Meat consumption has been increasing since the 1960s, but especially from the 1980s
decade to today. Although meat means an important source of nutrients, it is also evident …

Minimising environmental impacts and prioritising the production of nutritious foods are
essential qualities of a sustainable food system. Ultra-processed foods (UFPs) are …

A circular economy relies on the value of resources being maximised indefinitely, requiring
that virtually no unrecoverable waste occurs. Biomass is highly significant in a circular …

Dietary proteins are indispensable to human nutrition. In addition to their tissue-building
function, they affect body composition and regulate various metabolic pathways, as well as …

Deforestation, the second largest source of anthropogenic greenhouse gas emissions, is
largely driven by expanding forestry and agriculture. However, despite agricultural …

The world loses around 24 million hectares of forest every year–an area the size of the UK.
This metric, while important, combines two different types of forest loss: deforestation, the …

Abstract Approximately 88 Million tonnes (Mt) of food is wasted in the European Union each
year and the environmental impacts of these losses throughout the food supply chain are …

The sustainability of food chains is an issue consumers, policy makers, researchers, food
producers and suppliers are increasingly interested in. This interest is also confirmed by the …

Bioplastics represent an innovation for replacing materials obtained from fossil fuels and
could provide significant benefits to the environment. A new generation of bioplastic from …

Life cycle thinking is increasingly seen as a key concept for ensuring a transition towards
more sustainable production and consumption patterns. As food production systems and …