Climate change

Climate change, a long-term shift in global weather patterns and average temperatures, is one of the most pressing challenges addressed by the Sustainable Development Goals (SDGs). It is directly targeted by SDG 13 (Climate Action), which calls for urgent measures to combat climate change and its impacts. However, climate change also cuts across virtually all other SDGs. For instance, it threatens to undermine progress towards SDG 2 (Zero Hunger) by disrupting agricultural production, and exacerbates problems of clean water availability, a concern of SDG 6 (Clean Water and Sanitation). It also impacts SDG 3 (Good Health and Well-being) due to increased heatwaves and spread of vector-borne diseases. Furthermore, climate change can induce migration and conflicts, affecting SDG 16 (Peace, Justice, and Strong Institutions). Hence, tackling climate change is integral to achieving the SDGs.

RELX SDG Customer Awards aim to recognise RELX customers who share our commitment to driving action in support of the United Nations Sustainable Development Goals. Read more about the 2022 winners.
This Review supports SDGs 5 and 13, analysing the evidence on the effect of extreme weather events on gender based violence. Concluding that the increases in gender based violence during or after such events is linked to various factors, including economic instability, mental stress, and disrupted infrastructure.
The Paris Agreement goal of stabilizing temperature below 1.5C calls for a reduction of global energy consumption. Energy Efficiency policies are necessary but not sufficient to reduce energy consumption. Energy Conservation and Energy Sufficiency Policies complement Energy Efficiency policies, together they can reduce energy demand. The article presents some existing and new policies which address sufficiency. There is the need for coherent policy package with different types of policy instruments addressing efficiency and sufficiency.
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.
Several studies have indicated that a global reduction in meat consumption is inevitable for sustainability and public health, despite the challenges inherent to changing eating habits. The purpose of this article is to pursue a stock-take of consumer behavior with regard to reducing meat consumption through a literature review using bibliometric analysis. The findings show the multidisciplinary nature of the field, which is in full development and with many knowledge gaps. Publications are concentrated in a few dominant journals and originated exclusively in developed countries.
Food security and sustainability are the most urgent problems in worldwide. In the present study, the combinations of egg albumen, pea protein, and gellan gum were optimized to fabricate an artificial steak for specific populations. The relationships among the different components on the texture profile analysis, sensory evaluation, viscoelastic properties, and thermal behavior were conducted. 3D printing food was an emerging issue, this study also investigated how to fabricated an artificial steak and mitigate the impacts of meat production.

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.