Environmental and Health Co-benefits of Sustainable Food System Strategies
Environmental and Health Co-benefits of Sustainable Food System Strategies
Yixin Guo1, Denise L Mauzerall2, Lin Zhang3, Timothy Searchinger4, Pan He5, Zhenling Cui6, Youfan Chen3, Fabien Paulot7, Da Pan8, Weifeng Zhang6, Fusuo Zhang6, Mi Zhou3, Marco Springmann9, Haiyue Tan3, Julius Vira10, Gang Liu11, Peter G M Hess12 and Lin Ma13, (1)Peking University, Beijing, China, (2)Princeton University, Princeton School of Public and International Affairs, Princeton, United States, (3)Peking University, Department of Atmospheric and Oceanic Sciences, Beijing, China, (4)Princeton University, Woodrow Wilson School, Princeton, NJ, United States, (5)Cardiff University, Cardiff, United Kingdom, (6)CAU China Agricultural University, Beijing, China, (7)NOAA Geophysical Fluid Dynamics Laboratory, Princeton, NJ, United States, (8)Princeton University, Civil and Environmental Engineering, Princeton, NJ, United States, (9)Oxford Martin Program on the Future of Food and Nuffield Department of Population Health, University of Oxford, Oxford, United Kingdom, (10)Finnish Meteorological Institute, Helsinki, Finland, (11)d SDU Life Cycle Engineering, Department of Green Technology, University of Southern Denmark, 5230,, Odense, Denmark, (12)Cornell University, Ithaca, NY, United States, (13)Key Laboratory of Agricultural Water Resources, Hebei Key Laboratory of Soil Ecology, Center for Agricultural Resources Research, Institute of Genetic and Developmental Biology, Chinese Academy of Sciences, Shijiazhuang, China, Beijing, China