Sustainability of plant-based ingredients and foods
| dc.contributor.author | Bogueva, Diana | |
| dc.contributor.author | Marinova, Dora | |
| dc.contributor.editor | Boukid, F | |
| dc.contributor.editor | Rosell, C | |
| dc.contributor.editor | Gasparre, N | |
| dc.date.accessioned | 2024-06-03T07:51:39Z | |
| dc.date.available | 2024-06-03T07:51:39Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.11937/95221 | |
| dc.description.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. | |
| dc.publisher | Elsevier | |
| dc.title | Sustainability of plant-based ingredients and foods | |
| dc.type | Book Chapter | |
| dcterms.source.startPage | 451 | |
| dcterms.source.endPage | 464 | |
| dcterms.source.title | Handbook of Plant-Based Foods and Drinks: Innovation and Nutrition | |
| dcterms.source.isbn | 978-0-443-16017-2 | |
| dcterms.source.chapter | 29 | |
| dc.date.updated | 2024-06-03T07:51:39Z | |
| curtin.department | School of Design and the Built Environment | |
| curtin.accessStatus | Fulltext not available | |
| curtin.faculty | Faculty of Humanities | |
| curtin.contributor.orcid | Marinova, Dora [0000-0001-5125-8878] | |
| curtin.contributor.researcherid | Marinova, Dora [H-2093-2013] | |
| curtin.contributor.scopusauthorid | Marinova, Dora [6701561637] | |
| curtin.repositoryagreement | V3 |