The social impacts of a transition from conventional to cultivated and plant-based meats: Evidence from Brazil

Impact of plant-based meat alternatives on cattle inventories and greenhouse gas emissions

(2022) Jayson L. Lusk et al.   Environmental Research Letters

Water footprint of a tropical beef cattle production system: the impact of individual-animal and feed management

(2021) Julio Cesar Pascale Palhares et al.   ADVANCES IN WATER RESOURCES

Meat consumption and risk of 25 common conditions: outcome-wide analyses in 475,000 men and women in the UK Biobank study

(2021) Keren Papier et al.   BMC Medicine

Processed food classification: Conceptualisation and challenges

(2021) Christina Rachel Sadler et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Alternative proteins, evolving attitudes: Comparing consumer attitudes to plant-based and cultured meat in Belgium in two consecutive years

(2021) Christopher Bryant et al.   APPETITE

Urban food policies for a sustainable and just future: Concepts and tools for a renewed agenda

(2021) Ana Moragues-Faus et al.   FOOD POLICY

Life cycle assessment of animal‐based foods and plant‐based protein‐rich alternatives: an environmental perspective

(2021) Andreas Detzel et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Food for Thought: The Protein Transformation

(2021) Björn Witte et al.   Industrial Biotechnology

The farmers’ dilemma: Meat, means, and morality

(2021) Christopher J. Bryant et al.   APPETITE

A ‘Common Food Policy’ for Europe: How governance reforms can spark a shift to healthy diets and sustainable food systems

(2020) Olivier De Schutter et al.   FOOD POLICY

Perceived naturalness, disgust, trust and food neophobia as predictors of cultured meat acceptance in ten countries

(2020) Michael Siegrist et al.   APPETITE

Food safety: relation between pesticides and poisoning

(2020) Vinícius Gonçalves LOPES et al.   Food Science and Technology

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

(2020) Jiang He et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

How to quantify social impacts in strategic supply chain optimization: State of the art

(2020) Lukas Messmann et al.   JOURNAL OF CLEANER PRODUCTION

Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020)

(2020) Christopher Bryant et al.   Applied Sciences-Basel

Evolutionary origins of the SARS-CoV-2 sarbecovirus lineage responsible for the COVID-19 pandemic

(2020) Maciej F. Boni et al.   Nature Microbiology

The Objectives of Stakeholder Involvement in Transdisciplinary Research. A Conceptual Framework for a Reflective and Reflexive Practise

(2020) Laura Schmidt et al.   ECOLOGICAL ECONOMICS

Considerations for the development of cost‐effective cell culture media for cultivated meat production

(2020) Edward N. O'Neill et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Plant-based and cell-based approaches to meat production

(2020) Natalie R. Rubio et al.   Nature Communications

Antimicrobials and Antibiotic-Resistant Bacteria: A Risk to the Environment and to Public Health

(2020) Liliana Serwecińska   Water

A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat

(2020) M.C. Onwezen et al.   APPETITE

Meat alternatives: an integrative comparison

(2019) Cor van der Weele et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

First glimpse on attitudes of highly educated consumers towards cell-based meat and related issues in Brazil

(2019) Júlia de Paula Soares Valente et al.   PLoS One

Serum-free media for the growth of primary bovine myoblasts

(2019) A. M. Kolkmann et al.   CYTOTECHNOLOGY

Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic

(2019) Cristino Alberto Gómez-Luciano et al.   FOOD QUALITY AND PREFERENCE

Attitudes to in vitro meat: A survey of potential consumers in the United States

(2017) Matti Wilks et al.   PLoS One

Public Perceptions of the Ethics of In-vitro Meat: Determining an Appropriate Course of Action

(2015) Linnea I. Laestadius   JOURNAL OF AGRICULTURAL & ENVIRONMENTAL ETHICS

‘Would you eat cultured meat?’: Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom

(2015) Wim Verbeke et al.   MEAT SCIENCE

Pervasive transition of the Brazilian land-use system

(2013) David M. Lapola et al.   Nature Climate Change

Emerging Profiles for Cultured Meat; Ethics through and as Design

(2013) Cor van der Weele et al.   Animals

Environmental Impacts of Cultured Meat Production

(2011) Hanna L. Tuomisto et al.   ENVIRONMENTAL SCIENCE & TECHNOLOGY

The role of meat consumption in the denial of moral status and mind to meat animals

(2010) Steve Loughnan et al.   APPETITE

Including social impact assessment in food safety governance

(2009) Marion Dreyer et al.   FOOD CONTROL