Incorporation of novel foods in European diets can reduce global warming potential, water use and land use by over 80%

Rachel Mazac^*, Jelena Meinilä, Liisa Korkalo, Natasha Järviö, Mika Jalava, Hanna L. Tuomisto

^*Corresponding author for this work

Research output: Contribution to journal › Article › Scientific › peer-review

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TREFORM/Kummu: Towards More Resilient Food System in the Face of Uncertainty (Kohti resilientimpää ruokajärjestelmää epävarmuuksien edessä)
Kummu, M., Arabzadeh, V., Heino, M., Cramer, G., Lehikoinen, E., Sandström, V., Heikonen, S., Niva, V. & Jalava, M.
21/08/2020 → 30/11/2023
Project: Academy of Finland: Other research funding
SOS.aquaterra: Respecting safe operating spaces: opportunities to meet future food demand with sustainable use of water and land resources
Kummu, M., Porkka, M., Hounkpatin, K., Sandström, V., Chrisendo, D., Piipponen, J., Virkki, V., Niva, V. & Chrysafi, A.
01/04/2019 → 28/02/2025
Project: EU: ERC grants