Elsevier,

New Aspects of Meat Quality (Second Edition): From Genes to Ethics, Woodhead Publishing Series in Food Science, Technology and Nutrition, 2022, Pages 533-557

Insects are becoming an increasingly attractive option as a sustainable food source, both for humans and animals. This chapter covers this growing area of interest in the research community as well as the challenges of farming and harvesting insects for food.
Analysis of how drought, heat stress, and heavy precipitation could affect over 1.6 million producers within the Fairtrade supply chain by 2050.
The paper shows that future global wheat prices will exhibit steeper spikes at 2°C global warming despite a 1.7% increase in production, increasing inequalities.
An Article in support of SDGs 2, and 3, assessing the impact of incorporating dietary assessment in 10 year absolute risk charts for atherosclerotic cardiovascular disease.
Climate adaptation and mitigation strategies aim at strengthening existing food systems and infrastructure of agro-ecosystems, to make them more resilient to the effects of climate-led adversities.
Concerns over the impact of global meat production and consumption patterns are leading to increasing interest in alternative sources of protein.
Discussion of the addition of glycemic index values to a Venezuelan food composition database with the aim of providing a useful resource for research and clinical settings in the region.
Urban agriculture is booming. During case study Water-Energy-Food nexus research at urban farms, investigation indicated two types of ‘food’ to be relevant for urban agriculture. 
Elsevier,

One Earth,
Volume 5, Issue 7,
2022,
Pages 756-766

Experts from a range of fields and geographies describe key threats to global food security over the next two decades and suggest key research questions and gaps on this topic.
Elsevier,

The Lancet Planetary Health, Volume 6, July 2022

A Viewpoint in support of SDGs 2, 3, and 15, highlighting current contributions of trees and forests to the global food system and presenting recommendations to leverage these contributions as part of efforts to reshape food systems to better support healthy diets and environmental sustainability.

Pages