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11 articles
Article 3 April 2025
Martin Wynn and Peter Jones
1066 Views703 Downloads
Review 25 March 2025
Phoenix Eskridge-Aldama, Aden Stern, Anna Vaughn and Diana Stuart
As global temperatures continue to rise, those in favor of rapid climate mitigation face critical questions regarding maintaining current levels of economic growth. On a global scale, there remains a clear positive correlation between economic growth
As global temperatures continue to rise, those in favor of rapid climate mitigation face critical questions regarding maintaining current levels of economic growth. On a global scale, there remains a clear positive correlation between economic growth and carbon emissions, leading many climate scientists to call for a move away from a growth-focused economy. In this article, we draw from recent research to compare possible outcomes in terms of social well-being and climate mitigation for green growth and degrowth pathways. Green growth aims to maintain economic growth while reducing carbon emissions. Degrowth calls for a purposeful contraction of economic growth in wealthy countries. Drawing from recent studies, we compile evidence to compare these pathways and assess how each of these key strategies is evaluated and framed in the literature. We find that research indicates clear differences between these pathways in terms of mitigation potential and risks to human welfare, and we call for future research on specific topics related to a degrowth transition. Additionally, we identify issues of feasibility as primary concerns within both paradigms.
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Highlights of Sustainability
Volume 4 (2025), Issue 2, pp. 69–94
Volume 4 (2025), Issue 2, pp. 69–94
1730 Views331 Downloads
Article 22 February 2025
Assitan Diaby, Mehdi Seraj and Huseyin Ozdeser
Highlights of Sustainability
Volume 4 (2025), Issue 1, pp. 56–68
Volume 4 (2025), Issue 1, pp. 56–68
1083 Views238 Downloads
Article 1 February 2025
Bogusław Ślusarczyk, Małgorzata A. Kozłowska and Zuzanna A. Kozłowska
Highlights of Sustainability
Volume 4 (2025), Issue 1, pp. 16–37
Volume 4 (2025), Issue 1, pp. 16–37
1188 Views250 Downloads
Review 9 May 2024
Maria M. Ramirez-Corredores
Highlights of Sustainability
Volume 3 (2024), Issue 2, pp. 205–239
Volume 3 (2024), Issue 2, pp. 205–239
3686 Views528 Downloads5 Citations
Article 7 February 2024
Tsz Hin Hui, Nadine Itani and John F. O’Connell
Highlights of Sustainability
Volume 3 (2024), Issue 1, pp. 61–75
Volume 3 (2024), Issue 1, pp. 61–75
5320 Views2001 Downloads4 Citations
Article 5 January 2024
Athanasios G. Giannopoulos and Tatiana P. Moschovou
Highlights of Sustainability
Volume 3 (2024), Issue 1, pp. 16–32
Volume 3 (2024), Issue 1, pp. 16–32
1995 Views631 Downloads
Article 6 October 2023
Felice Diekel, Vanessa Bach and Matthias Finkbeiner
This article is part of the Special Issue Capturing the Sustainable Impact of Early-Stage Business Models.
Highlights of Sustainability
Volume 2 (2023), Issue 4, pp. 207–223
Volume 2 (2023), Issue 4, pp. 207–223
4426 Views1314 Downloads2 Citations
Article 17 June 2023
Wan-Ju Chen, Rong-Ho Lin and Chun-Ling Chuang
This article is part of the Special Issue Capturing the Sustainable Impact of Early-Stage Business Models.
Highlights of Sustainability
Volume 2 (2023), Issue 2, pp. 110–137
Volume 2 (2023), Issue 2, pp. 110–137
3035 Views887 Downloads1 Citations
Commentary 24 February 2023
Ada Rocha and Cláudia Viegas
Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools (from kindergarten to university), public and private companies, the health sector (from
Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools (from kindergarten to university), public and private companies, the health sector (from hospitals to elderly care institutions), military, sports facilities and restaurants (from fine dining to fast-food). Food service units (FSU) achieved importance and responsibility not only for feeding the population but also as an important setting for public health interventions, potentially educating consumers and modulating behaviours through the meals provided. In addition to its socioeconomic impact, the food service industry has a strong environmental impact. More sustainable food service starts with the basics: minimizing environmental impact by reducing carbon footprint. Food service industry is being encouraged to make choices that positively impact the environment. Nevertheless, most of the efforts and research made in the last years have been focused on evaluating and reducing food waste. This article focuses on strategies that could be implemented beyond food waste, and act on changing the food offer towards health and sustainability while promoting consumers’ behaviour change.
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Highlights of Sustainability
Volume 2 (2023), Issue 1, pp. 10–15
Volume 2 (2023), Issue 1, pp. 10–15
3740 Views1119 Downloads2 Citations
Volume 4 (2025), Issue 2, pp. 95–107