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Nature Food|May 2, 2023
Conservation policies informed by food system feedbacks can avoid unintended consequencesStaci A Lewis, Carlo Fezzi, Rachel Dacks, et al.Nature Food|May 2, 2023
Narrowing uncertainties in the effects of elevated CO2 on cropsAndrea Toreti, Delphine Deryng, Francesco N Tubiello, et al.Nature Food|May 2, 2023
Blue water footprint linked to national consumption and international trade is unsustainableMesfin M Mekonnen, Arjen Y HoekstraNature Food|May 2, 2023
Sustainable aquaculture through the One Health lensG D Stentiford, I J Bateman, S J Hinchliffe, et al.Nature Food|May 2, 2023
Order of meals at the counter and distance between options affect student cafeteria vegetarian salesEmma E Garnett, Theresa M Marteau, Chris Sandbrook, et al.Nature Food|May 2, 2023
Adoption of the 'planetary health diet' has different impacts on countries' greenhouse gas emissionsRichard D Semba, Saskia de Pee, Brent Kim, et al.Nature Food|May 2, 2023
A systematic review of employment outcomes from youth skills training programmes in agriculture in low- and middle-income countriesW H Eugenie Maïga, Mohamed Porgo, Pam Zahonogo, et al.Nature Food|May 2, 2023
Reorientation of aquaculture production systems can reduce environmental impacts and improve nutrition security in BangladeshAlon Shepon, Jessica A Gephart, Patrik John Gustav Henriksson, et al.Nature Food|May 4, 2023
Extreme rainfall reduces one-twelfth of China's rice yield over the last two decadesJin Fu, Yiwei Jian, Xuhui Wang, et al.Nature Food|April 28, 2023
Processing tomato production is expected to decrease by 2050 due to the projected increase in temperatureDavide Cammarano, Sajad Jamshidi, Gerrit Hoogenboom, et al.Pageof 58