Sökning: "meat reduction"
Visar resultat 1 - 5 av 60 uppsatser innehållade orden meat reduction.
1. Sustainable utilization of waste and by-products from the meat industry
Kandidat-uppsats, SLU/Department of Molecular SciencesSammanfattning : The purpose of this research was to summarise existing scientific literature on waste and by-products from the meat industry and suggest how the meat industry can use it in order to reduce environmental damage, increase food availability and contribute to the achievement of the Sustainable Development Goals. The report is a literature study were several databases were used. LÄS MER
2. Life Cycle Assessment of Food Sensors
Master-uppsats, KTH/Hållbar utveckling, miljövetenskap och teknikSammanfattning : The global demand for food increased with the booming trend of population, while food waste is a severe issue to be solved. Xanthine is a chemical compound which will accumulate in meat after the death of the animal, and the concentration of it can be an indicator of meat freshness. LÄS MER
3. Where's the beef? A quantitative study of the impact of advertising claims on consumer beliefs, attitudes and behavioral intentions in the context of plant-based meat
D-uppsats, Handelshögskolan i Stockholm/Institutionen för företagande och ledningSammanfattning : With a growing population to feed and increased focus on reducing unsustainable (for both the planet and the body) food practices, meat consumption and reduction has become a hot topic. Although an increasing number of people are choosing to ditch dairy and say no to meat, most people in the Western world do consume meat, and enjoy doing it. LÄS MER
4. To (m)eat or not to (m)eat? : Exploring the effectiveness of message appeals on packaging of meat substitutes, focussing on reaction.
Magister-uppsats, Jönköping University/IHH, Redovisning, Marknadsföring, SCM, Informatik och Rättsvetenskap; Jönköping University/IHH, FöretagsekonomiSammanfattning : Background: Environmental sustainability and climate change are of increasing concern. The agriculture and food sector generate a large negative impact on the environment, and whilst the awareness is increasing, limited change in behaviour is visible. LÄS MER
5. Towards more sustainable dietary choices: Strategies for change in the context of Lucerne, Switzerland
Master-uppsats, Lunds universitet/Internationella miljöinstitutetSammanfattning : Switzerland's current food system is unsustainable and responsible for 25% of the country's environmental footprint. Half of the greenhouse gas emissions from the Swiss food system are caused by meat and dairy consumption. LÄS MER
