1. Poore J, Nemecek T. Reducing food’s environmental impact through producers and consumers. Science 2018; 360:987-992.
2. Pollution (Water, Air, Chemicals). Food Empowerment Project. foodispower.org.
3. Feed-to-Meat – Conversion Inefficiency Ratios. awellfedworld.org.
4. Gerbens-Leens PW, Mekonnen MM, Hoeksra AY. The water footprint of poultry, pork and beef: A comparative study in different countries and production systems. Water Resources and Industry 2013; March 1; 1:25-26.
5. Nepstad D, Soares-Filho BD, Merry F, et al. The end of deforestation in the Brazilian Amazon. Science 2009; 236:1350-1.
6. Heanue, O. For Slaughterhouse Workers, Physical Injuries Are Only the Beginning. OnLabor. January 17, 2022.
7. Melina V, Craig W, Levin S. Position of the Academy of Nutrition and Dietetics: Vegetarian Diets. J Acad Nutr Diet. 2016 Dec;116(12):1970-1980.
8. Manyi-Loh C, Mamphweli S, Meyer E, Okoh A. Antibiotic Use in Agriculture and Its Consequential Resistance in Environmental Sources: Potential Public Health Implications. Molecules. 2018 Mar 30;23(4):795.