Sustainable consumption and production

Elsevier,

Trends in Food Science and Technology, Volume 111, May 2021

More 50% of harvested coffee fruit becomes waste. The use of coffee by-products in products reduces environmental impact. Coffee by-products can be used in several topical formulations.
Elsevier,

Trends in Food Science and Technology, Volume 110, April 2021

Sustainable food chain and food security could be improved by entomophagy: low risk of zoonotic diseases, high production rate and more sustainable than livestock.
Elsevier,

Transportation Research Part D: Transport and Environment, Volume 93, April 2021

Examines factors affecting public support for restrictions on air travel to combat climate change.
RELX’s Global Head of Corporate Responsibility, Dr Márcia Balisciano, talks to Dr Annabelle Houdret and Dr Michael Brüntrup about water security, sustainable consumption and SDG 6. 
World Water Day is an annual United Nations Observance focusing on the importance of freshwater and raising awareness of the 2.2 billion people living without access to safe water.To raise awareness of the value of water, Elsevier presents a curated list of free access journal articles and book chapters. At Elsevier, we are advancing #SDG6 research and ensuring that #Everydrop counts.
Bibliometric analysis on the research progress of micro electro mechanical system (MEMS) energy harvesters as a source of alternative energy, particularly for electronic equipment.
Assesses the status of energy consumption and the factors affecting biogas technology adoption among rural households in northwestern Ethiopia.
Elsevier,

Global Environmental Change, Volume 67, March 2021

Framework integrates critical aspects of feasibility, effectiveness, & side impacts of Negative Emissions technology portfolios.
The development of the synthetic biology field enables the engineering of cells that can be used in food manufacturing. These engineered cells can transform renewable raw materials into important food components, functional food additives and nutritional chemicals.
Cellulose-based solutions can improve environmental performance of food packaging. Food products require specific barrier functions from cellulose-based packaging. Eco-design enables quantifying environmental performance and identifying trade-offs. Fulfilling the barrier requirements for food product packaging is crucial.

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