Nutrition and Climate Change
Nutrition and Climate Change
Author: J. WoodThis book contains the proceedings of a recently held conference which aimed to present a balanced view on the two main issues confronting the meat industry: is meat consumption harmful to health and does meat production damage the environment? Eminent speakers examined the evidence on nutrition and climate change and also explained what steps are being taken to ameliorate the problems, how meat consumption is changing in Britain and other countries and how meat contributes to our culture.
Availability: In Print
Publication date: March 2011
Binding: Paperback
Dimensions: Unknown
Weight: Unknown
Extent: 224 pp
ISBN: 978-1-907284-77-9
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- Nutritional aspects of red meat in the diet
- Nutrition and health: global issues for the meat industry
- Health implications of reducing animal protein intakes to meet environmental targets
- Raising the nutritional value of beef and beef products to add value in beef production
- Meat and other animal-derived foods as sources of omega-3 fatty acids
- Not all meat is equal – the case for grass fed beef and lamb
- The demand for meat and patterns of consumption: an introductory guide
- Meat production and the climate change agenda
- Changes in animal production to reduce greenhouse gas emissions
- Informing food policy: integrating the evidence
- How is the global meat industry responding to the challenges of climate change
- Index
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