Environmental performance of blue foods-Reference-Cited by-同舟云学术

Environmental performance of blue foods

Published:2021-09-15 Issue:7876 Volume:597 Page:360-365
ISSN:0028-0836
Container-title:Nature
language:en
Short-container-title:Nature

Author:

Gephart Jessica A.^ORCID,Henriksson Patrik J. G.^ORCID,Parker Robert W. R.,Shepon Alon,Gorospe Kelvin D.,Bergman Kristina^ORCID,Eshel Gidon^ORCID,Golden Christopher D.^ORCID,Halpern Benjamin S.^ORCID,Hornborg Sara^ORCID,Jonell Malin^ORCID,Metian Marc,Mifflin Kathleen,Newton Richard,Tyedmers Peter^ORCID,Zhang Wenbo^ORCID,Ziegler Friederike,Troell Max^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

https://www.nature.com/articles/s41586-021-03889-2.pdf

Reference70 articles.

1. Gephart, J. A. et al. The environmental cost of subsistence: optimizing diets to minimize footprints. Sci. Total Environ. 553, 120–127 (2016).

2. Hallström, E. et al. Combined climate and nutritional performance of seafoods. J. Clean. Prod. 230, 402–411 (2019).

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

4. Halpern, B. S. et al. Opinion: Putting all foods on the same table: achieving sustainable food systems requires full accounting. Proc. Natl Acad. Sci. USA 116, 18152–18156 (2019).

5. The State of World Fisheries and Aquaculture (SOFIA) (FAO, 2020).

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