Innovation can accelerate the transition towards a sustainable food system

著者: Mario Herrero, Philip K. Thornton, Daniel Mason-D’Croz, Jeda Palmer, Tim G. Benton, Benjamin Leon Bodirsky, Jessica Bogard, Andy Hall, Bernice Lee, Karine Nyborg, Prajal Pradhan, Graham D. Bonnett, Brett A. Bryan, Bruce Campbell, Svend Christensen, Michael Clark, Mathew T. Cook, I.J.M. de Boer, Chris Downs, Kanar Dizyee, Christian Folberth, Cécile Godde, James Gerber, Michael Grundy, Peter Havlík, Andrew Jarvis, Richard King, Ana María Loboguerrero, M. A. Lopes, C. Lynne McIntyre, Rosamond L. Naylor, Javier Navarro Garcia, Michael Obersteiner, Alejandro Parodi, Mark B. Peoples, Ilje Pikaar, Alexander Popp, Johan Rockström, M. J. Robertson, Pete Smith, Elke Stehfest, Stephen M. Swain, Hugo Valin, Mark T. van Wijk, H.H.E. van Zanten, Sonja Vermeulen, Joost Vervoort, Paul West - Nature Food 2020 被引用: 562