Greenhouse Gas Emissions in the United States Food System: Current and Healthy Diet Scenarios-Reference-Cited by-同舟云学术

Greenhouse Gas Emissions in the United States Food System: Current and Healthy Diet Scenarios

Published:2019-04-23 Issue:9 Volume:53 Page:5493-5503
ISSN:0013-936X
Container-title:Environmental Science & Technology
language:en
Short-container-title:Environ. Sci. Technol.

Author:

Hitaj Claudia¹^ORCID,Rehkamp Sarah¹,Canning Patrick¹,Peters Christian J.²

Affiliation:

1. Economic Research Service, U.S. Department of Agriculture, Washington, DC 20250, United States

2. Friedman School of Nutrition Science and Policy, Tufts University, Boston, Massachusetts 02111, United States

Funder

Economic Research Service

Publisher

American Chemical Society (ACS)

Subject

Environmental Chemistry,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.est.8b06828

Reference46 articles.

1. Greene, C.; Ferreira, G.; Carlson, A.; Cooke, B.; Hitaj, C. Growing organic demand provides high-value opportunities for many types of producers. Amber Waves, Economic Research Service, U.S. Department of Agriculture: Washington, DC, 2017.

2. Sustainability labels on food products: Consumer motivation, understanding and use

3. Kuchler, F.; Greene, C.; Bowman, M.; Marshall, K. K.; Bovay, J.; Lynch, L. Beyond Nutrition and Organic Labels – 30 Years of Experience with Intervening in Food Labels. Economic Research Report ERR-239, Economic Research Service; U.S. Department of Agriculture: Washington, DC, 2017.

4. Environmental Impacts of Dietary Recommendations and Dietary Styles: Germany As an Example

5. Potential contributions of food consumption patterns to climate change

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