Elsevier,

One Earth, VOLUME 3, ISSUE 2, P176-186, AUGUST 21, 2020

This article supports SDGs 2, 13, and 15 by explaining several measures that can be adopted to restore and maximize degraded farmlands while reinforcing multiple SDGs.
This article supports SDGs 2, 13, and 15 by showcasing how the Common Agricultural Policy (CAP) payments should be distributed and monitered for rural development, supporting both the European Green Deal and green COVID-19 recovery.
This journal articles advances SDGs 2, 12, and 13 by identifying the barriers that keep people from consuming plant-based meat alternatives in order to increase the probability of future consumption.
Elsevier,

Trends in Food Science & Technology, Volume 102, August 2020, Pages 51-61

Plant-based meat alternatives are developed to address consumer demands and sustainability of future food supply, and the market has grown exponentially in recent years. This article addresses SDGs 2 and 12 by analysing the production, nutrition, health, and safety of plant-based meat alternatives.
This article supports SDGs 2, 12, and 14 by synthesizing life cycle assessments and impact mapping methodologies, giving guidance for mapping the environmental pressures associated with food production systems.
This article supports SDGs 2, 13, and 15 by showing that by the end of this century, agricultural land NH3 emissions in the US will increase by about 80% due to climate change, but with a combination of climate-adaptive agricultural management practices with attainable mitigation measures, these emissions can be offset.
This article supports SDGs 2, 12 and 14 by exploring a transdisciplinary approach and plausible trajectories for China's projected production, consumption and trade of seafood to 2030.
Food safety concerns every food handling facility and is intricately woven with food nutrition. There are many factors that can make food incongruous for the consumption of humans. Contributing to SDGs 2 and 3, this chapter highlights the different scenarios related to food in respect of microorganism growth, different types of food poisoning caused by different sources, like microbial contamination, pesticides residues, improper handling of food, personal unhygienic practices, and their safety measures.
Contributing to SDGs 2, 3, 12 and 13, this article looks at the relationship between vegetarianism and subjective well-being (SWB).

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