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    Sustainability of plant-based ingredients and foods

    Access Status
    Fulltext not available
    Authors
    Bogueva, Diana
    Marinova, Dora
    Date
    2024
    Type
    Book Chapter
    
    Metadata
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    Source Title
    Handbook of Plant-Based Foods and Drinks: Innovation and Nutrition
    ISBN
    978-0-443-16017-2
    Faculty
    Faculty of Humanities
    School
    School of Design and the Built Environment
    URI
    http://hdl.handle.net/20.500.11937/95221
    Collection
    • Curtin Research Publications
    Abstract

    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.

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