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).

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.
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.
Perspective showing food access, affordability, and consumption must be considered in addition to consumption to avoid blind spots on blue food provision.

Agriculture, Ecosystems & Environment, Volume 305, 1 January 2021, 107167

Advancing SDGs 2 and 15, this article explores the relationship between pesticides and earthworms.
Advancing SDGs 2 and 15, a field study was conducted in Northern Jordan to assess the influence of combined in-situ water harvesting techniques, micro-catchment and mulching on soil moisture content, plant morphology, gas exchange and midday stem water potential of young pistachio trees.

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.

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

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

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.