Focal Interest
Focal Interest

Agriculture Sustainability and Environmental Impact

External reference: https://openalex.org/T11259

  1. Urban precision fermentation may support decentralized food production
    Research exploring precision fermentation for urban dairy production in Amsterdam, examining technical feasibility and societal requirements for decentralized novel food technologies.
  2. Higher PHD adherence linked to better diet quality and lower footprints
    Cross-sectional study of 571 Turkish adults examining relationships between Planetary Health Diet adherence, nutritional quality, and environmental footprints including carbon and water impacts.
  3. Redistributing leftover lasagna had the lowest environmental impacts
    Life cycle assessment of Italian lasagna compares environmental impacts of food waste management methods, finding digital redistribution platforms most effective at reducing impacts.
  4. Generation Z food waste varied across five European countries
    Study of 330 Generation Z individuals across five European countries reveals significant differences in food waste patterns, ranging from 3.43% in Estonia to 17.18% in Romania, with.
  5. Chefs’ beliefs shape use of plant-based meat dishes
    Sequential study identifies seven barriers preventing restaurant chefs from offering plant-based meat dishes, with chef education highlighted as the most effective strategy for menu adoption.
  6. Subsidies and health framing draw higher support for meat-reduction policies
    Survey of 10,513 respondents across six countries shows meat-reduction policies gain higher support with subsidies and health framing over taxes and climate messaging.
  7. Mainstream vegan discourse may reinforce human exceptionalism
    Examine how mainstream vegan advocacy's focus on sentient animal welfare reinforces anthropocentrism. Explore post-anthropocentric frameworks for transformative multispecies ethics beyond zoocentrism.
  8. Younger students wasted more plate waste than older students
    Study of 17,144 school plates in Latvia reveals younger primary students waste more food than older secondary students in standardized catering, suggesting age-based portion adjustments could.
  9. Creation of Coffee Ground Energy Bars: Upcycling Café Waste into Protein-Rich Products
    Product development study creates protein-rich energy bars from spent coffee grounds, demonstrating nutritional adequacy, regulatory compliance, and commercial viability for café waste upcycling.
  10. EU agricultural assets face stranding under reduced animal-food consumption
    Quantifies stranded-asset exposure in EU27+UK agriculture: 78% of fixed assets tied to animal-sourced food; scenarios indicate 18–77% could be stranded under dietary shifts.