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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),

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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.

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, doi: 10.1016/j.foodpol.2020.101953

F

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.

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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

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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,

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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

K

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

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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.

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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

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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

R

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.

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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.

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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

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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

W

Walshe, 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,