A Personal View in support of SDGs 2 and 3, proposing recommendations for improving future trials in the field of nutrition and cognitive health, particularly in relation to dementia, and highlighting the need for testing of both personalised interventions and generalisable public health interventions.
A Health Policy paper in support of SDGs 2 and 3, calling on the World Health Assembly to pass a resolution for universal mandatory folic acid fortification to prevent the development of spina bifida and anencephaly and to help countries reach their 2030 Sustainable Development Goals on child mortality and health equity.

Transportation Research Interdisciplinary Perspectives,
Volume 15,

Illustrates the impact of the pandemic and resulting reduction in travel on food insecurity in Tajikistan.
With the introduction of nanotechnology in the food industry, new and innovative techniques have started to develop, which holds a promising future to end malnutrition and help achieve United Nations Sustainable Developmental Goal-2 (UN SDG-2), named as zero hunger. This review highlights the need for nanofortification of vitamin B-complex in food matrix to address challenges faced by conventional fortification methods (bioavailability, controlled release, physicochemical stability, and shelf life).

Trends in Food Science and Technology, Volume 125, July 2022

A radical transformation of the world food system is needed to meet the UN sustainable development goals and ensure food security, whilst maintaining the health of the people and the planet. There is an urgent need to accelerate innovation for more sustainable and healthy food systems.
The environmental and social problems associated with increasing world population and industrial development have brought concerns related to water and atmospheric pollution, climate change, as well as the production of staple food.
Legumes offer a wide range of benefits in addition to improving food security within many regions of the world.  Grain legumes particularly offer benefits as presented in this chapter.
Meat induces large environmental impact while supplying important nutrients, and meat substitutes are increasingly adopted as direct replacers of meat products.