This study was conducted to assess the self-reported and observed food safety practices (FSP) of food handlers, who deliver food products that are prepared and cooked at home during the COVID-19 pande
The consumption of meat contributes significantly to undesirable effects on the environment.
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.
Increasing the production of food from the ocean is seen as a pathway toward more sustainable and healthier human diets.
Water harvesting techniques have shown promising outcomes in mitigating risks, increasing yields and delivering positive influences on other ecosystems.
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.
Targeted interventions have important under-explored potential for reducing meat consumption.
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
Plant parasitic nematodes (PPNs) cause huge agricultural and silvicultural losses every year.
