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Nature Food|April 28, 2023
Global food-miles account for nearly 20% of total food-systems emissionsMengyu Li, Nanfei Jia, Manfred Lenzen, et al.Nature Food|April 28, 2023
A systematic review of the definitions and interpretations in scientific literature of 'less but better' meat in high-income settingsKajsa Resare Sahlin, Joanna TrewernNature Food|April 28, 2023
A hybrid inorganic-biological artificial photosynthesis system for energy-efficient food productionElizabeth C Hann, Sean Overa, Marcus Harland-Dunaway, et al.Nature Food|April 28, 2023
More accurate specification of water supply shows its importance for global crop productionJonathan Proctor, Angela Rigden, Duo Chan, et al.Nature Food|April 28, 2023
Principles, drivers and opportunities of a circular bioeconomyAbigail Muscat, Evelien M de Olde, Raimon Ripoll-Bosch, et al.Nature Food|April 28, 2023
Promoting potato as staple food can reduce the carbon-land-water impacts of crops in ChinaBeibei Liu, Weiyi Gu, Yi Yang, et al.Nature Food|April 28, 2023
Upgrading agrifood co-products via solid fermentation yields environmental benefits under specific conditions onlyU Javourez, E A Rosero Delgado, L HamelinNature Food|April 28, 2023
Computer-aided food engineeringAshim Datta, Bart Nicolaï, Olivier Vitrac, et al.Nature Food|April 28, 2023
Current status and future challenges in implementing and upscaling vertical farming systemsS H van Delden, M SharathKumar, M Butturini, et al.Nature Food|April 28, 2023
Point-of-use sensors and machine learning enable low-cost determination of soil nitrogenMax Grell, Giandrin Barandun, Tarek Asfour, et al.Pageof 56