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    1. Carbon footprint as an instrument for enhancing food quality: overview of the wine, olive oil and cereals sectors

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    3. Communicating the 4Rs to farmers: insights and opportunities

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    4. Communicating the uncertainty in estimated greenhouse gas emissions from agriculture

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    5. Effect of the milking frequency on the concentrations of ammonia and greenhouse gases within an open dairy barn in hot climate conditions

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    6. Environmental friendly food. Choice experiment to assess consumer's attitude toward “climate neutral” milk: the role of communication

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    7. Farmer beliefs about climate change and carbon sequestration incentives

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    10. Journalism, climate change, justice and solidarity: editorializing the IPCC AR5

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