Halving food-related greenhouse gas emissions can be achieved by redistributing meat consumption: Progressive optimization results of the NutriNet-Santé cohort
Emmanuelle Kesse‐Guyot, Hélène Fouillet, Julia Baudry, Alison Dussiot, Brigitte Langevin, Benjamin Allès, Pauline Rebouillat, Joséphine Brunin, Mathilde Touvier, Serge Herçberg, Denis Lairon, François Mariotti, Philippe Pointereau
Topics & Concepts
Food scienceGreenhouse gasFood groupFood contaminantAnimal scienceEnvironmental scienceAgricultural scienceMedicineBiologyEnvironmental healthEcologyAgriculture Sustainability and Environmental ImpactNutritional Studies and DietEnvironmental Impact and Sustainability