Saget, Sophie; Costa, Marcela P.; Santos, Carla Sancho; Vasconcelos, Marta; Styles, David; Williams, Michael
(Elsevier, 2021)
Legume-derived foods have been shown to have comparatively low greenhouse gas (GHG) intensities whilst providing high amounts of nutrients. However, processing legumes into meat analogues can incur significant energy costs. ...