In a recent study published in Scientific Reports, a group of researchers assessed the sustainability of various diets based on protein sources, considering environmental, health, economic, and nutritional aspects. The study used data from a large French cohort.
As environmental crises intensify, and efforts to achieve the Paris Agreement’s 1.5 °C target fall short, the need to overhaul global food systems becomes critical, given their substantial contribution to Greenhouse Gas (GHG) emissions.
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