Research articles

Limited data on household cooking practices are an obstacle to estimating the contribution of home cooking to climate change. Based on a survey with over 700 respondents, this study estimates GHG emissions associated with different cooking methods and appliances in the UK, as well as strategies to reduce them.

Measures to protect marine habitats must consider the interlinkages between conservation policies and food systems. This study illustrates how a new protected area in Palau may shift fish supply and tourist consumption, highlighting policies to avoid negative environmental consequences.

Placing vegetarian meals first on the counter has been proposed as a way of reducing meat consumption. Experimental studies involving 105,143 meal selections in two university cafeterias confirm this hypothesis, conditional on the physical distance between meal options.

Country-specific impacts of dietary transitions must be considered in climate change mitigation efforts. By modelling the trajectory of food, including international trade, this study reveals how greenhouse gas emissions of low-, middle- and high-income countries are expected to change with the adoption of the EAT–Lancet diet.

Fatalities from consuming alcoholic drinks accidentally—or intentionally—contaminated with methanol pose a serious public health problem, especially in Asia. Here, a smartphone app paired with a portable testing device is presented, enabling quick and accurate methanol quantification for consumers, beverage manufacturers, law-enforcement agencies and healthcare workers.

Omega-3 fatty acids are important for the human diet and for some aqua and animal feeds. This study reports a supply gap, and using quantitative systems analysis identifies targets for increasing efficiency in the global omega-3 cycle.