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pro vyhledávání: '"Kathleen Mifflin"'
Autor:
Marta Bianchi, Elinor Hallström, Robert W. R. Parker, Kathleen Mifflin, Peter Tyedmers, Friederike Ziegler
Publikováno v:
Communications Earth & Environment, Vol 3, Iss 1, Pp 1-12 (2022)
The highest nutritional benefit of seafood with the lowest greenhouse gas emissions would be achieved by consuming wild, small fish and salmon from the open ocean, and farmed mussels and oysters, according to quantitative analyses of seafood nutrient
Externí odkaz:
https://doaj.org/article/1f8a7620b2de49a68afb00abbe000b60
Autor:
Peter Tyedmers, Kelvin D. Gorospe, Benjamin S. Halpern, Malin Jonell, Christopher D. Golden, Kristina Bergman, Max Troell, Gidon Eshel, Friederike Ziegler, Kathleen Mifflin, Wenbo Zhang, Patrik J. G. Henriksson, Jessica A. Gephart, Alon Shepon, Richard Newton, Sara Hornborg, Marc Metian, Robert W. R. Parker
Publikováno v:
Nature. 597(7876)
Fish and other aquatic foods (blue foods) present an opportunity for more sustainable diets1,2. Yet comprehensive comparison has been limited due to sparse inclusion of blue foods in environmental impact studies3,4 relative to the vast diversity of p
Autor:
Kathleen Mifflin, Robert W. R. Parker, Friederike Ziegler, Max Troell, Elinor Hallström, Peter Tyedmers, Kristina Bergman
National authorities in many countries advise their populations to eat more seafood, for health and sometimes for environmental purposes, but give little guidance as to what type of seafood should be consumed. The large diversity in species and produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::845993668d3902122c240cc726daff3c
http://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-38955
http://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-38955