Winery by-products used for health benefits.

Food Hydrocolloids for Health, Volume 2, 2022, 100058

International Women's day is celebrated every year on 8 March and this year's theme is “Gender equality today for a sustainable tomorrow”, recognizing the contribution of women and girls around the world, who are leading the charge on climate change adaptation, mitigation, and response, to build a more sustainable future for all. Elsevier has collated a freely available special issue of book chapters and journal articles to celebrate and highlight International Women's Day.
This papers demonstrates how simple substitutions can be made in individuals’ diets to substantially reduce their carbon and water scarcity footprints without sacrificing dietary quality. Such substitutions may be easier to promote than complex dietary patterns.
Odorant profile analysis of fermented and unfermented protein blends.
Plant proteins can serve as inexpensive and environmentally friendly meat-replacements.
This paper presents a literature review, describing the main research fields in agricultural land systems and their linkage with SDG 2, 3, and 15, namely the discrepancy in the percentage of publications by research field emphasizes the need for future studies to fulfil this gap because each domain has a vital role in providing knowledge to food security and the SDGs

Current Research in Green and Sustainable Chemistry, Volume 5, January 2022

Food preservatives are important to reduce food spoilage caused by microorganisms preventing loss of its quality and nutritive value. In this research, a new way to isolate the organic nanodots from edible freshwater blue green microalgae has been developed as a natural food preservative.
This review can serve as a basis for the development of a composite assessment indicator allowing for a complete assessment of all dimensions of sustainability, as it describes how the Mediterranean diet has been evaluated and points out what could be the main limitations of these assessments.
This article brings together the speakers from the Symposium and presents a synthesis and summary of 3 of the world’s biggest problems in the 21st century: the burden of malnutrition and noncommunicable diseases (NCDs), the consequences of climate change, and the massive economic and social inequities within and among nations. All 3 are directly related to sustainable food systems that are shared collectively and globally.