No abstract

No abstract

No abstract

Dissipative structures known from non-equilibrium thermodynamics can form patterns. Cities are regarded as open, dissipative structures due to their self-organisation and thus in theory are also capable of pattern formation. In a first step to understand similarities between nonlinear pattern formation and inter-urban systems, we investigate how inter-urban structures are arranged. We use data from the Global Urban Footprint to identify spatial regularities in seven regions (Argentina, China, Egypt, France, India, Ghana and USA) and to quantitatively describe settlement patterns by number of objects and density. We find that small areas of the examined data sets show a regular arrangement, the density and number of settlements differ widely between the different regions and the portion of regular areas within this regions strongly correlates with these two parameters. The results can be used to develop mathematical models that describe inter-urban pattern formation on the one hand and to investigate to what extent the respective settlement patterns are related to infrastructural, economic or political boundary conditions on the other.

BACKGROUND: The objective of this study was to evaluate the importance attributed by consumers in Denmark (DK), Germany (DE) and Spain (ES) and across dietary lifestyles to the characteristics of different types of foods based on alternative proteins. Data were collected through a web-based survey (15 November to 16 December 2019). A total of 872 completed questionnaires from DK (n = 258), DE (n = 296) and ES (n = 318) were obtained.RESULTS: Four segments according to frequency of animal-and plant-based food consumption were identified: (i) no animal, high plant; (ii) low animal, high plant; (iii) moderate animal and plant; and (iv) high animal, moderate plant. Across all segments, foods based on legumes/pulses as well as plant-based spreads and products that do not resemble meat in taste and texture were of interest. Segment 4 was more in favour of 'health' as an important factor in new food products, whereas segment 1 was more likely to consider 'animal friendly', 'minimally processed', 'environmentally friendly' and 'produced with minimum CO 2 emissions' as key aspects. Furthermore, familiarity was of minor importance across the segments. This could indicate an opening for new, innovative plant-based alternatives that have their own identity.CONCLUSION: An overall interest exists towards innovative food products based on plant protein, specifically legumes/pulses, among consumers in the three countries and across different dietary lifestyles.