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Sustainable Food Management in the Era of Climate Change

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: 31 December 2024 | Viewed by 1007

Special Issue Editors


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Guest Editor
Department of Food Science and Nutrition, School of Environment, University of the Aegean, Ierou Lochou 10 & Makrygianni, 81400 Lemnos, Greece
Interests: food science; sustainable food production

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Guest Editor
Department of Food Science and Nutrition, School of Environment, University of the Aegean, Ierou Lochou 10 & Makrygianni, 81400 Lemnos, Greece
Interests: food biotechnology

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Guest Editor
Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Interests: food chemistry
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The Special Issue “Sustainable Food Management in the Era of Climate Change” is focused on the urgent need for food security at all stages of supply chain under the pressure of the emerging risks of global warming. The long-term changes in temperature are already affecting many sectors, with agriculture, fishery, livestock production and therefore the food and beverage industry being among the first. At the same time, the rapid world population and the upcoming food crisis make sustainable food management a vital priority at the local, national and international levels. Novel policies and practices need to be implemented to ensure that all people have equal access to safe and nutritious food. Many organizations have already adopted policies (i.e., Sustainable Development Goals: 17 SDGs; European Green Deal: Farm to Fork) to fight climate change and all of its consequences, direct and indirect. Additionally, the shift to a sustainable food system is closely related to environmental, economic and social sustainability, making no compromises for the future generations. Overall, this Special Issue welcomes papers presenting more holistic approaches for the food production, processing, distribution, retail and consumption stages posing a positive environmental impact toward sustainable supply chain development. Less reported and documented trends that would ensure food safety should also be addressed by scientists interested in submitting papers to the current Special Issue.

The topics covered in the Special Issue include, but are not limited to, the following:

  • Sustainable food production and processing;
  • Sustainable packaging;
  • Food security;
  • Safe and nutritious food;
  • Food loss reduction and novel consumption patterns;
  • Food biotechnology;
  • Alternative food sources;
  • Innovation trends in waste management.

Dr. Eleni Naziri
Dr. Dimitris Sarris
Dr. Anthia Matsakidou
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • sustainable food production
  • sustainable packaging
  • food security
  • food biotechnology

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Published Papers (1 paper)

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Review

23 pages, 2012 KiB  
Review
A Review of the Benefits of the Sustainable Utilization of Shrimp Waste to Produce Novel Foods and the Impact on Human Health
by Ioannis Fotodimas, Zacharias Ioannou and Grigorios Kanlis
Sustainability 2024, 16(16), 6909; https://doi.org/10.3390/su16166909 - 12 Aug 2024
Viewed by 660
Abstract
In recent years, there has been an increase in the industrial processing of shrimp, aiming to cover the increasing demand for shrimp products for human consumption, and, consequently, an increase in shrimp by-products as shrimp waste. This waste includes the cephalothoraxes, heads, shells, [...] Read more.
In recent years, there has been an increase in the industrial processing of shrimp, aiming to cover the increasing demand for shrimp products for human consumption, and, consequently, an increase in shrimp by-products as shrimp waste. This waste includes the cephalothoraxes, heads, shells, tails, pleopods, and exoskeleton appendages of processed shrimps. The appropriate method for the enzymatic hydrolysis of shrimp waste can recover its bioactive substances, including carotenoids. Thus, these xanthophylls and carotenes are of high financial interest and have high antioxidant, anti-inflammatory, and anti-cancer activities. Therefore, these substances can be incorporated into fish feed as ingredients that improve fish health and simultaneously lead to the production of aquaculture fishes similar in coloration to the wild ones. Thus, the consumption of such novel food acts as a preventive factor for human health. In this regard, β-carotene has antioxidant and fat-soluble activities owing to vitamin A sufficiency and has an anti-cancer effect, too. Canthaxanthin can be used as a product for personal care and as a natural tanning agent for human skin. Zeaxanthin and lutein have positive effects on various eye and heart diseases, neuronal damage, human skin diseases, and certain types of cancer. Astaxanthin also has anti-diabetic and anti-obesity properties. Therefore, the purpose of this review is to highlight the sustainable utilization of shrimp waste via enzymatic hydrolysis, the benefits of a fish diet enriched with astaxanthin, the consumption of fish enriched with carotenoids, and the effects of carotenoids on human health. The problem of shrimp waste disposal affects the environment, does not contribute to sustainable development, and is directly related to the phenomenon of environmental change. Full article
(This article belongs to the Special Issue Sustainable Food Management in the Era of Climate Change)
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