Relevant bibliographies by topics / Sustainable ingredients

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Sustainable ingredients'

Author: Grafiati
Published: 2 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Sustainable ingredients"

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Bauly, Jacob, Aakanksha Nayyar, Caroline Ploton, and KyungJin (Jinnie) Kim. "Sustainable ingredients: transforming B2B with sustainable solutions." Food Science and Industry 58, no. 2 (2025): 112–14. https://doi.org/10.23093/fsi.2025.58.2.112.

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Gaikwad, Prema. "Sustainable Learning." Spicer Adventist University Research Articles Journal 1, no. 1 (2022): 18–25. http://dx.doi.org/10.56934/sauraj.v1i1.63.

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Learning is said to be sustainable when it is transferable or finds application in real life. Such learning takes on a balanced approach following the Law of the Minimum, a principle that Liebig developed. Used primarily in agriculture, this principle gives importance to finding the scarcest ingredient for the overall growth of plants. Just as an abundance in the rest of the ingredients hardly make a difference if an essential ingredient is scarce, learning is influenced by human factors, including specific scarce components such as learner readiness, teaching methods, and learner motivation.
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Chaugule, Alok. "Sustainable Ingredients A Growing Trend." Journal of Artificial Intelligence, Machine Learning and Data Science 1, no. 1 (2022): 1293–94. http://dx.doi.org/10.51219/jaimld/alok-chaughule/295.

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Kim, Seohyun, and Sung-sug Lee. "Changes in the food industry before and after COVID-19 and a survey on the perception of new food ingredients." Korean Association of Practical Arts Education 35, no. 2 (2022): 83–105. http://dx.doi.org/10.24062/kpae.2022.35.2.83.

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This study analyzes data on changes in dietary life before and after COVID-19 from the food industry side, and surveys the perception of new food in the future food industry, for future consumers in their twenties. It was conducted to provide data.
 As a result of the analysis of related words before and after COVID-19 related to the food industry, the main keywords before COVID-19 were startups, consumers, food, and artificial intelligence, and the food industry was related to the fourth industrial revolution and consumers. In addition, trends in food consumption such as HMR, home conven
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Bom, Sara, Manuel Fitas, Ana Margarida Martins, Pedro Pinto, Helena Margarida Ribeiro, and Joana Marto. "Replacing Synthetic Ingredients by Sustainable Natural Alternatives: A Case Study Using Topical O/W Emulsions." Molecules 25, no. 21 (2020): 4887. http://dx.doi.org/10.3390/molecules25214887.

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With the increasing debate on sustainability, there is a strong market trend to formulate more sustainable products for topical application. Several studies emphasize the potential applications of natural, organic, or green chemistry-derived ingredients, but comparative studies between conventional ingredients and sustainable alternatives are lacking. This type of study is considered an excellent baseline and time-saving strategy for future studies. In addition, one of the main challenges of replacing ingredients by sustainable alternatives in topical vehicles is to maintain high-quality produ
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Ashraf, Mariyam Mohammed, and M. W. P. Maduranga. "Ingredient-Only Recipe Recommendation via Self-Supervised Contrastive Learning for Sustainable Cooking." Journal of Future Artificial Intelligence and Technologies 2, no. 2 (2025): 215–26. https://doi.org/10.62411/faith.3048-3719-98.

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This paper presents a novel ingredient-based recipe recommendation system that suggests dishes using only available ingredients, eliminating reliance on user preference data. As online culinary platforms host millions of recipes, users struggle to find dishes that match their pantry constraints, dietary needs, and culinary preferences. Unlike traditional methods like TF-IDF, which lack semantic depth, or existing methods such as graph neural networks (GNNs), which incur high computational costs and struggle with cold-start scenarios, our self-supervised contrastive learning approach maps ingre
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Pagels, Fernando, Cíntia Almeida, Vitor Vasconcelos, and A. Catarina Guedes. "Cosmetic Potential of Pigments Extracts from the Marine Cyanobacterium Cyanobium sp." Marine Drugs 20, no. 8 (2022): 481. http://dx.doi.org/10.3390/md20080481.

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The current mindset in the cosmetics market about sustainable ingredients had increased the search for new sources of natural active ingredients. Cyanobacteria are a great source of functional ingredients for cosmetics, as a producer of pigments with described bioactive potential (carotenoids and phycobiliproteins). This work aimed to evaluate the cosmetic potential of marine cyanobacterium Cyanobium sp. pigment-targeted extracts (carotenoids and phycobiliproteins), evaluating their in vitro safety through cytotoxicity assays, cosmetic-related enzyme inhibition, ingredient stability, and putat
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Sotelo, Carmen G., María Blanco, Patricia Ramos, José A. Vázquez, and Ricardo I. Perez-Martin. "Sustainable Sources from Aquatic Organisms for Cosmeceuticals Ingredients." Cosmetics 8, no. 2 (2021): 48. http://dx.doi.org/10.3390/cosmetics8020048.

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Long life expectancy of populations in the developing world together with some cultural and social issues has driven the need to pay special attention to health and physical appearance. Cosmeceuticals are gaining interest in the cosmetic industry as their uses fulfills a double purpose: the requirements of a cosmetic (clean, perfume, protect, change the appearance of the external parts of the body or keeping them in good condition) with a particular bioactivity function. The cosmetics industry, producing both cosmetics and cosmeceuticals, is currently facing numerous challenges to satisfy diff
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Duprat-de-Paule, Sébastien, Jérôme Guilbot, Alicia Roso, Sophie Cambos, and Aurélie Pierre. "Augmented bio-based lipids for cosmetics." OCL 25, no. 5 (2018): D503. http://dx.doi.org/10.1051/ocl/2018036.

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Practical examples showcase the key role of plant-based lipids in the design of innovative sustainable specialty ingredients. Great diversity in plant origins and chemical transformations leads to great molecular diversity and explains why bio-based lipids are involved in broad ingredient categories such as biodegradable emollients, environmentally friendly surfactants, rheology modifiers and active ingredients. Choosing lipid structure, with varying fatty chain length, saturation level and branching, determines ingredient functionality and usage, as these vary, for instance in the case of sur
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Prates, José A. M. "Enhancing Meat Quality and Nutritional Value in Monogastric Livestock Using Sustainable Novel Feed Ingredients." Foods 14, no. 2 (2025): 146. https://doi.org/10.3390/foods14020146.

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This study explores the potential of novel feed ingredients for monogastric animals, such as pigs and poultry, to enhance meat quality and nutritional value while reducing the environmental footprint of production. Innovative feed options like black soldier fly larvae, Schizochytrium microalga, Laminaria seaweed, fermented soybean hulls, fortified flaxseed and grape pomace have significantly improved meat quality and nutritional traits. Results indicate that these ingredients enrich meat with omega-3 fatty acids, antioxidants, vitamins and minerals, enhancing nutritional value while improving
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Dissertations / Theses on the topic "Sustainable ingredients"

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Courtenay, James. "Decorated cellulose surfaces : opportunities for novel, sustainable ingredients for formulated products and tissue engineering scaffolds." Thesis, University of Bath, 2019. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.767611.

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Current demand for donor organs and tissues for transplantation vastly surpasses availability. To address this, tissue engineering is a rapidly advancing field, with much research directed towards the production of new biomaterial scaffolds, from sustainable and economically viable sources, with tailored properties to generate functional tissue for specific applications. Herein, a family of diverse cellulose scaffolds, with novel decorated surfaces, were developed through simple, robust and scalable chemical modifications, with the aim to facilitate cellular attachment and further tune, or reg
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Magee, Kieran James. "Addressing the global food security challenge : discovery and assessment of sustainable sources of ingredients for aquaculture feed." Thesis, University of Liverpool, 2018. http://livrepository.liverpool.ac.uk/3028432/.

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The world faces the grand challenge of supplying enough food to achieve food security for its rapidly growing population, predicted to reach 9 billion by 2050. Animal meat is an important part of the human diet, despite the global livestock population containing almost 24 billion animals, it is estimated that total food production will need to increase by 70 % to supply the 2050 population. Fish is a highly nutritious food item associated with several health benefits. Global consumption of fish, which is increasing, now constitutes 17 % of animal protein intake. Fish supplied through capture i
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Ciriminna, Laura. "Exploitation of food processing discards as main ingredients of sustainable feeds for the aquaculture of Paracentrotus lividus." Doctoral thesis, Università degli Studi di Palermo, 2022. https://hdl.handle.net/10447/559463.

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Sea urchin gonads are considered a delicacy in many parts of the world, leading to an increase of fishing pressure and resulting in the decline of natural stock of commercially valuable species. Aquaculture could be the best solution to fill the gap between market demand and natural supply, but in a context of Sustainable Development and Blue Growth, aquaculture sector is called to reduce its ecological footprint. Aquaculture feeds are produced using ingredients obtained from natural resources already overexploited by human activities, such as fish meal and fish oil that are considered the bes
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Rodrigues, Dina Maria Ferreira. "Functional foods with innovative ingredients from seaweeds and mushrooms sources." Doctoral thesis, Universidade de Aveiro, 2016. http://hdl.handle.net/10773/17075.

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Doutoramento em Química<br>Recursos naturais, como algas e cogumelos podem ser usados para a obtenção de novos produtos, oferecendo uma forma alternativa e sustentável de originar novos alimentos ou ingredientes funcionais com propriedades biológicas que podem ajudar a desenvolver novas estratégias baseadas na saúde preventiva. A principal força motriz desta tese foi encontrar em algas e cogumelos, extratos com compostos bioativos naturais que possam ser usados no desenvolvimento de novos alimentos funcionais. Com este objectivo, foi efectuada uma abordagem integrada e vários passos foram segu
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Pauls, Lily-Delancey. "Optimization of rearing techniques for cultured marine polychaetes (Nereis virens) using sustainably sourced ingredients." Thesis, Swansea University, 2009. https://cronfa.swan.ac.uk/Record/cronfa42755.

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The decrease in wild fish stocks has led to a search for novel feed sources to supply the aquaculture industry. Polychaetes have recently been identified as suitable feed ingredients due to their favourable nutritional composition, especially their lipid profile which is high in unsaturated fatty acids. As ragworm farms have started to develop, there has been a need to understand and improve rearing techniques, in particular the dietary requirements and nutritional profile of the ragworm. In this thesis, research was focused on the king ragworm. Nereis virens. The protein and energy requiremen
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Rovai, Dominic. "Insects as a Sustainable Food Ingredient – Utilization of Carrot Pomace, Identification of Early Adopters, and Evaluation of Mealworm Acceptability." DigitalCommons@CalPoly, 2021. https://digitalcommons.calpoly.edu/theses/2316.

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Insects have been proposed as a sustainable alternative to livestock to help feed the growing population. Edible insects such as mealworms require less land and resources and can utilize food by-products to grow. While insects are consumed by over 2 billion people worldwide, they are not widely accepted in developed countries like the United States because of their unfamiliarity and the perception of disgust associated with entomophagy. The objectives of this research are to 1) grow mealworms using carrot pomace and determine an optimum diet for growth and nutritional composition, 2) identify
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Campos, Inês Gomes. "Processed animal by-products as sustainable ingredients in diets for European seabass (Dicentrarchus labrax)." Doctoral thesis, 2019. https://hdl.handle.net/10216/122044.

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Campos, Inês Gomes. "Processed animal by-products as sustainable ingredients in diets for European seabass (Dicentrarchus labrax)." Tese, 2019. https://hdl.handle.net/10216/122044.

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Cabano, Miguel Orelhas. "Impact of fish meal replacement by alternative and sustainable ingredients in diets for gilthead seabream (Sparus aurata Linnaeus, 1758) juveniles." Master's thesis, 2017. http://hdl.handle.net/10400.1/10556.

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Dissertação de mestrado, Aquacultura e Pescas, Faculdade de Ciências e Tecnologia, Universidade do Algarve, 2017<br>Aquaculture is the animal production sector that is growing at a faster rate in the world but in the last decades, as fish meal has been widely used as the main dietary protein source, the industry became highly dependent on this ingredient. Fish meal prices are predicted to increase in the next 15 years, and aquaculture cannot be dependent on this protein source if the same growth registered in the past is maintained. Based on this fact, alternatives to fish meal that offer the
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Pereira, Joana Gonçalves. "Cozinha da Madeira website: the online touchpoint for a sustainability oriented service of Madeira Island." Master's thesis, 2014. http://hdl.handle.net/10400.13/992.

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Over the past several years technology has been evolving in a way that it has become crucial for most businesses and companies to have interactive technology enabled touchpoints available online. Such interactive touchpoints can be developed as mobile application, webpages, or even through social networks. In the end such touchpoints will most surely represent the most easily reachable and marketable side of the business. Today selling a product alone is no longer enough to make consumers satisfied and complete, businesses and business models are changing. Increasingly, companies are choosin
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Books on the topic "Sustainable ingredients"

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Gabriel, Ndakalimwe Naftal, Kenneth Prudence Abasubong, Victoria Ndinelago Erasmus, and Manoj Tukaram Kamble, eds. Sustainable Feed Ingredients and Additives for Aquaculture Farming. Springer Nature Singapore, 2024. http://dx.doi.org/10.1007/978-981-97-4279-0.

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1953-, Fisher Nick, ed. The River Cottage fish book: The definitive guide to sourcing and cooking sustainable fish and shellfish. Ten Speed Press, 2012.

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Hall, Heidi, Elaine Fitches, and Rhonda Smith, eds. Insects as animal feed: novel ingredients for use in pet, aquaculture and livestock diets. CABI, 2021. http://dx.doi.org/10.1079/9781789245929.0000.

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Abstract This 138-paged book highlights the opportunity for the inclusion of insects into animal feed for livestock, pets, aquaculture and exotics. It also details the challenges which still need to be overcome to enable the global establishment of insect farming as a profitable and sustainable source of feed ingredients. The aim is to provide information to enable all interested parties to evaluate use of insects as feed ingredients as a revenue stream, as a contributor to global sustainability or as a topic for further academic study or engineering challenge. Researchers, legislators, potent
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Laidlaw, Brett. Trout caviar: Recipes from a northern forager. Minnesota Historical Society Press, 2011.

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1974-, Terry Bryant, ed. Grub: Ideas for an urban organic kitchen. Jeremy P. Tarcher, 2006.

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Insects as Sustainable Food Ingredients. Elsevier, 2016. http://dx.doi.org/10.1016/c2014-0-03534-4.

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Sustainable Aquafeeds: Technological Innovation and Novel Ingredients. Taylor & Francis Group, 2021.

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Lorenzo, José M., and Jesus Simal-Gandara. Sustainable Aquafeeds: Technological Innovation and Novel Ingredients. Taylor & Francis Group, 2021.

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Lorenzo, José M., and Jesus Simal-Gandara. Sustainable Aquafeeds: Technological Innovation and Novel Ingredients. Taylor & Francis Group, 2021.

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Withers, Vance. Cooking for Business: The Ingredients for Sustainable Success. Independently Published, 2019.

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Book chapters on the topic "Sustainable ingredients"

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Ijaz, Muhammad Umar, Muhammad Faisal Hayat, Asma Ashraf, Saima Shahzad Mirza, Sadia Javed, and Muhammad Arshad. "Sustainability and Zooceuticals: Cosmetic Ingredients Derived from Animals." In Sustainable Cosmeceuticals. Springer Nature Switzerland, 2025. https://doi.org/10.1007/978-3-031-86087-4_5.

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Gobalakrishnan, M., D. Saravanan, and Subrata Das. "Sustainable Finishing Process Using Natural Ingredients." In Sustainable Textiles: Production, Processing, Manufacturing & Chemistry. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-38545-3_5.

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Husain, Sattar, and Saghir Ahmad. "Bioactive Ingredients in Processed Foods." In Functional Food Products and Sustainable Health. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-4716-4_1.

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Olmos, Jorge, and Victor Mercado. "Use of Alternative Ingredients and Probiotics in Aquafeeds Formulation." In Sustainable Aquafeeds. CRC Press, 2021. http://dx.doi.org/10.1201/9780429331664-2.

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Sharma, Vikrant, and Deepansh Sharma. "Microbial Biosurfactants: Future Active Food Ingredients." In Microbial Bioprospecting for Sustainable Development. Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-0053-0_14.

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Saleh, Maysoun M., Amira S. Mahmoud, Heba S. Abbas, Farrag F. B. Abu-Ellail, Muddukrishnaiah Kotakonda, and Khaled F. M. Salem. "Nanotechnological Approaches for Efficient Delivery of Plant Ingredients." In Sustainable Agriculture Reviews 53. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-86876-5_11.

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Ragaza, Janice Alano, Md Sakhawat Hossain, and Vikas Kumar. "The Potential of Invasive Alien Fish Species as Novel Aquafeed Ingredients." In Sustainable Aquafeeds. CRC Press, 2021. http://dx.doi.org/10.1201/9780429331664-3.

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Boublenza, Ikram, Ibtissam Boublenza, Abdelhak Boublenza, Sara Madji, Anne-Sylvie Fabiano-Tixier, and Farid Chemat. "Carob as Source for Sustainable Ingredients and Products." In Green Chemistry and Sustainable Technology. Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-3810-6_10.

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Ressmann, Anna K., and Katharina Bica. "Leaching of Active Ingredients from Plants with Ionic Liquids." In Green Chemistry and Sustainable Technology. Springer Berlin Heidelberg, 2015. http://dx.doi.org/10.1007/978-3-662-48520-0_7.

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Socaci, Sonia A., Liana Salanţă, Anca C. Fărcaş, Silvia Amalia Nemeş, and Mădălina Medeleanu. "Food Additives as Functional Ingredients in Food Products." In Sustainable Use of Feed Additives in Livestock. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-42855-5_3.

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Conference papers on the topic "Sustainable ingredients"

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Maheshwari, Ekansh, Iishaan Jha, and D. Viji. "Blind Bite: Food Ingredients Identification and Assistance App for Visually Impaired." In 2024 International Conference on Sustainable Communication Networks and Application (ICSCNA). IEEE, 2024. https://doi.org/10.1109/icscna63714.2024.10864192.

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McInnis, Christine E., Terry M. Williams, and Donald Love. "Best Practices for Microbial Control in Small and Medium Sized Cooling Towers." In CORROSION 2013. NACE International, 2013. https://doi.org/10.5006/c2013-02491.

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Abstract Small to medium sized cooling towers can be difficult to treat for a variety of reasons including access to the sump and safe handling of biocides. Additionally, small and medium sized cooling towers can require the same attention from service companies as larger, more profitable systems, but smaller systems are often visited less frequently. Solid biocides facilitate handling in the field and offer an improved margin of safety over liquid biocides. Additionally, solid biocides are generally more sustainable due to their higher concentration of active ingredients compared to liquid bi
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Williams, Terry M., and Lisa E. Cooper. "The Environmental Fate of Oil and Gas Biocides: a Review." In CORROSION 2014. NACE International, 2014. https://doi.org/10.5006/c2014-3876.

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Abstract The environmental fate characteristics of industrial biocides used in oil and gas applications are of increasing concern due to the industry’s drive for sustainable best practices and regulatory pressure on water use and disposal. A detailed understanding of the environmental impact of biocides is critical to their safe use and requires extensive testing. This paper will review current data on the environmental fate and ecotoxicity of commonly used non-oxidizing and oxidizing biocides in oil and gas applications. The associated toxicity to non-target aquatic species and the ecotoxicit
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VIVAR, Indra CASTRO, Catherine AZZARO-PANTEL, Alberto A. AGUILAR LASSERRE, and Fernando MORALES-MENDOZA. "Eco-Designing Pharmaceutical Supply Chains: A Process Engineering Approach to Life Cycle Inventory Generation." In The 35th European Symposium on Computer Aided Process Engineering. PSE Press, 2025. https://doi.org/10.69997/sct.185378.

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The environmental impacts of pharmaceutical production underscore the need for comprehensive life cycle assessments (LCAs). Offshoring manufacturing, a common cost-saving strategy in the pharmaceutical industry, increases supply chain complexity and reliance on countries like India and China for active pharmaceutical ingredients (APIs). The COVID-19 pandemic exposed Europe�s vulnerability to global crises, prompting initiatives such as the French government�s re-industrialization plan to relocate the production of fifty critical drugs. Paracetamol production has been prioritized, with recent s
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Dabija, Adriana, Ancuta Chetrariu, and Elena Huber. "RESEARCH ON DEVELOPMENT NOVEL FERMENTED BEVERAGES FROM SWEET WHEY." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.14.

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Whey is a significant environmental contaminant since its waste load is estimated to be 100�175 times more than that of an equivalent volume of household wastewater. It is estimated that around half of the whey produced is used for human or animal use, and the other half is released into the environment as waste water, which adds to pollution. Thus, in accordance with the guidelines established by the EU Green Deal Program, its valorisation through the development of health-promoting products is an important step for the environment and the food sector. Numerous whey-based beverages are mentio
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Sunkara, Hari B., Ayumu Yokoyama, Patricia Sormani, Rajesh Saliya, and Sheau-Hwa Ma. "Polyether Polyols: a Renewably Sourced and High Performance Ingredient for Coatings." In SSPC 2011. SSPC, 2011. https://doi.org/10.5006/s2011-00071.

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Abstract There is a new family of 100% renewably sourced and high performance poly(trimethylene ether) polyols which is being manufactured in a sustainable process using an ingredient derived from agricultural feedstock. Owing to its unique structure, these polyether diols have many useful properties such as low viscosity, low melting point, slow crystallization rates, high flexibility, resistance to heat and acidic environments. These attributes are ideal for coating applications. Although hydroxyl-terminated polyether polyols are widely used in flexible polyurethane foam and elastomers, they
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Jack, Kufre Esenowo, Lanre Joseph Olatomiwa, Yahaya Asizehi Enesi, Grace Idowu Olaleru, Nnaemeka Emmanuel Ugwuogor, and Babawuya Alkali. "Deployment of an Electronic-based Approach for Fruits Juice Ingredient Analysis." In 2024 International Conference on Science, Engineering and Business for Driving Sustainable Development Goals (SEB4SDG). IEEE, 2024. http://dx.doi.org/10.1109/seb4sdg60871.2024.10630383.

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M, Sanin Zulphi, Muzzammil Razin PA, Rahul Krishna KR, and Gobi Ramasamy. "Cross-Modal Ingredient Recognition and Recipe Suggestion using Computer Vision and Predictive Modeling." In 2024 8th International Conference on Computational System and Information Technology for Sustainable Solutions (CSITSS). IEEE, 2024. https://doi.org/10.1109/csitss64042.2024.10816851.

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Bakiya, A., A. Anitha, M. Valliammai, K. Lohith Kumar, S. Tarun Kumar, and K. Jay Sri Ram. "Rational Quadratic Gaussian Process Regression Approaches for Identification of Active Pharmaceutical Ingredient in Biotin Tablets Using Hyperspectral Sensor." In 2024 5th International Conference on Electronics and Sustainable Communication Systems (ICESC). IEEE, 2024. http://dx.doi.org/10.1109/icesc60852.2024.10689911.

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Schutyser, Maarten, and Regina Politiek. "Dry Fractionation for Sustainable Production of Legume Ingredients." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.43.

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Reports on the topic "Sustainable ingredients"

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Patil, Sheetal. Dietary diversity through integrated agriculture: A cookbook for sustainable nutrition. Indian Institute for Human Settlements, 2024. https://doi.org/10.24943/9788198256850.

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The recipe’s in this book are put together to highlight integration in sustainable agriculture at the IIHS Kengeri Campus, emphasizing mixed cropping as a key practice for enhancing biodiversity, soil health, and food security. The campus utilizes agro-ecological methods that reduce reliance on chemical inputs while promoting resilience through intercropping, organic composting, and integrated pest management. The agricultural plots at the campus are cultivated with millets, pulses, and oilseeds, demonstrating a sustainable model that supports both ecological balance and nutritional diversity.
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Krishnaswamy, Jagdish. Celebrating the International Year of Millets 2023: A cookbook for sustainable diet. Indian Institute for Human Settlements, 2023. https://doi.org/10.24943/9788198702357.

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This cookbook celebrates the International Year of Millets 2023 by promoting sustainable diets that benefit both human health and the environment. With food consumption contributing significantly to global greenhouse gas emissions and resource use, shifting towards climate-resilient grains like millets can help reduce water stress, improve nutrition, and enhance biodiversity. Drawing from traditional South Indian diets, this cookbook features recipes using locally grown ingredients from the IIHS Kengeri Campus. It encourages mindful food choices that prioritize seasonal, diverse, and minimally
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Patil, Sheetal. Food as medicine. Indian Institute for Human Settlements, 2024. https://doi.org/10.24943/9788198256881.

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Food in India is more than sustenance—it is deeply intertwined with culture, health, and spirituality. Rooted in Ayurveda, one of the world’s oldest medical systems, Indian culinary traditions emphasize the medicinal properties of ingredients and their role in maintaining health. This cookbook explores the principles of food as medicine, showcasing ten carefully curated recipes that incorporate ingredients with known therapeutic benefits. From turmeric and ginger to amla and ashwagandha, these recipes highlight how everyday meals can support wellness. Drawing from regional variations across In
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Lomboy, Gilson, Douglas Cleary, Seth Wagner, et al. Long-term performance of sustainable pavements using ternary blended concrete with recycled aggregates. Engineer Research and Development Center (U.S.), 2021. http://dx.doi.org/10.21079/11681/40780.

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Dwindling supplies of natural concrete aggregates, the cost of landfilling construction waste, and interest in sustainable design have increased the demand for recycled concrete aggregates (RCA) in new portland cement concrete mixtures. RCA repurposes waste material to provide useful ingredients for new construction applications. However, RCA can reduce the performance of the concrete. This study investigated the effectiveness of ternary blended binders, mixtures containing portland cement and two different supplementary cementitious materials, at mitigating performance losses of concrete mixt
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Chiel, Elad, and Christopher J. Geden. Development of sustainable fly management tools in an era of global warming. United States Department of Agriculture, 2014. http://dx.doi.org/10.32747/2014.7598161.bard.

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House flies (Muscadomestica) are global pests of animal agriculture, causing major annoyance, carrying pathogens among production facilities and humans and thus have profound impacts on animal comfort and productivity. Successful fly control requires an integrated pest management (IPM) approach that includes elements of manure management, mass trapping, biological control, and selective insecticide use. Insecticidal control of house flies has become increasingly difficult due to the rapidity with which resistance develops, even to new active ingredients. Global climate change poses additional
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Barakat, Dr Shima, Dr Samuel Short, Dr Bernhard Strauss, and Dr Pantea Lotfian. https://www.food.gov.uk/research/research-projects/alternative-proteins-for-human-consumption. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.wdu243.

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The UK is seeing growing interest in alternative protein sources to traditional animal-based proteins such as beef, lamb, pork, poultry, fish, eggs, and dairy. There is already an extensive market in alternative protein materials, however, technological advances combined with the pressure for more sustainable sources of protein has led to an acceleration of innovation and product development and the introduction of a large amount of new alternative protein ingredients and products to the market. These have the potential to dramatically impact on the UK food system. This report is a combination
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Guaipatín, Carlos, Eirin Kallestad, Rafael Anta, et al. The Experience of the IDB's Innovation Lab. Inter-American Development Bank, 2014. http://dx.doi.org/10.18235/0005986.

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We believe we have a story that will inspire new ways of approaching international development. During the past five years, the Innovation Lab (I-Lab), born out of the Division of Competiveness and Innovation (CTI) at the Inter-American Development Bank (IDB), has been promoting innovative solutions that have developed directly with and for the excluded communities, people, who find themselves outside of markets and who are often marginalized. The I-Lab has co-financed over 20 projects that have addressed the needs of the Excluded and have provided solutions that are truly sustainable, most of
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Bridging the Gaps for an Orderly Energy Transition: The Role of Sustainable Finance in Saudi Arabia. King Abdullah Petroleum Studies and Research Center, 2024. http://dx.doi.org/10.30573/ks-2024-wb08.

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As governments and organisations across the ­Middle East work ­towards achieving their net-­zero agendas, sustainable finance plays a crucial role by raising capital for proj­ects essential to achieving ­these targets. Robust capital markets, supportive regulatory frameworks, and transparent sustainability reporting are some of the key ingredients for a well-­functioning sustainable finance practice, requiring cooperation from all relevant stakeholders, including governments, private companies, and regulators.
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The Experience of Latin America and the Caribbean in Urbanization: Knowledge Sharing Forum on Development Experiences: Comparative Experiences of Korea and Latin America and the Caribbean. Inter-American Development Bank, 2015. http://dx.doi.org/10.18235/0007004.

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The developing region that has experienced one of the greatest urban growth in the world is Latin America and the Caribbean (LAC). More than 80% of its population currently lives in cities and this figure is projected to reach 90% in 25 years. As part of this process, we can identify different urbanization trends across the region: slow growth rates of megacities due to lower levels of rural-urban migration and greater intra-city migration; high growth rates of mid-size cities; and urban footprints growing faster than populations. Therefore, this more contained growth in larger cities, the exi
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