Sustainable protein provisioning

Michael W. Hamm ()
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Michael W. Hamm: Department of Community Sustainability

Nature Sustainability, 2018, vol. 1, issue 12, 733-734

Abstract: Analyses of protein in our future food supply have focused on the need to reduce animal-based foods and increase plant-based foods. A new analysis describes a parallel possibility — producing and consuming less-considered options, including insect larva, algae and cultured meat.

Date: 2018
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DOI: 10.1038/s41893-018-0196-8

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