- Title
- The true cost of food: A preliminary assessment
- Creators - without role
- Sheryl Hendriks - University of PretoriaAdrian de Groot Ruiz - Impact InstituteMario Herrero Acosta - Cornell UniversityHans Baumers - Impact InstitutePietro Galgani - Impact InstituteDaniel Mason-d'Croz - Cornell UniversityCécile Godde - Commonwealth Scientific and Industrial Research OrganisationKatharina Waha - Commonwealth Scientific and Industrial Research OrganisationDimitra Kanidou - Impact InstituteJoachim von Braun - University of BonnMauricio Benitez - Food Systems and Nature Based Solutions LeadJennifer Blanke - Syngenta Foundation for Sustainable AgriculturePatrick Caron - Université de Montpellier, Acteurs, Ressources et Territoires dans le Développement - ART-DevJessica Fanzo - Johns Hopkins UniversityFriederike Greb - World Food ProgrammeLawrence Haddad - Global Alliance for Improved NutritionAnna Herforth - Tufts UniversityDanie Jordaan - University of PretoriaWilliam Masters - Tufts UniversityClaudia Sadoff - CGIARJean-François Soussana - Institut National de Recherche pour l'Agriculture, l'Alimentation et l'EnvironnementMaria Cristina Tirado - University of California, Los AngelesMaximo Torero - Food and Agriculture Organization of the United NationsMatthew Watkins - Food Reform for Sustainability and Health
- Contributors - without role
- Von Braun Joachim (ed.)Afsana Kaosar (ed.)Fresco louise O. (ed.)Hassan Mohamed Hag Ali (ed.)
- Publication Details
- Science and innovations for food systems transformation, pp.581-601
- Identifiers
- 9976602209311
- Academic Unit
- Acteurs, Ressources et Territoires dans le Développement - ART-Dev
- Language
- English
- Resource Type
- Book chapter
- Local Fields
- hal-05181057
Book chapter
The true cost of food: A preliminary assessment
Science and innovations for food systems transformation, pp.581-601
2023
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