Aceves Martins, MagalySlater, RuthCraig, LeoneChalmers, NeilHorgan, GrahamBoskamp, Bramde Roos, Baukje2022-04-282022-04-282022-04-27Aceves Martins, M, Slater, R, Craig, L, Chalmers, N, Horgan, G, Boskamp, B & de Roos, B 2022, 'Food-Level Analysis to Identify Dietary Choices With the Highest Nutritional Quality and Lowest Greenhouse Gas Emissions and Price', Frontiers in Nutrition, vol. 9, 851826. https://doi.org/10.3389/fnut.2022.8518262296-861XORCID: /0000-0002-9441-142X/work/112495755ORCID: /0000-0002-3685-1996/work/112495938ORCID: /0000-0002-2750-3914/work/161795931ORCID: /0000-0002-6048-1374/work/181760165https://hdl.handle.net/2164/18496FUNDING This research was funded by the Scottish Government’s Rural and Environment Science and Analytical Services Division (RESAS) and responsive opportunity funding from the Scottish Environment, Food and Agriculture Research Institutes (SEFARI).111749502engSDG 3 - Good Health and Well-beingnutritional qualitysustainabilityGHGE (greenhouse gas emissions)ational diet and nutrition survey (NDNS)food pricesR MedicineRural and Environmental Science and Analytical Services (RESAS)Supplementary DataSupplementary InformationRJournal article10.3389/fnut.2022.8518269