Environmental impact of four meals with different protein sources: Case studies in Spain and Sweden
By Jennifer Davis, U. Sonesson, D. Baumgartner, T. Nemecek. 2010
156 citations recorded by the source corpus.
Subfields: Ecology, Economics and Econometrics, Food Science
View Paper: https://www.semanticscholar.org/paper/d52bda48b198af7f031a972078dc77b5407cd5f2
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Citations in the corpus
- Urban versus conventional agriculture, taxonomy of resource profiles: a review (2016, background): “…the production factors (fertilizers, land, fossil fuel energy, pesticides, irrigation, farming structures, and mechanized equipment) that influence the environmental burdens of food system (Davis et al. 2010; Roy et al. 2012; Meier and Christen 2013) and, in less frequently, transport (FAO 2011a).”
- How can the EU climate targets be met? A combined analysis of technological and demand-side changes in food and agriculture (2016, background): “Diets greatly affect GHG emission levels, since vegetable protein sources generally give rise to lower emissions than protein sources of animal origin (Davis et al., 2010).”
- Three perspectives on sustainable food security: efficiency, demand restraint, food system transformation. What role for life cycle assessment? (2014, background): “Such an approach would need to go beyond a simple consideration of the GHG emissions associated with different consumption patterns (such as WWF, 2011; Carlsson-Kanyama and González, 2009; Davis et al., 2010) since health and environmental sustainability are explicitly viewed as outcomes of a linked”
- Less meat, more legumes: prospects and challenges in the transition toward sustainable diets in Sweden (2018, unknown): “The same applies to pregnant women, who are recommended by NNR to take a supplement of 40 mg as a general dose or 60 mg as an individual prophylactic to ensure normal iron status.”