Eric O. Verger scite author profile

A strength of this study was that most of the dimensions for "sustainable diets" were considered, ie, not only nutritional quality and GHGE but also affordability and cultural acceptability. A reduction in diet-related GHGE by 20% while maintaining high nutritional quality seems realistic. This goal could be achieved at no extra cost by reducing energy intake and energy density and increasing the share of plant-based products.

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Eric O. Verger

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Reducing energy intake and energy density for a sustainable diet: a study based on self-selected diets in French adults

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