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Biodiversity footprints of 151 popular dishes from around t..:
Cheng, Elissa M. Y. ; Cheng, Carina M. L. ; Choo, Jacqueline...
PLOS ONE. 19 (2024) 2 - p. e0296492 , 2024
PLOS ONE. 19 (2024) 2 - p. e0296492 , 2024
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2
Comparison of mean effects of dish type on different metric..:
Elissa M. Y. Cheng ; Carina M. L. Cheng ; Jacqueline Choo..
doi:10.1371/journal.pone.0296492.t001. , 2024
doi:10.1371/journal.pone.0296492.t001. , 2024
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3
Grazing area of the livestock which the livestock ingredien..:
Elissa M. Y. Cheng ; Carina M. L. Cheng ; Jacqueline Choo..
doi:10.1371/journal.pone.0296492.s008. , 2024
doi:10.1371/journal.pone.0296492.s008. , 2024
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4
Recipes and nutrient data for processed ingredients found i..:
Elissa M. Y. Cheng ; Carina M. L. Cheng ; Jacqueline Choo..
doi:10.1371/journal.pone.0296492.s006. , 2024
doi:10.1371/journal.pone.0296492.s006. , 2024
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5
Average biodiversity footprint per kcal per gram for each c..:
Elissa M. Y. Cheng ; Carina M. L. Cheng ; Jacqueline Choo..
doi:10.1371/journal.pone.0296492.s013. , 2024
doi:10.1371/journal.pone.0296492.s013. , 2024
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6
Average biodiversity footprint per kcal per gram for each c..:
Elissa M. Y. Cheng ; Carina M. L. Cheng ; Jacqueline Choo..
doi:10.1371/journal.pone.0296492.s013. , 2024
doi:10.1371/journal.pone.0296492.s013. , 2024
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7
Recipes of all dishes considered per country, their weight ..:
Elissa M. Y. Cheng ; Carina M. L. Cheng ; Jacqueline Choo..
doi:10.1371/journal.pone.0296492.s005. , 2024
doi:10.1371/journal.pone.0296492.s005. , 2024
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8
Main ingredients in terms of weight of the top and bottom 2..:
Elissa M. Y. Cheng ; Carina M. L. Cheng ; Jacqueline Choo..
doi:10.1371/journal.pone.0296492.g002. , 2024
doi:10.1371/journal.pone.0296492.g002. , 2024
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9
Grazing area of the livestock which the livestock ingredien..:
Elissa M. Y. Cheng ; Carina M. L. Cheng ; Jacqueline Choo..
doi:10.1371/journal.pone.0296492.s008. , 2024
doi:10.1371/journal.pone.0296492.s008. , 2024
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10
Bottom 20 dishes with the lowest biodiversity footprint (pe..:
Elissa M. Y. Cheng ; Carina M. L. Cheng ; Jacqueline Choo..
doi:10.1371/journal.pone.0296492.g003. , 2024
doi:10.1371/journal.pone.0296492.g003. , 2024
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11
Deep-fried food products and their respective oil absorbed ..:
Elissa M. Y. Cheng ; Carina M. L. Cheng ; Jacqueline Choo..
doi:10.1371/journal.pone.0296492.s010. , 2024
doi:10.1371/journal.pone.0296492.s010. , 2024
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12
Top 20 dishes with the highest biodiversity footprint (per ..:
Elissa M. Y. Cheng ; Carina M. L. Cheng ; Jacqueline Choo..
doi:10.1371/journal.pone.0296492.g001. , 2024
doi:10.1371/journal.pone.0296492.g001. , 2024
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13
Biodiversity footprints for vegetarian and dishes containin..:
Elissa M. Y. Cheng ; Carina M. L. Cheng ; Jacqueline Choo..
doi:10.1371/journal.pone.0296492.s012. , 2024
doi:10.1371/journal.pone.0296492.s012. , 2024
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14
Correspondence between ingredients and crop and pasture cat..:
Elissa M. Y. Cheng ; Carina M. L. Cheng ; Jacqueline Choo..
doi:10.1371/journal.pone.0296492.s002. , 2024
doi:10.1371/journal.pone.0296492.s002. , 2024
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15
Top 20 dishes with the highest biodiversity footprint (per ..:
Elissa M. Y. Cheng ; Carina M. L. Cheng ; Jacqueline Choo..
doi:10.1371/journal.pone.0296492.g001. , 2024
doi:10.1371/journal.pone.0296492.g001. , 2024