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17. Sustainable agriculture, food security and diet diversity. The case study of Tuscany, Italy.. (2021). Stefani, Gianluca ; Romano, Donato ; Atzori, R ; Gastaldi, M ; Lombardi, G V ; Liu, G ; Parrini, Silvia.
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21. Slaughter cattle to secure food calories and reduce agricultural greenhouse gas emissions? Some prospective estimates for France. (2020). Jayet, Pierre-Alain ; De Cara, Stéphane ; Isbasoiu, Ancuta.
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22. Is there a win–win scenario with increased beef quality and reduced consumption?. (2020). Thomas, Alban ; Soler, Louis-Georges.
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33. Pre-treatments to enhance biogas yield and quality from anaerobic digestion of whiskey distillery and brewery wastes: A review. (2019). Davis, Paul ; Stokes, Joseph ; Lawler, Jenny ; Connolly, Cathal ; Gunes, Burcu.
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35. Comparing nutritional, economic, and environmental performances of diets according to their levels of greenhouse gas emissions. (2018). Kesse-Guyot, Emmanuelle ; Lairon, Denis ; Boizot-Szantai, Christine ; Langevin, Brigitte ; Alles, Benjamin ; Hercberg, Serge ; Galan, Pilar ; Pointereau, Philippe ; Seconda, Louise ; Soler, Louis-Georges ; Baudry, Julia.
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36. The role of agriculture in global GHG mitigation. (2018). Hassapoyannes, Katharine ; Blandford, David.
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37. A Reflection of the Use of the Life Cycle Assessment Tool for Agri-Food Sustainability. (2018). Gava, Oriana ; Brunori, Gianluca ; Venturi, Francesca ; Bartolini, Fabio ; Zinnai, Angela ; Pardossi, Alberto.
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38. Consumer Readiness to Reduce Meat Consumption for the Purpose of Environmental Sustainability: Insights from Norway. (2018). Alfnes, Frode ; Skuland, Silje Elisabeth ; Austgulen, Marthe Hrvik ; Schjoll, Alexander.
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39. Impact of current, National Dietary Guidelines and alternative diets on greenhouse gas emissions in Argentina. (2018). Arrieta, E M ; Gonzalez, A D.
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40. Unsustainable dietary habits of specific subgroups require dedicated transition strategies: Evidence from the Netherlands. (2018). de Boer, J ; Aiking, H ; de Vries, J. H. M., ; van Dooren, C ; Keuchenius, C.
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41. Nudging to reduce meat consumption: Immediate and persistent effects of an intervention at a university restaurant. (2018). Kurz, Verena.
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42. Carbon Label at a University Restaurant – Label Implementation and Evaluation. (2018). Kurz, Verena ; Hedenus, Fredrik ; Brunner, Florentine ; Bryngelsson, David.
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43. A novel agroecosystem: Beef production in abandoned farmland as a multifunctional alternative to rewilding. (2018). , Stephen.
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44. Nudging to reduce meat consumption: Immediate and persistent effects of an intervention at a university restaurant. (2017). Kurz, Verena.
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45. Nudging à la carte – A field experiment on food choice. (2017). Gravert, Christina ; Kurz, Verena.
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46. Evaluating the Environmental Consequences of Swedish Food Consumption and Dietary Choices. (2017). Brando, Miguel ; Martin, Michael.
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47. How Do Dietary Choices Influence the Energy-System Cost of Stabilizing the Climate?. (2017). Wirsenius, Stefan ; Hedenus, Fredrik ; Bryngelsson, David ; Azar, Christian.
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48. Climate Database Facilitating Climate Smart Meal Planning for the Public Sector in Sweden. (2017). Amani, Pegah ; Davis, Jennifer ; Floren, Britta.
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49. Achieving GHG Emission Commitments And Food Security Objectives In Norwegian Agriculture. (2017). Vårdal, Erling ; Gaasland, Ivar ; Vrdal, Erling ; Blandford, David.
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50. Distances to climate targets 2030 in EU-27 agriculture: explorative analysis. (). Heidecke, Claudia ; Osterburg, Bernhard ; Spiegel, Alisa.
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