marine ecosystems, and how to identify global percent protection goals.
This book chapter advances SDGs 12, 13 and 14 by discussing the current warming of the Arctic climate caused by human exploitation activities and the potential impact these activities may have in driving a number of marine mammals and other vertebrate species to extinction, unless strong conservation initiatives are put in place immediately.

High-tech products like batteries and electronics contain a variety of valuable, scarce, and in some cases potentially harmful materials, but in only a few exceptional cases (such as lead-acid batt

Elsevier,

Current Research in Green and Sustainable Chemistry, Volume 23, June 2020, Pages 55-60

This article supports SDGs 9, 11, 12 and 17 by deepening our understanding on the role of stakeholders in boosting the use of food waste as a feedstock for creating a circular bio-based economy.
This book chapter addresses SDGs 2 and 12 by explaining the technological advances in modern breeding techniques in grain crops. Innovative breeding techniques are covered including speed breeding.
Elsevier,

Current Research in Green and Sustainable Chemistry, Volume 3, June 2020

Advancing SDGs 7, 9, 12 and 13, this article presents the most recent trends (2016–2020) of the greener pretreatments and compares their advantages with the conventional approaches. This review also shows how the greener pretreatments could be made more efficient and cost-effective.
Elsevier,

Polymer Science and Innovative Applications, Materials, Techniques, and Future Developments, 2020, Pages 525-543

This chapter supports SDGs 2, 9 and 12 by discussing the critical role that polymeric materials play in terms of food packaging - increasing responsible consumption and sustainability, supporting transport of food, and reducing food waste. The chapter also highlights the latest developments in bio-based/biodegradable food packaging which offers a more sustainable route than traditional synthetic plastic food packaging.
Elsevier,

Current Opinion in Food Science, Volume 33, June 2020, Pages 115-123

This journal article addresses goals 3, 10 and 12 by looking at three main areas of sensory and consumer researcher: corporate and consumer social responsibility, low income or vulnerable consumers, and migration.

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