Innovation can accelerate the transition towards a sustainable food system

Herrero, M, Thornton, PK, Mason-D’Croz, D et al. (45 more authors) (2020) Innovation can accelerate the transition towards a sustainable food system. Nature Food, 1 (5). pp. 266-272. ISSN 2662-1355

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Authors/Creators:
  • Herrero, M
  • Thornton, PK
  • Mason-D’Croz, D
  • Palmer, J
  • Benton, TG ORCID logo https://orcid.org/0000-0002-7448-1973
  • Bodirsky, BL
  • Bogard, JR
  • Hall, A
  • Lee, B
  • Nyborg, K
  • Pradhan, P
  • Bonnett, GD
  • Bryan, BA
  • Campbell, BM
  • Christensen, S
  • Clark, M
  • Cook, MT
  • de Boer, IJM
  • Downs, C
  • Dizyee, K
  • Folberth, C
  • Godde, CM
  • Gerber, JS
  • Grundy, M
  • Havlik, P
  • Jarvis, A
  • King, R
  • Loboguerrero, AM
  • Lopes, MA
  • McIntyre, CL
  • Naylor, R
  • Navarro, J
  • Obersteiner, M
  • Parodi, A
  • Peoples, MB
  • Pikaar, I
  • Popp, A
  • Rockström, J
  • Robertson, MJ
  • Smith, P
  • Stehfest, E
  • Swain, SM
  • Valin, H
  • van Wijk, M
  • van Zanten, HHE
  • Vermeulen, S
  • Vervoort, J
  • West, PC
Copyright, Publisher and Additional Information: © 2020, Springer Nature. This is an author produced version of an article published in Nature Food. Uploaded in accordance with the publisher's self-archiving policy.
Dates:
  • Published: 19 May 2020
  • Accepted: 13 April 2020
  • Published (online): 19 May 2020
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Biological Sciences (Leeds) > School of Biology (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 03 Aug 2020 15:04
Last Modified: 19 Nov 2020 01:39
Status: Published
Publisher: Nature Research
Identification Number: https://doi.org/10.1038/s43016-020-0074-1

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