The Good, the Bad, and the Unsustainable: evaluations of red meat alternatives in Italy

Authors

Dick Houtman (ORCID: https://orcid.org/0000-0002-4151-0125)
Maddalena Simeon (ORCID: https://orcid.org/0009-0001-8930-7441)

Institutions

University of Trento (IT)
VIB-KU Leuven Center for Microbiology (BE)
KU Leuven (BE)

Publication Details

Journal: Food Culture & Society
Published: 2025-08-18
DOI: https://doi.org/10.1080/15528014.2025.2547415
Primary Topic: Agriculture Sustainability and Environmental Impact
Type: article
Field-Weighted Citation Impact: 0.00

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article

The Good, the Bad, and the Unsustainable: evaluations of red meat alternatives in Italy

Dick Houtman, Maddalena Simeon

Aug 18, 2025

Food Culture & Society

Agriculture Sustainability and Environmental Impact

article

The Good, the Bad, and the Unsustainable: evaluations of red meat alternatives in Italy

Dick Houtman, Maddalena Simeon

August 18, 2025article en

Abstract

No abstract available for this paper.

Food Culture & Society

University of Trento (IT), VIB-KU Leuven Center for Microbiology (BE), KU Leuven (BE)

Openalex Percentile: Top 79%

Agriculture Sustainability and Environmental Impact

DOI Source OpenAlex

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The Good, the Bad, and the Unsustainable: evaluations of red meat alternatives in Italy — Dick Houtman, Maddalena Simeon · Food Culture & Society (2025) | TGRS Research Map | TGRS