Sökning: "Meat consumption"
Visar resultat 1 - 5 av 55 avhandlingar innehållade orden Meat consumption.
1. A Beef with Meat : Media and Audience Framings of Environmentally Unsustainable Production and Consumption
Sammanfattning : The aim of this thesis is to identify potential routes of participation in environmentally sustainable changes of the Swedish meat production and consumption. Changes are needed as meat production and consumption have been linked to serious environmental problems, such as climate change, biodiversity loss, and land use change. LÄS MER
2. Essays on behavioral economics: Nudges, food consumption and procedural fairness
Sammanfattning : Decreasing meat consumption holds significant potential for the reduction of human-induced greenhouse gas emissions and the mitigation of climate change. Fostering behavioral change to reduce climate emissions related to food consumption is challenging and requires new strategies based on an understanding of human decision-making. LÄS MER
3. Environmental Imprint of Human Food Consumption : Linköping, Sweden 1870 - 2000
Sammanfattning : Human food consumption has changed from the late 19th century to the turn of the millennium, and so has the need for resources to sustain this consumption. For the city of Linköping, situated in southeastern Sweden, the environmental imprint of an average inhabitant’s food consumption is studied from the year 1870 to the year 2000. LÄS MER
4. Antioxidants as potential anti-inflammatory components in processed meat products
Sammanfattning : In 2015, the World health organisation (WHO) released a press statement together with the International Agency for Research in Cancer (IARC) classifying processed meat as carcinogenic. Since then, research in this area has been focused on finding the underlying mechanism(s) responsible for the link between processed meat and the increased prevalence of colorectal cancer. LÄS MER
5. Dietary change for sustainable food systems: Effects on climate, land use and health
Sammanfattning : Food production and consumption are key drivers of environmental pressures and essential factors in the promotion and maintenance of health. Production of food occupies more than 1/3 of global land areas and is estimated to be responsible for some 30% of global greenhouse gas emissions. LÄS MER