Consumer-level food loss and protein overconsumption in Japan largely contribute to food nitrogen footprint
Kentaro Hayashi1, Azusa Oita2, Luis Lassaletta3, Junko Shindo4, Hideaki Shibata5, Gen Sakurai6 and Sadao Eguchi6, (1)RIHN Research Institute for Humanity and Nature, Kyoto, Japan, (2)Tohoku University, Sendai, Japan, (3)Universidad Politécnica de Madrid, CEIGRAM, Madrid, Spain, (4)University of Yamanashi, Kofu, Japan, (5)Hokkaido University, Field Science Center for Northern Biosphere, Sapporo, Japan, (6)NIAES, Tsukuba, Japan
