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Meat Less: The Next Food Revolution (Record no. 103447)

MARC details
000 -LEADER
fixed length control field 03904nam a22004215i 4500
001 - CONTROL NUMBER
control field 978-3-031-23961-8
003 - CONTROL NUMBER IDENTIFIER
control field DE-He213
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240729135953.0
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr nn 008mamaa
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230314s2023 sz | s |||| 0|eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9783031239618
-- 978-3-031-23961-8
072 #7 - SUBJECT CATEGORY CODE
Subject category code PSA
Source bicssc
072 #7 - SUBJECT CATEGORY CODE
Subject category code SCI086000
Source bisacsh
072 #7 - SUBJECT CATEGORY CODE
Subject category code PSA
Source thema
100 1# - MAIN ENTRY--PERSONAL NAME
Personal author McClements, David Julian.
Relator term author.
Relator code aut
-- http://id.loc.gov/vocabulary/relators/aut
245 10 - TITLE STATEMENT
Title Meat Less: The Next Food Revolution
250 ## - EDITION
Edition statement 1st ed. 2023.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Cham :
Name of producer, publisher, distributor, manufacturer Springer Nature Switzerland :
-- Imprint: Springer,
Date of production, publication, distribution, manufacture, or copyright notice 2023.
300 ## - PHYSICAL DESCRIPTION
Physical description XVII, 251 p. 70 illus., 66 illus. in color.
Other physical details online resource.
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type term computer
Media type code c
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term online resource
Carrier type code cr
Source rdacarrier
490 1# - SERIES TITLE
Series statement Copernicus Books, Sparking Curiosity and Explaining the World,
International Standard Serial Number 2731-8990
505 0# - CONTENTS
Contents (1) Should I Eat Meat? -- (2) Meat and the Environment: How Livestock are Taking a Big Bite Out of Our Planet -- (3) An Ethical Dilemma: To Meat or Not to Meat? -- (4) Meat and Nutrition: Will Eating Less Meat Make Me Healthier? -- (5) Staying Alive: Is a Meat-Free Diet Safer? -- (6) Plant-based Meat: Building Meat from Plants -- (7) Biotech Meat: Growing Meat from Cells -- (8) Bug Meat: Assembling Meat from Insects -- (9) The Past is the Future: Tofu and Tempeh Rejuvenated -- (10) Future Foods: Diet 2050.
520 ## - ABSTRACT
Abstract Reducing the amount of meat in our diet would have major environmental benefits, including reducing greenhouse gas emissions, pollution, deforestation, and biodiversity loss. Moreover, it would have wide-ranging ethical benefits by decreasing the huge number of livestock animals confined and killed each year for food. For consumers, there may also be health benefits from a meat-less diet, provided it was carefully planned. Advances in modern science and technology, including plant-based, microbial, lab-grown, and insect meats, are revolutionizing the food industry and making it easier for consumers worldwide to maintain a meat-less diet. In Meat Less: The Next Food Revolution I outline my own journey as a food scientist who became a vegetarian in solidarity with my daughter. In writing this book I take the viewpoint that there are no easy answers and that everyone must make the decision to eat meat or not based on their own values. The first chapters examine the impact of meat consumption on the environment, human health, and animal welfare, including the important questions of how much does eating meat really contribute to greenhouse gas emissions, pollution, and biodiversity loss, what are the ethical implications of raising and killing animals for food, and the impact of reducing meat consumption on human nutrition and health. I then discuss some of the new technologies that are being developed to create alternatives to meat, including plant-based meat, cultured (lab-grown) meat, microbial meat, and insect meat. I present the science behind these new technologies and their potential for making a difference to climate change and human health. In the final chapter, I discuss why I remain a vegetarian and have decided to dedicate the rest of my scientific career to finding sustainable and healthy alternatives to meat, presenting my vision of the human diet in 2050.
650 #0 - SUBJECT HEADINGS
Subject term Biology.
9 (RLIN) 5385
650 14 - SUBJECT HEADINGS
Subject term Biological Sciences.
710 2# - ADDED CORPORATE NAME
Added corporate author SpringerLink (Online service)
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE
Uniform title Copernicus Books, Sparking Curiosity and Explaining the World,
International Standard Serial Number 2731-8990
856 ## - ONLINE RESOURCE
Uniform Resource Identifier <a href="#gotoholdings">#gotoholdings</a>
Link text Access resource
245 ## - TITLE STATEMENT
Medium [E-Book]
347 ## - DIGITAL FILE CHARACTERISTICS
File type text file
Encoding format PDF
Source rda
912 ## -
-- ZDB-2-SBL
912 ## -
-- ZDB-2-SXB
Holdings
Withdrawn status Lost status Damaged status Not for loan Home library Current library Shelving location Date acquired Source of acquisition Total Checkouts Date last seen Uniform Resource Identifier Price effective from Koha item type
        Hillingdon Hospitals Library Services (Hillingdon Hospitals NHS Foundation) Hillingdon Hospitals Library Services (Hillingdon Hospitals NHS Foundation) Online 02/05/2024 Springer BiomedLifeSc_2023   02/05/2024 https://go.openathens.net/redirector/nhs?url=https://doi.org/10.1007/978-3-031-23961-8 02/05/2024 Electronic book
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