Producing food exerts pressures on the environment. Understanding the location and magnitude of food production is key to reducing the impacts of these pressures on nature and people.
Humans, through agricultural fertilizer application, inject more reactive nitrogen (Nr) to terrestrial ecosystems than do natural sources.
The consumption of plant-based milk substitutes has spread rapidly around the world due to its numerous positive health effects on the human body.

The Atlas of Sustainable Development Goals 2020 presents interactive storytelling and data visualizations about the 17 Sustainable Development Goals.

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,

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.
Advancing SDGs 2, 12 and 15, this chapter contributes to an understanding of the long-term impacts, challenges and benefits of agronomic practices impacts.
Elsevier,

Wheat and Barley Grain Biofortification, 2020, Pages xxi-xxii

This chapter contributes to SDGs 2 and 3 by addressing topics associated with the alleviation of malnutrition in globally diverse populations via wheat and barley biofortification.
Climate change and population growth generates a decrease in water availability around the world which can compromise the maintenance of sustainable agriculture.
Elsevier,

Food Safety, Past, Present, and Predictions, 2020, Pages 179-203

This book chapter addresses SDGs 2 and 17 by explaining the past, present and future of food safety.

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