Sustainable consumption and 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.
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.
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.
World Smart Energy Week is the world’s leading comprehensive B-to-B trade show for smart and renewable energy held twice a year in Japan. The show aims to provide a platform for professionals from across Japan, Asia, and the world to negotiate and network for the future of smart and renewable energy business. This supports SDG 9: to build resilient infrastructure, promote inclusive and sustainable industrialization and foster innovation.
PSI Trade show - award logo
Supporting Goal 12: Responsible consumption and production, the PSI Sustainability Awards recognise the sustainable potential and distinct self-responsibility of the promotional products industry and award sustainability achievements comprehensively

On April 22 every year, we celebrate the anniversary of the birth of the modern environmental movement with Earth Day. Since the first Earth Day in 1970, this day has marked global collaboration and awareness of the need to fight for a cleaner and healthier Earth. It all began in 1962 when Rachel Carson’s Silent Spring hit the New York’s bestseller list selling over 500,000 copies in 24 countries.

Elsevier, Transportation Research Interdisciplinary Perspectives, Volume 13, March 2022
Telecommuting has become a dominant professional experience for many Canadian business and workers due to the COVID-19 pandemic. Telecommuting has several benefits that are separate from COVID-19. Two prevalent changes have been in regard to telecommuting and online food buying habits, both of which impact social wellbeing as a dimension of social sustainability. We discuss two exploratory surveys on the perception of telecommuting and food e-commerce.

Pages