Options for keeping the food system within environmental limits
Year: 2018
Type: article
Source: Nature
Authors: Marco Springmann, Michael Clark, Daniel Mason-D’Croz, Keith Wiebe, Benjamin Leon Bodirsky, Luis Lassaletta, Wim de Vries, Sonja J. Vermeulen, Mario Herrero, Kimberly M. Carlson, Malin Jonell, Max Troell, Fabrice DeClerck, Line J. Gordon, Rami Zurayk, Peter Scarborough, Mike Rayner, Brent Loken, Jess Fanzo, H. Charles J. Godfray, David Tilman, Johan Rockström, Walter Willett
Institutions: University of Oxford, University of Minnesota, Commonwealth Scientific and Industrial Research Organisation, International Food Policy Research Institute, Potsdam Institute for Climate Impact Research, Universidad Politécnica de Madrid, Wageningen University & Research, Chatham House, World Wide Fund for Nature, University of Hawaiʻi at Mānoa, Stockholm Resilience Centre, Stockholm University, Royal Swedish Academy of Sciences, Alliance Bioversity International - CIAT, Bioversity International, EAT, American University of Beirut, Johns Hopkins University, Johns Hopkins Berman Institute of Bioethics, Johns Hopkins University School of Advanced International Studies, University of California, Santa Barbara, Harvard University
Language: English
Subfield: Ecology
Field: Environmental Science
Domain: Physical Sciences
Open Access status: green
OpenAlex ID: W2895932308