The COVID-19 crisis has disrupted economies and societies and the sustainability
characteristics of agri-food due to a significant decline in turnover, difficulties in …

Meat has featured prominently as a source of foodborne disease and a public health
concern. For about the past 20 years the risk management paradigm has dominated …

In recent years, the position of meat has been challenged in Western food cultures due to its
ecological, health and animal welfare impacts. This study examined consumers' reported …

Many detrimental effects on the environment, economy, and society are associated with the
structure and practices of food systems around the world. While there is increasing …

Objective: To define a generic diet to protect human health and food system sustainability
based on three dimensions: animal: plant ratio, degree of food processing and food …

The current study employs a different environmental impact indicator called “carbon
footprint” rather than carbon dioxide (CO 2) emissions, which several studies have been …

European livestock systems are characterised by high meat production to accommodate
high consumer demands and global prices. The production of meat, especially meat from …

The physicochemical properties of dietary fiber in the gastrointestinal tract, such as hydration
properties, adsorption properties, rheological properties, have an important influence on the …

This study identified the effect of the type and concentration of vegetable oil on the quality of
meat analogs and analyzed the differences in their physiochemical characteristics. Various …

This paper investigates how consumers interested in sustainability are affected by conflicts
in caring and scale. Contrasting previous emphasis relating scale to production, the paper …