Climate change

Future sustainable food systems should more efficiently use natural resources and reduce food waste. Upcycled food – foods elevated in value through ingredients otherwise wasted or previously thought inedible – constitutes a new approach contributing to this much needed transition. Successful market launches of such foods requires favourable consumer perception of these products, knowing the factors determining acceptance, and an adequate communicational framing of the new concept.
Edible macroalgae (i.e., ‘seaweeds’) are a nutritious and sustainable alternative to animal-based proteins. However, consumption of seaweeds in Western countries remains low, and little is known about individual drivers of acceptance. The aim of this study was to further explore the consumer acceptability of seaweed-based food products in the UK. In an online study (N = 476), participants were presented with a general description of edible seaweeds, and descriptions of seaweed-based food products (e.g., ‘seaweed burger’).
The United Nations General Assembly decided that International Day of the World’s Indigenous Peoples would be observed every year on 9th August. On this day, people from around the world are encouraged to help spread the UN’s message on the protection and promotion of the rights of indigenous peoples. Elsevier is pleased to share this special collection of freely available articles to help spread awareness about this important topic. Please feel free to download and share these papers.
Concerns over the impact of global meat production and consumption patterns are leading to increasing interest in alternative sources of protein. This study provides new insight into consumers’ attitudes towards different protein products and factors associated with the acceptance of lab-grown chicken and lab-grown beef.
This webinar series is supported by Elsevier journals to help advance science & engineering for a sustainable future for human and ecological health through global interactions. The focus of each webinar will support at least one of the 17 UN Sustainable Development Goals. See This specific webinar will focus on "Recent Progress on Urban Heat Mitigation Technologies" presented by Prof. Mat Santamouris, Distinguished Professor, Arts Design and Architecture, UNSW Sydney. Sign up for free here:
Meat induces large environmental impact while supplying important nutrients, and meat substitutes are increasingly adopted as direct replacers of meat products. This study assessed the environmental impact of a pork schnitzel and two soy-based schnitzels in terms of three different functional units to reflect the products’ functions as meal components and suppliers of high quality proteins. For a functional unit of 1 kg of product, the pork schnitzel induces the largest environmental impact for most environmental impact indicators.
Cow's milk is considered a staple in many diets due to its high nutritional value. It contains almost every nutrient that the human body needs. Milk is consumed as a beverage, poured on several foods, and added to coffee, tea, and smoothies. Furthermore, many food products are produced from cow's milk, such as ice cream, yogurt, cheese, butter, cake, desserts, and others. However, it is not a suitable option for everyone for reasons, including lactose intolerance, milk allergy, dietary restrictions, and potential health risks.
Transitioning toward plant-based diets can alleviate health and sustainability challenges. However, research on interventions that influence animal-product consumption remains fragmented and inaccessible to researchers and practitioners. We conducted an overview of systematic reviews, also known as a meta-review. We searched five databases for reviews that examined interventions that influence (increase or decrease) the consumption of animal products.
The availability of food is the basic entity for the survival of human. The resources that make a nation food secured is guided by multiple factors and can be evaluated using a set of indicators. We present an assessment for ranking food security of the South Asian Association for Regional Cooperation (SAARC) nations represented by Afghanistan, Bangladesh, Bhutan, India, Nepal, the Maldives, Pakistan and Sri Lanka using a set of indicators under the prevailing scenarios of climate change.