Items where Author is "Reynolds, C. J."
Article
Kluczkovski, A., Cook, J., Downie, H. F. , Fletcher, A., McLoughlin, L., Markwick, A., Bridle, S. L., Reynolds, C. J. 
ORCID: 0000-0002-1073-7394, Schmidt Rivera, X., Martindale, W., Frankowska, A., M. Moraes, M., J. Birkett, A., Summerton, S., Green, R., Fennell, J. T., Smith, P., Ingram, J., Langley, I., Yates, L. & Ajagun-Brauns, J. (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. , Osei-Kwasi, H. & Reynolds, C. J. ORCID: 0000-0002-1073-7394 (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. & Boland, J. (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