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Improving diet sustainability through evolution of food choices: review of epidemiological studies on the environmental impact of diets

Nutrition reviews, 2017-01, Vol.75 (1), p.2-17

2017

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Food reformulation and nutritional quality of food consumption: an analysis based on households panel data in France

European journal of clinical nutrition, 2018-02, Vol.72 (2), p.228-235

2018

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Identifying Sustainable Foods: The Relationship between Environmental Impact, Nutritional Quality, and Prices of Foods Representative of the French Diet

Journal of the Academy of Nutrition and Dietetics, 2014-06, Vol.114 (6), p.862-869

2014

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Reformulation of processed foods: Mixed effects on salt and saturated fatty acids intake in France

Agribusiness (New York, N.Y.), 2024-07, Vol.40 (3), p.596-613

2024

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Comparing nutritional, economic, and environmental performances of diets according to their levels of greenhouse gas emissions

Climatic change, 2018-05, Vol.148 (1-2), p.155-172

2018

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Impact of intra-category food substitutions on the risk of type 2 diabetes: a modelling study on the pizza category

British journal of nutrition, 2022-04, Vol.127 (8), p.1240-1249

2022

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Accounting for consumers' preferences in the analysis of dietary recommendations

European journal of clinical nutrition, 2019-07, Vol.73 (7), p.1033-1039

2019

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Beyond Wishful Thinking: Integrating Consumer Preferences in the Assessment of Dietary Recommendations

PloS one, 2016-06, Vol.11 (6), p.e0158453-e0158453

2016

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Changing Agricultural Systems and Food Diets to Prevent and Mitigate Global Health Shocks

Sustainability, 2020-08, Vol.12 (16), p.6462

2020

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Demographic and socio-economic shifts partly explain the Martinican nutrition transition: an analysis of 10-year health and dietary changes (2003–2013) using decomposition models

Public health nutrition, 2021-12, Vol.24 (18), p.6323-6334

2021

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High nutritional quality is not associated with low greenhouse gas emissions in self-selected diets of French adults

The American journal of clinical nutrition, 2013-03, Vol.97 (3), p.569-583

2013

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Assessment of the Sustainability of the Mediterranean Diet Combined with Organic Food Consumption: An Individual Behaviour Approach

Nutrients, 2017-01, Vol.9 (1), p.61

2017

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The European Green Deal improves the sustainability of food systems but has uneven economic impacts on consumers and farmers

Communications earth & environment, 2023-10, Vol.4 (1), p.358-14, Article 358

2023

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Life cycle inventory and assessment data for quantifying the environmental impacts of a wide range of food products belonging to the same food category: A case study of 80 pizzas representatives of the French retail market

Data in brief, 2022-04, Vol.41, p.107950-107950, Article 107950

2022

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

The American journal of clinical nutrition, 2014-06, Vol.99 (6), p.1460-1469

2014

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Life-cycle consumption of food in France: food expenditures and home production

European review of agricultural economics, 2022-12, Vol.49 (5), p.1056-1085

2022

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Effective policies to promote sugar reduction in soft drinks: lessons from a comparison of six European countries

European journal of public health, 2023-12, Vol.33 (6), p.1095-1101

2023

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Increasing fruit and vegetable consumption: a cost-effectiveness analysis of public policies

European journal of public health, 2011-02, Vol.21 (1), p.69-73

2011

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Shifts in dietary patterns and risk of type-2 diabetes in a Caribbean adult population: ways to address diabetes burden

European journal of nutrition, 2023-08, Vol.62 (5), p.2233-2243

2023

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Joint Private Safety Standards and Vertical Relationships in Food Retailing

Journal of economics & management strategy, 2012-03, Vol.21 (1), p.179-212

2012

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Trend analysis of sustainability claims: The European fisheries and aquaculture markets case

Food policy, 2021-10, Vol.104, p.102141, Article 102141

2021

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Organic consumption and diet choice: An analysis based on food purchase data in France

Appetite, 2017-10, Vol.117, p.17-28

2017

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Does environmental impact vary widely within the same food category? A case study on industrial pizzas from the French retail market

Journal of cleaner production, 2022-02, Vol.336, p.130128, Article 130128

2022

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Acceptability of a sustainable technological innovation applied to traditional soft cheese: Information concerning the benefits for health and the environment can compensate for a lower hedonic appreciation

Food quality and preference, 2023-03, Vol.104, p.104753, Article 104753

2023

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The environmental impact of the consumption of fishery and aquaculture products in France

Journal of cleaner production, 2021-05, Vol.299, p.126718, Article 126718

2021

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Improving diet sustainability through evolution of food choices: review of epidemiological studies on the environmental impact of diets

Food reformulation and nutritional quality of food consumption: an analysis based on households panel data in France

Identifying Sustainable Foods: The Relationship between Environmental Impact, Nutritional Quality, and Prices of Foods Representative of the French Diet

Reformulation of processed foods: Mixed effects on salt and saturated fatty acids intake in France

Comparing nutritional, economic, and environmental performances of diets according to their levels of greenhouse gas emissions

Impact of intra-category food substitutions on the risk of type 2 diabetes: a modelling study on the pizza category

Accounting for consumers' preferences in the analysis of dietary recommendations

Beyond Wishful Thinking: Integrating Consumer Preferences in the Assessment of Dietary Recommendations

Changing Agricultural Systems and Food Diets to Prevent and Mitigate Global Health Shocks

Demographic and socio-economic shifts partly explain the Martinican nutrition transition: an analysis of 10-year health and dietary changes (2003–2013) using decomposition models

High nutritional quality is not associated with low greenhouse gas emissions in self-selected diets of French adults

Assessment of the Sustainability of the Mediterranean Diet Combined with Organic Food Consumption: An Individual Behaviour Approach

The European Green Deal improves the sustainability of food systems but has uneven economic impacts on consumers and farmers

Life cycle inventory and assessment data for quantifying the environmental impacts of a wide range of food products belonging to the same food category: A case study of 80 pizzas representatives of the French retail market

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

Life-cycle consumption of food in France: food expenditures and home production

Effective policies to promote sugar reduction in soft drinks: lessons from a comparison of six European countries

Increasing fruit and vegetable consumption: a cost-effectiveness analysis of public policies

Shifts in dietary patterns and risk of type-2 diabetes in a Caribbean adult population: ways to address diabetes burden

Joint Private Safety Standards and Vertical Relationships in Food Retailing

Trend analysis of sustainability claims: The European fisheries and aquaculture markets case

Organic consumption and diet choice: An analysis based on food purchase data in France

Does environmental impact vary widely within the same food category? A case study on industrial pizzas from the French retail market

Acceptability of a sustainable technological innovation applied to traditional soft cheese: Information concerning the benefits for health and the environment can compensate for a lower hedonic appreciation

The environmental impact of the consumption of fishery and aquaculture products in France

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