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Antibiotic-resistant genes (ARGs) pose a significant threat to the global food transformation system. The increasing prevalence of ARGs in food has elicited apprehension about public health safety. The widespread dissemination of ARGs in food products, driven by the inappropriate use of antibiotics, presents significant adversity for the safety of emerging future food sources such as edible insects. As the world faces increasing challenges related to food security, climate change, and antibiotic resistance, edible insects offer a sustainable and resilient food source. The intriguing possibility of edible insects serving as a less conducive environment for ARGs compared to livestock warrants further exploration and investigation. In this recent work, we listed ARGs from edible insects detected so far by in vitro approaches and aimed to construct a fair comparison with ARGs from livestock based on relevant genes. We also presented our argument by analyzing the factors that might be responsible for ARG abundance in livestock vs. edible insects. Livestock and edible insects have diverse gut microbiota, and their diets differ with antibiotics. Consequently, their ARG abundance may vary as well. In addition, processed edible insects have lower levels of ARGs than raw ones. We hypothesize that edible insects could potentially contain a lower abundance of ARGs and exhibit a diminished ability to disseminate ARGs relative to livestock. A regulatory framework could help intercept the increasing prevalence of ARGs. Due diligence should also be taken when marketing edible insects for consumption. [ABSTRACT FROM AUTHOR]

With increasing concerns about health, animal welfare, and the environment, changes in dietary patterns are emerging, as evidenced by the gradual shift toward plant‐rich diets. To appropriately plan vegetarian meals with high consumer satisfaction that would help promote this dietary pattern and ultimately improve the sustainability of food systems, meal acceptability testing would be crucial. The present work aims to investigate the influence of individual food components' acceptability on the overall meal acceptability in vegetarian diets. Over four taste‐testing periods, 94 panelists of US nationality recruited from Cornell University staff (47 males and 47 females; 30–50 years of age) were asked to rate the acceptability of 41 vegetarian meals containing various food category items, including a main dish, side dish, appetizer, salad, soup, bread, dessert, beverage, and a control food. Each meal included six menu items to ensure the tested foods resembled a typical meal. Consequently, some meals lacked one or more of the nine total food categories. Participants were asked to rate the acceptability of the six meal items and the overall meal acceptability on a 9‐point hedonic scale. Multiple imputation was used to fill in any missing data, and multiple linear regression analysis was then performed. Through this study, a model that predicts the overall meal acceptability of vegetarian diets based on individual meal category components was developed with an R‐squared value of.7033, suggesting that around 70.33% of the variation in overall meal acceptability could be explained by the nine food category predictors. The findings also suggested that the most influential food item on overall meal acceptability was the main dish followed by the side dish. For every unit increase in the acceptability score of the main dish on a 9‐point hedonic scale, the overall meal acceptability increased by 0.324 points. The positive findings would be beneficial to food service providers in designing a vegetarian meal with high meal acceptability. By focusing on optimizing the acceptability of these two key categories, menu planners can effectively elevate customers' satisfaction of their meals. [ABSTRACT FROM AUTHOR]

Background: To maintain the quality of frozen Atlantic salmon after thawing and highlight the potential for moving from air fright to boat for long‐distance export, a study was designed to investigate the effects of sub‐chilling before rapid freezing on the quality of thawed fillets. Atlantic salmon chilled on wet ice before filleting and freezing was used as a control for the experimental factor chilling, whereas fresh fillets were used for the frozen–thawed samples. Results: The pre‐freezing chilling method interacted with the storage protocol and significantly affected the product. For fresh stored fillets, sub‐chilling improved the microbiological and textural stability and degradation of proteins. After 1 month of frozen storage, sub‐chilled fillets gave better color and textural properties, less adenosine triphosphate degradation and protein denaturation. In addition, sub‐chilled 4‐month‐frozen fillets also showed improved microbial stability compared to those initially chilled with ice before frozen storage. Quality was lost as a function of storage. Fresh fillets generally had higher bacterial counts, surface breaking force, firmness, hue and contents of inosine monophosphate, and lower drip loss and inosine (HxR) levels than those stored frozen–thawed. Moreover, 4‐month‐frozen fillets had higher HxR levels and lower psychrotrophic viable count growth than those that were frozen for 1 month. The time fillets were stored frozen did not profoundly affect their quality. Conclusion: It is concluded that a frozen product might be competitive with a fresh product when sub‐chilling is performed before freezing, especially when including the environmental benefits of frozen export by boat rather than air freight. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Alternative Food Networks (AFNs) have grown globally since the late 1990s to promote responsible consumption and production in the agri-food sector, although their expansion varies across countries and socio-economic contexts. Initially, the Fair Trade movement and development organizations established AFNs to address socio-environmental challenges faced by producers in the Global South. However, as cooperation and development agendas evolve, more Fair Trade and development actors are forming North-North AFNs (N-N AFNs) to tackle socio-economic imbalances in agri-food systems of the Global North, especially in the EU. Despite their prevalence, these initiatives and their structures lack extensive academic study. Drawing on Le Velly's framework for the analysis of AFNs, this paper conducts an in-depth qualitative analysis of three N-N AFN initiatives in Belgium, Italy, and Greece. The analysis demonstrates that while these initiatives share common objectives in terms of fairness and shortness of the agri-food system, variations arise in terms of its accessibility and environmental sustainability. Furthermore, the findings emphasize that there is no one-size-fits-all model for N-N AFNs across Europe, as different organizational arrangements – such as farmers' cooperatives, consumers' cooperatives, and business partnerships – emerge in response to specific project goals within each national context. [ABSTRACT FROM AUTHOR]

The global food system provides numerous benefits to humanity but also faces critical sustainability challenges with respective costs often burdened by society. As these costs are not sufficiently represented in market prices, increasing monetization efforts of externalities aim to reveal such hidden costs. However, monetary evaluation approaches have limitations such as conformity or including arguably unmonetizable impacts. Given that food production and consumption have been deeply embedded in human culture and behavior throughout millennia, systemic change is generally slow and precarious to enforce externally, especially given its existential role for daily survival. Rather than imposing relatively recent sustainability challenges, such as climate change, onto food systems, we hence suggest incorporating them into a core natural driver of human behavior: values. The objective of this research is to create a framework that can holistically address values associated with food in order to guide and unite stakeholders along the food value chain. Based on this human-centered bottom-up approach, empirical relevance of a respective framework to successfully translate into and guide sustainability efforts should be increased. We therefore combined established approaches of monetary accounting with a psychosocial perspective on basic human values and ethics to derive the Food Value Framework (FVF). We conclude that the FVF could address shortcomings of current evaluation methods and serve as a common foundation to empower transdisciplinary research, value-based policy-making, transparent production, and responsible consumption across the food value chain. [ABSTRACT FROM AUTHOR]

In recent years, the growing interest in food as a central component of heritage preservation has been paired with a reflection on the sustainability of food systems. At the same time, place-based food governance has undergone processes of hybridization, opening up to a wider range of stakeholders. We argue that ecomuseums can positively contribute to the promotion of sustainable food systems that can preserve cultural heritage without undermining the development of healthy food systems. To discuss this hypothesis, we conducted an exploratory study to assess the current diffusion and food-related practices of ecomuseums in the Mediterranean area. Integrating the information of existing databases with online research of new institutions, we mapped a large sample of ecomuseums and carried out a Web Content Analysis. The main results of the research are a geolocalized map of Mediterranean ecomuseums and their activities and an index assessing their capacity to engage users on relevant topics through their webpages. The results highlight the existence of an unbalanced distribution of experiences, and the potential for growth, especially in the east and south of the Mediterranean countries. [ABSTRACT FROM AUTHOR]

In 2023, 25% of adults in England, Wales and Northern Ireland experienced food insecurity. The concentration of food insecurity in both socioeconomically disadvantaged groups and households containing children raises concerns about its uneven nutritional and health impacts across different groups. In parallel with rising food insecurity over the past decade, concerns about the environmental consequences of human diets are intensifying, where urgent changes are needed to people's diets to avoid irreversible environmental damage. It is generally assumed that cost has a significant impact on people's ability to adopt more environmentally sustainable food practices. This UK Research Council‐funded project seeks to gain insights into the ways in which low‐income mothers (are able to) engage with environmentally sustainable food practices. RQ1 will examine the day‐to‐day food practices that mothers undertake for their families to offer insights into everyday food insecurity and the relevance of environmentally sustainable food practices. RQ2 will explore biographical experiences to highlight how mothers' life histories influence their familial food practices, including their current household food security and engagement with environmentally sustainable food practices. Finally, RQ3 will explore mothers' upcoming prospects of food insecurity and environmentally sustainable food practices. These research questions will be explored through a qualitative longitudinal, feminist study of 15 low‐income mothers in Sheffield, UK, combining in‐depth interviews with ethnographic elements. Gaining improved knowledge of mothers' food practices on a low income will be valuable to influence realistic, effective and meaningful philosophies, policies and practical action that prioritises equity, good nutrition and environmentally sustainable food practices. [ABSTRACT FROM AUTHOR]

At the present state of industrialized agriculture and specialized economy, achieving nutritional self-sufficiency on a personal level is widely considered a naïve goal, unsuited to the present technological era. Furthermore, nutritional self-sufficiency is considered overly demanding in terms of training, land, labor intensity, and time requirements. This study contests these common notions. Drawing on a study of a small (approximately 0.075 ha) low-input self-sufficient farm in an industrialized country, we show that achieving nutritional self-sufficiency on this farm required modest initial agricultural training, a small parcel of land, and, perhaps most surprisingly, a single day of labor per month, on average. We offer these results as proof of concept that, when properly planned, nutritional self-sufficiency may be sustained over an extended period (more than a decade) and that doing so may be compatible with working full-time outside the farm, as well as engaging in regular leisure activities. We also propose that some upscaling is viable at the industrial, small-scale, and household levels. [ABSTRACT FROM AUTHOR]

This article introduces the RAM 2024 Special Issue on Marketing and Food, designed to report on and stimulate new scientific advancements in the field. It discusses the conflicting concerns related to food consumption and the emerging practices of consumers and industry players. The Special Issue explores how consumers react to new technologies used in post-purchase situations through the representation of experiences via social media (David et al., 2024). Food is at the heart of today's sustainability issues, and this Special Issue shows that the environmental impact of food consumption is influenced by the provisioning systems geographically available for consumers (Mourre et al., 2024) and by the perceived and objective accessibility of local food at the moment of choice (in supermarkets or restaurants; Garcia et al., 2024). Consumers' reactions to retailers' sustainable initiatives to manage and prevent food waste are shown to be ambivalent (Hanan et al., 2024), revealing a complex relationship. Finally, the Special Issue explores consumers' reconnection with food consumption through mindful eating, allowing a greater focus on internal sensations and fostering awareness of both personal motivations and the environmental impact of consumption (Dupont Le Priol and Schmitt, 2024). Avenues for future research and implications for practice and policy are discussed. [ABSTRACT FROM AUTHOR]

Nowadays, climate change constitutes an enormous global threat for human health and environmental sustainability. The expanding world population and the increased global need for food production have an important negative impact upon the environment. Diet can link human health with environmental sustainability. Food production systems are closely related to anthropogenic greenhouse gas emissions and the aggravation of climate change, and current Western-type, animal-based dietary patterns may lead to adverse environmental footprints. In this present narrative review, we address the interconnection of the Mediterranean diet (MD) with climate change and sustainability. The MD is a highly recommended dietary intervention for the prevention and management of various endocrine and cardiometabolic diseases. Beyond its evidence-based, health-promoting effects, it also has a beneficial environmental impact, reducing greenhouse gas emissions and enhancing biodiversity, food security, and sustainability. Based on the evidence reviewed herein, the MD should be incorporated within the framework of a "One Health" model, which involves the improvement not only of human health but also of planetary health and food system sustainability. Our review aims to provide a stimulus for health professionals to strongly recommend the implementation of the MD under the current pressure of climate change, despite all barriers, targeting both human health preservation and planetary well-being. [ABSTRACT FROM AUTHOR]

Abstract Background Historically, the Andean people have experienced uncertainty in terms of the availability of food resources because of climatic and ecological variations that are typical of mountainous environments. Risk management strategies, including the diversified and complementary use and management of species and ecosystems at different elevations, have faced such uncertainty. The current effects of climate change on food security motivate studies on subsistence adaptative strategies. TEK offers extraordinary experience and local biocultural memory to meet present and future needs. From an ethnoecological perspective, we aim to identify the variety of local foods in Andean communities, their cultural and nutritional value for local people, their use frequencies, and their forms to obtain them from different environments, productive systems, and interchanges. We expected to identify traditional Andean diversified subsistence patterns despite the pressure of modern food and interchange systems. Methods This study was conducted in two communities in the highlands of the Department of Huánuco, Peru. We conducted 24 semistructured interviews with households sampled through the snowball method. We asked about their daily life food, plant and animal components of diet, frequencies and seasons in which they are consumed, and ways to obtain them. We complemented the information through ethnobotanical collection of wild, weedy, and ruderal edible plants and records on domestic and wild animals included in the diet. Results We recorded 37 crop species, 13 domestic animals, 151 wild, weedy, and ruderal food plant species, the 3 most commonly consumed wild animals, and 52 processed products obtained from local stores and markets. The main crops are potato and maize, while the main domestic animals included in the diet are cattle, pigs, and sheep. Rice, pasta, and bread are the main raw and processed foods included in the diet. Crops represent nearly half of the food consumed and purchased (in kg/year), and tubers and cereals provide most of the kilocalories, carbohydrates and proteins. Wild, weedy, and ruderal plants are consumed in relatively low amounts and at relatively low frequencies per species, but overall, they constitute a significant proportion of the kg of annually consumed food (14.4% in Cani and 9.6% in Monte Azul). Knowledge and use of these resources play a key role in local cuisine and nutrition. Conclusion The current food patterns studied are based on diverse diets, including multiple feedstuffs, sources, and practices to obtain them, which reflects the traditional Andean subsistence pattern. The increasing adoption of processed food has influenced the declining consumption of local food, mainly among young people. Communication and policies to promote local food, emphasizing the role of wild plants and their adequate consumption, and provide information on their nutritional value are recommended to support efforts toward food sovereignty and conservation of Andean biocultural diversity.

Abstract Robot technologies could lead to radical changes in farming. But what does the public know and think about agricultural robots? Recent experience with other agricultural technologies—such as plant genetic engineering—shows that public perceptions can influence the pace and direction of innovation, so understanding perceptions and how they are formed is important. Here, we use representative data from an online survey (n = 2269) to analyze public attitudes towards crop farming robots in Germany—a country where new farming technologies are sometimes seen with skepticism. While less than half of the survey participants are aware of the use of robots in agriculture, general attitudes are mostly positive and the level of interest is high. A framing experiment suggests that the type of information provided influences attitudes. Information about possible environmental benefits increases positive perceptions more than information about possible food security and labor market effects. These insights can help design communication strategies to promote technology acceptance and sustainable innovation in agriculture.

Background: Dietetics curricula currently fail to meet the educational needs of the future dietetic workforce to contribute expertise in sustainable, healthy food systems in the settings in which dietitians work. A 'Global Networking Event on Sustainable Food Systems in Nutrition and Dietetics Education' was held in June 2023 with the goals of building relationships among international stakeholders and informing the development of shared curricula. Methods: Plenary lectures, panels and roundtable discussions were held over 2 days, designed to provide the background required to generate informed actions. Topics included recent research from practice and education, competency standards and relevant policy documents, examples from the field, 'big questions' about scope and student perspectives. Key messages were summarised thematically to inform educators and national dietetics associations. Results: Fifty‐five delegates attended from 11 nations representing education, research, dietetic associations, industry and diverse practice backgrounds. Key priorities identified for educators included co‐development of curricular frameworks and pedagogical theory, practical training supports and solutions to limited time and expertise. Key recommendations for national dietetics associations included strategic promotion of sustainable food systems in dietetic roles and practical supports. Conclusions: Outcomes are anticipated to stimulate ongoing discussion, collaboration and actions on sustainable food systems education within the dietetics profession leading to shared curricular models and supports. Highlights: Sustainable food system (SFS) competency requirements and curricular integration are inconsistent globally and lack robust frameworks to support dietetics education.There is a need to define the scope of practice for SFS within dietitians' roles.Current opportunities in education include scaffolding existing topics and activities with signature pedagogies for sustainability, harnessing transferrable knowledge and skills to adapt to future SFS roles, and establishing interdisciplinary food systems teaching and learning activities.National dietetics associations can act to support SFS in the professional role of dietitians. [ABSTRACT FROM AUTHOR]

Diets, but also overall food environments, comprise a variety of significant factors with direct and indirect impacts on human health. Eco-Regions are geographical areas with a territorial approach to rural development, utilizing organic food and farming practices, and principles and promoting sustainable communities and food systems. However, so far, little attention has been given to quantifying aspects of the health of citizens living in these sustainable transition territories. The project "Indicators for Assessment of Health Effects of Consumption of Sustainable, Organic School Meals in Eco-Regions" (INSUM) aims to identify and discuss research approaches and indicators that could be applied to effectively measure the somatic, mental, and social health dimensions of citizens in Eco-Regions, linked to the intake of organic foods in their diets. In this paper, we focus on the somatic (physical) health dimension. A two-day workshop was held to discuss suitable methodology with an interdisciplinary, international group of experts. The results showed the limitations of commonly used tools for measuring dietary intake (e.g., relying on the memory of participants), and nutritional biomarkers (e.g., variations in correlations with specific intakes) for research understanding dietary intake and the health effects of diets. To investigate the complexity of this issue, the most suitable approach seems to be the combination of traditional markers of physical and mental health alongside emerging indicators such as the microbiome, nutrigenomics, metabolomics, or inflammatory biomarkers. Using new, digital, non-invasive, and wearable technologies to monitor indicators could complement future research. We conclude that future studies should adopt systemic, multidisciplinary approaches by combining not only indicators of somatic and mental health and social wellbeing (MHSW) but also considering the potential benefits of organic diets for health as well as aspects of sustainability connected to food environments. [ABSTRACT FROM AUTHOR]

In the EU, policies towards territorial development and the sustainability of agrofood systems are exemplified above all in Pillar II of the Common Agricultural Policy (CAP). However, policies for the promotion of sustainable food systems and networks are mainly driven by municipalities and large cities. In order to understand multi-level configurations of policies to promote Sustainable Food Systems (SFS), this paper strives to identify the challenges that municipal policymakers face in implementing sustainable agro-food policies, from a multilevel governance perspective. To this end, and through in-depth interviews and secondary documentation analysis, the policies implemented in 10 different municipalities of the Madrid Region (Spain) are studied and the challenges these municipalities are facing are analysed from a multi-scale and territorialised perspective. The following research objectives are addressed: (1) description of the type of policies implemented for the promotion of SFS and the narrative frameworks in which they are shaped; (2) identification of challenges of local policies to support SFS especially governance challenges; and (3) proposals for the promotion of sustainable food systems through a multi-level, territorialised governance perspective. The paper identifies three main axes of tension and discoordination--municipal Vs regional powers; agricultural vs. food policies; and rural vs. urban territories--that constrains the sustainability potential of multi-level agro food policies. Finally, we provide a comprehensive, sustainable scheme to assess local agro-food governance throughout a multi-level and multi-actor approach, setting interrelations between the different levels, actors and agencies involved to overcome the lock-ins identified. [ABSTRACT FROM AUTHOR]

Background: Historically, the Andean people have experienced uncertainty in terms of the availability of food resources because of climatic and ecological variations that are typical of mountainous environments. Risk management strategies, including the diversified and complementary use and management of species and ecosystems at different elevations, have faced such uncertainty. The current effects of climate change on food security motivate studies on subsistence adaptative strategies. TEK offers extraordinary experience and local biocultural memory to meet present and future needs. From an ethnoecological perspective, we aim to identify the variety of local foods in Andean communities, their cultural and nutritional value for local people, their use frequencies, and their forms to obtain them from different environments, productive systems, and interchanges. We expected to identify traditional Andean diversified subsistence patterns despite the pressure of modern food and interchange systems. Methods: This study was conducted in two communities in the highlands of the Department of Huánuco, Peru. We conducted 24 semistructured interviews with households sampled through the snowball method. We asked about their daily life food, plant and animal components of diet, frequencies and seasons in which they are consumed, and ways to obtain them. We complemented the information through ethnobotanical collection of wild, weedy, and ruderal edible plants and records on domestic and wild animals included in the diet. Results: We recorded 37 crop species, 13 domestic animals, 151 wild, weedy, and ruderal food plant species, the 3 most commonly consumed wild animals, and 52 processed products obtained from local stores and markets. The main crops are potato and maize, while the main domestic animals included in the diet are cattle, pigs, and sheep. Rice, pasta, and bread are the main raw and processed foods included in the diet. Crops represent nearly half of the food consumed and purchased (in kg/year), and tubers and cereals provide most of the kilocalories, carbohydrates and proteins. Wild, weedy, and ruderal plants are consumed in relatively low amounts and at relatively low frequencies per species, but overall, they constitute a significant proportion of the kg of annually consumed food (14.4% in Cani and 9.6% in Monte Azul). Knowledge and use of these resources play a key role in local cuisine and nutrition. Conclusion: The current food patterns studied are based on diverse diets, including multiple feedstuffs, sources, and practices to obtain them, which reflects the traditional Andean subsistence pattern. The increasing adoption of processed food has influenced the declining consumption of local food, mainly among young people. Communication and policies to promote local food, emphasizing the role of wild plants and their adequate consumption, and provide information on their nutritional value are recommended to support efforts toward food sovereignty and conservation of Andean biocultural diversity. [ABSTRACT FROM AUTHOR]

Bread production is a pivotal component of global nutrition. However, its extensive production imposes significant strain on resources and energy, resulting in substantial environmental consequences. This study focuses on a multidimensional assessment of the environmental sustainability of the bread life cycle as a case study in Iran. By integrating four life cycle assessment (LCA) methods, this research demonstrates a comprehensive analysis of environmental effects, energy consumption, and exergy demand in bread production. It also identifies the hotspot stages and inputs within the bread production chain. Eventually, it proposes strategies for mitigating the environmental impacts in line with sustainable development goals. Data collection involved questionnaires by face-to-face interviews. The LCA evaluation was conducted using SimaPro software. Sustainability analysis was assessed using four different methods: CML, ReCiPe, cumulative energy demand (CED), and cumulative exergy demand (CExD) method, from cradle to bakery gate. The CML method results indicate that the highest environmental impacts are associated with marine aquatic ecotoxicity (157.04 to 193.36 kg 1,4-DB eq), fossil fuel depletion (11.05 to 12.73 MJ), eutrophication (4.20 × 10−3 to 4.70 × 10−3 kg PO4−3 eq), acidification (8.09 × 10−3 to 9.16 × 10−3 kg SO2 eq), and global warming (0.61 to 0.69 kg CO2 eq). The ReCiPe method highlights wheat production stages and gas consumption as the most significant contributors to damage in terms of human health, ecosystems, and resource consumption indicators. The CED method reveals that fossil energy accounts for over 97% of the energy consumed during the bread life cycle. Energy consumption per kilogram of bread ranges from 12.07 to 13.93 MJ. The CExD method for producing 1 kg of traditional bread falls between 32.25 and 35.88 MJ. More than 60% of this value is attributed to renewable resources of water used in irrigation during the wheat farming stage, while over 35% is linked to non-renewable fossil resources, primarily due to the consumption of natural gas in bakery operations. To assess the potential decrease in environmental emissions, a sensitivity analysis was performed, considering the effects of substituting natural gas with biogas and grid electricity with photovoltaic electricity in the bakery. Then, three improved scenarios were developed, each demonstrating effective reductions in environmental impacts, with the most remarkable decreases observed in marine aquatic ecotoxicity (55%) and fossil fuel depletion (44%). Overall, the findings demonstrate that Sangak bread production exhibits a more environmentally friendly profile than other types of bread. These results can guide decision-makers in the bread production industry towards implementing sustainable practices that prioritize resource efficiency and environmental conservation. Also, stakeholders can develop strategies to reduce the environmental impacts and work towards a more sustainable future. [ABSTRACT FROM AUTHOR]

Background and Objectives: Intermediate wheatgrass (IWG), a resilient perennial grain with adaptability to difficult climates, is emerging as a compelling candidate for sustainable food solutions in bakery product applications. This study evaluated the pasting and rheological properties of doughs made from bread wheat flour and blended bread wheat–IWG flours (IWG content: 15%, 30%, 45% and 60%), with the goal of exploring the potential of IWG flour as a nutritious and sustainable ingredient in cereal‐based products. Findings: The RVA peak, trough, and final viscosity values significantly (p <.05) decreased, and the pasting temperature increased as the IWG substitution level increased. IWG‐containing flour blends had a lower retrogradation tendency compared to the control. As the IWG flour substitution level increased, both empirical (Mixograph, Kieffer dough and gluten extensibility, Glutograph) and fundamental (linear oscillatory frequency sweep and creep–recovery) rheological measurements indicated relatively weaker dough properties imparted by the addition of the IWG flour. Conclusions: The outcomes of this research will shed light on the impacts of utilizing alternative grains, such as intermediate wheatgrass, in bakery applications. This will provide insights that could inform the development of nutritious and sustainable baked products to meet the demands of health‐conscious consumers. Significance and Novelty: The dough weakening effect of the IWG flour was tolerated at the 15% IWG flour substitution level. At lower substitution levels, the IWG‐containing flour blends exhibited a lower retrogradation tendency compared to bread wheat flour, which could indicate lower staling of loaves of bread during bread storage without compromising the physical quality of bakery products. Finally, the present research fills a critical gap in the literature as it represents the first application of fundamental rheological methods at known and controlled strain and stresses to evaluate the physical properties of doughs prepared from IWG flour blends. [ABSTRACT FROM AUTHOR]

Small-scale food producers can benefit significantly from the adoption and effective utilization of Information and Communication Technologies (ICTs). For example, ICTs can help improve food production and access to markets, which is particularly valuable in many Sub-Saharan African countries that both urbanize rapidly but whose food systems still rely significantly on small-scale food producers. This study examines the adoption patterns and desirable characteristics of ICTs, as well as the factors influencing them, among small-scale food producers engaged in urban agriculture in South Africa. We administered 85 in-person surveys through referrals from local producers' network in disadvantaged areas of Cape Town (n =21; Gugulethu, Philippi, Khayelitsha) and Johannesburg (n = 64; Central Business District, Soweto, Orange Farm). A substantial proportion of the respondents articulated the need for food- related mobile applications with functions that facilitate price comparisons, and the sharing of best practices and health advice. User-friendliness, low internet data use, and affordability were perceived as the most important characteristics for such food-related mobile applications. Redundancy analysis (RDA) reveals that the socioeconomic and demographic characteristics of respondents significantly influence the desired functionalities of food apps and their preferred activities among the respondents. Producers that are married and have more children, have higher income and education, and own larger land holdings, show very distinct patterns in terms of desirable functions and uses for food apps. Our research underscores the need for comprehensive approaches to the development and promotion of food-related ICTs when targeting small-scale food producers. The barriers and needs identified here can help ICT developers, development agencies and policy-makers design fit-for-purpose interventions and policies to facilitate ICT adoption among urban small-scale food producers in rapidly urbanizing areas. [ABSTRACT FROM AUTHOR]

Climate change is an escalating environmental crisis affecting continents worldwide, with Africa experiencing a disproportionate burden as a result of reliance on rain-fed agriculture, inadequate adaptive capacities and non-inclusive land governance systems. Coordinated efforts are essential to enhance inclusive land governance, strengthen resilience and livelihoods through community involvement, secured land tenure systems and coherent policies. Inclusive land governance plays a vital role in achieving food security in Africa, necessitating equitable land access for smallholder farmers, women and the marginalized groups. To ensure a food-secured continent with enhanced intra-Africa Trade and sustainable land governance, this research employed a mixed-methods approach, including literature reviews and data analytics, integrating qualitative and quantitative data sources. The quantitative data source utilized was the Food and Agriculture Organization Statistics Division’s Food Insecurity Experience Scale 2020, generated in January 2023. The results underscored the severe impacts of climate change on food security and African agricultural systems giving credence to the importance of inclusive land governance practices to mitigate climate change effects and promoting intra-African trade as a means of securing sustainable food systems and food secured communities. Furthermore, the study emphasized the significance of regional collaboration and policy coherence in addressing climate change impacts for enhanced intra-Africa trade. Ultimately, the research emphasizes the crucial role of sustainable food systems, inclusive land governance policies and enhanced agroecological approaches as key components of climate change adaption and mitigation strategies. Implementing these measures can contribute positively to food-secure African communities, enhancing their resilience against global market fluctuations and price shocks. [ABSTRACT FROM AUTHOR]

The objective of this article is to describe characteristics of the cooperative sector and highlight the contributions of agricultural cooperatives in promoting sustainable and resilient food systems in Brazil, Guinea‐Bissau, Portugal, and São Tomé and Principe. Semi‐structured interviews were conducted with representatives of national organizations linked to cooperativism and leaders of agricultural cooperatives in the four countries. We found great discrepancies between the institutional and regulatory environments of cooperativism in Brazil and Portugal, which have institutionalized national systems of representation, regulation, and support for the sector, and São Tomé and Principe and Guinea‐Bissau, whose environments are fragile and insecure for cooperatives. However, despite the challenges, the cases of cooperatives analyzed show how these organizations are fundamental to their members and their communities, offering technologies, social and cultural support, and technical services to their members and undertaking actions and projects to make agriculture more sustainable and productive. We conclude that the cooperative sector and cooperatives, especially those formed and run by family farmers, have taken on the role of sustainable development agents. [ABSTRACT FROM AUTHOR]

Wild leafy vegetables, historically vital for Alpine biodiversity and nutrition during hardship, are regaining importance due to the demand for healthy and sustainable food. This study evaluated mineral and phytochemical compositions of eight species: Achillea millefolium, Alchemilla xanthochlora, Bistorta officinalis, Blitum bonus-henricus, Phyteuma betonicifolium, Plantago lanceolata, Silene vulgaris, Taraxacum sect. Taraxacum. Total trace element concentrations ranged from 26 mg kg−1 (T. officinalis) to 92 mg kg−1 (B. officinalis), and potential toxic elements were below legal limits. The sum of the phenolic compounds analysed ranged from 155.30 mg GAE 100 g−1 FW (A. millefolium) to 1200.38 mg GAE 100 g−1 FW (A. xanthochlora). Flavanols were the most abundant phenolic class, but cinnamic acids, flavonols, benzoic acids and vitamin C also showed high values in the analysed species, contributing to high antioxidant activity (from 0.59 μmol TE g−1 FW in A. millefolium to 149.39 μmol TE g−1 FW in A. xanthochlora for DPPH). Overall, A. xanthochlora stood out for its richness in phenolic compounds. These findings underscore wild vegetables potential as functional foods, offering bioactive compounds comparable to or exceeding cultivated plants. Emphasizing preservation of traditional diets and rural innovation, this research supports the integration of wild leafy vegetables into contemporary nutrition strategies.

The COVID-19 pandemic had a profound impact on food systems. Despite disrupting conventional markets—such as grocery stores—farmers that focused on short supply chains found new market opportunities. As consumers increasingly became concerned with the safety of in-person shopping, some turned to purchasing directly from farmers and markets that carried products marketed as local, organic, and/or sustainable. With these changes in mind, I ask how consumer perceptions of local food systems (LFSs) changed in the two years after COVID-19. If consumers are more aware of local markets, farmers might reorient production to focus on local supply chains and sustainable production methods. To evaluate consumer perceptions, I use survey responses from residents in five communities in the US South in 2019 and 2022. Using a treatment effects model with propensity score matching, I show that residents became more aware of most local market channels, such as specialty retail stores and Community Supported Agriculture (CSA). Some residents were also more likely to have a positive perception of markets that provide fresh vegetables to low-income residents. Finally, residents wanted more investment into markets that make fresh, local products more available, such as community-owned groceries and CSA. [ABSTRACT FROM AUTHOR]

Understanding the complex socioecological relationships between farmers' practices and landscape changes is critical to developing more successful agroecological management strategies. A restructuring of agricultural landscapes to include a larger proportion of natural habitats is routinely promoted in sustainable agriculture. However, our knowledge of how different landscape features (eg natural versus social) and associated functions influence farmers' decisions about their daily practices remains limited. Here, we explored how smallholder farmers perceive agricultural landscapes and their related functions along a gradient of agricultural intensification (from 11 to 3% of natural habitats) in the Ecuadorian Andes. To this end, we used real-time high-precision aerial images acquired with an unmanned aerial vehicle. Our analysis of 199 free-listing surveys revealed that farmers equally valued natural (eg hedges, watercourses) and social features (eg roads, arable land availability) of the agricultural landscapes when deciding where to grow their crops. These features were related to a large array of functions, some of which were perceived as a service by one farmer and as a nuisance by another. Among ecological services, farmers identified a potential strategy to improve several agricultural regulation services based on vegetation and hedgerow management. This suggests that incentives to preserve natural vegetation in agricultural landscapes could be perceived favorably by farmers. Finally, we found that Indigenous farmers value agricultural landscapes differently from non-Indigenous farmers. This needs to be taken into account when promoting the adoption of landscape management strategies such as ecological intensification. [ABSTRACT FROM AUTHOR]

Background: The global food system is inflicting substantial environmental harm, necessitating a shift towards more environmentally sustainable food consumption practices. Policy interventions, for example, information campaigns, taxes and subsidies and changes in the choice context are essential to stimulate sustainable change, but their effectiveness in achieving environmental goals remains inadequately understood. Existing literature lacks a comprehensive synthesis of evidence on the role of public policies in promoting sustainable food consumption. Our systematic map addressed this gap by collecting and categorising research evidence on public policy interventions aimed at establishing environmentally sustainable food consumption patterns, in order to answer the primary research question: What evidence exists on the effects of public policy interventions for achieving environmentally sustainable food consumption? Methods: Searches for relevant records (in English) were performed in WoS, Scopus, ASSIA, ProQuest Dissertation and Theses, EconLit, Google Scholar and in bibliographies of relevant reviews. A grey literature search was also performed on 28 specialist websites (searches were made in the original language of the webpages and publications in English, Swedish, Danish and Norwegian were eligible) and Google Scholar (search in English). Screening was performed at title/abstract and full-text levels, with machine learning-aided priority screening at title/abstract level. Eligibility criteria encompassed settings, interventions (public policies on sustainable food consumption), target groups and outcomes. No critical appraisal of study validity was conducted. Data coding covered bibliographic details, study characteristics, intervention types and outcomes. Evidence was categorised into intervention types and subcategories. Visual representation utilised bar plots, diagrams, heatmaps and an evidence atlas. This produced a comprehensive overview of effects of public policy interventions on sustainable food consumption patterns. Review findings: The evidence base included 227 articles (267 interventions), with 92% of studies in high-income countries and only 4% in low-income countries. Quantitative studies dominated (83%), followed by mixed methods (16%) and qualitative studies (1%). Most interventions were information-based and 50% of reviewed studies looked at labels. Information campaigns/education interventions constituted 10% of the sample, and menu design changes and restriction/editing of choice context 8% each. Market-based interventions represented 13% of total interventions, of which two-thirds were taxes. Administrative interventions were rare (< 1%). Proxies for environmental impact (85%) were more frequent outcome measures than direct impacts (15%). Animal-source food consumption was commonly used (19%) for effects of interventions on, for example, greenhouse gas emissions. Most studies used stated preferences (61%) to evaluate interventions. Conclusions: The literature assessing policies for sustainable food consumption is dominated by studies on non-intrusive policy instruments; labels, information campaigns, menu design changes and editing choice contexts. There is a strong need for research on sustainable food policies to leave the lab and enter the real world, which will require support and cooperation of public and private sector stakeholders. Impact evaluations of large-scale interventions require scaling-up of available research funding and stronger multidisciplinary research, including collaborations with industry and other societal actors. Future research in this field should also go beyond the European and North American context, to obtain evidence on how to counteract increasing environmental pressures from food consumption worldwide. [ABSTRACT FROM AUTHOR]

Alternative grain networks (AGNs) are microsystems that supplement conventional food production and distribution systems, emphasizing high quality food and leveraging regional, socio-cultural, and socio-economic values. In this multiple case study analysis we compare two AGNs, Regiokorn in South Tyrol, Italy, and the Colorado Grain Chain (CGC) in the U.S., using qualitative and comparative analysis to explore the indicators of geographical proximity, cultural homogeneity, commercial viability, and community involvement. Regiokorn and the CGC differ in various ways in these operational dimensions as well as in their organizational setups, the former as a pure business network and the latter including consumer members. Our findings highlight how these two different organizational structures can be leveraged to achieve similar outcomes, and provide valuable insights for other AGNs in finding their own paths. [ABSTRACT FROM AUTHOR]

Caribbean region food systems are unsustainable. Dietitians and nutritionists (D/N) are uniquely positioned to leverage food systems sustainability on multiple levels and in this region are motivated to facilitate change, but little is known about how to leverage this workforce to affect change. This exploratory study examines knowledge levels, perceptions about the role, and barriers and opportunities related to incorporating sustainable food systems (SFS) into practice. Participants perceived D/N have a role in supporting SFS, and a high level of knowledge. Societal barriers, such as prioritization of profits from food, present strong barriers. Recommendations for action at multiple levels are discussed. [ABSTRACT FROM AUTHOR]

There is growing recognition of the human health co-benefits of some dietary patterns considered more sustainable. Nutrition and dietetics professionals (NDPs) are well positioned to facilitate dietary change but their role in supporting sustainable food systems and diets is ambiguous. Researchers used Delphi Inquiry methods to explore how NDPs in 30 nations envision sustainable food systems, their perceived roles, barriers, and supports needed. Results indicate not all agree it is within their scope of practice, and highlight barriers across several system levels and scales, including an unsupportive professional culture, societal and ecological barriers. Strong leadership, learning, and collaboration are needed. [ABSTRACT FROM AUTHOR]

At the present state of industrialized agriculture and specialized economy, achieving nutritional self-sufficiency on a personal level is widely considered a naïve goal, unsuited to the present technological era. Furthermore, nutritional self-sufficiency is considered overly demanding in terms of training, land, labor intensity, and time requirements. This study contests these common notions. Drawing on a study of a small (approximately 0.075 ha) low-input self-sufficient farm in an industrialized country, we show that achieving nutritional self-sufficiency on this farm required modest initial agricultural training, a small parcel of land, and, perhaps most surprisingly, a single day of labor per month, on average. We offer these results as proof of concept that, when properly planned, nutritional self-sufficiency may be sustained over an extended period (more than a decade) and that doing so may be compatible with working full-time outside the farm, as well as engaging in regular leisure activities. We also propose that some upscaling is viable at the industrial, small-scale, and household levels.

Peanut hulls (PHs) are an edible food waste that is an underutilized food source for human consumption. While edible and palatable, currently they are mainly diverted to livestock feed or building materials. Here, we describe existing literature supporting human food valorization of PHs, and propose methods to optimize recapturing nutrients (protein, fiber, phenols and other phytonutrients) lost by treating PHs as waste. Incorporated into common foods, PHs could be processed into functional ingredients to improve nutrient-density with anticipated corresponding positive health outcomes associated with increases in plant foods. Valorization of PHs addresses multiple priorities of the UN Sustainable Development Goals using a Food Systems Approach (FSA) including reducing food waste, increasing economic opportunities for farmers, and increasing the availability of healthy shelf-stable foodstuffs to address food security. Recent advances in sustainable food processing technologies can be utilized to safely incorporate PHs into human food streams. We propose future applications that could make meaningful impacts for food availability and the nutritional composition of common foods like bread and plant-based meat alternatives. While the limited literature on this topic spans several decades, no commercial operations currently exist to process PHs for human consumption, and most literature on the topic precedes the technological “green revolution.” The approaches outlined in this review may help bolster commercialization of this underutilized and nutritious food potentially improving opportunities for multiple global stakeholders.

In the EU, policies towards territorial development and the sustainability of agri-food systems are exemplified above all in Pillar II of the Common Agricultural Policy (CAP). However, policies for the promotion of sustainable food systems and networks are mainly driven by municipalities and large cities. In order to understand multi-level configurations of policies to promote Sustainable Food Systems (SFS), this paper strives to identify the challenges that municipal policymakers face in implementing sustainable agri-food policies, from a multi-level governance perspective. To this end, and through in-depth interviews and secondary documentation analysis, the policies implemented in 10 different municipalities of the Madrid Region (Spain) are studied and the challenges these municipalities are facing are analysed from a multi-scale and territorialised perspective. The following research objectives are addressed: (1) description of the type of policies implemented for the promotion of SFS and the narrative frameworks in which they are shaped; (2) identification of challenges of local policies to support SFS especially governance challenges; and (3) proposals for the promotion of sustainable food systems through a multi-level, territorialised governance perspective. The paper identifies three main axes of tension and discoordination—municipal Vs regional competences; agricultural vs. food policies; and rural vs. urban territories—that constrains the sustainability potential of multi-level agro food policies. Finally, we provide a comprehensive, sustainable scheme to assess local agri-food governance throughout a multi-level and multi-actor approach, setting interrelations between the different levels, actors and agencies involved to overcome the lock-ins identified.

The Health Impacts of Artificial Reef Advancement (HIARA; in the Malagasy language, “together”) study cohort was set up in December 2022 to assess the economic and nutritional importance of seafood for the coastal Malagasy population living along the Bay of Ranobe in southwestern Madagascar. Over the course of the research, which will continue until at least 2026, the primary question we seek to answer is whether the creation of artificial coral reefs can rehabilitate fish biomass, increase fish catch, and positively influence fisher livelihoods, community nutrition, and mental health. Through prospective, longitudinal monitoring of the ecological and social systems of Bay of Ranobe, we aim to understand the influence of seasonal and long-term shifts in marine ecological resources and their benefits to human livelihoods and health. Fourteen communities (12 coastal and two inland) were enrolled into the study including 450 households across both the coastal (n = 360 households) and inland (n = 90 households) ecosystems. In the ecological component, we quantify the extent and health of coral reef ecosystems and collect data on the diversity and abundance of fisheries resources. In the social component, we collect data on the diets, resource acquisition strategies, fisheries and agricultural practices, and other social, demographic and economic indicators, repeated every 3 months. At these visits, clinical measures are collected including anthropometric measures, blood pressure, and mental health diagnostic screening. By analyzing changes in fish catch and consumption arising from varying distances to artificial reef construction and associated impacts on fish biomass, our cohort study could provide valuable insights into the public health impacts of artificial coral reef construction on local populations. Specifically, we aim to assess the impact of changes in fish catch (caused by artificial reefs) on various health outcomes, such as stunting, underweight, wasting, nutrient intake, hypertension, anxiety, and depression.

Alternative grain networks (AGNs) are micro-systems that supplement conventional food pro­duction and distribution systems, emphasizing high quality food and leveraging regional, socio-cultural, and socio-economic values. In this multiple case study analysis we compare two AGNs, Regiokorn in South Tyrol, Italy, and the Colorado Grain Chain (CGC) in the U.S., using qualitative and comparative analysis to explore the indicators of geographical proximity, cultural homogeneity, commercial viability, and community involvement. Regiokorn and the CGC differ in various ways in these operational dimensions as well as in their organizational setups, the former as a pure business network and the latter including consumer mem­bers. Our findings highlight how these two differ­ent organizational structures can be leveraged to achieve similar outcomes, and provide valuable insights for other AGNs in finding their own paths.

Small-scale food producers can benefit significantly from the adoption and effective utilization of Information and Communication Technologies (ICTs). For example, ICTs can help improve food production and access to markets, which is particularly valuable in many Sub-Saharan African countries that both urbanize rapidly but whose food systems still rely significantly on small-scale food producers. This study examines the adoption patterns and desirable characteristics of ICTs, as well as the factors influencing them, among small-scale food producers engaged in urban agriculture in South Africa. We administered 85 in-person surveys through referrals from local producers’ network in disadvantaged areas of Cape Town (n = 21; Gugulethu, Philippi, Khayelitsha) and Johannesburg (n = 64; Central Business District, Soweto, Orange Farm). A substantial proportion of the respondents articulated the need for food-related mobile applications with functions that facilitate price comparisons, and the sharing of best practices and health advice. User-friendliness, low internet data use, and affordability were perceived as the most important characteristics for such food-related mobile applications. Redundancy analysis (RDA) reveals that the socioeconomic and demographic characteristics of respondents significantly influence the desired functionalities of food apps and their preferred activities among the respondents. Producers that are married and have more children, have higher income and education, and own larger land holdings, show very distinct patterns in terms of desirable functions and uses for food apps. Our research underscores the need for comprehensive approaches to the development and promotion of food-related ICTs when targeting small-scale food producers. The barriers and needs identified here can help ICT developers, development agencies and policy-makers design fit-for-purpose interventions and policies to facilitate ICT adoption among urban small-scale food producers in rapidly urbanizing areas.

Food waste is currently acknowledged as a major societal challenge, including the food waste at the household level estimated to be responsible for the wastage of one third of the food produced for human consumption. Hence, tackling household food waste (HFW) is gaining a momentum in societal and policy agendas accompanied by an increasing effort of the scientific community to deliver evidence to address the research gaps on the causes and on the solutions to address this multidimensional societal problem. The proposed solutions by published literature to mitigate HFW can be unfolded into four major types, actions to raise people awareness, participatory actions, economic incentives, and collective actions. However, there is little evidence on the household's assessment of the different types of actions and its combination. This paper contributes to this research gap by adopting an innovative participatory approach, using deliberative focus groups (DFG), and analyzing the collected data through content analysis resorting to the software Maxqda. We had conducted six DGF in the Porto metropolitan area before and during the pandemic COVID-19 crisis. Our results highlight the citizen's option for more holistic actions in comparison to separate actions as a way to effectively fight food waste at household level. Another finding of our study is that citizen's growing urban gardens found it the more effective way to reduce household food waste. These results suggest that urban policies and underlying legal frameworks should favor holistic solutions to incentivise fighting HFW and account for the urban gardens as a relevant part of the solution. In addition, the study has shown that qualitative deliberative citizen-led approaches show insightful to understand how common people perceive as alternative or complementary the different types of actions to fight HFW proposed by the literature review.

This review seeks to demonstrate how the social and economic dimensions of sustainability need to be considered alongside its environmental dimensions. This is particularly important when, as in the case of the Nordic Nutrition Recommendations (NNRs), policymakers are attempting to address the twin goals of health and sustainability. For a policy that might make good sense when seen in purely environmental terms, it might not prove sustainable in social and economic terms – if it is too costly, it exacerbates existing inequalities or has detrimental effects on public health. There are some ‘win-wins’ in the field of health and sustainability policy. However, difficult choices between competing policy options will occur, similar to those facing ordinary consumers in their everyday lives. Being clear about the way food is framed as an issue and how different framings shape policy outcomes is a useful way forward in addressing the inevitable trade-offs and compromises between competing objectives.

ABSTRACTPublic procurement of food is seen as a critical tool for a paradigm shift and for facilitating the development of specific policy objectives to build sustainable food environments. Furthermore, the harnessing of the purchasing power of hospitals, prioritizing local and sustainable food, offers the potential to transform food production systems into more resilient production models and bring them in line with current European sustainability strategies. This paper analyses the current situation of sustainable food procurement strategies in Osakidetza, the Basque Health System, and identifies the challenges and action plans needed to develop a sustainable food strategy. Sustainable food procurement is still incipient in Osakidetza. This roadmap proposal is a basic but necessary contribution as a starting point. Likewise, we find contributions from agroecology that are interesting for the construction of sustainable food environments in health systems.

Antibiotic-resistant genes (ARGs) pose a significant threat to the global food transformation system. The increasing prevalence of ARGs in food has elicited apprehension about public health safety. The widespread dissemination of ARGs in food products, driven by the inappropriate use of antibiotics, presents significant adversity for the safety of emerging future food sources such as edible insects. As the world faces increasing challenges related to food security, climate change, and antibiotic resistance, edible insects offer a sustainable and resilient food source. The intriguing possibility of edible insects serving as a less conducive environment for ARGs compared to livestock warrants further exploration and investigation. In this recent work, we listed ARGs from edible insects detected so far by in vitro approaches and aimed to construct a fair comparison with ARGs from livestock based on relevant genes. We also presented our argument by analyzing the factors that might be responsible for ARG abundance in livestock vs. edible insects. Livestock and edible insects have diverse gut microbiota, and their diets differ with antibiotics. Consequently, their ARG abundance may vary as well. In addition, processed edible insects have lower levels of ARGs than raw ones. We hypothesize that edible insects could potentially contain a lower abundance of ARGs and exhibit a diminished ability to disseminate ARGs relative to livestock. A regulatory framework could help intercept the increasing prevalence of ARGs. Due diligence should also be taken when marketing edible insects for consumption.

Nowadays, climate change constitutes an enormous global threat for human health and environmental sustainability. The expanding world population and the increased global need for food production have an important negative impact upon the environment. Diet can link human health with environmental sustainability. Food production systems are closely related to anthropogenic greenhouse gas emissions and the aggravation of climate change, and current Western-type, animal-based dietary patterns may lead to adverse environmental footprints. In this present narrative review, we address the interconnection of the Mediterranean diet (MD) with climate change and sustainability. The MD is a highly recommended dietary intervention for the prevention and management of various endocrine and cardiometabolic diseases. Beyond its evidence-based, health-promoting effects, it also has a beneficial environmental impact, reducing greenhouse gas emissions and enhancing biodiversity, food security, and sustainability. Based on the evidence reviewed herein, the MD should be incorporated within the framework of a “One Health” model, which involves the improvement not only of human health but also of planetary health and food system sustainability. Our review aims to provide a stimulus for health professionals to strongly recommend the implementation of the MD under the current pressure of climate change, despite all barriers, targeting both human health preservation and planetary well-being.

Protein consumption and the demand for high-value nutritional products is growing rapidly in emerging markets. The projected growth of the alternative protein industry may position it well to meet this demand while addressing environmental sustainability and ethical standards. However, adoption of alternative protein products over traditional animal-sourced proteins is not always a clear choice, with factors such as consumer preferences and habitual behaviors influencing consumer decisions. Insights and considerations associated with generating demand for alternative protein products in low- and middle-income countries (LMIC) were identified through 3 case studies: the OBAASIMA Project in Ghana, the Egg Initiative in Ethiopia, and the World Food Programme Farming Coalition project in Armenia. Key findings emphasize the importance of local sourcing, positive messaging, and integration within existing diets and behaviors. Therefore, these factors will be essential for the adoption of novel alternative protein products in LMIC. [ABSTRACT FROM AUTHOR]

Food waste is an important concern of modern societies, and the European Union has committed to significantly reducing it, especially at the consumption level. This comparative case study analysis examines the barriers that actual interventions in the EU have experienced and explores the mechanisms and dynamics behind them using meta‐ethnographic approaches. Barriers relating to culture, politics and policies, administration, the economy, and the spatial and temporal organization of life were identified. It is concluded that food waste reduction is a bundle of interrelated practices, and it is best understood with a sociological approach that focuses on social practices rather than individuals. Concepts that emerged as important include risk and the spatial and temporal organization of everyday life. This study proposes that a focus on the nexus of food waste generation–risk–household dynamics–spatial/temporal organization of urban life, as well as the use of interventions (rather than individuals) as units of analysis are fruitful directions for future research and action. [ABSTRACT FROM AUTHOR]

The implementation of sustainable food systems on a global scale is of utmost importance in order to effectively achieve sustainable diet goals on a world level. Plant-based meat alternatives offer potential replacements for meals derived from animals and serve as a means to transition toward more environmentally sustainable dietary choices. Therefore, in the quest for sustainable diets, comprehending consumer behavior and preferences within the context of the plant-based meat revolution is crucial. The current study is planned to examine the factors that influence the acceptance of plant-based meat alternatives among Chinese people. For this purpose, data collected from 610 individuals through an online survey was analyzed using the partial least square structural equation model. The findings reveal that consumer perceptions, particularly regarding taste, nutrition values, and texture, were found to have a significant impact on the acceptance of plant-based meat alternatives. Effective promotional strategies, availability, and accessibility also play a vital role in influencing consumer preferences for plant-based meat alternatives. The outcomes regarding the significance of health perception and environmental concern in transforming consumer preferences for plant-based meat alternatives are also highlighted. Consumers prioritize plant-based meat alternatives due to their perceived health benefits and favorable environmental impact. Moreover, consumer satisfaction, rooted in meeting or exceeding expectations, signifies the mediating role in the relationship between consumer perceptions and the acceptance of plant-based meat alternatives, which boosts the plant-based meat alternatives’ acceptance. Furthermore, the findings underline the mediating role of environmental attitude in the relationship between environmental concerns and plant-based meat alternatives’ acceptance, emphasizing the importance of sustainable dietary choices. In general, these findings provide valuable insights into the promotion of sustainable dietary choices, the alignment of consumer behavior with environmentally conscious decisions, and transforming the food systems in light of changing consumer behavior and ecological concerns. [ABSTRACT FROM AUTHOR]

The global imperative to combat food losses and wastes (FLW) is an essential component of achieving sustainable food systems, as emphasized by the Sustainable Development Goals (SDG 12). This study presents a novel methodological approach for quantifying and analyzing FLW within Morocco’s wheat processing industry, addressing a critical gap in both national and international research. By developing an integrative definitional framework, we identify and analyze seven primary drivers of FLW using the innovative 7M Model. Our findings reveal that management inefficiencies are the predominant cause of FLW, accounting for an 81% correlation with waste generation. Specifically, Pastry and Bakery Industries (PBI) experience a substantial FLW rate of 23.37% due to management and methodological factors, in stark contrast to the 10.64% observed in Milling Industries (MI), where material and measurement factors are more influential. This research not only challenges previous conceptions that food waste is predominantly a post-processing issue but also emphasizes the significant role of managerial practices in waste reduction. The outcomes of this study underscore the necessity of tailored, industry-specific interventions to reduce FLW and contribute to the broader objectives of sustainable production and consumption. [ABSTRACT FROM AUTHOR]