Indústria de Alimentos 2030

97 bibliografia sobre as 10 áreas estratégicas FOOD planet health: healthy diets from sustainable food systems. Summary Report of the EAT-Lancet Commission. Oslo, Norway: EAT, 2019. 30 p. Disponível em: content/uploads/2019/01/EAT-Lancet_Commission_Summary_ Report.pdf. Acesso em: jan. 2020. GARNETT, T. What is a sustainable healthy diet? A discussion paper. Oxford, UK: Food Climate Research Network, April 2014. 31 p. Disponível em: handle/10568/35584 /http://FCRN-sustainable-healthy-diet.pdf . Acesso em: jan. 2020. GLOBAL PANEL ON AGRICULTURE AND FOOD SYSTEMS FOR NUTRITION. Improving nutrition through enhanced food environments. Policy Brief , London, n. 7, May 2017. Disponível em: FoodEnvironmentsBrief.pdf. Acesso em: jan. 2020. GORDON, Wayne (Ed.). The food revolution : the future of food and the challenges we face. Switzerland: UBS, July 2019. 67 p. Disponível em: management/chief-investment-office/investment-opportunities/ sustainable-investing/2019/food-revolution.html. Acesso em: jan. 2020. GRIFFITH, R.; O’CONNELL, M.; SMITH. K. The importance of product reformulation versus consumer choice in improving diet quality . London, UK: IFS, 2014. IFS Working Paper W14/15. Disponível em: pdf. Acesso em: jan. 2020. GRUENWALD, J. Using sustainable ingredients in food and drinks opportunities in local sourcing, fairtrade and organic . UK: Business Insights, 2009. GUIDANCE on FLW quantification methods. Supplement to the Food Loss and Waste (FLW) accounting and reporting standard, Version 1.0. Washington, DC: World Resources Institute, 2016. The Food Loss & Waste Protocol (FLW Protocol). Disponível em: FLW_Protocol_Guidance_on_FLW_Quantification_Methods.pdf. Acesso em: jan. 2020. GUNDERS, D.; BLOOM, J. Wasted : how America is losing up to 40 percent of its food from farm to fork to landfill. Second Edition of NRDC’S Original 2012 Report. New York: NRDC, 2017. Disponível em: wasted-2017-report.pdf. Acesso em: jan. 2020. GUSTAVSSON. J.; CEDERBERG, C.; SONESSON, U. Global food losses and food waste : extent, causes and prevention. Rome: FAO, 2011. 29 p. Disponível em: pdf>. Acesso em: jan. 2020. HANSON. C.; MITCHELL, P. The business case for reducing food loss and waste . A report on behalf of Champions 12.3, March 2017. Disponível em: uploads/2017/03/report-business-case-for-reducing-food-loss- and-waste.pdf. Acesso em: jan. 2020. HAUPT, F.; STRECK, C.; BAKHTARY, H. et al. Zero- deforestation commodity supply chains by 2020: are we on track? London, UK: For the Prince of Wales’ International Sustainability Unit, 2018. 33 p. Disponível em: https:// Chain%20Efforts%20-%20Are%20We%20On%20Track.pdf. pdf. Acesso em: jan. 2020. HENZ, G. P.; PORPINO, G. Food losses and waste: how Brazil is facing this global challenge? Horticultura Brasileira, v. 35, n. 4, p. 472-482, 2017. Disponível em: php?script=sci_arttext&pid=S0102-05362017000400472. Acesso em: jan. 2020. HOEKSTRA, A. Y.; CHAPAGAIN, A. K.; ALADAYA, M. M. et al. Manual de avaliação da pegada hídrica: estabelecendo o padrão global. São Paulo: Water Footprint Network, 2011. 191 p. Disponível em: ManualDeAvaliacaoDaPegadaHidrica.pdf. Acesso em: jan. 2020. INNOVATION with a purpose: the role of technology innovation in accelerating food systems transformation. Switzerland: World Economic Forum; McKinsey & Company, 2018. 41 p. Disponível em: with_a_Purpose_VF-reduced.pdf. Acesso em: jan. 2020. INSTITUTE OF MEDICINE. Strategies to reduce sodium intake in the United State. Washington, DC: The National Academies Press, 2010. Disponível em: books/NBK50956/. Acesso em: jan. 2020. JAIN, S.; NEWMAN, D.; CEPEDA-MÁRQUEZ, R. et al. Global food waste management : an implementation guide for cities. Executive summary. London: World Biogas Association, 2018. Disponível em: uploads/2018/05/Global-Food-Waste-Management-Executive- Summary.pdf. Acesso em: jan. 2020.