Sustainability of plant-based ingredients and foods
Globally, the urgent need for profound transformations in the way we produce, process, and eat food has been scientifically identified. The shift to more plant-based diets was promoted as a critical response to humanity's need to combat malnutrition and respond to sustainability challenges. Und...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Book Chapter |
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Elsevier
2024
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| Online Access: | http://hdl.handle.net/20.500.11937/95221 |
| _version_ | 1848765987362439168 |
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| author | Bogueva, Diana Marinova, Dora |
| author2 | Boukid, F |
| author_facet | Boukid, F Bogueva, Diana Marinova, Dora |
| author_sort | Bogueva, Diana |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Globally, the urgent need for profound transformations in the way we produce, process, and eat food has been scientifically identified. The shift to more plant-based diets was promoted as a critical response to humanity's need to combat malnutrition and respond to sustainability challenges. Understanding the sustainability goals of plant ingredients and foods, including the new plant-based alternatives to meat, dairy, eggs, and seafood, is related to this pressing need for dietary change. This chapter discusses various aspects, including environmental, social, and economic considerations and makes key points about the sustainability of plant-based ingredients and foods. |
| first_indexed | 2025-11-14T11:43:59Z |
| format | Book Chapter |
| id | curtin-20.500.11937-95221 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T11:43:59Z |
| publishDate | 2024 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-952212024-07-03T03:24:07Z Sustainability of plant-based ingredients and foods Bogueva, Diana Marinova, Dora Boukid, F Rosell, C Gasparre, N Globally, the urgent need for profound transformations in the way we produce, process, and eat food has been scientifically identified. The shift to more plant-based diets was promoted as a critical response to humanity's need to combat malnutrition and respond to sustainability challenges. Understanding the sustainability goals of plant ingredients and foods, including the new plant-based alternatives to meat, dairy, eggs, and seafood, is related to this pressing need for dietary change. This chapter discusses various aspects, including environmental, social, and economic considerations and makes key points about the sustainability of plant-based ingredients and foods. 2024 Book Chapter http://hdl.handle.net/20.500.11937/95221 Elsevier restricted |
| spellingShingle | Bogueva, Diana Marinova, Dora Sustainability of plant-based ingredients and foods |
| title | Sustainability of plant-based ingredients and foods |
| title_full | Sustainability of plant-based ingredients and foods |
| title_fullStr | Sustainability of plant-based ingredients and foods |
| title_full_unstemmed | Sustainability of plant-based ingredients and foods |
| title_short | Sustainability of plant-based ingredients and foods |
| title_sort | sustainability of plant-based ingredients and foods |
| url | http://hdl.handle.net/20.500.11937/95221 |