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Achievements in the Agri-Food Supply Chain Leading to Sustainable Foods IV

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

Deadline for manuscript submissions: 1 May 2025 | Viewed by 12333

Special Issue Editor

Dr. Dimitris Skalkos

E-Mail Website
Guest Editor
Laboratory of Food Chemistry, Chemistry Department, University of Ioannina, 45110 Ioannina, Greece
Interests: food business management of innovation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We started the series of these Special Issues on the agri-food supply chain (AFSC) in 2021, promoting innovative methods and research for a sustainable chain in view of the foreseen economic and social changes caused by the COVID-19 pandemic, which had ended then. The first Special Issue in 2021 was indeed entitled “Innovative Agrifood Supply Chain in the Post-COVID 19 Era”. Contrary to the predictions of 2021 for a termination of changes caused by the pandemic, in the next year, 2022, the war in Ukraine caused a new global crisis not only in energy but in food too.  The second Special Issue in 2022, a continuation of the first one, was therefore entitled “Prospects Challenges and Sustainability of the Agri-Food Supply Chain in the New Global Economy II”. In the first part of 2023, no major global events were recorded, predicting normal global growth, and it was for that reason we opened the third Special Issue, a continuation of the second one, entitled “Scientific Advancements for an Innovative Agri-Food Supply Chain towards the 2030 Sustainable Development Goals III”. The war in the Middle East, which started at the end of 2023 and continues in an unpredictable way, indicates that the world is constantly changing from now on with no realistic expectation for the future! Therefore, we are now opening the fourth Special Issue, on the same research and innovation topic of the AFSC, with no specific future forecast limiting the expectations to “sustainable foods”, entitled “Achievements in the Agri-Food Supply Chain Leading to Sustainable Foods IV”.

In this fourth volume of the Special Issue on the AFSC, at the center of recruiting papers is therefore contributions to “sustainable foods” at the end of the chain, and all the intermediary parameters that lead to them.  Creativity, knowhow, research and technology, financial resources, and innovation in all aspects of the chain achieving sustainable foods is welcomed. Emphasis is given to research contributions and reviews on the sustainability of the food chain, which can be derived from results and achievements in innovation pathways, innovative foods, food safety, new technologies, food processes, consumers’ perceptions of foods, etc. Submissions can also include research topics on innovative food solutions tackling environment issues and conservation, climate changes, and crises.

Dr. Dimitris Skalkos
Guest Editor

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

  • agri-food supply chain (AFSC)
  • global economy
  • food products
  • technologies and innovation
  • consumers’ attitudes and perceptions towards foods

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Related Special Issues

Published Papers (5 papers)

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Research

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20 pages, 303 KiB  
Article
Australian Consumers’ Drivers and Barriers to Purchasing Local Food from Alternative Agri-Food Networks
by Amy D. Lykins, Nicolette Larder, Cassandra Sundaraja and Lucie Newsome
Sustainability 2025, 17(7), 3093; https://doi.org/10.3390/su17073093 - 31 Mar 2025
Viewed by 363
Abstract
Greater engagement with alternative food supply chains is considered a key factor in reducing a range of environmental and social harms associated with the global agri-food system. However, consumer engagement with these supply chains is low, and little research has investigated this issue [...] Read more.
Greater engagement with alternative food supply chains is considered a key factor in reducing a range of environmental and social harms associated with the global agri-food system. However, consumer engagement with these supply chains is low, and little research has investigated this issue in the Australian context. This study aimed to identify Australian consumers’ drivers and barriers in procuring food grown locally from alternative grocery retailers. Self-reported primary or co-equal grocery shoppers (n = 325) completed measures of drivers and barriers to shopping for locally produced food (within 200 km) from alternative retailers, as well as current behavioural engagement with such. An exploratory factor analysis revealed four key drivers (Food Shopping as an Expression of Values, Food Shopping as a Socio-Emotional Experience, Avoiding “Unnatural” Food, Protesting the Duopoly) and two key barriers (It’s All Too Hard, Local Food Scepticism). Multiple regression analysis demonstrated that together, these drivers and barriers explained a significant 9% of the variance in the frequency of alternate shopping practices, of which only the barrier It’s All Too Hard accounted for a significant amount of unique variance. Findings point to ways to encourage engagement with sustainable food systems, as well as critical barriers to overcoming disengagement. Full article
(This article belongs to the Special Issue Achievements in the Agri-Food Supply Chain Leading to Sustainable Foods IV)
23 pages, 3774 KiB  
Article
Implementing Ireland’s Food Vision 2030 within the Fresh Produce Sector: An Investigation of the Barriers and Enablers Using Systems Thinking Principles
by Denis Kenny, Maria Dermiki and Fiona Britton
Sustainability 2024, 16(16), 7237; https://doi.org/10.3390/su16167237 - 22 Aug 2024
Viewed by 1375
Abstract
The Irish Food Vision 2030 (IFV 2030) seeks to restructure Ireland’s agricultural food system to deliver long-term social, economic, and environmental sustainability in keeping with its commitment to the European Green Deal and the 2030 Sustainable Development Goals. This study investigates the effectiveness [...] Read more.
The Irish Food Vision 2030 (IFV 2030) seeks to restructure Ireland’s agricultural food system to deliver long-term social, economic, and environmental sustainability in keeping with its commitment to the European Green Deal and the 2030 Sustainable Development Goals. This study investigates the effectiveness of the IFV 2030 in delivering on this commitment across the fresh produce supply chain in Ireland using a combination of data collected from stakeholders through a survey and systems thinking principles. A review of the literature and Foucault’s genealogical methods guided the development of the survey. Systems thinking principles were used to review the IFV 2030 and assess its capacity to deliver large-scale change for a sustainable Irish food system. Barriers to change were identified, including historical patterns of behaviour between EU and Irish policymakers that have repeatedly hindered progress towards large-scale change events. The results demonstrate that successful, long-term change will depend on the involvement and incentives of stakeholders within the supply chain. Continuous stakeholder engagement is required through a bottom-up organisational and supply chain approach to deliver long-term sustainability within the fresh produce sector. Using a systems thinking lens brings benefits through transdisciplinary collaboration and fosters the multiple stakeholder perspectives needed to deliver new ideas and solutions. Full article
(This article belongs to the Special Issue Achievements in the Agri-Food Supply Chain Leading to Sustainable Foods IV)
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20 pages, 946 KiB  
Article
The Key Role of Cooperatives in Sustainable Agriculture and Agrifood Security: Evidence from Greece
by Stavros Kalogiannidis, Simeon Karafolas and Fotios Chatzitheodoridis
Sustainability 2024, 16(16), 7202; https://doi.org/10.3390/su16167202 - 22 Aug 2024
Cited by 6 | Viewed by 4787
Abstract
This research investigated the role of agricultural cooperatives (ACs) in promoting sustainable agriculture and agrifood security, with a particular emphasis on Greece. A cross-sectional survey technique was employed, and data were collected from 400 farmers and professionals either employed by or associated with [...] Read more.
This research investigated the role of agricultural cooperatives (ACs) in promoting sustainable agriculture and agrifood security, with a particular emphasis on Greece. A cross-sectional survey technique was employed, and data were collected from 400 farmers and professionals either employed by or associated with Greek agricultural cooperatives by administering an online questionnaire. A response rate of 96.5% was achieved. The study findings show that cooperative techniques bring about a positive shift in agrifood security and sustainable agriculture. Particularly, participants concurred that resource sharing among cooperative members increases farm productiveness and sustainability by 94.2% while improving access to credit and financial support by 91.5%. Moreover, 84.3% agreed that access to up-to-date information enhances the practice of sustainable agriculture, and 95.1% agreed that collective bargaining through cooperatives increases the prices of agricultural commodities. Regarding the application of advanced technologies in cooperative practices, 96.7% of the participants acknowledged that it improved farm efficiency. The cooperative model demonstrates how agricultural expansion may be achieved by collective bargaining, information sharing, resource sharing, and technological integration, while also considerably improving agrifood security and sustainability. These findings highlight the crucial importance of cooperatives in increasing the level of agricultural production, ensuring sustainability, and improving agrifood security in Greece. Full article
(This article belongs to the Special Issue Achievements in the Agri-Food Supply Chain Leading to Sustainable Foods IV)
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12 pages, 247 KiB  
Article
Young Consumers’ Price Perceptions in Purchasing Foods: Evidence from Greece
by Zoi C. Kalyva, Ioanna S. Kosma and Dimitris Skalkos
Sustainability 2024, 16(13), 5752; https://doi.org/10.3390/su16135752 - 5 Jul 2024
Cited by 1 | Viewed by 2836
Abstract
The recent consecutive economic and social crises impose sustainable “from farm to fork” food chain management to feed the global population. In this study, we investigated the price perceptions of young consumers (Gen Z) in purchasing foods in Greece to find out the [...] Read more.
The recent consecutive economic and social crises impose sustainable “from farm to fork” food chain management to feed the global population. In this study, we investigated the price perceptions of young consumers (Gen Z) in purchasing foods in Greece to find out the determinants ensuring sustainable, future food consumption. We used eight overall price perception determinants, five with negative roles, namely value and price consciousness, coupon and sales proneness, and price mavenism, and three with positive roles, namely price–quality, price–value, and prestige–sensitivity for the formation of the study’s questionnaire. A total of 514 students (Gen Z, 85%) answered the questionnaire, promoted through the Google platform during September and October 2023. The data were analyzed with statistical tools, combining cross and chi-square tests. Between the negative determinants, the “value consciousness” price perceptions (71.02%) were the most important parameters in purchasing food, followed by “price consciousness” (55.02%) parameters. “Coupon proneness”, 48.4%, and “sales proneness”, 49%, were equally lower, while “price mavenism” parameters were minimally preferred by only 26.4% of the participants. Participants exhibited a major preference for the “value to price” interconnection (66.7%), such as good value for money, value exceeding a product’s price, and overvalued low-priced foods, while their preference for the “quality to price” interconnection was significantly lower (48.8%), such as in terms of getting what you pay for, more money for better quality, and priced, quality foods. The “prestige–sensitivity” price perception was outside of their preferences in terms of food purchasing (only 7.1%). Our findings indicate that young consumers (Gen Z) pay more attention to the values of negative and positive parameters concerning price perceptions when purchasing food rather than quality, coupons and sales, low prices, and mavenism, or even the prestige of the foods. This means that value issues such as the perceived environmental impact (green value), the climate crisis, the social signaling potential, and others are significant concerns, including their price perceptions for food purchases. Full article
(This article belongs to the Special Issue Achievements in the Agri-Food Supply Chain Leading to Sustainable Foods IV)

Review

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25 pages, 873 KiB  
Review
Extraction Methods, Encapsulation Techniques, and Health Benefits of Astaxanthin
by Ioannis Panagiotakopoulos and Constantina Nasopoulou
Sustainability 2024, 16(24), 10859; https://doi.org/10.3390/su162410859 - 11 Dec 2024
Cited by 1 | Viewed by 2248
Abstract
Astaxanthin, a red carotenoid pigment found in marine species like microalgae, shrimp, and salmon, is a powerful bioactive molecule with several health effects. Astaxanthin, despite its potential, is highly vulnerable to degradation from external elements, including light, oxygen, and temperature, requiring meticulous extraction [...] Read more.
Astaxanthin, a red carotenoid pigment found in marine species like microalgae, shrimp, and salmon, is a powerful bioactive molecule with several health effects. Astaxanthin, despite its potential, is highly vulnerable to degradation from external elements, including light, oxygen, and temperature, requiring meticulous extraction and stabilization methods. Astaxanthin can be extracted using solvent extraction, ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), supercritical fluid extraction (SFE), and enzymatic extraction. Additionally, encapsulation methods that improve the stability and bioavailability of astaxanthin are examined, highlighting their efficacy in maintaining the chemical in unfavorable conditions. This review discusses the extensive range of astaxanthin’s medicinal capabilities, encompassing its antioxidant, anticancer, antidiabetic, neuroprotective, and skin-protective activities. This research seeks to emphasize the significance of astaxanthin as a functional bioactive component with substantial potential in nutraceutical and pharmaceutical applications by describing the extraction and encapsulation techniques and their health-promoting attributes. Full article
(This article belongs to the Special Issue Achievements in the Agri-Food Supply Chain Leading to Sustainable Foods IV)
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