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Items where Author is "Reynolds, C. J."

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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. and 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), 2323.. doi: 10.3390/su12062323

Chalmers, N., Stetkiewicz, St., Sudhakar, P., Osei-Kwasi, H. and Reynolds, C. J. ORCID: 0000-0002-1073-7394 (2019). Impacts of Reducing UK Beef Consumption Using a Revised Sustainable Diets Framework. Sustainability, 11(23), 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. and 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

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