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Akinola, R., Pereira, L. ORCID: 0000-0002-4996-7234, Mabhaudhi, T., de Bruin, F-M. and Rusch, L. (2020).
A Review of Indigenous Food Crops in Africa and the Implications for more Sustainable and Healthy Food Systems.
Sustainability, 12(8),
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. 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
Baker, S.A. ORCID: 0000-0002-4921-2456 and Walsh, M.J. (2018).
How men are embracing ‘clean eating’ posts on Instagram.
The Conversation,
Baker, S.A. ORCID: 0000-0002-4921-2456 and 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.
ISBN 9781138392595
Bene, C., Fanzo, J., Haddad, L., Hawkes, C. ORCID: 0000-0002-5091-878X, Caron, P., Vermeulen, S., Herrero, M. and Oosterveer, P. (2020).
Five priorities to operationalize the EAT-Lancet Commission Report.
Nature Food, 1,
pp. 457-459.
Boelsen-Robinson, T., Peeters, A., Thow, A-M. and 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,
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),
Caraher, M. ORCID: 0000-0002-0615-839X (2019).
New food strategy for England.
BMJ, 366,
5711..
doi: 10.1136/bmj.l5711
Caraher, M. ORCID: 0000-0002-0615-839X and 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. and 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. and Lloyd, S. (2013). When chefs adopt a school? An evaluation of a cooking intervention in English primary schools. Appetite, 62, pp. 50-59. doi: 10.1016/j.appet.2012.11.007
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.
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
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
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.
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. and Schofield, D. (2019).
2018 Global Nutrition Report.
London, UK: Global Nutrition Report.
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
Gelli, A., Donovan, J., Margolies, A., Aberman, N., Santacroce, M., Chirwa, E., Henson, S. and Hawkes, C. ORCID: 0000-0002-5091-878X (2019).
Value chains to improve diets: Diagnostics to support intervention design in Malawi.
Global Food Security,
doi: 10.1016/j.gfs.2019.09.006
Hawkes, C. ORCID: 0000-0002-5091-878X, Fox, E., Downs, S., Fanzo, J. and Neve, K. (2020).
Child-centered food systems: reorienting food systems towards healthy diets for children.
Global Food Security, 27,
100414..
doi: 10.1016/j.gfs.2020.100414
Hawkes, C. ORCID: 0000-0002-5091-878X and Parsons, K. (2019).
Brief 1: Tackling Food Systems Challenges: The Role of Food Policy.
London: Centre for Food Policy.
Hawkes, C. ORCID: 0000-0002-5091-878X, Parsons, K. and Wells, R.
ORCID: 0000-0002-0329-2120 (2019).
Brief 2: Understanding the food system: Why it matters for food policy.
London: Centre for Food Policy.
Hawkes, C. ORCID: 0000-0002-5091-878X, Ruel, M., Salm, L., Sinclair, B. and 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: doi.org/10.1016/S0140-6736(19)32506-1
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
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
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
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.
Laliotis, I. ORCID: 0000-0002-8206-044X, Mujaheed, S., Stavropoulou, C.
ORCID: 0000-0003-4307-1848 and Dimitrios, K. (2019).
Retirement and Household Expenditure in Turbulent Times (GreeSE Paper No. 137).
London: LSE GreeSE paper series.
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
Marozzo, V., Miceli, G., Raimondo, M. A. and Scopelliti, I. ORCID: 0000-0001-6712-5332 (2019).
Effects of Au Naturel Packaging Colors on Willingness to Pay for Healthy Food.
Psychology and Marketing,
doi: 10.1002/mar.21294
McCloat, A. and Caraher, M. ORCID: 0000-0002-0615-839X (2019).
An international review of second-level food education curriculum policy.
Cambridge Journal of Education,
doi: 10.1080/0305764X.2019.1694641
Murray, S. and Caraher, M. ORCID: 0000-0002-0615-839X (2019).
Food Retail and Distribution.
In: Lawrence, M. and Friel, S. (Eds.),
Healthy and Sustainable Food Systems.
(pp. 93-102). Abingdon, UK: Routledge.
ISBN 978- 0-8153-9327-6
Pereira, L. ORCID: 0000-0002-4996-7234, Bennett, E., Biggs, R., Mangnus, A., Norstrom, A. V., Peterson, G., Raudsepp-Hearne, C., Sellberg, M. and 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. and Pérez Amaya, O. (2019).
Chefs as change-makers from the kitchen: indigenous knowledge and traditional food as sustainability innovations.
Global Sustainability, 2(3),
E16.
doi: 10.1017/s2059479819000139
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.
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 and Armstrong, B. (2020).
London, UK: City, University of London.
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, 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. 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
Robinson, T. and Lundahl, O. (2019). Voluntary Hysteresis in Food Consumption. Paper presented at the 10th EIASM Interpretive Consumer Research Workshop, 9-10 May 2019, Lyon, France.
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.
Spires, M., Berggreen-Clausen, A., Kasujja, F. X., Delobelle, P., Puoane, T., Sanders, D. and 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), 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. and 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
Tapper, K. ORCID: 0000-0001-9097-6311 and Seguias, L. (2020).
The effects of mindful eating on food consumption over a half-day period.
Appetite, 145,
104495..
doi: 10.1016/j.appet.2019.104495
Walsh, M. and 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