Items where Subject is "TX Home economics"
- Library of Congress Subject Areas (22732)
- T Technology (3762)
- TX Home economics (80)
- T Technology (3762)
Article
Akinola, R., Pereira, L. ORCID: 0000-0002-4996-7234, Mabhaudhi, T. , de Bruin, F-M. & Rusch, L. (2020).
A Review of Indigenous Food Crops in Africa and the Implications for more Sustainable and Healthy Food Systems.
Sustainability, 12(8),
article number 3493.
doi: 10.3390/su12083493
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. & Serjeant, S. (2020).
Piloting Citizen Science Methods to Measure Perceptions of Carbon Footprint and Energy Content of Food.
Frontiers in Sustainable Food Systems, 4,
article number 120.
doi: 10.3389/fsufs.2020.00120
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, 123(9),
pp. 2959-2978.
doi: 10.1108/BFJ-10-2020-0917
Baig, J. A., Chandio, I. G., Kazi, T. G. , Afridi, H. I., Akhtar, K., Junaid, M., Naher, S. ORCID: 0000-0003-2047-5807, Solangi, S. A. & Malghani, N. A. (2022).
Risk Assessment of Macronutrients and Minerals by Processed, Street, and Restaurant Traditional Pakistani Foods: a Case Study.
Biological Trace Element Research, 201(7),
pp. 3553-3566.
doi: 10.1007/s12011-022-03429-7
Baker, S.A. ORCID: 0000-0002-4921-2456 & Walsh, M.J. (2018).
How men are embracing ‘clean eating’ posts on Instagram.
The Conversation,
Bene, C., Fanzo, J., Haddad, L. , Hawkes, C. ORCID: 0000-0002-5091-878X, Caron, P., Vermeulen, S., Herrero, M. & Oosterveer, P. (2020).
Five priorities to operationalize the EAT-Lancet Commission Report.
Nature Food, 1(8),
pp. 457-459.
doi: 10.1038/s43016-020-0136-4
Boelsen-Robinson, T., Peeters, A., Thow, A-M. & Hawkes, C. ORCID: 0000-0002-5091-878X (2020).
Barriers and facilitators to implementing a healthier food outlet initiative: perspectives from local governments.
Public Health Nutrition, 24(9),
pp. 2758-2770.
doi: 10.1017/s1368980020002323
Caraher, M. ORCID: 0000-0002-0615-839X (2019).
Home Economics—A personal reflection on 30 years of work, friendships and the future.
Journal of the Home Economics Institute of Australia, 25(2),
pp. 21-27.
Caraher, M. ORCID: 0000-0002-0615-839X (2019).
New food strategy for England.
BMJ, 366,
article number 5711.
doi: 10.1136/bmj.l5711
Caraher, M. ORCID: 0000-0002-0615-839X & Davison, R. (2019).
The normalisation of Food Aid: What happened to feeding people well?.
Emerald Open Research, 1(3),
doi: 10.12688/emeraldopenres.12842.1
Caraher, M. ORCID: 0000-0002-0615-839X, Masanotti,, G., Bertrand,, N. , Léauté,, R., Lloyd,, S. & Tavakoly, B. (2020).
Healthy Eating Promotion for the Workplace: the European FOOD (Fighting Obesity through Offer and Demand) Programme Promozione di un'alimentazione sana sul posto di lavoro: il programma europeo FOOD (Combattere l'obesità attraverso l'offerta e la domanda).
Sistema Salute, 64(2),
pp. 241-253.
Caraher, M., Wu, M., Seeley, A. & Lloyd, S. (2013). When chefs adopt a school? An evaluation of a cooking intervention in English primary schools. Appetite, 62(4-5), pp. 50-59. doi: 10.1016/j.appet.2012.11.007
Coleman, P. ORCID: 0000-0002-8681-9070, Murphy, L., Nyman, M. & Oyebode, O. (2021).
Operationalising the EAT– Lancet Commissions' targets to achieve healthy and sustainable diets.
The Lancet Planetary Health, 5(7),
e398-e399.
doi: 10.1016/s2542-5196(21)00144-3
Dezanetti, T., Quinaud, R. T., Caraher, M. ORCID: 0000-0002-0615-839X & Jomori, M. M. (2022).
Meal preparation and consumption before and during the COVID-19 pandemic: The relationship with cooking skills of Brazilian university students.
Appetite, 175,
article number 106036.
doi: 10.1016/j.appet.2022.106036
Espinoza Orias, N., Reynolds, C. ORCID: 0000-0002-1073-7394, Ernstoff, A. S. , Vázquez-Rowe, I., Cooper, K. & Aldaco, R. (2021).
Editorial: Food Loss and Waste: Not All Food Waste Is Created Equal.
Frontiers in Nutrition, 8,
article number 615550.
doi: 10.3389/fnut.2021.615550
Farrar, S. T., Plagnol, A. ORCID: 0000-0001-5705-8949 & Tapper, K.
ORCID: 0000-0001-9097-6311 (2022).
The effect of priming on food choice: A field and laboratory study.
Appetite, 168,
article number 105749.
doi: 10.1016/j.appet.2021.105749
Frankowska, A., Schmidt Rivera, X., Bridle, S. L. , Kluczkovski, A., da Silva, J., Martins, C., Rauber, F., Levy, R. B., Cook, J. & Reynolds, C. ORCID: 0000-0002-1073-7394 (2020).
How home cooking methods and appliances affect the GHG emissions of food.
Nature Food, 1(12),
pp. 787-791.
doi: 10.1038/s43016-020-00200-w
Garg, D. H., Spiker, M. L., Clark, J. K. , Reynolds, C. ORCID: 0000-0002-1073-7394 & Otten, J. J. (2022).
Food systems governance should be preceded by food systems diplomacy.
Nature Food, 3(9),
pp. 667-670.
doi: 10.1038/s43016-022-00595-8
Gelli, A., Donovan, J., Margolies, A. , Aberman, N., Santacroce, M., Chirwa, E., Henson, S. & Hawkes, C. ORCID: 0000-0002-5091-878X (2019).
Value chains to improve diets: Diagnostics to support intervention design in Malawi.
Global Food Security, 25,
article number 100321.
doi: 10.1016/j.gfs.2019.09.006
Hawkes, C. ORCID: 0000-0002-5091-878X, Fox, E., Downs, S. , Fanzo, J. & Neve, K.
ORCID: 0000-0002-0931-8213 (2020).
Child-centered food systems: reorienting food systems towards healthy diets for children.
Global Food Security, 27,
article number 100414.
doi: 10.1016/j.gfs.2020.100414
Hawkes, C. ORCID: 0000-0002-5091-878X & Gallagher Squires, C. (2021).
A double-duty food systems stimulus package to build back better nutrition from COVID-19.
Nature Food, 2(4),
pp. 212-214.
doi: 10.1038/s43016-021-00260-6
Hawkes, C. ORCID: 0000-0002-5091-878X, Ruel, M., Salm, L. , Sinclair, B. & Branca, F. (2019).
Double-Duty Actions: Seizing Program and Policy Opportunities to Address Malnutrition in all its Forms.
The Lancet, 395(10218),
pp. 142-155.
doi: 10.1016/s0140-6736(19)32506-1
He, H., Reynolds, C. ORCID: 0000-0002-1073-7394, Hadjikakou, M. , Holyoak, N. & 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,
article number 120935.
doi: 10.1016/j.jclepro.2020.120935
Isaacs, A. ORCID: 0000-0001-5135-232X, Spires, M., Halloran, A. & Stridsland, T. (2022).
Gathering data on food environments and food practices through photo elicitation in Copenhagen, Denmark: Implications for adapting the EAT-LANCET reference diet to local circumstances.
Cities and Health, 6(3),
pp. 511-527.
doi: 10.1080/23748834.2022.2078072
Isaacs, A. ORCID: 0000-0001-5135-232X, Squires, C. & Hawkes, C.
ORCID: 0000-0002-5091-878X (2021).
How Is COVID-19 Shaping Families’ Relationships With Food and the Food Environment in England? A Qualitative Research Protocol.
International Journal of Qualitative Methods, 20,
pp. 1-9.
doi: 10.1177/1609406921991371
Jomori, M. M., Quinaud, R. T., Condrasky, M. D. & Caraher, M. ORCID: 0000-0002-0615-839X (2022).
Brazilian Cooking Skills Questionnaire evaluation of using/cooking and consumption of fruits and vegetables.
Nutrition, 95,
article number 111557.
doi: 10.1016/j.nut.2021.111557
Kandemir, C., Reynolds, C. ORCID: 0000-0002-1073-7394, Quested, T. , Fisher, K., Devine, R., Herszenhorn, E., Koh, S. C. & Evans, D. (2020).
Using Discrete Event Simulation to Explore Food Wasted in the Home.
Journal of Simulation, 16(4),
pp. 415-435.
doi: 10.1080/17477778.2020.1829515
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
Macdiarmid, J. I., Cerroni, S., Kalentakis, D. & 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, 282,
article number 124510.
doi: 10.1016/j.jclepro.2020.124510
Marozzo, V., Miceli, G., Raimondo, M. A. & Scopelliti, I. ORCID: 0000-0001-6712-5332 (2019).
Effects of Au Naturel Packaging Colors on Willingness to Pay for Healthy Food.
Psychology and Marketing, 37(7),
pp. 913-927.
doi: 10.1002/mar.21294
McCloat, A. & Caraher, M. ORCID: 0000-0002-0615-839X (2019).
An international review of second-level food education curriculum policy.
Cambridge Journal of Education, 50(3),
pp. 303-324.
doi: 10.1080/0305764x.2019.1694641
Muir, S., Dhuria, P., Roe, E. , Lawrence, W., Baird, J. & Vogel, C. A. ORCID: 0000-0002-3897-3786 (2023).
UK government's new placement legislation is a 'good first step': a rapid qualitative analysis of consumer, business, enforcement and health stakeholder perspectives.
BMC Medicine, 21(1),
article number 33.
doi: 10.1186/s12916-023-02726-9
Neve, K. ORCID: 0000-0002-0931-8213 & Isaacs, A.
ORCID: 0000-0001-5135-232X (2022).
How does the food environment influence people engaged in weight management? A systematic review and thematic synthesis of the qualitative literature.
Obesity Reviews, 23(3),
article number e13398.
doi: 10.1111/obr.13398
Oakden, L., Bridge, G., Armstrong, B. , Reynolds, C. ORCID: 0000-0002-1073-7394, Wang, C., Panzone, L., Schmidt Rivera, X., Kause, A., Ffoulkes, C., Krawczyk, C., Miller, G. & Serjeant, S. (2021).
The importance of citizen scientists in the move towards sustainable diets and a sustainable food system.
Frontiers in Sustainable Food Systems, 5,
article number 596594.
doi: 10.3389/fsufs.2021.596594
Page, D. ORCID: 0000-0002-0670-7213 & Caraher, M.
ORCID: 0000-0002-0615-839X (2020).
A Novel Approach to Local Level Food Policy Case Studies: Application of the Advocacy Coalition Framework.
Novel Techniques in Nutrition and Food Science, 4(5),
pp. 379-381.
doi: 10.31031/ntnf.2020.04.000597
Pereira, L. ORCID: 0000-0002-4996-7234, Bennett, E., Biggs, R. , Mangnus, A., Norstrom, A. V., Peterson, G., Raudsepp-Hearne, C., Sellberg, M. & Vervoort, J. (2019).
Seeding Change by Visioning Good Anthropocenes.
Solutions Journal, 10(3),
Pereira, L. ORCID: 0000-0002-4996-7234, Calderón-Contreras, R., Norström, A. V. , Espinosa, D., Willis, J., Guerrero Lara, L., Khan, Z., Rusch, L., Correa Palacios, E. & Pérez Amaya, O. (2019).
Chefs as change-makers from the kitchen: indigenous knowledge and traditional food as sustainability innovations.
Global Sustainability, 2(3),
article number e16.
doi: 10.1017/s2059479819000139
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
Spires, M., Berggreen-Clausen, A., Kasujja, F. X. , Delobelle, P., Puoane, T., Sanders, D. & Daivadanam, M. (2020). Snapshots of Urban and Rural Food Environments: EPOCH-Based Mapping in a High-, Middle-, and Low-Income Country from a Non-Communicable Disease Perspective. Nutrients, 12(2), article number 484. doi: 10.3390/nu12020484
Surgenor, D., Hollywood, L., Furey, S. , Lavelle, F., McGowan, L., Spence, M., Raats, M., McCloat, A., Mooney, E., Caraher, M. & Dean, M. (2017). The impact of video technology on learning: A cooking skills experiment. Appetite, 114, pp. 306-312. doi: 10.1016/j.appet.2017.03.037
Szypula, J. ORCID: 0000-0002-6241-962X, Ahern, A. L. & Cheke, L. (2023).
Imagine this: Visualising a recent meal as bigger reduces subsequent snack intake.
Appetite, 181,
article number 106411.
doi: 10.1016/j.appet.2022.106411
Tapper, K. ORCID: 0000-0001-9097-6311 & Seguias, L. (2020).
The effects of mindful eating on food consumption over a half-day period.
Appetite, 145,
article number 104495.
doi: 10.1016/j.appet.2019.104495
Tonda, A., Reynolds, C. ORCID: 0000-0002-1073-7394 & Thomopoulos, R. (2023).
An intercontinental machine learning analysis of factors explaining consumer awareness of food risk.
Future Foods, 7,
article number 100233.
doi: 10.1016/j.fufo.2023.100233
Vargas, C., Whelan, J., Brimblecombe, J. , Brock, J., Christian, M. & Allender, S. (2022). Co‐creation of healthier food retail environments: A systematic review to explore the type of stakeholders and their motivations and stage of engagement. Obesity Reviews, 23(9), article number e13482. doi: 10.1111/obr.13482
Walsh, M. & Baker, S.A. ORCID: 0000-0002-4921-2456 (2020).
Clean Eating and Instagram: Purity, Defilement and the Idealisation of Food.
Food, Culture, and Society, 23(5),
pp. 570-588.
doi: 10.1080/15528014.2020.1806636
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. & 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(Supple),
article number ckaa165.43.
doi: 10.1093/eurpub/ckaa165.433
de Gorter, H., Drabik, D., Just, D. R. , Reynolds, C. ORCID: 0000-0002-1073-7394 & Sethi, G. (2020).
Analyzing the economics of food loss and waste reductions in a food supply chain.
Food Policy, 98,
article number 101953.
doi: 10.1016/j.foodpol.2020.101953
Book Section
Baker, S.A. ORCID: 0000-0002-4921-2456 & Walsh, M.J. (2020).
You are what you Instagram: clean eating and the symbolic representation of food.
In:
Digital Food Cultures.
(pp. 53-68). Abingdon, UK: Routledge.
Cleghorn, C. L. & Reynolds, C. ORCID: 0000-0002-1073-7394 (2022).
Importance of Sustainable Food Environments.
In: Evans, C. (Ed.),
Transforming Food Environments.
(pp. 263-276). Boca Raton, USA: CRC Press.
Murray, S. & Caraher, M. ORCID: 0000-0002-0615-839X (2019).
Food Retail and Distribution.
In: Lawrence, M. & Friel, S. (Eds.),
Healthy and Sustainable Food Systems.
(pp. 93-102). Abingdon, UK: Routledge.
doi: 10.4324/9781351189033
Reynolds, C. ORCID: 0000-0002-1073-7394, Oakden, L., West, S. , Pateman, R. M., Elliott, C., Armstrong, B., Gillespie, R. & Patel, M. (2021).
Citizen science for the food system.
In: Cohen, K. & Doubleday, R. (Eds.),
Future Directions for Citizen Science and Public Policy.
(pp. 55-69). Cambridge, UK: Centre for Science and Policy.
Conference or Workshop Item
Caraher, M. ORCID: 0000-0002-0615-839X (2017).
TEDxLondonSalon - Feeding the City.
Paper presented at the TEDxLondonSalon - Feeding the City, 21 Mar 2017, London, UK.
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. & 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.
Musi, E., Palmieri, R., Mercuri, C. , Giudici, A. ORCID: 0000-0001-6033-1643, Maiden, N.
ORCID: 0000-0001-6233-8320, Hardman, C. & Borgo, R. (2021).
What makes you fupy ('food' + 'happy')? leveraging strategic maneuvering to build food coaching apps.
In:
CEUR Workshop Proceedings.
21st Workshop on Computational Models of Natural Argument CMNA 2021, 2-3 Sep 2021, Online.
Reynolds, C. ORCID: 0000-0002-1073-7394 (2022).
Citizen science in supporting food policy making.
Paper presented at the Webinar: Sustainable and healthy living environments: How to mobilize citizens’ knowledge?, 25 May 2022, Online.
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 (2021).
Food waste, sustainable diets and climate change Coherent solutions in the long view.
Paper presented at the Food Values Research Group, The University of Adelaide, June 2021 seminar, 28 Jun 2021, Virtual.
Reynolds, C. ORCID: 0000-0002-1073-7394 (2022).
Recipes that meet the EAT-Lancet: what should we be cooking?
In:
British Dietetic Association Sustainable Diets Specialist Group.
British Dietetic Association Sustainable Diets Specialist Group, 29 Jun 2022, Online.
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.
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.
Reynolds, C. ORCID: 0000-0002-1073-7394 (2022).
The evolution of “sustainable” and vegetarian recipes from manuscripts and cookbooks to online: Their environmental impact, and what this means for the future..
Paper presented at the Amsterdam Symposium on the History of Food Food and the Environment: The Dynamic Relationship Between Food Practices and Nature, 11-12 Feb 2022, Amsterdam, London.
Reynolds, C. ORCID: 0000-0002-1073-7394, Da Silva, J. T., Garzillo, J. M. F. , Frankowska, A., Kluczkovski, A., Rose, D., Takacs, B., de Quadros, V. P., Holmes, B. A., Schmidt Rivera, X. & Bridle, S. (2022).
Comparison of Greenhouse Gas databases using FoodEx2 codes.
Paper presented at the 7th Annual Agriculture, Nutrition and Health (ANH) Academy Week, 27 Jun - 1 Jul, Online.
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. & 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, Takacs, B., Ignatiev, I. , Tenev, D. & Penev, V. (2021).
Calculating GHGE impacts and carbon labels for generic meals.
Paper presented at the LEAP Conference, 6 Dec 2021, Online.
Reynolds, C. ORCID: 0000-0002-1073-7394, Takacs, B., Klimashevskaia, A. , Angelsen, A., Ibáñez Martín, R., Brewer, S., van Erp, M., Starke, A., Maynard, D. & Trattner, C. (2021).
Comparing the environmental impacts of recipes from four different recipe databases using Natural Language Processing.
Poster presented at the LEAP Conference, 6 Dec 2021, Online.
Robinson, T. & Lundahl, O. (2019). Voluntary Hysteresis in Food Consumption. In: 10TH EIASM INTERPRETIVE CONSUMER RESEARCH WORKSHOP. 10th EIASM Interpretive Consumer Research Workshop, 9-10 May 2019, Lyon, France.
Monograph
Laliotis, I. ORCID: 0000-0002-8206-044X, Mujaheed, S., Stavropoulou, C.
ORCID: 0000-0003-4307-1848 & Dimitrios, K. (2019).
Retirement and Household Expenditure in Turbulent Times (GreeSE Paper No. 137).
London: LSE GreeSE paper series.
Other
Reynolds, C. ORCID: 0000-0002-1073-7394 & Armstrong, B. (2020).
Dr Reynolds and Dr Armstrong response to the EFRA committee enquiry COVID-19 and food supply.
London, UK: City, University of London.
Reynolds, C. ORCID: 0000-0002-1073-7394, Isaacs, A.
ORCID: 0000-0001-5135-232X, Neve, K. , Pereira, L.
ORCID: 0000-0002-4996-7234, Sharpe, R. & Wells, R.
ORCID: 0000-0002-0329-2120 (2020).
Centre for Food Policy at City, University of London response to the EFRA committee enquiry COVID-19 and food supply.
London, UK: City, University of London.
Report
Connors, C., Malan, L., Esposito, M. , Madden, C., Trikka, N., Cohen, M., Rothery, F., Reynolds, C. ORCID: 0000-0002-1073-7394, Sheppard, C., Canavan, S., Saint Warrens, S., Sissoko, F., Coker, E., Tulej, S. & Birch, R. (2022).
The UK Public's interests, needs and concerns around food: UK main report (10.46756/sci.fsa.ihw534).
London, UK: Food Standards Agency.
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. & McAnallen, A. (2020).
Food Insecurity and Lived Experience of Students (FILES).
London, UK: Parliament.
Echebarria Fernández, J. ORCID: 0000-0001-9339-689X (2012).
The food distribution in Luxembourg 2012.
Madrid, Spain: Economic and Commercial Office of the Spanish Embassy in Belgium and Luxembourg - Spanish Institute for Foreign Trade.
Esposito, M., Connors, C., Madden, C. , Trikka, N. & Reynolds, C. ORCID: 0000-0002-1073-7394 (2022).
The UK Public’s Interests, Needs and Concerns Around Food Qualitative and Quantitative Evidence on Public Interests, Needs and Concerns around Food across the UK: Technical Report (10.46756/sci.fsa.ihw534).
London, UK: Food Standards Agency.
Fanzo, J., Hawkes, C. ORCID: 0000-0002-5091-878X, Udomkesmalee, E. , Afshin, A., Allemandi, L., Assery, O., Baker, P., Battersby, J., Bhutta, Z., Chen, K., Corvalan, C., Di Cesare, M., Dolan, C., Fonseca, J., Grummer-Strawn, L., Hayashi, C., McArthur, J., Rao, A., Rosenzweig, C. & Schofield, D. (2019).
2018 Global Nutrition Report.
London, UK: Global Nutrition Report.
Hawkes, C. ORCID: 0000-0002-5091-878X & Parsons, K. (2019).
Brief 1: Tackling Food Systems Challenges: The Role of Food Policy.
London: Centre for Food Policy.
Parsons, K., Hawkes, C. ORCID: 0000-0002-5091-878X & Wells, R.
ORCID: 0000-0002-0329-2120 (2019).
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