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carbon footprints
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7 articles
Review 9 May 2024
Maria M. Ramirez-Corredores
1253 Views199 Downloads2 Citations
Article 7 February 2024
Tsz Hin Hui, Nadine Itani and John F. O’Connell
Highlights of Sustainability
Volume 3 (2024), Issue 1, pp. 61–75
Volume 3 (2024), Issue 1, pp. 61–75
1884 Views438 Downloads2 Citations
Article 5 January 2024
Athanasios G. Giannopoulos and Tatiana P. Moschovou
Highlights of Sustainability
Volume 3 (2024), Issue 1, pp. 16–32
Volume 3 (2024), Issue 1, pp. 16–32
1029 Views323 Downloads
Article 6 October 2023
Felice Diekel, Vanessa Bach and Matthias Finkbeiner
This article is part of the Special Issue Capturing the Sustainable Impact of Early-Stage Business Models.
Highlights of Sustainability
Volume 2 (2023), Issue 4, pp. 207–223
Volume 2 (2023), Issue 4, pp. 207–223
2305 Views591 Downloads2 Citations
Article 17 June 2023
Wan-Ju Chen, Rong-Ho Lin and Chun-Ling Chuang
This article is part of the Special Issue Capturing the Sustainable Impact of Early-Stage Business Models.
Highlights of Sustainability
Volume 2 (2023), Issue 2, pp. 110–137
Volume 2 (2023), Issue 2, pp. 110–137
1753 Views492 Downloads1 Citations
Commentary 24 February 2023
Ada Rocha and Cláudia Viegas
Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools (from kindergarten to university), public and private companies, the health sector (from
Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools (from kindergarten to university), public and private companies, the health sector (from hospitals to elderly care institutions), military, sports facilities and restaurants (from fine dining to fast-food). Food service units (FSU) achieved importance and responsibility not only for feeding the population but also as an important setting for public health interventions, potentially educating consumers and modulating behaviours through the meals provided. In addition to its socioeconomic impact, the food service industry has a strong environmental impact. More sustainable food service starts with the basics: minimizing environmental impact by reducing carbon footprint. Food service industry is being encouraged to make choices that positively impact the environment. Nevertheless, most of the efforts and research made in the last years have been focused on evaluating and reducing food waste. This article focuses on strategies that could be implemented beyond food waste, and act on changing the food offer towards health and sustainability while promoting consumers’ behaviour change.
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Highlights of Sustainability
Volume 2 (2023), Issue 1, pp. 10–15
Volume 2 (2023), Issue 1, pp. 10–15
1942 Views653 Downloads
Short Note 2 June 2022
James A. Dyer and Raymond L. Desjardins
The Carbon Footprint (CF) of agriculture must be substantially reduced to help avoid catastrophic climate change. This paper examines the ratio of Greenhouse Gas (GHG) emissions to protein as an indicator of the CF of the
The Carbon Footprint (CF) of agriculture must be substantially reduced to help avoid catastrophic climate change. This paper examines the ratio of Greenhouse Gas (GHG) emissions to protein as an indicator of the CF of the major Canadian livestock commodities using previously published results. The GHG emissions for these commodities were estimated with a spreadsheet model that accounted for all three GHGs, the complete life cycles of each livestock type and the livestock interactions with the agricultural land base. The indicator results reviewed here included the responses to livestock types and diets, livestock versus plant protein sources, spatial scales and geographic differences. The sensitivity of the results shown suggest that GHG-protein ratios could provide valuable guidance for producers and consumers to reduce their GHG emissions. For example, diverting feed grains from beef feedlots to hog production would substantially reduce the CF of red meat, although still not as low as the CF of poultry products. The complete proteins derived from pulses have much lower CF values than all livestock products.
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Highlights of Sustainability
Volume 1 (2022), Issue 2, pp. 105–112
Volume 1 (2022), Issue 2, pp. 105–112
2939 Views766 Downloads
Volume 3 (2024), Issue 2, pp. 205–239