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Nature Food|April 28, 2023
Chitin and chitosan derived from crustacean waste valorization streams can support food systems and the UN Sustainable Development GoalsHamid Amiri, Mortaza Aghbashlo, Minaxi Sharma, et al.Nature Food|April 28, 2023
Rights and representation support justice across aquatic food systemsChristina C Hicks, Jessica A Gephart, J Zachary Koehn, et al.Nature Food|April 28, 2023
Global wheat production could benefit from closing the genetic yield gapNimai Senapati, Mikhail A Semenov, Nigel G Halford, et al.Nature Food|April 28, 2023
Building social resilience in North Korea can mitigate the impacts of climate change on food securityYu Shi, Yajie Zhang, Bingyan Wu, et al.Nature Food|April 28, 2023
Compliance with EAT-Lancet dietary guidelines would reduce global water footprint but increase it for 40% of the world populationMarta Tuninetti, Luca Ridolfi, Francesco LaioNature Food|April 28, 2023
Relocate 10 billion livestock to reduce harmful nitrogen pollution exposure for 90% of China's populationZhaohai Bai, Xiangwen Fan, Xinpeng Jin, et al.Nature Food|April 28, 2023
Land-based climate change mitigation measures can affect agricultural markets and food securityShinichiro Fujimori, Wenchao Wu, Jonathan Doelman, et al.Nature Food|April 28, 2023
Tillage exacerbates the vulnerability of cereal crops to droughtJohn N Quinton, Lena K Öttl, Peter FienerNature Food|April 28, 2023
The triple benefits of slimming and greening the Chinese food systemXiaoxi Wang, Benjamin Leon Bodirsky, Christoph Müller, et al.Nature Food|April 28, 2023
Global dietary quality in 185 countries from 1990 to 2018 show wide differences by nation, age, education, and urbanicityVictoria Miller, Patrick Webb, Frederick Cudhea, et al.Pageof 58