SOS by Seth Wynes

Author:Seth Wynes
Language: ita
Format: epub
Tags: i Robinson / Letture
Publisher: Editori Laterza
Published: 2021-02-15T00:00:00+00:00

1 J. Poore, T. Nemecek, Reducing Food’s Environmental Impacts through Producers and Consumers, in «Science», 360, 2018, pp. 987-992, https://doi.org/10.1126/science.aaq0216.

2 Ibid.

3 M. Springmann et al., Options for Keeping the Food System within Environmental Limits, in «Nature», 561, 2018, pp. 519-525, https://doi.org/10.1038/s41586-018-0594-0.

4 Tollefson, Humans Are Driving One Million Species to Extinction cit.

5 A. Veeramani, G.M. Dias, S.I. Kirkpatrick, Carbon Footprint of Dietary Patterns in Ontario, Canada: A Case Study Based on Actual Food Consumption, in «Journal of Cleaner Production», 162, 2017, pp. 1398-1406, https://doi.org/10.1016/j.jclepro.2017.06.025.

6 C. Hoolohan et al., Mitigating the Greenhouse Gas Emissions Embodied in Food through Realistic Consumer Choices, in «Energy Policy», 63, 2013, pp. 1065-1074, https://doi.org/10.1016/j.enpol.2013.09.046.

7 Ibid.

8 Ibid.

9 Department of Economic and Social Affairs, Population Division, World Population Prospects: The 2017 Revision, Key Findings and Advance Tables, United Nations, New York 2017.

10 E.S. Cassidy et al., Redefining Agricultural Yields: From Tonnes to People Nourished per Hectare, in «Environmental Research Letters», 8, 3, 2013, e034015, https://doi.org/10.1088/1748-9326/8/3/034015.

11 A. Shepon et al., The Opportunity Cost of Animal Based Diets Exceeds All Food Losses, in «Proceedings of the National Academy of Sciences», 115, 15, 2018, pp. 3804-3809, https://doi.org/10.1073/pnas.1713820115.

12 E. Röös et al., Limiting Livestock Production to Pasture and By-Products in a Search for Sustainable Diets, in «Food Policy», 58, 2016, pp. 1-13, https://doi.org/10.1016/j.foodpol.2015.10.008.

13 G. Myhre et al., Anthropogenic and Natural Radiative Forcing, n. 731, IPCC, Cambridge 2013.

14 Poore, Nemecek, Reducing Food’s Environmental Impacts through Producers and Consumers cit.

15 D. Bryngelsson et al., How Can the EU Climate Targets Be Met? A Combined Analysis of Technological and Demand-Side Changes in Food and Agriculture, in «Food Policy», 59, 2016, pp. 152-164, https://doi.org/10.1016/j.foodpol.2015.12.012.

16 D. Tilman, M. Clark, Global Diets Link Environmental Sustainability and Human Health, in «Nature», 515, 2014, pp. 518-522, https://doi.org/10.1038/nature13959.

17 T. Garnett, Livestock-Related Greenhouse Gas Emissions: Impacts and Options for Policy Makers, in «Environmental Science & Policy», 12, 4, 2009, pp. 491-503, https://doi.org/10.1016/j.envsci.2009.01.006.

18 H. Harwatt et al., Substituting Beans for Beef as a Contribution toward US Climate Change Targets, in «Climatic Change», 143, 2017, pp. 261-270, https://doi.org/10.1007/s10584-017-1969-1.

19 Tilman, Clark, Global Diets Link Environmental Sustainability and Human Health cit.

20 P. Walker et al., Public Health Implications of Meat Production and Consumption, in «Public Health Nutrition», 8, 4, 2005, pp. 348-356, https://doi.org/10.1079/phn2005727.

21 V. Melina, W. Craig, S. Levin, Position of the Academy of Nutrition and Dietetics: Vegetarian Diets, in «Journal of the Academy of Nutrition and Dietetics», 116, 12, 2016, pp. 1970-1980, https://doi.org/10.1016/j.jand.2016.09.025.

22 United States Department of Agriculture, USDA Coexistence Fact Sheets Soybeans, Office of Communications, Washington, DC 2015.

23 Tilman, Clark, Global Diets Link Environmental Sustainability and Human Health cit.

24 E.A. Spencer et al., Diet and Body Mass Index in 38000 EPIC-Oxford Meat-Eaters, Fish-Eaters, Vegetarians and Vegans, in «International Journal of Obesity», 27, 6, 2003, pp. 728-734, https://doi.org/10.1038/sj.ijo.0802300.

25 B.L. Beezhold, C.S. Johnston, Restriction of Meat, Fish, and Poultry in Omnivores Improves Mood: A Pilot Randomized Controlled Trial, in «Nutrition Journal», 11, 2012, https://doi.

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