Environmental and nutritional Life Cycle Assessment of novel foods in meals as transformative food for the future.

Mazac, Rachel; Järviö, Natasha; Tuomisto, Hanna L

Mazac, Rachel; Järviö, Natasha; Tuomisto, Hanna L.

Afiliação

Mazac R; Department of Agricultural Sciences, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland; Helsinki Institute of Sustainability Sciences (HELSUS), University of Helsinki, Helsinki, Finland. Electronic address: rachel.mazac@helsinki.fi.
Järviö N; Helsinki Institute of Sustainability Sciences (HELSUS), University of Helsinki, Helsinki, Finland; LUT School of Energy Systems, Sustainability Solutions, LUT University, Mukkulankatu 19, 15210 Lahti, Finland; Ruralia Institute, Faculty of Agriculture and Forestry, University of Helsinki, Lönnrotinkatu 7, 50100 Mikkeli, Finland.
Tuomisto HL; Department of Agricultural Sciences, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland; Helsinki Institute of Sustainability Sciences (HELSUS), University of Helsinki, Helsinki, Finland; Natural Resources Institute Finland (Luke), Helsinki, Finland.

Sci Total Environ ; 876: 162796, 2023 Jun 10.

Article em En | MEDLINE | ID: mdl-36914137

Assuntos

Dieta; Meio Ambiente; Animais; Carne; Refeições; Estágios do Ciclo de Vida

Palavras-chave

Acidification; Alternative proteins; Environmental impacts; Eutrophication; Global Warming Potential; Land/water use; Novel foods; Sustainable meals

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Dieta / Meio Ambiente Tipo de estudo: Prognostic_studies Limite: Animals Idioma: En Revista: Sci Total Environ Ano de publicação: 2023 Tipo de documento: Article

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