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Although intention is important, my experience is that many people would like to contribute more to reducing climate change but are either blocked by system barriers or balancing competing priorities. I was definitely interested therefore in a research study that investigated how combining different menu options impacted overall emissions. Flynn and colleagues (2025) looked at … Continue reading
In the US, approximately 30-40% of all food is wasted according to the USDA. Generally, on this topic the discussion focuses on how to reduce this number with strategies for every stage of the chain from farm and manufacturing to the consumer. But Saba and colleagues (2023) have taken a different approach. Focusing specifically on … Continue reading
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