Addressing data gaps in sustainability reporting: A benchmark dataset for greenhouse gas emission extraction. [PDF]
Beck J +6 more
europepmc +1 more source
Secular trends in diet-related greenhouse gas emission estimates since 2000 - a shift towards sustainable diets in Sweden. [PDF]
Mehlig K +6 more
europepmc +1 more source
MULTI-GAS EMISSION REDUCTION FOR CLIMATE CHANGE POLICY: AN APPLICATION OF FUND [PDF]
The costs of greenhouse gas emission reduction are investigated with abatement of carbon dioxide, methane, and nitrous oxide using the FUND model. The central policy scenario keeps anthropogenic radiative forcing below 4.5 Wm-2. If CO2 emission reduction
Richard S.J. Tol
core
ABSTRACT Sustainability labels can help support consumers select more socially and environmentally friendly options, thereby enhancing returns for conscientious producers and promoting the transition to a more sustainable food system. However, consumer confusion regarding labels' meaning undermines their effectiveness.
Monika Hartmann +4 more
wiley +1 more source
Extreme Dry-Heat Climate Impacts on Greenhouse Gas Emission Intensity in Wheat Production: Insights and Mitigation Strategies. [PDF]
Shi Y +7 more
europepmc +1 more source
Greenhouse Gas Emission Efficiencies of World Countries. [PDF]
Kutlu L.
europepmc +1 more source
Comparative Analysis of Energy Use and Greenhouse Gas Emission of Diesel and Electric Trucks for Food Distribution in Gowanus District of New York City. [PDF]
Elangovan R +4 more
europepmc +1 more source
Greenhouse gas emissions from agriculture in the EU: A spatial assessment of sources and abatement costs [PDF]
Agriculture contributes significantly to the emissions of greenhouse gases in the EU. By using a farm-type, linear-programming based model of the European agricultural supply, we first assess the initial levels of methane and nitrous oxide emissions at ...
de Cara, Stephane +2 more
core +1 more source
ABSTRACT This paper explores Swedish consumers' protein preferences by estimating the willingness‐to‐pay (WTP) for minced meat and plant‐based proteins in pasta sauce from an in‐store experiment (n = 206) and an online discrete choice experiment (n = 517). On average, the WTP was highest for minced meat.
Emilia Mattsson +3 more
wiley +1 more source
Transition to recycling versus incineration in municipal solid waste management: Evaluating the speed of greenhouse gas emission reduction. [PDF]
Zaikova A +4 more
europepmc +1 more source

