Elsevier, Trends in Food Science and Technology, Volume 107, January 2021
Background: Fake meat industry is expected to grow and to be worth $140 billion by 2030. Alternative protein can be produced by plant or microbe.
The consumption of meat contributes significantly to undesirable effects on the environment.
Increasing the production of food from the ocean is seen as a pathway toward more sustainable and healthier human diets.

This is a special issue on food systems for children and adolescents with research on food marketing, nutrition and sustaining healthy diets and food supply chains.

In The World We Want we explore key themes related to the SDGs: leadership, innovation and youth. Dr. Márcia Balisciano, Global Head of Corporate Responsibility, interviews influencers and thought leaders across disciplines on how we can build back better to achieve the global goals.
Targeted interventions have important under-explored potential for reducing meat consumption.
The recent sharp increase of sensitivity towards environmental issues arising from plastic packaging has boosted interest towards alternative sustainable packaging materials.
Research on the relationship between vegetarianism and subjective well-being (SWB) has produced inconsistent results, which may partly be due to small sample sizes and divergent operationalizations of
Elsevier, Current Opinion in Green and Sustainable Chemistry, Volume 26, December 2020
Food waste valorization is a hot topic due to the cornucopia of waste generated and the ensuing detrimental environmental effects.
This paper provides an overview of nutrition recommendations for dietary intakes necessary to support normal growth and development of children from birth to 18 years and to promote long-term health a

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