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 Hercberg, Denis Lairon, François Mariotti, Philippe Pointereau

Research output: Contribution to journal › Article › peer-review

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Agricultural and Biological Sciences

Food Science