Future-proof and sustainable healthy diets based on current eating patterns in the Netherlands

To keep global warming

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Veröffentlicht in:	The American journal of clinical nutrition 2020-11, Vol.112 (5), p.1338-1347
Hauptverfasser:	Broekema, Roline, Tyszler, Marcelo, van ’t Veer, Pieter, Kok, Frans J, Martin, Agnès, Lluch, Anne, Blonk, Hans TJ
Format:	Artikel
Sprache:	eng
Schlagworte:	Acceptability Adults Agriculture - economics Beef Butter Carbon dioxide Cheese Climate Change Conservation of Natural Resources - economics Conservation of Natural Resources - methods Dairy products Diet Diet, Healthy - economics Diet, Healthy - trends dietary change Dietary intake dietary scenarios Eating Eating behavior Editor's Choice Emission analysis Energy Intake environmental impact Environmental requirements Food Food chains Food consumption Food groups Food intake Food plants Food processing Food production Food Supply Food systems Global warming Greenhouse effect Greenhouse gases health impact Humans Intergovernmental Panel on Climate Change Legumes Life Sciences & Biomedicine Netherlands Nutrition & Dietetics Nutrition Surveys Nutritive Value Nuts Optimization Original Research Communications Peanuts Plant-based foods Pork Science & Technology Shellfish Snack foods sustainability Vegan Veganism Vegetarian diet Vegetarianism
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