Elsevier,

Materials and the Environment, Third Edition: Chapter 11 - Renewable materials, natural materials, Volume , 2021

This book chapter advances SDGs 9 and 12 by exploring whether renewable materials, derived wholly or in part from nature, can play a larger role in the engineering economy of the 21st century.
This study revealed that the self-reported food safety practices of the food handlers at home engaged in online businesses, in terms of personal hygiene, cross contamination prevention and sanitation, food preparation and food delivery, violate national and international food safety standards
Hyperspectral imaging technique is a powerful tool for non-destructive assessment of quality in agricultural products.
Meat substitutes have the best chance to be accepted if they are very close to existing meat products.
Elsevier,

Trends in Food Science and Technology, Volume 107, January 2021

The fake meat industry is expected to grow and to be worth $140 billion by 2030. This paper reports on sustainable protein alternatives in support of SDG 2 (zero hunger) and SDG 12 (Responsible consumption and production).
This book chapter advances SDGs 12 and 13 by proposing solutions based on algae and on key players who utilize them in a healthy functioning of the global ecosystem.
Elsevier,

Agriculture, Ecosystems and Environment, Volume 305, 1 January 2021

Thirty-one pesticide residues were analyzed in 180 agricultural topsoils and 155 earthworms. The soils (100 %) and earthworms (92 %) contained at least one pesticide. The initial predicted environmental concentrations in soils were exceeded in 22 % of the soils.

This is a special issue on food systems for children and adolescents with research on food marketing, nutrition and sustaining healthy diets and food supply chains.

In The World We Want we explore key themes related to the SDGs: leadership, innovation and youth. Dr. Márcia Balisciano, Global Head of Corporate Responsibility, interviews influencers and thought leaders across disciplines on how we can build back better to achieve the global goals.
Recent years have seen the rise in popularity of the vegan or plant-based diet among consumers, which can go some way to reducing the environmental burden. This trend has motivated pioneering food producers to develop innovative vegan food products for niche markets, thus driving the sustainability transition of the food sector.

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