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

Forskningsoutput: Tidskriftsbidrag › Artikel i vetenskaplig tidskrift › Peer review

Fingeravtryck

Fördjupa i forskningsämnen för ”Halving food-related greenhouse gas emissions can be achieved by redistributing meat consumption: Progressive optimization results of the NutriNet-Santé cohort”. Tillsammans bildar de ett unikt fingeravtryck.

Agricultural and Biological Sciences

Food Science