Limiting red meat availability in a university food service setting reduces food-related greenhouse gas emissions by one-third
Nathalie Lambrecht, Lesli Hoey, Alex Bryan, Martin Heller, Andrew D. Jones
Topics & Concepts
Greenhouse gasTonneRed meatEnvironmental scienceProcurementGreenhouseFood wasteAgricultural scienceAgricultural economicsToxicologyBusinessFood scienceWaste managementEngineeringBiologyAgronomyEcologyEconomicsMarketingAgriculture Sustainability and Environmental ImpactFood Waste Reduction and SustainabilityEnvironmental Education and Sustainability