Silk protein can extend shelf life and improve food security

Author:

Marelli BenedettoORCID,Behrens Adam

Publisher

Springer Science and Business Media LLC

Reference13 articles.

1. Poore, J. & Nemecek, T. Reducing food’s environmental impacts through producers and consumers. Science 360, 987–992 (2018).

2. US Environmental Protection Agency. 2019 Wasted Food Report https://www.epa.gov/system/files/documents/2023-03/2019%20Wasted%20Food%20Report_508_opt_ec.pdf (2023).

3. FAO, IFAD, UNICEF, WFP & WHO. The State of Food Security and Nutrition in the World 2022: Repurposing food and agricultural policies to make healthy diets more affordable https://doi.org/10.4060/cc0639en (FAO, IFAD, UNICEF, WFP, WHO, 2022).

4. UNEP Food Waste Index Report 2021. UNEP - UN Environment Programme http://www.unep.org/resources/report/unep-food-waste-index-report-2021 (2021).

5. Food and Agriculture Organization of the United Nations. Global Food Losses and Food Waste https://www.fao.org/3/i2697e/i2697e.pdf (2011).

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