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Items where Author is "Reynolds, C."

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Article

van Erp, M., Reynolds, C. ORCID: 0000-0002-1073-7394, Maynard, D., Starke, A., Ibáñez Martín, R., Andres, F., Leite, M. C. A., Alvarez de Toledo, D., Schmidt Rivera, X., Trattner, C., Brewer, S., Adriano Martins, C., Kluczkovski, A., Frankowska, A., Bridle, S., Levy, R. B., Rauber, F., Tereza da Silva, J. and Bosma, U. (2021). Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food. Frontiers in Artificial Intelligence, 3(621577), doi: 10.3389/frai.2020.621577

Macdiarmid, J. I., Cerroni, S., Kalentakis, D. and Reynolds, C. ORCID: 0000-0002-1073-7394 (2021). How important is healthiness, carbon footprint and meat content when purchasing a ready meal? Evidence from a non-hypothetical discrete choice experiment. Journal of Cleaner Production, doi: 10.1016/j.jclepro.2020.124510

Armstrong, B., Reynolds, C. ORCID: 0000-0002-1073-7394, Bridge, G., Oakden, L., Wang, C., Panzone, L., Schmidt Rivera, X., Kause, A., Ffoulkes, C., Krawczyk, C., Miller, G. and Serjeant, S. (2021). How Does Citizen Science Compare to Online Survey Panels? A Comparison of Food Knowledge and Perceptions Between the Zooniverse, Prolific and Qualtrics UK Panels. Frontiers in Sustainable Food Systems, 4(575021), doi: 10.3389/fsufs.2020.575021

Pateman, R. M., de Bruin, A., Piirsalu, E., Reynolds, C. ORCID: 0000-0002-1073-7394, Stokeld, E. and West, S. E. (2020). Citizen Science for Quantifying and Reducing Food Loss and Food Waste. Frontiers in Sustainable Food Systems, 4, 589089.. doi: 10.3389/fsufs.2020.589089

Reynolds, C. ORCID: 0000-0002-1073-7394, Kluczkovski, A., Frankowska, A., da Silva, J. T., Levy, R. B., Rauber, F., Schmidt Rivera, X. C. and Bridle, S. L. (2020). Are we ready for sustainable cookery? Comparing current (and future) cooking and time use practices in UK, US and Australia. International Journal of Food Design, 5(1&2), 184.. doi: 10.1386/ijfd_00020_7

Kandemir, C., Reynolds, C. ORCID: 0000-0002-1073-7394, Quested, T., Fisher, K., Devine, R., Herszenhorn, E., Koh, S. C. and Evans, D. (2020). Using Discrete Event Simulation to Explore Food Wasted in the Home. Journal of Simulation, doi: 10.1080/17477778.2020.1829515

Dobson, M., Reynolds, C. ORCID: 0000-0002-1073-7394, Warren, P. and Edmondson, J. (2020). “My little piece of the planet”: the multiplicity of wellbeing benefits from allotment gardening. British Food Journal, doi: 10.1108/BFJ-07-2020-0593

de Gorter, H., Drabik, D., Just, D. R., Reynolds, C. ORCID: 0000-0002-1073-7394 and Sethi, G. (2020). Analyzing the economics of food loss and waste reductions in a food supply chain. Food Policy, 101953.. doi: 10.1016/j.foodpol.2020.101953

Menon, M., Sarkar, B., Hufton, J., Reynolds, C. ORCID: 0000-0002-1073-7394, Reina, S. V. and Young, S. (2020). Do arsenic levels in rice pose a health risk to the UK population?. Ecotoxicology and Environmental Safety, 197, 110601.. doi: 10.1016/j.ecoenv.2020.110601

de Grave, R., Rust, N., Reynolds, C. ORCID: 0000-0002-1073-7394, Watson, A., Smeddinck, J. and de Souza Monteiro, D. (2020). A catalogue of UK household datasets to monitor transitions to sustainable diets. Global Food Security, 24(100344), doi: 10.1016/j.gfs.2019.100344

Rust, N. A., Ridding, L., Ward, C., Clark, B., Kehoe, L., Dora, M., Whittingham, M. J., McGowan, P., Chaudhary, A., Reynolds, C. ORCID: 0000-0002-1073-7394, Trivedy, C. and West, N. (2020). How to transition to reduced-meat diets that benefit people and the planet. Science of the Total Environment, 718, 137208.. doi: 10.1016/j.scitotenv.2020.137208

Frankowska, A., Schmidt Rivera, X., Bridle, S. L., Kluczkovski, A., da Silva, J., Martins, C., Rauber, F., Levy, R. B., Cook, J. and Reynolds, C. ORCID: 0000-0002-1073-7394 (2020). How home cooking methods and appliances affect the GHG emissions of food. Nature Food, 1, pp. 787-791. doi: 10.1038/s43016-020-00200-w

Armstrong, B., Bridge, G., Oakden, L., Reynolds, C. ORCID: 0000-0002-1073-7394, Wang, C., Panzone, L. A., Rivera, X. S., Kause, A., Ffoulkes, C., Krawczyk, C., Miller, G. and Serjeant, S. (2020). Piloting Citizen Science Methods to Measure Perceptions of Carbon Footprint and Energy Content of Food. Frontiers in Sustainable Food Systems, 4, 120.. doi: 10.3389/fsufs.2020.00120

He, H., Reynolds, C. ORCID: 0000-0002-1073-7394, Hadjikakou, M., Holyoak, N. and Boland, J. (2020). Quantification of indirect waste generation and treatment arising from Australian household consumption: a waste input-output analysis. Journal of Cleaner Production, 258, 120935.. doi: 10.1016/j.jclepro.2020.120935

da Silva, J., da Cruz, G., Rauber, F., Louzada, M. L., Kluczkovski, A., Frankowska, A., Schmidt, X., Reynolds, C. ORCID: 0000-0002-1073-7394, Bridle, S. L. and Levy, R. B. (2020). The impact of ultra-processed food on carbon, water and ecological footprints of food in Brazil. European Journal of Public Health, 30(Supp 5), ckaa165.433. doi: 10.1093/eurpub/ckaa165.433

Kanemoto, K., Moran, D., Shigetomi, Y., Reynolds, C. ORCID: 0000-0002-1073-7394 and Kondo, Y. (2019). Meat consumption does not explain differences in household food carbon footprints in Japan. One Earth, 1(4), pp. 464-471. doi: 10.1016/j.oneear.2019.12.004

Drabik, D., de Gorter, H. and Reynolds, C. ORCID: 0000-0002-1073-7394 (2019). A conceptual and empirical framework to analyze the economics of consumer food waste. Resources, Conservation and Recycling, 149, pp. 500-509. doi: 10.1016/j.resconrec.2019.06.008

Horton, P., Bruce, R., Reynolds, C. ORCID: 0000-0002-1073-7394 and Milligan, G. (2019). Food chain inefficiency (FCI) : accounting conversion efficiencies across entire food supply chains to re-define food loss and waste. Frontiers in Sustainable Food Systems, 3(79), doi: 10.3389/fsufs.2019.00079

Reynolds, C. ORCID: 0000-0002-1073-7394, Goucher, L., Quested, T., Bromley, S., Gillick, S., Wells, V. K., Evans, D., Koh, L., Carlsson Kanyama, A., Katzeff, C., Svenfelt, A. and Jackson, P. (2019). Review: Consumption-stage food waste reduction interventions - What works and how to design better interventions. Food Policy, 83, pp. 7-27. doi: 10.1016/j.foodpol.2019.01.009

Book Section

Oelofse, S., Nahman, A., Barjees Baig, M., Salemdeeb, R., Nizami, A-S. and Reynolds, C. ORCID: 0000-0002-1073-7394 (2020). Food Waste Within South Africa and Saudi Arabia. In: Routledge Handbook of Food Waste. (pp. 207-224). Routledge. ISBN 9781138615861

Gover, M., Swannell, R. and Reynolds, C. ORCID: 0000-0002-1073-7394 Addressing the Food Loss and Waste Challenge – a WRAP perspective. In: von Braun, J. (Ed.), Proceedings of the Workshop Food Loss and Waste Reduction. Scripta Varia, 147. . Vatican City: The Pontifical Academy of Sciences.

Conference or Workshop Item

Reynolds, C. ORCID: 0000-0002-1073-7394 (2021). UK perspectives on food waste and COVID-19. Paper presented at the Food Loss & Waste International Workshop | The day after: Food waste prevention after the pandemic, 20th January 2021, University of Patras (Online).

Reynolds, C. ORCID: 0000-0002-1073-7394 (2021). Exploring sustainable European gastronomy and recipes using Natural Language Processing. Paper presented at the Online Workshop on Computational Approaches in Eating Behavior Research Computational Approaches in Eating Behavior Research, 18th January 2021.

da Silva, J., Kluczkovski, A., Schmidt, X., Frankowska, A., da Cruz, G., Martins, C., Louzada, M. L., Rauber, F., Reynolds, C. ORCID: 0000-0002-1073-7394, Bridle, S. L. and Levy, R. B. (2020). Trends in the environmental impacts of unprocessed or minimally processed, processed, and ultra-processed animal products in Brazil over 30 years. Paper presented at the LEAP 2020, 8 Dec 2020, Online.

Reynolds, C. ORCID: 0000-0002-1073-7394, Kluczkovski, A., Frankowska, A., Da Silva, J. T., Levy, R., Rauber, F., Schmidt Rivera, X. and 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.

Reynolds, C. ORCID: 0000-0002-1073-7394 (2020). Food and Citizen Science. Paper presented at the ESRC Festival of Social Science, 7-15 Nov 2020, Sheffield, UK.

Reynolds, C. ORCID: 0000-0002-1073-7394 (2020). Roundtable: Digitizing Food in the Book. Paper presented at the Food and the Book: 1300-1800, 2-12 Oct 2020, Online.

Kluczkovski, A., Lait, R., Baird, L., Menezes, C. A., Cruz, B., Cerqueira, B., Lago, R., Vianna, N., Reynolds, C. ORCID: 0000-0002-1073-7394, Schmidt Rivera, X., Martins, C., Frankowska, A., Silva, J. T. and Bridle, S. L. (2020). How to engage schools with food sustainability? An analysis of environmental impacts of school menus and development of educational materials in Bahia, Brazil. Paper presented at the The 8th World Sustainability Forum, 15-17 Sep 2020, Online.

Reynolds, C. ORCID: 0000-0002-1073-7394 (2020). UK citizen perceptions of food insecurity, food waste, cooking, safety, and animal welfare at the start of the COVID-19 lockdown – How do we move towards healthy sustainable diets from here?. Paper presented at the FSA Food for Thought Seminar, 25 April 2020.

Reynolds, C. ORCID: 0000-0002-1073-7394, Schmidt Rivera, X., Frankowska, A., Kluczkovski, A., Bridle, S. L., Martins, C., Akparibo, R., Auma, C., Bridge, G., Armstrong, M. B., Osei-Kwasi, H., Bockarie, T. and Mensah, D. (2020). Cooking as part of a global sustainable food system - a 6 country pilot survey. Poster presented at the Nutrition & Cooking Education Symposium, 12 Jun 2020, Newcastle, Australia.

Reynolds, C. ORCID: 0000-0002-1073-7394 (2020). Sustainable Gastronomy: the Environmental Impacts of How We Cook Now and How the “Sustainable Diets” Agenda Might Shape How We Cook in the Future?. Paper presented at the Dublin Gastronomy Symposium, 25-29 May 2020, Dublin, Ireland.

Other

Reynolds, C. ORCID: 0000-0002-1073-7394, Isaacs, A., Neve, K., Pereira, L. ORCID: 0000-0002-4996-7234, Sharpe, R. and Wells, R. ORCID: 0000-0002-0329-2120 (2020). London, UK: City, University of London.

Reynolds, C. ORCID: 0000-0002-1073-7394 and Armstrong, B. (2020). London, UK: City, University of London.

Report

Sethi, G., Bedregal, L. P. A., Cassou, E., Constantino, L., Hou, X., Jain, S., Messent, F., Morales, X. Z., Mostafa, I., Pascual, J. C. G., de Preneuf, F. M., Thapa, D., Trinidad, R. Q., Yndriago, R., Youssefi, F., de Gorter, H., Drabik, D., Korting, C., Swannell, R., Gover, M., Reynolds, C. ORCID: 0000-0002-1073-7394, Falconer Hall, M., Quested, T., Parry, A. and Kneller, C. (2020). Addressing Food Loss and Waste : A Global Problem with Local Solutions. Washington D. C., USA: World Bank.

Reynolds, C. ORCID: 0000-0002-1073-7394, Boulding, A., Pollock, H., Sweet, N., Ruiz, J. and Draeger de Teran, T. (2020). Halving Food Loss and Waste in the EU by 2030: the major steps needed to accelerate progress. Berlin: WWF-WRAP.

Defeyter, G., Stretesky, P., Long, M., Furey, S., Reynolds, C. ORCID: 0000-0002-1073-7394, Dodds, A., Porteous, D., Mann, E.J., Stretesky, C., Kemp, A., Fox, J. and McAnallen, A. (2020). Food Insecurity and Lived Experience of Students (FILES). London, UK: Parliament.

This list was generated on Thu Feb 25 05:13:31 2021 UTC.