The chemical industry needs to significantly decrease carbon dioxide (CO2) emissions in order to meet the 2050 carbon neutrality goal.
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.
Food is essential to provide energy for human cellular metabolism, and is usually made from plants or animals.
Elsevier, Case Studies in Chemical and Environmental Engineering, Volume 3, June 2021
The widespread consumption of electronic devices has made spent batteries an ongoing economic and ecological concern with a compound annual growth rate of up to 8% during 2018, and expected to reach b
Elsevier, Current Opinion in Green and Sustainable Chemistry, Volume 29, June 2021
Microplastic pollution has sparked interest from researchers, public, industries, and regulators owing to reports of extensive presence of microplastics in the environment, household dust, drinking wa
As future foods, cultured meat is produced by culturing animal cells ex vivo rather than raising and slaughtering animals.
Quantification and extent mapping of seawater intrusive zones are extremely critical for coastal aquifers, especially for those impacted with anthropogenic stress.
As future foods, cultured meat is produced by culturing animal cells ex vivo rather than raising and slaughtering animals.
After World War II, the evolution of Europe's agro-food system has been marked by intensified use of synthetic fertilizers, territorial specialization, and integration in global food and feed markets.
Elsevier, Current Opinion in Environmental Sustainability, Volume 50, June 2021
Loss and Damage studies have tended to focus on rapid-onset events with lesser attention to slow-onset events such as drought.

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