Meat consumers perceive plant based products such as algae or pea-based burgers as healthier and better for the environment, but expect them to be less tasty than beef products. Such consumers express negative attitudes towards a vegetarian or vegan diet, influenced by neophobia and meat commitment.
Elsevier and the International Solar Energy Society (ISES) are pleased to announce the third biennial Renewable Transformation Challenge. If you have an innovative proposal which contributes to the goal of transitioning to 100% renewable energy, submit your application for a chance to win €20,000.
Elsevier, International Journal of Gastronomy and Food Science, Volume 24, July 2021
A nudge experiment was performed to evaluate the effectiveness of presenting a menu with the dish-of-the-day (DoD) vs.
To show the importance of climate action and to celebrate the more than 5-year collaboration between the Elsevier Chemistry journals department and the Elsevier Foundation, we have compiled this special issue, highlighting top chemistry content related to SDG 13 and providing information on past winners of the Green & Sustainable Chemistry Challenge.
Held in partnership with the University of Johannesburg, this Elsevier webinar discusses the SDGs and how researchers can incorporate them into their work.
Held in partnership with the University of São Paulo, this Elsevier webinar discusses the SDGs and how researchers can incorporate them into their work.
This book chapter addresses SDG 3 and 12 by explaining the complexity of the food industry in North America and that food employees have a responsibility to use proper food handling practices.
Elsevier,

Current Opinion in Green and Sustainable Chemistry, Volume 29, June 2021

Are microplastics as harmful as the general public think? What is the science behind this?
Consumers attitudes towards cultured meat is evolving slower than expert predictions.

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