Food Security, Food Recovery, Food Quality, and Food Safety
A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".
Deadline for manuscript submissions: 15 March 2025 | Viewed by 159
Special Issue Editors
Interests: food quality; food ingredients; bioactive compounds; food safety; analytical chemistry, bioprocesses
Interests: sustainable animal production, animal welfare, epidemiology
Special Issues, Collections and Topics in MDPI journals
Interests: biotechnology applied; microbiology; energy; fuels; environmental sciences
Interests: interactions between chemical engineering, biochemistry and biology
Special Issue Information
Dear Colleagues,
The amount and quality of food that is produced can be increased by using appropriate methods and technologies. One potential way of doing this is by recovering wasted food resources using innovative, sustainable methods for managing food waste and recovering high-value products in food production systems. Reducing food waste can also be achieved by creating innovative food conservation techniques to preserve food quality, such as new food antioxidants, antimicrobials, and new food films and packaging systems, increasing the shelf life of foods. New bioactive food ingredients can also be obtained by sustainable biotechnology methods and from other industrial leftovers or biomass resources, utilizing green technology. To ensure that there is enough food to meet everyone’s needs, food production is a crucial component of food security. Several factors influence food production, and new sustainable land and water food production techniques and technologies have the potential to boost food production systems and enhance food security. The quality and safety of food is also a crucial component of the food system. Food insecurity is largely caused by malnutrition since inadequate diets can result in health problems and lower productivity and unevenly distributed access to resources and a shortage of food sources can lead to malnutrition. To solve these problems, research should concentrate on ensuring that low-cost, safe, and nutritionally balanced food is accessible since ensuring food safety is essential to protecting public health by preventing foodborne illnesses and ensuring that all food products are free from harmful contaminants. Incorporating sustainable practices into food production can significantly reduce the environmental impact of agriculture, preserving natural resources for future generations. By minimizing the use of harmful chemicals and promoting biodiversity, sustainable methods contribute to the health of ecosystems and the long-term viability of food systems. Moreover, integrating renewable energy sources and efficient water management practices in agriculture can further enhance sustainability, reducing the carbon footprint and ensuring the resilience of food production in the face of climate change. Addressing food production through the four pillars of sustainability—economic, social, environmental, and cultural—aligns with the United Nations Sustainable Development Goals (SDGs) to create a more equitable and sustainable world.
Prof. Dr. Preciosa J.C. Jesus da Costa Pires
Dr. Fernando Mata
Prof. Dr. Aloia Romaní
Prof. Dr. Cleide Mara Faria Soares
Guest Editors
Manuscript Submission Information
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Keywords
- food waste
- active food ingredients
- food production
- nutritionally balanced food
- bioprocesses
- sustainable food systems
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