Items where Author is "Reynolds, C. J."
Kluczkovski, A., Cook, J., Downie, H. F. (2020). Interacting with Members of the Public to Discuss the Impact of Food Choices on Climate Change—Experiences from Two UK Public Engagement Events. Sustainability, 12(6), article number 2323. doi: 10.3390/su12062323
Chalmers, N., Stetkiewicz, St., Sudhakar, P. (2019). Impacts of Reducing UK Beef Consumption Using a Revised Sustainable Diets Framework. Sustainability, 11(23), article number 6863. doi: 10.3390/su11236863
Reynolds, C. J. ORCID: 0000-0002-1073-7394 (2017).
Energy embodied in household cookery: the missing part of a sustainable food system? Part 1: A method to survey and calculate representative recipes.
Energy Procedia, 123,
pp. 220-227.
doi: 10.1016/j.egypro.2017.07.245
Reynolds, C. J. ORCID: 0000-0002-1073-7394 (2017).
Energy embodied in household cookery: the missing part of a sustainable food system? Part 2: A life cycle assessment of roast beef and Yorkshire pudding.
Energy Procedia, 123,
pp. 228-234.
doi: 10.1016/j.egypro.2017.07.248
Reynolds, C. J. ORCID: 0000-0002-1073-7394, Buckley, J. D., Weinstein, P. (2014).
Are the Dietary Guidelines for Meat, Fat, Fruit and Vegetable Consumption Appropriate for Environmental Sustainability? A Review of the Literature.
Nutrients, 6(6),
pp. 2251-2265.
doi: 10.3390/nu6062251