Article
Green & Sustainable Science & Technology
A. Gasparatos, S. Mudombi, B. S. Balde, G. P. von Maltitz, F. X. Johnson, C. Romeu-Dalmau, C. Jumbe, C. Ochieng, D. Luhanga, A. Nyambane, C. Rossignoli, M. P. Jarzebski, R. Dam Lam, E. B. Dompreh, K. J. Willis
Summary: This study assessed the local food security impacts of engagement in biofuel crop production in Sub-Saharan Africa, finding that involvement in sugarcane production improved household food security for plantation workers and feedstock smallholders, while involvement in jatropha production did not have a statistically significant positive effect on household food security. Factors driving food security indicator levels varied between study sites, with wealth indicators playing a significant role in influencing food security indicators.
RENEWABLE & SUSTAINABLE ENERGY REVIEWS
(2022)
Review
Agriculture, Multidisciplinary
Kathleen Delate, Ben Heller, Jessica Shade
Summary: Organic cotton production prohibits the use of most pesticides and provides premiums for growers, but there is a lack of research on specific organic practices and their environmental impacts.
RENEWABLE AGRICULTURE AND FOOD SYSTEMS
(2021)
Article
Engineering, Environmental
Mingyue Pang, Qingshuang Zhang, Jiangling Zhou, Qinglong Yin, Qiujun Tan, Xiaoyao Zhong, Yulu Zhang, Liang Zhao, Yongchuan Yang, Yan Hao, Changbo Wang, Pengpeng Zhang, Lixiao Zhang, Yi Yang
Summary: Understanding the food choices of local people is crucial for promoting sustainable dietary change. A study on the popular Chongqing hotpot in China reveals that it is characterized by overconsumption and high carbon and water footprints. To mitigate these impacts, interventions such as smaller portion sizes and plant-based meat alternatives should be considered.
RESOURCES CONSERVATION AND RECYCLING
(2023)
Article
Green & Sustainable Science & Technology
Mingrui Zhang, Jing-Chun Feng, Liwei Sun, Pian Li, Yanyan Huang, Si Zhang, Zhifeng Yang
Summary: Adjusting dietary structure by reducing consumption of high carbon emission foods and increasing intake of low carbon healthy foods can effectively reduce greenhouse gas emissions from the food system.
JOURNAL OF CLEANER PRODUCTION
(2022)
Article
Green & Sustainable Science & Technology
Harish K. Jeswani, Gonzalo Figueroa-Torres, Adisa Azapagic
Summary: This study estimates the quantities of food waste and its resulting life cycle environmental impacts in the UK, finding that cereals and vegetables are the main sources of waste, while meat and fish have a higher impact on the overall environment. The study highlights the need to consider environmental impacts of food waste and engage all supply chain actors in formulating food waste reduction strategies.
SUSTAINABLE PRODUCTION AND CONSUMPTION
(2021)
Article
Green & Sustainable Science & Technology
Hongjie Sun, Benzheng Zhu, Qingqing Cao
Summary: Meeting China's future food consumption needs while minimizing environmental impact is a major challenge. The study predicts a decrease in grain consumption and an increase in animal food consumption in China over the next 30 years. However, the gap between urban and rural residents' consumption patterns will not change. To achieve long-term goals, multiple measures need to be taken.
Article
Food Science & Technology
Yashar Manteghi, Jamal Arkat, Anwar Mahmoodi
Summary: Organic products are less hazardous to consumer and environmental health due to their reduced use of additives and fertilizers. However, some organic producers deceive customers in order to increase economic gains. Blockchain technology provides transparency and can convince consumers to choose organic products.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Biodiversity Conservation
Bingtao Su, Chao Zhang, Pim Martens, Xianqiang Cao
Summary: A sustainable diet is recognized as an effective solution for environmental and health issues. This study examines the correlation between geographical locations and dietary environmental footprints in China. The results show that residents in the southern region with high disposable income have the highest ecological footprint and greenhouse gas emissions, while the northern residents with low income have the lowest footprint. The findings suggest the importance of considering geographical locations and dietary cultures in reducing environmental impacts.
ECOLOGICAL INDICATORS
(2023)
Article
Green & Sustainable Science & Technology
Chloe Thomas, Isabelle Maitre, Pierre A. Picouet, Ronan Symoneaux
Summary: The study found that consumers have multifaceted perceptions of environmental impacts related to the food chain, including social and economic aspects. They lack understanding of complex terms used in life cycle assessment and believe that LCA overlooks certain positive impacts that should be considered.
JOURNAL OF CLEANER PRODUCTION
(2021)
Article
Green & Sustainable Science & Technology
Luciano Rodrigues Viana, Pierre-Luc Dessureault, Charles Marty, Philippe Loubet, Annie Levasseur, Jean-Francois Boucher, Maxime C. Pare
Summary: This study compares the environmental impacts of conventional oat production and organic oat production through a life cycle assessment (LCA) and finds that organic production is preferable in terms of area and monetary units, but conventional production has lower impacts per ton of grain produced. Additionally, organic production has larger damages on human health and ecosystem quality. The environmental benefits largely depend on specific farmer practices and regional context.
JOURNAL OF CLEANER PRODUCTION
(2022)
Article
Agronomy
Aurore Guillaume, Anna Hubatova-Vackova, Vladimir Koci
Summary: The food industry has a significant environmental impact, with animal products having greater effects than plant-based alternatives. Eggs, a commonly consumed animal product, can be produced in four different laying systems. A life cycle assessment (LCA) of egg production in the Czech Republic compared the environmental impacts of these systems, highlighting factors such as feed conversion ratio, feed composition, and manure management as important considerations.
Article
Public, Environmental & Occupational Health
Dirk Godenau, Gloria Martin-Rodriguez, Jose Ignacio Gonzalez-Gomez, Jose Juan Caceres-Hernandez
Summary: This study estimates the composition of the average diet in the Canary Islands based on secondary data. The results indicate a high-calorie diet for the residents, with imported products making the majority contribution. This approach provides information on the local diet structure and allows for the evaluation of the contributions of different foods to the overall diet.
Article
Nutrition & Dietetics
Ceciel S. Dinnissen, Marga C. Ocke, Elly J. M. Buurma-Rethans, Caroline T. M. van Rossum
Summary: Insight into dietary trends is crucial for the development and evaluation of dietary policies. This study in the Netherlands found that consumption of red or processed meat, dairy, sodium, and alcohol decreased, while intake of fiber and unsaturated fatty acids increased. Changes in consumption were comparable across genders and age groups, with healthier patterns observed in higher-educated individuals, highlighting the need to address social disparities in dietary policy development.
Article
Environmental Sciences
Benjamin van Selm, Renske Hijbeek, Martin K. van Ittersum, Ollie van Hal, Corina E. van Middelaar, Imke J. M. de Boer
Summary: Livestock and feed production are often separated and this disrupts nutrient cycles and leads to environmental degradation. Reconnecting livestock and feed production at a local level can enhance circularity and decrease emissions. This study shows that recoupling livestock and feed production has the potential to improve sustainability and reduce environmental impact.
SCIENCE OF THE TOTAL ENVIRONMENT
(2023)
Article
Multidisciplinary Sciences
Michael Clark, Marco Springmann, Mike Rayner, Peter Scarborough, Jason Hill, David Tilman, Jennie I. Macdiarmid, Jessica Fanzo, Lauren Bandy, Richard A. Harrington
Summary: Understanding and communicating the environmental impacts of food products is crucial for transitioning to environmentally sustainable food systems. A method is developed to infer the environmental impacts of food products based on ingredient lists, revealing that food types vary in their environmental impacts and more nutritious products are generally more environmentally sustainable.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2022)
Article
Agriculture, Multidisciplinary
Jukka Kivela, Lin Chen, Susanna Muurinen, Pirjo Kivijarvi, Veikko Hintikainen, Juha Helenius
AGRICULTURAL AND FOOD SCIENCE
(2015)
Article
Agronomy
Biar Deng, Priit Tammeorg, Olavi Luukkanen, Juha Helenius, Mike Starr
AGROFORESTRY SYSTEMS
(2017)
Article
Biodiversity Conservation
Dennis Jonason, Johan Ekroos, Erik Ockinger, Juha Helenius, Mikko Kuussaari, Juha Tiainen, Henrik G. Smith, Regina Lindborg
Article
Agronomy
Helmi Risku-Norja, Eija Muukka
ACTA AGRICULTURAE SCANDINAVICA SECTION B-SOIL AND PLANT SCIENCE
(2013)
Article
Agriculture, Multidisciplinary
Priit Tammeorg, Tuure Parviainen, Visa Nuutinen, Asko Simojoki, Elina Vaara, Juha Helenius
AGRICULTURE ECOSYSTEMS & ENVIRONMENT
(2014)
Article
Agronomy
Priit Tammeorg, Asko Simojoki, Pirjo Makela, Frederick L. Stoddard, Laura Alakukku, Juha Helenius
Article
Agriculture, Multidisciplinary
Kari Koppelmaki, Tuure Parviainen, Elina Virkkunen, Erika Winquist, Rogier P. O. Schulte, Juha Helenius
AGRICULTURAL SYSTEMS
(2019)
Article
Green & Sustainable Science & Technology
Elina Lehikoinen, Tuure Parviainen, Juha Helenius, Mika Jalava, Arto O. Salonen, Matti Kummu
Article
Green & Sustainable Science & Technology
Tuure Parviainen, Juha Helenius
Article
Agronomy
Mike Starr, Biar Deng, Juha Helenius
Article
Engineering, Environmental
Kari Koppelmaki, Juha Helenius, Rogier P. O. Schulte
Summary: Although a circular economy offers economic and environmental benefits, there are still knowledge gaps in applying these concepts to food systems. This study highlights the importance of understanding the connections between biomass and energy flows at different scales for effective transitions towards circular bioeconomies. Livestock production plays a key role in circular food systems, while international feed trade leads to imbalanced nutrient flows between regions.
RESOURCES CONSERVATION AND RECYCLING
(2021)
Article
Green & Sustainable Science & Technology
Venla Kytta, Juha Helenius, Hanna L. Tuomisto
Summary: The growing global demand for food challenges current agricultural practices to produce more food with fewer inputs and lower greenhouse gas emissions. Recycled fertilizers have been developed to improve nutrient recycling in food systems, with lower life-cycle energy consumption and GHG emissions compared to mineral fertilizers, but notable differences exist between different recycled fertilizer products.
JOURNAL OF CLEANER PRODUCTION
(2021)
Article
Agronomy
Kari Koppelmaki, Marjukka Lamminen, Juha Helenius, Rogier P. O. Schulte
Summary: The study explored opportunities for ecological intensification by integrating food and energy production, comparing scenarios with different agricultural systems. Results showed increased nutrient recycling, reduced nutrient losses, and enhanced climate mitigation by integrating biogas production into food production without compromising other ecosystem services.
FOOD AND ENERGY SECURITY
(2021)
Article
Meteorology & Atmospheric Sciences
Khem Raj Dahal, Piyush Dahal, Raj Kumar Adhikari, Veera Naukkarinen, Dinesh Panday, Niranjan Bista, Juha Helenius, Buddhi Marambe
Summary: Farming communities in the hills and mountains of the Himalayan region are vulnerable to climate change due to their specific conditions. This study examined the observed change in climatic variables, farmers' perceptions, and their adaptation approaches. Data analysis showed a clear warming trend with winter temperatures increasing faster than summer and annual temperatures. Precipitation exhibited variability with an increased frequency of droughts. Farmers' perceptions aligned with observed changes. Farmers are adapting by altering their farming systems. Location-specific adaptation approaches are valuable for community resilience.
Article
Food Science & Technology
Juha Helenius, Sophia E. Hagolani-Albov, Kari Koppelmaki
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2020)