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Fish are an important source of animal protein, providing 17% of the world's meat consumption. More than 3 billion people rely on fish for 20 % of their daily protein intake. In addition to a high protein content, fish contain essential fatty acids which are beneficial to human health. However, this key food source will be depleted by 2048 if current global trends of climate change, overfishing, and pollution continue. Considering the threat to sustainability and the need for marine ecosystem recovery, "clean fish"—grown in a laboratory—could be a potential solution. Since cell-based fish are produced in clean rooms where airborne particulates, contaminants, and pollutants are kept within strict limits, these engineered fish do not contain any health-risking factors. Therefore, clean fish can provide people with sustainable and nutritional diets while contributing to the recovery of the marine ecosystem. This review will discuss topics, including cell-based fish, the edible part of fish, technology, and commercialization. [ABSTRACT FROM AUTHOR]

Invasive alien species (IAS) represent a largely untapped yet environmentally friendly, healthy, and often flavorful food source. Defined as organisms living in nonnative environments wherein they adversely impact their host ecosystems, IAS are inherently a condition of geography. Control through consumption, or harvesting IAS for the purpose of eating them, appears to be a viable option in both curbing the proliferation of many problem species and providing a source of fresh local food. Anecdotal evidence suggests interest in the practice is gaining popularity. Thus, the purpose of this exploratory study is to examine what motivates people to engage in grassroots control-through-consumption efforts. The findings revealed that people were motivated to pursue control-through-consumption activities by several factors, including flavors, versatilely, and the challenge of using invasive-based ingredients; level of commitment; environmental benefits; medicinal usage; and as an outlet for leisure. Overlapping benefits were particularly powerful in motivating participation. [ABSTRACT FROM AUTHOR]

Grouper aquaculture is a key industry in Taiwan, yet its processing generates significant byproducts, leading to challenges in waste management and environmental sustainability. Recent research has focused on developing innovative methods to valorize these byproducts, with grouper bone hydrolysate (GBH) emerging as a potential candidate for applications in health promotion and exercise performance enhancement. In this study, we investigated the amino acid composition of grouper bone hydrolysate (GBH) and analyzed its peptide contents. We also investigated GBH supplementation in relation to body composition and exercise performance in mice. Male Institute of Cancer Research (ICR) mice were divided into 3 groups (n = 7 per group) and orally administered GBH once daily for 6 weeks at doses of 0 g/kg/day (vehicle), 103 mg/kg/day (GBH-1X), 205 mg/kg/day (GBH-2X), and 513 mg/kg/day (GBH-5X). The GBH was rich in branched-chain amino acids and bioactive peptides, and supplementation enhanced the exercise performance of the mice. GBH supplementation increased their exhaustive swimming time, forelimb grip strength, and tissue glycogen content while reducing fatigue markers such as lactate, ammonia, and creatine kinase. The results indicate that GBH contains dipeptides such as Leu-Ala, Glu-Asp., Met-Leu, Met-Ile, Phe-Pro, Trp-Asp., Leu- Val, and Leu-Cys, as well as tetrapeptides such as Pro-Ser-Met-Ala, Ser-Val-Pro- Ile, and Ala-Val-Pro-Trp. GBH supplementation could aid in overcoming fatigue during endurance exercise and decrease metabolic waste after acute exercise. [ABSTRACT FROM AUTHOR]

The science and processes of anti-glycoxidation are integral for exploring novel approaches to address health concerns. The study examines the sustainable utilization of wild edibles, Secamone emetica , as a strategic solution to address health concerns and strengthen food security. A step-by-step attenuation method in a glucose-induced glycation system was used to study the impact of phytochemical content and antioxidant capabilities on glycoxidation. The distribution of metabolites and antioxidants adheres to a pattern of stem > root > leaf. The extracts effectively reduce protein carbonyls [86.45 % SSE (Stem extract of S. emetica), 84.97 % RSE (Root extract of S. emetica), 57.34 % LSE (Leaf extract of S. emetica) vs. 53.74 % in AGEs (Advanced glycation end products)] and inhibit amyloid β-aggregation (88.64 % SSE, 84.86 % RSE, 82.70 % LSE vs. 53.74 % in AGEs). Electrophoretic mobility significantly increased (9.99 × 10–5 cm2/V.s in SSE), surpassing the negative control (7.78 × 10‐5 cm2/V.s in AGEs after 72 h). Thiol group concentrations are maintained and lower 5-hydroxymethylfurfural (HMF) impurities are observed, indicating anti-glycoxidative properties. These results are comparable to aminoguanidine, suggesting the extracts scavenge free radicals and inhibit glycoxidation's consequences. Thus, highlighting the biological capacity of S. emetica in addressing oxidative stress and glycoxidation underscores its potential benefits. [Display omitted] • This study advocates the underexplored health benefits of S. emetica , a woody liana. • SSE demonstrates superior antioxidant potential over LSE and RSE. • It blocks protein carbonylation and thwarts amyloid beta aggregation. • It decreases HMF formation, preserves thiols, and enhances electrophoretic mobility. • The findings showcase S. emetica as a diverse food source with protective effects. [ABSTRACT FROM AUTHOR]

Purpose: This study investigated the role of epistemic trust in shaping consumers intentions towards purchasing sustainable food products by examining the relationships between epistemic trust, credibility of science, scepticism about climate change and intentions to purchase sustainable food. Design/methodology/approach: Data were collected using a survey. A total of 391 consumers participated in the study. Structural equation modelling was employed for data analysis. Findings: The results showed that the trust dimension was significantly and positively associated with credibility of science (p = 0.004) and negatively with scepticism about climate change (p = 0.018); mistrust was significantly and negatively associated with credibility of science (p = ≤0.001); credibility of science had a significant negative effect on scepticism about climate change (p = ≤0.001) and scepticism about climate change had a significant direct and negative impact on intention to purchase sustainable food (p = ≤0.001). Furthermore, results indicated that the link between trust, mistrust and intention to purchase sustainable food was significantly mediated by the credibility of science and scepticism about climate change. Practical implications: The results can preliminarily suggest policies promoting transparency and direct consumer experiences in organisational practices, with implications extending to other sectors like education and public information. Originality/value: For the first time, epistemic trust is specifically considered as an antecedent of intentions to purchase sustainable food, while also examining its relationships with scepticism about climate change and the credibility of science. [ABSTRACT FROM AUTHOR]

The first designers specialized in food design in the Netherlands about 25 years ago. Since then, more and more designers have joined them and presented their work at exhibitions and events. In addition, specialized food design courses and curricula have been developed. However, interviews with professionals and scientists in the field of nutrition and public health show that the term food design is still largely unknown and often interpreted negatively, pointing to how food marketing manipulates consumers and seduces them into buying unhealthy products. Nevertheless, participants see opportunities for designers to support healthy and sustainable food choices by presenting them in a more attractive way or in more prominent locations. In addition, designers could improve food or optimize its packaging, improve nutrition education, redesign food environments and facilitate collaboration between stakeholders to achieve systemic change. However, to create impact, the public should better understand what food design is and how it can contribute, and designers should demonstrate that their interventions are effective.

Abstract Background High protein sources especially animal protein is being used widely in people’s diet. Ensuring a healthy and sustainable diet should be a global priority. Compared to diets rich in animal products, plant-based diets are more sustainable because they have less environmental impact. Aim of this article is to review mushroom’s sustainability. Main body Using meat analogues like mushrooms seems to be a good option because their taste and texture are alike meat and they are sustainable healthy foods as they are good environmental choice due to their less water and land footprint but they are not a cost-benefit food. Conclusion Mushroom is a good nutritional and environmental meat substitute as it has less water and land footprint but not as a cost-benefit meat alternative. Therefore, the governments should make policies to use mushroom as an economical meat alternative and a source of protein for all consumers.

Abstract Sustainable diets can achieve considerable reductions in greenhouse gas emissions and improvements in human health, but changing dietary behavior remains a challenge. We assessed the impacts of two behavioral insights strategies on bridging the intention-action gap related to sustainable and healthy food choices amongst hospital cafeteria patrons. In a pilot survey of hospital staff (N = 1,165), 56% identified limited awareness and availability of sustainable food as barriers to purchasing, although 46% were extremely willing to try sustainable dishes. We examined increasing salience (Study 1), varying availability (Study 2a), and decreasing availability (Study 2b) on sustainable and healthy dish purchases in three hospital cafeterias. Each study ran for seven weeks from March to April, 2023. In total, 10,616 dishes were purchased. In Study 1, increasing salience was associated with significant uptake of sustainable and healthy dishes, but the effect disappeared once the salience intervention was removed. In Study 2a, increasing availability of sustainable dishes corresponded to a significant increase in purchases of sustainable dishes, while decreasing availability in Study 2b followed a downward trend in purchases, suggesting that availability drove dietary choices. We recommend hospitals consider these choice architecture interventions to support the adoption of sustainable and healthy diets.

Introduction: The lack of trust in eco-labels is a significant reason for the slow growth in demand for sustainable food, and reducing the information gap between relevant parties is a crucial means to improve consumer trust in eco-labels. Methods: In order to investigate the influence and driving pathways of consumers' information acquisition abilities on their trust in eco-labels, a total of 1,072 urban and rural consumers in Inner Mongolia, China were surveyed in this study, with an analysis conducted using the structural equation model. Results: It was found that information acquisition ability, institutional trust, and label knowledge have significant direct impacts on eco-label trust, with impact effects of 0.270, 0.351, and 0.357, respectively. Additionally, information acquisition ability has indirect effect of 0.085 and 0.127 on label trust through institutional trust and label knowledge. Furthermore, information discernment awareness has a significant negative moderating effect between information acquisition ability and label trust. Discussion: Therefore, when publicizing the certification system and label knowledge, cultivating consumers' information acquisition ability effectively enhances eco-label trust. Moreover, strengthening media supervision to ensure the authenticity and objectivity of information transmission is an important measure to protect trust in eco-labels. This study enriches relevant research in the field of food sustainability and provides valuable recommendations to promote sustainable food consumption. [ABSTRACT FROM AUTHOR]

Sustainable diets can achieve considerable reductions in greenhouse gas emissions and improvements in human health, but changing dietary behavior remains a challenge. We assessed the impacts of two behavioral insights strategies on bridging the intention-action gap related to sustainable and healthy food choices amongst hospital cafeteria patrons. In a pilot survey of hospital staff (N = 1,165), 56% identified limited awareness and availability of sustainable food as barriers to purchasing, although 46% were extremely willing to try sustainable dishes. We examined increasing salience (Study 1), varying availability (Study 2a), and decreasing availability (Study 2b) on sustainable and healthy dish purchases in three hospital cafeterias. Each study ran for seven weeks from March to April, 2023. In total, 10,616 dishes were purchased. In Study 1, increasing salience was associated with significant uptake of sustainable and healthy dishes, but the effect disappeared once the salience intervention was removed. In Study 2a, increasing availability of sustainable dishes corresponded to a significant increase in purchases of sustainable dishes, while decreasing availability in Study 2b followed a downward trend in purchases, suggesting that availability drove dietary choices. We recommend hospitals consider these choice architecture interventions to support the adoption of sustainable and healthy diets. [ABSTRACT FROM AUTHOR]

Background: Diacylglycerol (DAG) oil is a natural component of various edible oils. DAG has been reported to prevent obesity through a variety of potential mechanisms in comparison with triacylglycerol (TAG) in humans. An increase in postprandial energy expenditure (EE) is proposed to be one of the mechanisms underlying this effect of DAG. Upregulated mRNA expressions associated with EE by DAG in the small intestine may explain increased postprandial EE. The small intestine seems to contribute to changes in EE by DAG. We previously studied plasma serotonin, which is mostly present in the small intestine and mediates sympathetic thermogenesis. We found that DAG ingestion increases plasma serotonin levels by approximately 50% compared to TAG ingestion. Objective: To understand the molecular mechanisms for DAG-induced increase in serotonin and EE, we investigated effects of DAG on serotonin release and expressions of genes associated with EE, using the human intestinal cell line. Methods: The intestinal cell line, the Caco-2 cells, was incubated with medium containing 1-monoacylglycerol (1-monooleyglycerol [1-MOG]) and 2-monoacylglycerol (2-monooleylglycerol [2-MOG]), distinctive digestive products of DAG and TAG, respectively. We measured serotonin release from the Caco-2 cells using a newly developed highperformance liquid chromatography. Further, we studied effects of 1-MOG, 2-MOG, and serotonin on expressions of mRNA associated with EE (acyl-CoA oxidase [ACO], medium-chain acyl-CoA dehydrogenase [MCAD], fatty acid translocase [FAT], and uncoupling protein-2 [UCP-2]), by the Real-Time quantitative RT-PCR system. Results: 100 mM 1-MOG significantly increased serotonin release from the Caco-2 cells compared with the same concentration of 2-MOG by approximately 37% (P<0.001). Expressions of mRNA of ACO, FAT, and UCP-2 were significantly higher in 100 mM 1-MOG-treated Caco-2 cells than 100 mM 2-MOG-treaed cells by approximately 13%, 24%, and 35%, respectively. Expressions of mRNA of ACO, MCAD, FAT, and UCP-2 were significantly increased in 400 nM serotonin-treated Caco-2 cells as compared with the Caco-2 cells incubated without serotonin by approximately 29%, 30%, and 39%, respectively. Conclusion: Our study demonstrated that a hydrolytic product of DAG increases serotonin release from the intestinal cells and enhances expressions of genes associated with b-oxidation (ACO, MCAD), thermogenesis (UCP-2) and fatty acids metabolism (FAT). Furthermore, this study revealed that serotonin also enhances expression of these genes, proposing a new molecular biological mechanism for DAG-mediated anti-obesity effect. Serotonin may play an important role in DAG-mediated prevention of obesity. [ABSTRACT FROM AUTHOR]

While numerous studies have examined consumer perceptions of food sustainability, their views on the United Nations defined dimensions (environmental, social, and economic) remain under‐researched. Furthermore, little research has investigated how consumers believe they could improve the sustainability of their food choices from a real‐life meal context. This study had three research objectives: To determine how consumers perceive sustainable and unsustainable foods (RO1), perceive differences among environmentally, socially, and economically sustainable foods (RO2), and perceive how they could improve the sustainability of their most recent meal (RO3). The study was executed using an online survey in the United Kingdom (n = 1522) with open‐ended questions. Results for RO1 showed consumers had a diverse understanding of sustainable/unsustainable foods. For RO2, most consumers had a similar perception of environmentally, socially, and economically sustainable foods. For RO3, many consumers indicated their most recent meal was already sustainable or were uncertain about to how to improve its sustainability. [ABSTRACT FROM AUTHOR]

Over the past two decades, China's remarkable economic growth has brought forth opportunities and challenges, including unsustainable food systems. Policies are pivotal in driving sustainable development, facilitating a balance between food supply, consumer demands, and environmental goals, thereby promoting a more sustainable food system. This study delves into the role of national policies from 2000 to 2022 in addressing these challenges, intending to reveal policy characteristics and potential impacts on agriculture and food. The research employs heat-map analysis, neural networks analysis, and topic analysis to explore policy concepts and themes, with findings underscoring the significance of rural development and food safety within agri-food policies. The presence of policy duplication and complementarity across different ministries provides valuable insights into the intricate dynamics of policy and their implications for sustainable agri-food systems in China and global sustainability endeavors. [ABSTRACT FROM AUTHOR]

Objective: To estimate, in a cohort of young Portuguese adults, the environmental impact (greenhouse gas (GHG) emissions, land use, energy used, acidification and potential eutrophication) of diet according to adherence to the Mediterranean Diet (MD). Methods: Data from 1554 participants of the Epidemiologic Health Investigation of Teenagers in Porto (EPITeen) were analysed. Food intake and MD adherence were determined using validated questionnaires. The environmental impact was evaluated with the EAT-Lancet Commission tables, and the link between MD adherence and environmental impact was calculated using adjusted multivariate linear regression models. Results: Higher adherence (high vs. low) to the MD was associated with lower environmental impact in terms of land use (7.8 vs. 8.5 m2, p = 0.002), potential acidification (57.8 vs. 62.4 g SO2-eq, p = 0.001) and eutrophication (21.7 vs. 23.5 g PO4-eq, p < 0.001). Energy use decreased only in the calorie-adjusted model (9689.5 vs. 10,265.9 kJ, p < 0.001), and GHG emissions were reduced only in a complementary model where fish consumption was eliminated (3035.3 vs. 3281.2 g CO2-eq, p < 0.001). Meat products had the greatest environmental impact for all five environmental factors analysed: 35.7% in GHG emissions, 60.9% in energy use, 72.8% in land use, 70% in acidification and 61.8% in eutrophication. Conclusions: Higher adherence to the MD is associated with lower environmental impact, particularly in terms of acidification, eutrophication, and land use. Reducing meat consumption can contribute to greater environmental sustainability. [ABSTRACT FROM AUTHOR]

Effective resource allocation in the agri‐food sector is essential in mitigating environmental impacts and moving toward circular food supply chains. The potential of integrating life cycle assessment (LCA) with machine learning has been highlighted in recent studies. This hybrid framework is valuable not only for assessing food supply chains but also for improving them toward a more sustainable system. Yet, an essential step in the optimization process is defining the optimization boundaries, or minimum and maximum quantities for the variables. Usually, the boundaries for optimization variables in these studies are obtained from the minimum and maximum values found through interviews and surveys. A deviation in these ranges can impact the final optimization results. To address this issue, this study applies the Delphi method for identifying variable optimization boundaries. A hybrid environmental assessment framework linking LCA, multilayer perceptron artificial neural network, the Delphi method, and genetic algorithm was used for optimizing the pomegranate production system. The results indicated that the suggested framework holds promise for achieving substantial mitigation in environmental impacts (potential reduction of global warming by 46%) within the explored case study. Inclusion of the Delphi method for variable boundary determination brings novelty to the resource allocation optimization process in the agri‐food sector. Integr Environ Assess Manag 2024;20:1759–1769. © 2024 SETAC Key Points: Integrating life cycle assessment (LCA) with machine learning offers a robust method for optimizing food supply chains.The novel use of the Delphi methodology to define optimization bounds improves the accuracy of environmental impact reduction strategies.Applying a combination of LCA, machine learning, and Delphi can potentially reduce global warming potential (by 46%) in case of pomegranate production. [ABSTRACT FROM AUTHOR]

Sustainable food consumption may help mitigate the impact that the food industry exerts on the natural environment. To foster sustainable food consumption, it is essential to understand consumers' perceptions related to sustainable food as well as the determinants of the intention to purchase sustainable food. Through an extension of the theory of planned behavior (TPB) with product familiarity (direct and indirect experience) and perceived value (perceived quality and green perceived utility), this study examines the drivers of purchase intention of sustainable biscuits. A survey of 2396 Italian consumers was conducted and structural equation modeling was used to test the developed model. Results show that perceived quality and environmental concern have positive and significant effects on purchase intention, regardless of the specific characteristics of sustainable biscuits, whereas mixed results are obtained about the effect of direct experience and perceived consumer effectiveness. Indirect experience, green perceived utility, perceived behavioral control, and subjective norms do not display any significant effect. [ABSTRACT FROM AUTHOR]

Fish are an important source of animal protein, providing 17% of the world's meat consumption. More than 3 billion people rely on fish for 20 % of their daily protein intake. In addition to a high protein content, fish contain essential fatty acids which are beneficial to human health. However, this key food source will be depleted by 2048 if current global trends of climate change, overfishing, and pollution continue. Considering the threat to sustainability and the need for marine ecosystem recovery, “clean fish”—grown in a laboratory—could be a potential solution. Since cell-based fish are produced in clean rooms where airborne particulates, contaminants, and pollutants are kept within strict limits, these engineered fish do not contain any health-risking factors. Therefore, clean fish can provide people with sustainable and nutritional diets while contributing to the recovery of the marine ecosystem. This review will discuss topics, including cell-based fish, the edible part of fish, technology, and commercialization.

Grouper aquaculture is a key industry in Taiwan, yet its processing generates significant byproducts, leading to challenges in waste management and environmental sustainability. Recent research has focused on developing innovative methods to valorize these byproducts, with grouper bone hydrolysate (GBH) emerging as a potential candidate for applications in health promotion and exercise performance enhancement. In this study, we investigated the amino acid composition of grouper bone hydrolysate (GBH) and analyzed its peptide contents. We also investigated GBH supplementation in relation to body composition and exercise performance in mice. Male Institute of Cancer Research (ICR) mice were divided into 3 groups (n = 7 per group) and orally administered GBH once daily for 6 weeks at doses of 0 g/kg/day (vehicle), 103 mg/kg/day (GBH-1X), 205 mg/kg/day (GBH-2X), and 513 mg/kg/day (GBH-5X). The GBH was rich in branched-chain amino acids and bioactive peptides, and supplementation enhanced the exercise performance of the mice. GBH supplementation increased their exhaustive swimming time, forelimb grip strength, and tissue glycogen content while reducing fatigue markers such as lactate, ammonia, and creatine kinase. The results indicate that GBH contains dipeptides such as Leu-Ala, Glu-Asp., Met-Leu, Met-Ile, Phe-Pro, Trp-Asp., Leu- Val, and Leu-Cys, as well as tetrapeptides such as Pro-Ser-Met-Ala, Ser-Val-Pro- Ile, and Ala-Val-Pro-Trp. GBH supplementation could aid in overcoming fatigue during endurance exercise and decrease metabolic waste after acute exercise.

Developing strategic scenarios in the food industry, regarding the limitations of water and food resources, can reduce costs while developing sustainable food and food security. Plant protein production as a safe source can provide proper and sustainable gastronomy. In this process the developing of new packaging systems that have high production capacity and customer attraction, and less consumption, can be desirable in enhancing sustainable gastronomy. In the current research, by examining the current situation of plant-based proteins in the world, the amount of plant-based protein production is presented. Also, we will discuss new innovations in food packaging and examine the role and importance of packaging in achieving sustainable gastronomy. It is expected that the expansion of new technologies and nanomaterials for smart packing system and other surfaces related to food will lead to their development in the future, along with the emergence of new polymeric and antimicrobial materials.

Abstract Melon seed oil cake (MSOC), as the secondary by-product from melon seed oil pressing process, has high potential nutritional value. The aim of this study was to assess the effect of incorporating MSOC as wheat flour substitute and its particle size on bread quality; three particle size fractions of MSOC (coarse, medium, and fine) and two substitution levels (3 and 6%, w/w) were employed. Functional properties and colour of different particle sizes of MSOC were assessed, and the physical properties of bread made with MSOC were explored and compared to control bread (100% wheat flour). Results showed that bread made with 3% MSOC had relatively satisfactory quality in terms of specific volume (2.64–2.86 mL/g), hardness (14.31–15.04 N) compared to the control bread (specific volume 2.79 mL/g and hardness 13.87 N). Bread made with fine particle size of MSOC (2.64 mL/g and 15.04 N at 3% substitution level; 2.44 mL/g and 16.03 N at 6% substitution level) had lower specific volume and higher hardness values than the bread made with medium (2.80 mL/g and 14.31 N at 3% substitution level; 2.50 mL/g and 15.50 N at 6% substitution level) and coarse (2.86 mL/g and 14.72 N at 3% substitution level; 2.52 mL/g and 15.12 N at 6% substitution level) particle sizes of MSOC. These results indicate that using 3% MSOC with larger particle size could be more suitable for making bread with relatively satisfactory quality. Overall, MSOC could be re-introduced into food chain as ingredient for bread production, which offers possibilities to develop novel sustainable foods. Future work will be conducted on sensory quality and consumer acceptance to provide a desirable quality of bread. Graphical Abstract

This review explores the growing interest in and potential applications of proteins extracted from nuts in the food industry. With an increasing shift toward plant-based diets and sustainable food sources, the nutritional value and functional properties of nut proteins have gained significant attention. The composition, digestibility, and bioavailability of these proteins are discussed, emphasizing their role as high-quality substitutes for animal-based proteins. The text further delves into the technological applications of nut proteins, focusing on their ability to stabilize emulsions, enhance texture, and contribute to the development of innovative food products. This review highlights the diverse range of nuts and their unique protein profiles, underscoring the importance of combining different plant protein sources to achieve a well-balanced amino acid composition. As the food industry seeks novel and sustainable protein alternatives, the utilization of nut proteins emerges as a promising avenue with considerable nutritional benefits. [ABSTRACT FROM AUTHOR]

In Cuba, beans are part of the traditional gastronomy and livelihood of the people. During bean harvest, farmers generate high volumes of stubble, which they burn, thus adversely affecting soil health and organic matter, air quality, and greenhouse gas emissions. Bean harvest occurs during the dry season, a period of feed shortage for livestock, such that integrating farming and livestock production could be a way to feed and fatten sheep at little cost. We assessed the feasibility of feeding bean stubble to sheep by determining 1) volumes produced and nutritional value of stubble, 2) acceptability, performance, and carcass yields of lambs fed stubble, and 3) feasibility for this integrated farming-livestock system at local and regional levels. During harvest, 650 tons of stubble are produced in the municipality of Morón by 190 farmers, which represents a potential to feed more than 3,500 lambs, with acceptable average daily gains of 90 g per day with minimal supplementation. We thus affirm this is a viable technological practice with economic, ecological, and social implications as an acceptable alternative to burning stubble to enhance food security and livelihoods of small and medium-sized farms, while generating new employment opportunities, especially for rural women. Future studies are needed to evaluate the economic, ecological, and social impacts of this agriculture-livestock integration technology. [ABSTRACT FROM AUTHOR]

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Copyright of Caspian Journal of Environmental Sciences is the property of University of Guilan & Association of Universities of the Caspian Region States and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Melon seed oil cake (MSOC), as the secondary by-product from melon seed oil pressing process, has high potential nutritional value. The aim of this study was to assess the effect of incorporating MSOC as wheat flour substitute and its particle size on bread quality; three particle size fractions of MSOC (coarse, medium, and fine) and two substitution levels (3 and 6%, w/w) were employed. Functional properties and colour of different particle sizes of MSOC were assessed, and the physical properties of bread made with MSOC were explored and compared to control bread (100% wheat flour). Results showed that bread made with 3% MSOC had relatively satisfactory quality in terms of specific volume (2.64–2.86 mL/g), hardness (14.31–15.04 N) compared to the control bread (specific volume 2.79 mL/g and hardness 13.87 N). Bread made with fine particle size of MSOC (2.64 mL/g and 15.04 N at 3% substitution level; 2.44 mL/g and 16.03 N at 6% substitution level) had lower specific volume and higher hardness values than the bread made with medium (2.80 mL/g and 14.31 N at 3% substitution level; 2.50 mL/g and 15.50 N at 6% substitution level) and coarse (2.86 mL/g and 14.72 N at 3% substitution level; 2.52 mL/g and 15.12 N at 6% substitution level) particle sizes of MSOC. These results indicate that using 3% MSOC with larger particle size could be more suitable for making bread with relatively satisfactory quality. Overall, MSOC could be re-introduced into food chain as ingredient for bread production, which offers possibilities to develop novel sustainable foods. Future work will be conducted on sensory quality and consumer acceptance to provide a desirable quality of bread. [ABSTRACT FROM AUTHOR]

The paper attempts to investigate the capacity of agroecological cooperative supermarkets in Spain to promote scaling of food products by means of a double perspective. We first employ a vertical scaling approach to analyze the issues affecting the governance and collective organization of the Cooperative Supermarket Network (CSN), set up in May 2022 and comprising eleven Spanish supermarkets. Secondly, we employ a perspective of horizontal scaling to investigate the potential for increased numbers of members, as well as the geographic and sociodemographic variables at play which limit the abovementioned scaling: to this end we use the case study of the cooperative supermarket La Osa, opened in Madrid in December 2020. We adopt a methodology based on participatory action research throughout the years 2022 and 2023, in which the research team was involved in the real processes of creation and development of the CSN or of La Osa. The study confirms the hypothesis that agroecological cooperative supermarkets constitute a formula for efficient retail distribution for scaling sustainable food in Spain. As opposed to the first-generation options for responsible consumption, these supermarkets appear to contribute to generating significant economies of scale and scope. In terms of vertical scaling, joint provision of services, as well as the gaining of political influence in society, constitute the main advantages in relation to the functioning of the CSN. While the recruitment of new members has heretofore been considered a priority in horizontal scaling, particular emphasis should also be placed on loyalty strategies targeting existing members. [ABSTRACT FROM AUTHOR]

This paper provides an educational tool to help the public better understand the greenhouse gas (GHG) emissions from the food they choose to eat on a daily basis. Using balloons filled with the representative volume of GHGs emitted through the growth, harvest, production, and transportation of various food choices, participants are able to visualize the impact of their food choices without the burden of analyzing a graph or table. Additionally, displaying the typical GHG metric of equivalent kilograms of carbon dioxide (kg CO2e) in the volume this gas would occupy at standard pressure and temperature allows for greater clarity in these results. Distribution methods for this visualization tool described herein range from science classrooms to Science, Technology, Engineering, and Mathematics (STEM) outreach events and to restaurants and grocery stores. Several tools are provided as part of this research, including a spreadsheet that incorporates these calculations, presentation slides, a worksheet for the in-class method, and poster images for eateries. For each method, participants are asked to select a protein, vegetable, and starch option to fill their plate and the resulting GHG volume is then calculated based on their selections. This provides context and allows for discussion and reshaping of our contributions to climate change. [ABSTRACT FROM AUTHOR]

IntroductionMicroalgae provide a sustainable basis for protein-rich food production. However, human data concerning microalgae ingestion, subsequent postprandial amino acid (AA) availability and associated metabolic responses are minimal.ObjectivesWe investigated ingesting Arthrospira sp. (spirulina;SPR), and Chlorella sp. (chlorella; in ‘whole cell’ [WCC] and ‘split cell’ [SCC] forms, the latter proposed to improve digestibility), compared with a high-quality animal derived protein source (milk; MLK).Subjects/methodsTen participants (age; 21 ± 1y, BMI; 25 ± 1 kg·m−2) completed a randomised, crossover, double-blind study, partaking in 4 counterbalanced (for order) experimental visits. At each visit participants ingested SPR, WCC, SCC or MLK drinks containing 20 g protein and 75 g carbohydrate. Arterialised venous blood samples, indirect calorimetry and visual analogue scales were assessed postabsorptive, and throughout a 5 h postprandial period to measure AA, glucose, insulin and uric acid concentrations, whole-body energy expenditure and appetite scores, respectively.ResultsProtein ingestion increased plasma AA concentrations (p 0.05) were detected between conditions for postprandial glucose or insulin concentrations, whole-body energy expenditure or appetite scores, but serum uric acid concentrations increased (p < 0.05) following microalgae ingestion only.ConclusionOur data imply that microalgae can present a bioavailable source of protein for human nutrition, however, challenges remain, requiring species selection and/or biomass processing to overcome.

Microalgae are a promising sustainable food source with high nutritional value and environmental benefits. This study investigated the presence of toxic metals and rare earth elements (REEs) in 68 microalgal-based food products and conducted a probabilistic risk assessment to evaluate potential health risks. The findings revealed high detection rates of REEs (80.96% to 100%) and heavy metals (83.82% to 100%), with REE concentrations ranging from 0.0055 to 0.5207 mg/kg. Heavy metals were detected at the following average concentrations: As (2.80 mg/kg) > Cr (1.27 mg/kg) > Pb (0.30 mg/kg) > Cd (0.20 mg/kg) > Hg (0.01 mg/kg). Carcinogenic risk analysis for Cd (3.004 × 10−3), Cr (1.484 × 10−3), and As (1.1283 × 10−2) indicated that 95th percentile values exceeded established safety thresholds (10−4). These findings highlight the critical need for stringent monitoring and the establishment of comprehensive regulatory frameworks for the safety of novel microalgae foods.

IntroductionThe lack of trust in eco-labels is a significant reason for the slow growth in demand for sustainable food, and reducing the information gap between relevant parties is a crucial means to improve consumer trust in eco-labels.MethodsIn order to investigate the influence and driving pathways of consumers' information acquisition abilities on their trust in eco-labels, a total of 1,072 urban and rural consumers in Inner Mongolia, China were surveyed in this study, with an analysis conducted using the structural equation model.ResultsIt was found that information acquisition ability, institutional trust, and label knowledge have significant direct impacts on eco-label trust, with impact effects of 0.270, 0.351, and 0.357, respectively. Additionally, information acquisition ability has indirect effect of 0.085 and 0.127 on label trust through institutional trust and label knowledge. Furthermore, information discernment awareness has a significant negative moderating effect between information acquisition ability and label trust.DiscussionTherefore, when publicizing the certification system and label knowledge, cultivating consumers' information acquisition ability effectively enhances eco-label trust. Moreover, strengthening media supervision to ensure the authenticity and objectivity of information transmission is an important measure to protect trust in eco-labels. This study enriches relevant research in the field of food sustainability and provides valuable recommendations to promote sustainable food consumption.

The purpose of the service is to support the realization of sustainable food in Bueng Pageu Village, Blang Bintang Sub-District, Aceh Besar District. The activity is through increasing the capacity of farmers and PPLs with the technology of making solid and liquid compost easily and simply. The method used is a field school that involves the participation of farmers and PPLs directly who were previously given training on the technique of making solid and liquid compost and how to use it. The results of the activity showed that there has been an increase in the knowledge capacity of farmers in the manufacture and application of solid and liquid compost fertilizers reaching 52.87%. The decomposition process in producing solid compost takes 4 weeks, the results obtained are around 1200 kg with a potential economic value of Rp. 3,120,000 and 50 L of liquid compost with an economic value of Rp. 1,750,000. Making compost from agricultural waste and household waste can increase the community's revenue while overcoming health problems and environmental aesthetic value.

Portugal is influenced by the Atlantic Ocean to the west and the Mediterranean Sea to the south. Thus, the dietary patterns in Portugal include both the Mediterranean diet (MD) and the Atlantic diet (AD). This review examines the characteristics of both diets, highlighting their commonalities and unique features. This descriptive literature review analyses scientific articles on the MD and AD. It addresses the health effects of both diets based on published evidence. It includes a review of 15 studies specifically focused on the Portuguese population. Most of the studies were conducted with younger people (children or adolescents) or older people, and some were made with patients suffering from a specific pathology, like heart disease, AIDS, or macular degeneration. Both diets emphasize natural, local, and seasonal foods prepared using traditional methods. They consist of foods rich in macronutrients, micronutrients, and bioactive compounds that offer health benefits. Both the MD and the AD are recommended as healthy diets, associated with physical activity as fundamental elements of a healthy lifestyle promoting general well-being. While the health effects of the MD have been extensively studied, the AD remains under-researched.