Lotze‐Campen, H., Welp, M., 2007. More food with less water: The role of efficiency gains, lifestyles and trade, in: Lozan, J.L., Graßl, H., Hupfer, P., Menzel, L., Schonwiese, C.D. (Eds...
Phthalic acid esters (PAEs) are dialkyl or alkyl/aryl ester derivatives of phthalic acid. PAEs are colorless, odorless, and flavorless oily liquids. PAEs a
Over short forecasting horizons, typically less than 14 days, a naive approach proves to be a good enough predictor as we do not expect food consumption to suddenly change from one day to the next. However, as we try to forecast further into the future, we see that the forecasting model ...
With growing populations, declining agricultural land, increasing stress on water and energy resources, and climate variability, South Asia faces the challenge of how to produce more food with the same or less land, less water, and increased energy prices, while conserving resources and maintaining ...
Although moving towards plant-based foods is less environmentally harmful, it still relies on climate or season and intensive land, water and chemical use3. The time for a microbial revolution in food is ripe as microorganisms have the potential to enhance, improve or even replace the currently ...
With a focus on water, Allan also mentioned that the concept, potential, and controversies of the “water, food, and trade nexus” are more or less similar to that of “virtual water”. The term is a useful metaphor to describe the supply and demand trading dynamics of not only water it...
Choose in-season fruits and vegetables because they usually require less water to produce. If you can, try to add more foods to your diet that require less water such as pulses, millets, and nuts. This is a friendly choice for the planet wh...
Every year, approximately 300,000 children, who are less than 5 years old, die due to diarrhea linked to inadequate WASH. Poor sanitation and contaminated water are also linked to transmission of diseases, such as cholera, dysentery, hepatitis A, typhoid, and so forth. “Closing inequality ...
Moreover, wheat flour absorbs less water than rice when cooked, partly resulting in a higher energy density of wheat than rice. According to the 6th edition (2020) of the Chinese Food Composition Table, the energy content of noodles or steamed bread is twice or three times that of cooked ...
Cereals with an added high-protein food which are or have to be reconstituted with water or other protein-free liquidProtein: content shall not exceed 1.3g100kJ−1(5.5g100kcal−1). The added protein shall not be less than 0.48g100kJ−1(2g100kcal−1). There is an additional req...