Protein Flip Bibliography
Ching, Carrie, and Arthur Jones and Sarah Terry-Cobo. “The Hidden Costs of Hamburgers.” The Center for Investigative Reporting, August 2, 2012.
Davis C. and Lin B.H. Oct 2005. Factors affecting U.S. beef consumption. Electronic Outlook Report from the Economic Research Service of USDA.
Daniel C., Cross A.J., Koebnick C., Sinha R. Apr 2011. Trends in meat consumption in the United States. Public Health Nutrition. 14(4): 575-583.
Doucleff, Maureen. “For The Love of Pork: Antibiotic Use on Farms Skyrockets Worldwide.” NPR, March 20, 2015.
Eshel G., Shepon A., Makov T., Milo R. Jun 2014. Land, irrigation water, greenhouse gas, and reactive nitrogen burdens of meat, eggs, and dairy production in the United States. Proceedings of the National Academy of Sciences of the United States of America. 111(33): 11996-12001.
Food and Agriculture Organization of the United Nations. “Livestock a major threat to environment.” FAO Newsroom, November 29, 2006.
Food and Agriculture Organization of the United Nations. Livestock and the environment: http://www.fao.org/livestock-environment/en/
Food and Agriculture Organization of the United Nations. Sources of meat: http://www.fao.org/ag/againfo/themes/en/meat/backgr_sources.html
Gardner C. Food, Health & Sustainability: Changing Supply and Demand. Presentation delivered at CIA-Harvard Healthy Kitchens, Healthy Lives conference: February 2015.
Hallström E., Carlsson-Kanyama A., Börjesson P. 2014 Environmental impact of dietary change: A systematic review. J Cleaner Prod
Heller M.C. and Keoleian G.A. Oct 2014. Greenhouse gas emissions of the U.S. diet: Aligning nutritional recommendations with environmental concerns. Proceedings of the 9th International Conference on Life Cycle Assessment in the Agri-Food Sector (LCA Food 2014), Schenck R., Huizenga D. (Eds.) San Francisco. 539.
Jalava M., et al.2014. Diet change—a solution to reduce water use?Environ. Res. Lett.9. http://iopscience.iop.org/1748-9326/9/7/074016
Marrin D.L. 2014. Reducing water and energy footprints via dietary changes among consumers. International Journal of Nutrition and Food Sciences. 3(5): 361-369. http://www.sciencepublishinggroup.com/journal/paperinfo.aspx?journalid=153&doi=10.11648/j.ijnfs.20140305.11
National Cattlemen’s Beef Association and Federation of State Beef Council. Restaurant Beef Trends: http://www.beef.org/udocs/Beef%20Bytes%20Restaurants.pdf
Pan, A., Q. Sun, et al. 2012. "Red meat consumption and mortality: results from 2 prospective cohort studies." Arch Intern Med 172(7): 555-563.
Speedy A. Nov 2003. Global production and consumption of animal source foods. The Journal of Nutrition. 133 (11): 40484-40535.
Steinfeld, H., Gerber, P., et al. 2006. Livestock’s Long Shadow: Environmental Issues and Options. Rome: United Nations Food and Agriculture Organization.
Technomic U.S. data for 2009, cited in Speer et al. (n.d.)
United States Environmental Protection Agency. Greenhouse Gas Equivalencies Calculator: http://www.epa.gov/cleanenergy/energy-resources/calculator.html
United States Environmental Protection Agency. Overview of Greenhouse Gases: http://epa.gov/climatechange/ghgemissions/gases/n2o.html
Van Boeckel T.P. et al. Nov 2014. Global trends in antimicrobial use in food animals. Proceedings of the National Academy of Sciences of the United States of America. 112 (18): 5649-5654.
USDA (2018). https://www.ers.usda.gov/data-products/food-availability-per-capita-data-system/food-availability-per-capita-data-system/#Food
Wasserman A. and Gardner C. 2015. Most Common Sources of Protein in the American Diet (using NHANES and USDA data).
Willett W. 2015. Diet and Health: Recent Trends. Menus of Change Annual Report.