The principal motivations for the worldwide trend towards reducing meat consumption are health, the environment and animal welfare.
This paper assesses the influence of land development patterns on intra-urban thermal variation in a densely-developed subtropical city, considering joint effect from greenspace pattern and built-up g
Meat consumption has been increasing since the 1960s, but especially from the 1980s decade to today.
This article highlights the winning proposals of the fifth edition of the Elsevier Foundation Green & Sustainable Chemistry Challenge. The winning proposals were chosen for their innovative green chemistry aspects and their large positive impact on the environment, contributing to SDGs 7, 8, 10, 12, 13, 14 and 15.
In 2019, Dr. Ankur Patwardhan, Head of the Biodiversity Department at Maharashtra Education Society’s Abasaheb Garware College, Pune, India, was awarded the second prize in the Elsevier Foundation Green and Sustainable Chemistry Challenge. Contributing to SDGs 13 and 15, his project, “Butterfly attractant for pollination and ecosystem health”, focused on the plant-pollinator interactions that play a vital role in maintaining ecosystem balance and aimed at enhancing floral visits by butterflies through the development of natural attractant formulations. One year later, we interviewed Dr. Patwardhan about his experience at the Challenge, as well as the upcoming steps for his project.
Climate change is reshaping the comparative advantage of regions and hence driving migration flows, principally toward urban areas.
The dichotomous divide between vegetarians and omnivores seems clear: Omnivores eat meat, whereas vegetarians do not.
Entomophagy is increasingly seen as a potential solution to provide a sustainable source of protein. However, the attitude of Western consumers towards insect-based products is generally negative.
Landscape fragmentation and farming can affect the diversity of plants and pollinators harbored by linear landscape elements (LLE) in agroecosystems.
