Current Opinion in Food Science, Volume 36, December 2020

This review shows the great potential of big data applications in food safety to predict, monitor and control food safety in the food supply chain.
Elsevier, International Journal of Gastronomy and Food Science, Volume 22, December 2020
When studying perceptions of eating insects among new consumer groups, the focus is often on factors that make people avoid novel foods.

Sustainable Chemistry and Pharmacy, Volume 18, December 2020

In this essay, some important forerunners of green chemistry are discussed and compared with the present state, contributing to SDGs 9 and 12.
Chitosan provides films with additional antioxidant and/or antimicrobial features. Blending with other biopolymers is a simple and cost-effective route to improvement.Chitosan-based films may replace fossil-based packaging for some applications.Future research on chitosan-based films and sustainable materials, in general, should include biodegradability among the targeted parameters.

Trends in Food Science and Technology, Volume 106, December 2020

Research to reduce the land volume and carbon consumption needed for traditional farming.

Lancet Planetary Health, Volume 5, Issue 1, January 2021, Pages e50–e62.

This Personal View addresses SDGs 2, 3, 10, and 12 by exploring the potential consequences of food system innovations in relation to the SDGs. The authors highlight the negative consequences that standalone innovations can have for some sustainability goals, particularly for reducing inequalities and improving social justice. They identify ways in which technical innovations could be embedded in systemic changes to address trade-offs between positive and negative outcomes of their implementation.

Food Quality and Preference, Volume 86, December 2020, 103997

Advancing SDGs 2, 12 and 13, this article explores targeted interventions to reduce meat consumption for a more sustainable planet.

Food Packaging and Shelf Life, Volume 26, December 2020, 100551

Contributing to SDG 12, this article summarises strategies to improve the properties of chitosan-based films, a more sustainable alternative to plastic packaging.

Current Research in Green and Sustainable Chemistry, Volume 26, December 2020, 100385

Valorisation is the process of converting food waste materials into useful products including chemicals, materials, and fuels. This article contributes to SDGs 9, 11 and 12 by discussing the valorisation of food waste and the positive economic impacts to be gained.
Food security is important in times of shocks and crises.COVID-19 pandemic is clearly challenging the entire food system. A collective action is needed in order to build food systems that are resilient.