Francesca Scazzina
Associate Professor of Human Nutrition, University of Parma and Associate Editor at International Journal of Food Sciences and Nutrition
Nutrition Education is the answer
Articles
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3 weeks ago |
mdpi.com | Justyna Godos |Alice Rosi |Francesca Scazzina |Francesca Giampieri
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
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Nov 15, 2024 |
mdpi.com | Francesca Giampieri |Alice Rosi |Francesca Scazzina |Evelyn Frias-Toral
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
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Sep 6, 2023 |
mdpi.com | Cinzia Franchini |Carole Bartolotto |Francesca Scazzina |Catherine L. Carpenter
1. IntroductionThe effects of global warming are increasingly visible, such as higher ambient temperatures, changing rainfall, rising ocean levels, and an overall increase in the frequency and severity of meteorological events [1]. The latest 2019 estimates report exponential growth in food system-related greenhouse gas (GHG) emissions over the past three decades, accounting for 31% of all global human-related emissions that reflect current climate change [2,3].
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Jun 16, 2023 |
mdpi.com | Francesca Scazzina
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Nov 8, 2020 |
mdpi.com | Francesca Scazzina
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