This study explores sustainable methods to mitigate nitrogen (N) loss in agriculture amid rising food demands and limited arable land. It examines sewage sludge (SS) as an alternative to synthetic N fertilizers. SS is rich in nitrogen (4.21 ± 0.42 %) and phosphorus (3.60 ± 0.72 %), making it suitable for nutrient recovery and soil enhancement. Unfavorable sludge management methods result in the loss of 950,000 tons of nitrogen, meeting almost 10 % of the EU\'s nitrogen fertilization demand. This research evaluates SS treatment methods, including chemical conversion, thermal treatment, and biological composting, focusing on nitrogen conservation efficiency. Results show nitrogen loss during hydrolysis is minimized at pH 4 to 8 but increases significantly as ammonia (NH3) at pH 9 to 11, ranging from 4.2 % to 9 %. Neutralizing the hydrolysate is crucial; using solid KOH resulted in 13.5 % nitrogen loss, 11 times more than using slightly alkaline ash (1.22 %). Adding ash during drying reduced nitrogen emissions by 30 % compared to traditional drying at 105 °C. Improving the C/N ratio with food residues reduced nitrogen losses by 46.3 % during composting. These findings highlight the importance of pH control in chemical processes and temperature regulation in thermal treatments. Adding residues from other processes, such as biomass combustion waste, enhances SS processing conditions. Understanding nitrogen retention mechanisms is crucial for the environmental sustainability of SS usage. Efficient nitrogen retention strategies improve the fertilization value of SS and reduce its environmental footprint by lowering greenhouse gas emissions, particularly ammonia. Reducing nitrogen loss during SS treatment significantly lowers ammonia emissions, a major contributor to greenhouse gas emissions. These results help determine optimal methods for managing and processing SS to minimize emissions and increase agricultural usability.

OBJECTIVE: Dietary environmental impact in a Norwegian adult population was estimated for six environmental impact categories. Moreover, environmental benefits of scenario diets complying with the Norwegian Food-Based Dietary Guidelines (FBDG) and the EAT-Lancet reference diet were assessed.
METHODS: The current diet of Norwegian adults was estimated according to 24-h dietary recall data from a national dietary surveillance survey (Norkost 3). Scenario diets were modelled to represent the Norwegian FBDG and the EAT-Lancet healthy reference diet. Dietary environmental impact in terms of global warming potential, freshwater and marine eutrophication, terrestrial acidification, water use and transformation and use of land was estimated for the current and scenario diets using environmental impact data representative of the Norwegian market. Significant associations between impact and gender/educational attainment were assessed at P < 0·05.
METHODS: Norway.
METHODS: Adults (n=1787) aged 18-70 years who participated in the Norkost 3 survey (2010-2011).
RESULTS: Environmental impact varied significantly by gender and educational attainment. The food groups contributing most to environmental impact of Norwegian diets were meat, dairy, beverages, grains and composite dishes. Compared with the current Norwegian diet, the FBDG scenario reduced impacts from 2 % (freshwater eutrophication) to 32 % (water use), while the EAT-Lancet scenario reduced impacts from 7 % (marine eutrophication) to 61 % (land use). The EAT-Lancet scenario resulted in 3-48 % larger reductions in impact than the FBDG scenario.
CONCLUSIONS: The Norwegian FBDG, while not as environmentally friendly as the EAT-Lancet reference diet, can still be an important tool in lessening environmental burden of Norwegian diets.

OBJECTIVE: Introducing healthy and sustainable diets early in life can promote lifelong healthy dietary patterns with a low environmental impact. Therefore, we aimed to estimate the environmental and nutritional consequences of a dietary change for 2-year-old children in Norway towards healthier dietary patterns.
METHODS: Environmental impacts of the current habitual diet among 2-year-olds (n = 1413) were estimated for six impact categories and compared with scenario diets based on the Norwegian food-based dietary guidelines (FBDG) and the EAT-Lancet Commission reference diet. Last, we evaluated the nutritional adequacy of the diets against the Norwegian nutrition recommendations for children aged 2-5 years. The current diet was assessed by an FFQ.
RESULTS: Environmental impacts of the current habitual diet were up to two times higher than those of the scenario diets. Compared with the current diet, impacts from the FBDG scenario diet were reduced by 35% for water use and 18% for terrestrial acidification, whereas impacts from the EAT-Lancet scenario diet were reduced by 51% for water use, 57% for terrestrial acidification, 36% for global warming potential and 27% for freshwater eutrophication. Milk and dairy products were the main contributors to environmental impacts in both the current diet and the FBDG scenario diet. The scenario diets were nutritionally adequate and improved the dietary quality among Norwegian 2-year-olds.
CONCLUSIONS: Compared to current diets among young children, more plant-based dietary patterns in line with national FBDG or the EAT-Lancet Commission reference diet can improve the nutritional adequacy of diets and simultaneously reduce environmental impacts.

To provide guidelines for reducing the environmental impact of general anaesthesia.
A committee of ten experts from SFAR and SF2H and SFPC learned societies was set up. A policy of declaration of competing interests was applied and observed throughout the guideline-writing process. Likewise, it did not benefit from any funding from a company marketing a health product (drug or medical device). The committee followed the GRADE® method (Grading of Recommendations Assessment, Development and Evaluation) to assess the quality of the evidence on which the recommendations were based.
We aimed to formulate recommendations according to the GRADE® methodology for three different fields: anaesthesia vapours and gases; intravenous drugs; medical devices and the working environment. Each question was formulated according to the PICO format (Population, Intervention, Comparator, Outcome). The literature review and recommendations were formulated according to the GRADE® methodology.
The experts\' work on the synthesis and application of the GRADE® method led to the formulation of 17 recommendations. Since the GRADE® method could not be entirely applied to all of the questions, some of the recommendations were formulated as expert opinions.
Based on strong agreement between experts, we produced 17 recommendations designed to guide reducing the environmental impact of general anaesthesia.

A systematic literature review is conducted to investigate the environmental impact of Proof of Work (PoW) and Proof of Stake (PoS) cryptocurrencies. Due to the focus of recent research on Bitcoin, an inductive approach has been applied to analyze and cluster the findings of PoW cryptocurrencies into seven aspects that effect the environmental impact of cryptocurrencies: resources, energy consumption, carbon footprint, environmental-related social and economic aspects, policy regulation and subsidization, and electronic waste. Subsequently, interconnections and rebound effects are presented and discussed by synthesizing results from each of the seven aspects into one scenario analysis inspired by the crackdown on cryptocurrency miners in China, 2021. Furthermore, it was observed that proposed policy regulation in literature is strongly focusing on miners. As the profitability of miners globally depends on the price of the PoW cryptocurrency, researchers and policymakers are advised to focus more on investors and third-party services such as regulated exchanges. Thus, identifying and implementing policies that demotivate investment in PoW cryptocurrencies could reduce their prices and the incentive to mine. Ultimately, it was assessed that PoW cryptocurrencies, especially Bitcoin, are historically associated with an ever-increasing environmental impact. In contrary, researchers address PoS as a sustainable alternative that poses a solution to the environmental issues related to PoW.

It is at an early development stage the best opportunity for a society to learn the concepts of sustainable production and consumption. Schools can serve as effective and efficient ways for this purpose. This work quantifies the Nitrogen Footprint (NF) of twelve school menus developed following the Spanish dietary guidelines. The analysis considers six fall school menus and six spring school menus for 7 to 12 years old children. Fall menus present higher NF than spring menus, being on average 23 g N and 19 g N, respectively. This is mainly due to the presence of beef dishes in fall menus, which significantly increase the production NF. Menus including non-meat protein sources, such as legumes, exhibit the lowest N pollution. Menus with beef dishes remain the most intensive menus for fall and spring in terms of N pollution and energy intake, being 0.04 g N/kcal. The highest contributing stage to the total NF is the production (92.6 %), followed by consumption (5.8 %), while the distribution and cooking stages present lower contributions. In order to improve the overall NF, some reduction strategies are: (1) substitution of beef with other animal meat sources, (2) substitution of beef with non-meat sources, (3) improvement of wastewater treatment efficiency, and (4) recycling non-edible food. Substituting beef with non-meat sources achieves the highest reduction (76 %) compared to the total NF of the school menus. It is recommendable to include environmental aspects related to N emissions within the school guidelines in order to provide practical information to policymakers and guide-users.

To provide guidelines for the choice of items of clothing (except sterile surgical gown) for staff working in the operating theatre.
A committee of nine experts from SFAR and the SF2H learned societies was convened. A formal conflict-of-interest policy was developed at the beginning of the process and enforced throughout. Likewise, it did not benefit from any funding from a company marketing a health product (drug or medical device). The authors were required to follow the rules of the GRADE® method (Grading of Recommendations Assessment, Development and Evaluation) to assess the quality of the evidence on which the recommendations were based.
We aimed to formulate recommendations according to the GRADE® methodology for four different fields: operating theatre suits, operating theatre hats, masks, and shoes/over-shoes. Each question was formulated according to the PICO format (Patient, Intervention, Comparison, Outcome). The literature review and recommendations were formulated according to the GRADE® methodology.
The experts\' synthesis work and their application of the GRADE® method resulted in 13 recommendations. As the GRADE® method could not be integrally applied to all questions, some recommendations were formulated as expert opinions.
Based on strong agreement between experts, we produced 13 recommendations to guide the choice of operating theatre attire.

Method validation within food science is a not only paramount to assess method certainty and ensure the quality of the results, but a pennant in analytical chemistry. Proximate analysis is an indispensable requirement for food characterization. To improve proximate analysis, automated protein and thermogravimetric methods were validated according to international guidelines (including ISO 17025) and acceptance criteria of results based on certified reference materials and participation within international recognized proficiency schemes. Common food groups (e.g., meat, dairy, and grain products) were included and at the end of validation, we obtained three rugged and accurate methods with adequate z scores (-2 ≥ x ≤ 2) and recoveries (92-105%). During optimization, variables such as gas flows, subsample masses, and temperatures were varied and specific conditions (those that rendered the best results) were selected for each food group. For each validated method, a comparison (technical and economic) among the data obtained and the data extracted for its traditional counterpart were included: assays validated demonstrate to be more cost-effective labor-wise (ca. 9 and 16-fold) than their traditional alternatives. Specifically for combustion assay regression analysis (y = 0.9361x, y = 1.1001x, and y = 0.9739x, for meat, dairy and grain products, respectively) were performed to assess the factor, if any, which must be applied to the results to effectively match those obtained for Kjeldahl method. Finally, in the case of protein, samples can be analyzed under 5 min with no residue and a subsample mass below 400 mg. Moisture and ash analysis can be performed simultaneously using the same subsample. Data herein will also help harmonize and advance food analysis toward more efficient greener methods for proximate analysis.

This study explores interconnections between food consumption and production of animal (by-)products in different food system scenarios within the scope of Dutch Food-Based Dietary Guidelines (FBDG). For this scenario study, a Microsoft Excel model was created that include seven scenarios with different quantities of eggs, milk, cheese, beef cattle, broilers, and pigs as input. Number of animals, intake of energy, animal protein, saturated fatty acids (SFAs), trans-fatty acids (TFAs), salt, greenhouse gas emissions (GHGEs), and land use (LU) were calculated and compared with current consumption and reference values. Based on the concept of eating the whole animal, every recommended lean, unprocessed portion of beef comes along with a non-recommended portion of beef (two portions for pork, 0.5 portion for broilers). The reference values for SFAs, TFAs, and salt were not exceeded if the intake of meat is limited to 410 g/week. The scenarios with recommended 450 mL semi-skimmed milk and 40 g/day low-fat cheese results in 36 g/day of butter as by-product, exceeding its acceptable intake three times. The near-vegetarian scenario with recommended amounts of eggs, milk, and cheese, includes only a portion of beef/calf per 6 days and a portion of chicken per 9 weeks as by-products. This scenario more than halves the GHGE and LU. Finally, the scenario that included the maximum recommended amounts of animal products is reachable with half the current size of Dutch livestock. This conceptual framework may be useful in the discussion on how future sustainable FBDG can incorporate a more food system-based approach.

Food choices and eating behaviours have a large impact on both human and planetary health. Recently, the Food and Agricultural Organisation (FAO) of the United Nations and the World Health Organisation have developed a list of 16 guiding principles to achieve sustainable healthy diets (SHDs). They proposed that development of food-based dietary guidelines (FBDGs) should be a core element in the implementation of these SHDs in each country. The objective of this review is to explore the degree of alignment of current FBDGs to these guiding principles. A total of 43 FBDGs, written or translated into English, were collected from the online repository developed by the FAO and were analysed for their adherence to each of the guiding principles. Results were stratified for period of publication and geographical macro-area. Overall, there were high levels of inclusion of the factors related to health outcomes, especially in the most recent FBDGs. Conversely, environmental impact and socio-cultural aspects of diet were considered less frequently, especially in the older FBDGs. These results highlight the importance of revising FBDGs, especially to include emerging topics which represent the areas with the highest scope for improvement in the future versions of FBDGs. Replication of the present study in the coming years will be worthwhile to monitor improvements in the adherence of global FBDGs to the guiding principles of SHDs. The attainment of such a goal could promote a more rapid transition towards SHDs, as well as highlighting pivotal research trajectories to increase adoption and evaluate the impact on the food system.