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Items where Author is "Da Silva, J. T."

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Da Silva, J. T., Garzillo, J. M. F., Rauber, F. , Kluczkovski, A., Rivera, X. S., da Cruz, G. L., Frankowska, A., Martins, C. A., da Costa Louzada, M. L., Monteiro, C. A., Reynolds, C. ORCID: 0000-0002-1073-7394, Bridle, S. & Levy, R. B. (2021). Greenhouse gas emissions, water footprint, and ecological footprint of food purchases according to their degree of processing in Brazilian metropolitan areas: a time-series study from 1987 to 2018. The Lancet Planetary Health, 5(11), e775-e785. doi: 10.1016/s2542-5196(21)00254-0

Armstrong, B., Reynolds, C. ORCID: 0000-0002-1073-7394, Martins, C. , Frankowska, A., Levy, R. B., Rauber, F., Osei-Kwasi, H., Vega, M., Cediel, G., Schmidt, X., Kluczkovski, A., Akparibo, R., Auma, C., Defeyter, M. A., Da Silva, J. T. & Gemma, B. (2021). Food insecurity, food waste, food behaviours and cooking confidence of UK citizens at the start of the COVID-19 lockdown. British Food Journal, doi: 10.1108/BFJ-10-2020-0917

Reynolds, C. ORCID: 0000-0002-1073-7394, Kluczkovski, A., Frankowska, A. , Da Silva, J. T., Levy, R., Rauber, F., Schmidt Rivera, X. & Bridle, S. L. (2020). Are we ready for sustainable cookery? Comparing current (and future) cooking and time use practices in UK, US and Australia. Paper presented at the Creative Tastebuds Symposium 2020, May 3-4, 2021, Denmark. doi: 10.1386/ijfd_00020_7

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