Indústria de Alimentos 2030

98 BIBLIOGRAFIA JOHNSON, J. Challenges of formulating products to meet desired sodium targets. Food Technology , Chicago, v. 65, n. 6, June 2011. Disponível em: publications/food-technology-magazine/issues/2011/june/ features/challenges-of-formulating-products-to-meet-desired- sodium-targets. Acesso em: jan. 2020. KLERK, E.; ISAAC, O. Water demand: a secular challenge. In: ROHNER, U. (Ed.). Water scarcity : addressing the key challenges. Zürich, Switzerland: Research Institute, 2020. Chap. 2, p. 11-22. Disponível em: file:///C:/Users/Raul/Downloads/water- scarcity-en%20(1).pdf. Acesso em: jan. 2020. LIPINSKI, B.; HANSON, C.; LOMAX, J. et al. Reducing food loss and waste . Installment 2 of “creating a sustainable food future”. Washington, DC: World Resources Institute; UNEP, 2013. Working Paper. Disponível em: food_loss_and_waste.pdf. Acesso em: jan. 2020. LUNDQVIST, J.; FRAITURE, C.; MOLDEN, D. Saving water : from field to fork. Curbing losses and wastage in the food chain. Stockholm: SIWI, 2008. 36 p. Disponível em: https://www.siwi . org/wp-content/uploads/2015/09/PB_From_Filed_to_fork_2008. pdf. Acesso em: jan. 2020. MARKKANEN, S. Forging a carbon-neutral heavy industry by 2050 : how Europe can seize the opportunity. Cambridge, UK: The Cambridge Institute for Sustainability Leadership (CISL); We Mean Business, 2019. Disponível em: https://www. publications/publications-pdfs/forging-a-carbon-neutral-heavy- industry-by-2050.pdf. Acesso em: jan. 2020. MATERIALITY in corporate reporting - a White Paper focusing on the food and agriculture sector. 2018. The Purpose-Driven Disclosure project (PDD). Gordon and Betty Moore Foundation’s Conservation, Financial Markets Initiative (CFMI), WBCSD’s Redefining Value program, Yale Initiative on Sustainable Finance, GRI, CERES. Disponível em: <http://docs.wbcsd . org/2017/form/WBCSD_Materiality_Report.PDF >. Acesso: dez.2019. MUKHERJEE, D.; BAJAJ, H. Feeding a billion : role of the food processing industry. India: FICCI; A.T. Kearney, 2013. 34 p. Disponível em: Feeding%2Ba%2BBillion%2BPeople.pdf/80760562-cd77-383a- b516-92c014b92745?t=1493941846063. Acesso em: jan. 2020. MURNINGHAN, M. Redefining materiality II : why it matters, who’s involved, and what it means for corporate leaders and boards. USA: AccountAbility, 2013. Disponível em: https://www. Acesso em: jan. 2020. NACHAY, K. Developing solutions to formulation challenges. Food Technology , Chicago, v. 64, n. 9, Sept. 2010. Disponível em: magazine/issues/2010/september/features/developing-solutions- to-formulation-chalenges. Acesso em: jan. 2020. NACHAY, K. Moving forward on sodium reduction. Food Technology , Chicago, v. 67, n. 5, May 2013. Disponível em: magazine/issues/2013/may/features/sodium_reduction. Acesso em: Jan. 2020. NATIONAL HEART FOUNDATION OF AUSTRALIA. Effectiveness of food reformulation as a strategy to improve population health : rapid review of the evidence. Australia: Heart Foundation, 2012. Disponível em: uploads/publications/RapidReview_FoodReformulation.pdf. Acesso em: jan. 2020. ORTAR, L. Materiality matrixes in sustainability reporting: an empirical examination. SSRN Electronic Journal , Feb. 2018. Disponível em: publication/323243004_Materiality_Matrixes_in_ Sustainability_Reporting_An_Empirical_Examination. Acesso em: jan. 2020. PARKER, C. What if we get things right? Visions for 2030. Geneva, WEF, 2019. Disponível em: agenda/2019/10/future-predictions-what-if-get-things-right- visions-for-2030/. Acesso em: jan. 2020. PROMOTING balanced diets and healthy lifestyles. Europe’s Food and drink Industry in action. 2nd. ed. Brussels: CIAA, 2010. 36 p. Disponível em: uploads/publications_documents/hls2_brochure.pdf. Acesso em: jan. 2020. PROTECTING children from unhealthy food marketing. London: The Green House, 2008. Disponível em: https:// unhealthy_food_marketing/#. Acesso em: jan. 2020. RAITHATHA, C. The future of fat reduction and replacement in food and drinks : evaluating innovative ingredients and technologies and future market opportunity. London, UK: Business Insights, 2011. RANGANATHAN, J.; VENNARD, D.; WAITE, R. et al. Shifting diets for a sustainable food future . Working paper, Installment 11 of creating a sustainable food future. Washington, DC: World Resources Institute, 2016. Disponível em: http://www. . Acesso em: jan. 2020. REFORMULATION of products to reduce sodium: salt reduction guide for the food industry. Canada: Department of Agriculture and Agri-Food (DAA); Conseil de la transformation agroalimentaire et des produits de consommation (CTAC), 2009. 76 p. REFED. A roadmap to reduce U.S. food waste by 20 percent . [S.l.]: ReFED, 2016. 96 p. Disponível em: downloads/ReFED_Report_2016.pdf. Acesso em: jan. 2020. RITCHIE, H. Food production is responsible for one-quarter of the world’s greenhouse gas emissions. Our World in Data , Nov. 06, 2019. Disponível em: emissions. Acesso em: jan. 2020.