This book chapter addresses goals 7, 13 and 11 by looking at ecological technologies that transform natural resources into anthropocentric goods and services.
This journal article advances SDGs 2, 12, and 13 by examining psychological differences between flexitarians and full vegetarians as well as predictors of flexitarians’ openness to going fully vegetarian.

International Journal of Gastronomy and Food Science, Volume 21, October 2020, 100211

Insects are increasingly seen as a potential solution to provide a sustainable source of protein. Contributing to SDGs 2, 12 and 13, this article evaluates the liking of four insect-based snacks among young Italian consumers through a tasting panel involving 62 participants.
This article contributes to SDGs 2, 12 and 13 by investigating the willingness of omnivores to introduce mixed (beef-vegetable protein) and 100% vegetable protein products into their diet.
This article supports SDGs 2, 12, and 13 by explaining how more diverse crop rotations yield benefits across all growing conditions and accelerate maize yield gains over time.
This article addresses goals 7, 9 and 13 by presenting a novel methodology to integrate both CO2 mitigation goals and the impacts of climate change into simulations of a power system expansion.

Trends in Food Science & Technology, Volume 97, March 2020, Pages 443-450

Cultured meat has emerged as a breakthrough technology for the global food industry, which was considered as a potential solution to mitigate serious environmental, sustainability, global public health, and animal welfare concerns in the near future. Contributing to SDGs 2, 12 and 13, this article examines the characteristics of cultured meat and summarises the current technological challenges and their possible solutions.

One Earth, Review, Volume 2, Issue 2, p. 143-156, February 21 2020

This article addresses goals 10, 11, and 13 by showing how to build resilience to the impacts of climate change in informal settlements, focusing on those located in cities in low- and middle-income countries and how these settlements concentrate at-risk populations.

Veterinary Anaesthesia and Analgesia, Volume 46, Issue 4, July 2019, Pages 409-420.

This paper looks at a number of ways that veterinary anaesthetists can reduce their environmental impact, including by minimizing release of halogenated anaesthetics (which are potent greenhouse gases). This relates to SDGs 12 and 13.
Nitrate and lipids have been recognized as effective dietary additives to reduce enteric methane (CH4) production. The objective of this experiment was to evaluate the effects of nitrate and canola oil, alone or in combination, on enteric CH4, volatile fatty acid (VFA) concentrations, digesta kinetics and outflow of DM and microbial non-ammonia nitrogen (MicNAN) from the rumen of cattle. The article contributes to SDG 13.