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- H. Charles J. Godfray
- Oxford Martin Programme on the Future of Food, Oxford Martin School, University of Oxford, 34 Broad Street, Oxford OX1 3BD, UK.
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- Paul Aveyard
- Oxford Martin Programme on the Future of Food, Oxford Martin School, University of Oxford, 34 Broad Street, Oxford OX1 3BD, UK.
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- Tara Garnett
- Oxford Martin Programme on the Future of Food, Oxford Martin School, University of Oxford, 34 Broad Street, Oxford OX1 3BD, UK.
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- Jim W. Hall
- Oxford Martin Programme on the Future of Food, Oxford Martin School, University of Oxford, 34 Broad Street, Oxford OX1 3BD, UK.
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- Timothy J. Key
- Oxford Martin Programme on the Future of Food, Oxford Martin School, University of Oxford, 34 Broad Street, Oxford OX1 3BD, UK.
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- Jamie Lorimer
- Oxford Martin Programme on the Future of Food, Oxford Martin School, University of Oxford, 34 Broad Street, Oxford OX1 3BD, UK.
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- Ray T. Pierrehumbert
- Oxford Martin Programme on the Future of Food, Oxford Martin School, University of Oxford, 34 Broad Street, Oxford OX1 3BD, UK.
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- Peter Scarborough
- Oxford Martin Programme on the Future of Food, Oxford Martin School, University of Oxford, 34 Broad Street, Oxford OX1 3BD, UK.
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- Marco Springmann
- Oxford Martin Programme on the Future of Food, Oxford Martin School, University of Oxford, 34 Broad Street, Oxford OX1 3BD, UK.
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- Susan A. Jebb
- Oxford Martin Programme on the Future of Food, Oxford Martin School, University of Oxford, 34 Broad Street, Oxford OX1 3BD, UK.
抄録
<jats:title>The future of meat</jats:title> <jats:p> Meat consumption is rising annually as human populations grow and affluence increases. Godfray <jats:italic>et al.</jats:italic> review this trend, which has major negative consequences for land and water use and environmental change. Although meat is a concentrated source of nutrients for low-income families, it also enhances the risks of chronic ill health, such as from colorectal cancer and cardiovascular disease. Changing meat consumption habits is a challenge that requires identifying the complex social factors associated with meat eating and developing policies for effective interventions. </jats:p> <jats:p> <jats:italic>Science</jats:italic> , this issue p. <jats:related-article xmlns:xlink="http://www.w3.org/1999/xlink" ext-link-type="doi" related-article-type="in-this-issue" xlink:href="10.1126/science.aam5324">eaam5324</jats:related-article> </jats:p>
収録刊行物
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- Science
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Science 361 (6399), 2018-07-20
American Association for the Advancement of Science (AAAS)