Filtering by Subject: Food Science

The environmental impacts of palm oil in context

Erik Meijaard, Thomas Brooks, Kimberly Carlson, Eleanor M. Slade, John Garcia Ulloa, David L.A. Gaveau, Janice Ser Huay Lee, Truly Santika, Diego Juffe-Bignoli, Matthew Struebig, Serge A Wich, Marc Ancrenaz, Lian Pin Koh, Nadine Zamira, Jesse F. Abrams, Herbert H. T. Prins, Cyriaque N. Sendashonga, Daniel Murdiyarso, Paul R. Furumo, Nicholas Macfarlane, Rachel Hoffmann, Marcos Persio, AdriĆ  Descals, Zoltan Szantoi, Douglas Sheil

Published: 2020-01-10
Subjects: Agriculture, Ecology and Evolutionary Biology, Food Science, Life Sciences, Other Food Science, Other Life Sciences, Terrestrial and Aquatic Ecology

Delivering the Sustainable Development Goals (SDGs) requires balancing demands on land between agriculture (SDG 2) and biodiversity (SDG 15). The production of vegetable oils in general, and palm oil in particular, is perhaps the most controversial illustration of these trade-offs. Global annual demand for vegetable oil for food, animal feed and fuel is currently at 210 million tons1 (Mt), with [...]

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