This article supports SDGs 2, 9 and 12 by reviewing different side and waste streams, based on their volume and economic importance and relevant valuable compounds, with the focus on recent developments of new food products and ingredients.
In 2018, Dr. Alessio Adamiano, a researcher for the Italian National Research Council at the Institute of Science and Technology for Ceramic Materials, was awarded the second prize of €25,000. Contributing to SDGs 2, 13 and 14, his project, “Phos-Fate: Empowering fishing communities for climate change”, demonstrated how phosphorous can be recycled in a simple, scalable way by converting fish bones into products such as fertilizers. Two years later, we interviewed Dr. Adamiano about his experience at the Challenge, as well as the upcoming steps for his project empowering fishing communities for climate change.
Advancing SDG 2 and 15, this article explores whether cover crops might enhance entomopathogenic nematodes (EPN) presence in vineyards.
No-till alone is not sufficient as a management practice to improve environmental quality.No-till should be integrated with cover crops to improve its environmental quality benefits. Cover crops tighten nutrient cycling in no-till system. Cover crops may reduce herbicide needs and absorb residual chemicals.
Agriculture consumes huge amounts of water in China and is profoundly affected by climate change.
Climate, land use and land cover (LULC) changes are among the primary driving forces of soil loss. As climate change (i.e., increasing rainfall) did not affect plant performance in Three Gorges Reservoir (TGR) area, our findings suggested that ecological restoration was more beneficial to curb the amount of soil loss caused by urbanization and dam construction.
In 2018, Dr. Prajwal Rajbhandari was awarded the first prize of the Elsevier Foundation Green and Sustainable Chemistry Challenge for his project, “Guava leaves as natural preservatives for farmers of Nepal.” Due to a lack of viable non-toxic preservatives, or cold chain technologies, one-third of Nepal’s produce is spoiled before it reaches market each year. Dr. Rajbhandari’s project taps the antioxidant and antimicrobial properties of guava leaves to make a water-based, sprayable natural preservative, contributing to SDGs 2, 12 and 15. Two years later, we interviewed Dr. Rajbhandari about his experience as a winner, as well as the upcoming steps for his project.
In this editorial overview, we provide mini-reviews of insects' utility to achieve the SDGs, taking examples from both temperate and tropical countries.
This article advances SDG 2 by exploring the role of food science and technology in humanitarian responses and the importance of addressing the requirements of consumers within local food systems.
This paper focuses on reducing post-harvest losses of foods, using dried apples with a longer shelf life as an example. Implementing the results from this paper will help to deliver sustainable and nutritionally-rich dried apples, using solutions suitable for small and medium scale enterprises still struggling to produce preservative-free dried apples and/or without access to preservation techniques such as cold storage facilities.
