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Showing 1–8 of 8 results
Advanced filters: Author: Nicole Tichenor Blackstone Clear advanced filters

  • Research on sustainable diets has primarily focused on human and planetary health, neglecting workers in food value chains. This study quantifies the risk of forced labour embedded in five different diets in the USA, underscoring the need to integrate such risk in sustainable diet transition efforts.

    • Edgar Rodríguez-Huerta
    • Brooke M. Bell
    • Nicole Tichenor Blackstone
    Research
    Nature Food
    P: 1-12

  • The elimination of forced labour (Sustainable Development Goal 8.7) is a priority for the sustainability of food systems. Using data on production, trade, labour intensity and risk, this study estimates the risk of forced labour embedded in the US land-based food supply across product category, country of origin and supply chain stage.

    • Nicole Tichenor Blackstone
    • Edgar Rodríguez-Huerta
    • Jessica L. Decker Sparks
    ResearchOpen Access
    Nature Food
    Volume: 4, P: 596-606

  • Forced labour in agriculture is a threat to the sustainability of food systems. With distinct datasets and a new forced labour risk scoring method, this study demonstrates that while many commodities are at higher risk, a small number of commodities account for substantial fractions of the risk embedded in the US retail fruit and vegetable supplies.

    • Nicole Tichenor Blackstone
    • Catherine Benoit Norris
    • Jessica L. Decker Sparks
    Research
    Nature Food
    Volume: 2, P: 692-699

  • The social impacts of food supply chains on people, animals and communities need to be integrated into sustainable dietary transformations. Here the social dimension of sustainable diets is defined and explored through case studies. Solutions are proposed to support just dietary transformations.

    • Nicole Tichenor Blackstone
    • Kyra Battaglia
    • Patrick Webb
    Reviews
    Nature Food
    Volume: 5, P: 818-824

  • Biomaterials have a crucial role in the development of future foods, particularly in cellular agriculture and plant-based systems. This Review addresses the current status and future requirements of biomaterials for future foods, addressing key aspects such as structure, nutrition, safety, sensory attributes, sustainability and consumer preferences.

    • Edward B. Gordon
    • Inyoung Choi
    • David L. Kaplan
    Reviews
    Nature Reviews Materials
    Volume: 10, P: 500-518