World Food Day 2020 - Grow, nourish, sustain. Together.

Elsevier, 2nd October 2020

Each year, the Food and Agriculture Organization of the United Nations (FAO) celebrates World Food Day on October 16th to commemorate is founding in 1945. In support of this years theme - 'Grow, Nourish, Sustain. Together' - Elsevier presents a curated, open access collection of 40 journal articles and book chapters focussed on increasing food security and sustainability. 

In the 75 years since the founding of FAO, the world has made great progress in the fight against poverty, hunger, and malnutrition. Agricultural productivity and food systems have come a long way. Still, too many people remain vulnerable.

As part of our SDG Impact of COVID-19 podcast series, RELX’s Global Head of Corporate Responsibility, Dr Márcia Balisciano, spoke to Dr Sam Scheiner, Editor-in-Chief of the Encyclopedia of Biodiversity. As discussed during this episode, there is a clear link between nutrition and our immune systems, something that has become even more important in light of the pandemic. More than 2 billion people do not have regular access to enough safe, nutritious food. The COVID-19 pandemic has added to this challenge, threatening to reverse important gains in food security, nutrition, and livelihoods. Now is the time to address the persistent inequalities and inefficiencies that have continued to plague our food systems, economies and social support structures. Now is the time to build back better.

World Food Day 2020 is calling for global solidarity to help all populations, and especially the most vulnerable, to recover from the crisis, and to make food systems more resilient and robust so they can withstand increasing volatility and climate shocks, deliver affordable and sustainable healthy diets for all, and decent livelihoods for food system workers. This will require better social protection, innovation and digitalization, and sustainable agricultural practices that preserve the Earth’s natural resources, our health, and the climate. But we all have a role to play, from increasing the overall demand for nutritious food by choosing healthy, to not letting sustainable habits fall by the wayside, and joining the global solidarity effort, despite these uncertain times.


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.

Food Packaging and Shelf Life, Volume 26, December 2020, 100551

Contributing to SDG 12, this article summarises strategies to improve the properties of chitosan-based films, a more sustainable alternative to plastic packaging.

Food Chemistry, Volume 310, 25 April 2020, 125915

This journal article contributes to SDG 12 by examining the potential of bionanocomposite films to reduce both environmental waste and the spoilage of food products.

Food Quality and Preference, Volume 85, October 2020, 103963

This journal article advances SDGs 2, 12, and 13 by examining psychological differences between flexitarians and full vegetarians as well as predictors of flexitarians’ openness to going fully vegetarian.

Food Quality and Preference, Volume 87, January 2021, 104063

This journal articles advances SDGs 2, 12, and 13 by identifying the barriers that keep people from consuming plant-based meat alternatives in order to increase the probability of future consumption.

Current Research in Green and Sustainable Chemistry, Volume 26, December 2020, 100385

Valorisation is the process of converting food waste materials into useful products including chemicals, materials, and fuels. This article contributes to SDGs 9, 11 and 12 by discussing the valorisation of food waste and the positive economic impacts to be gained.

Current Research in Green and Sustainable Chemistry, Volume 3, June 2020, 100009

This article contributes to SDGs 3 and 12 by providing a current update on the evidence from animal and human studies of the role of environmental obesogens in obesity, a comprehensive view of the mechanisms of action of these obesogens and the current green and sustainable chemistry strategies to overcome chemical exposure to prevent obesity.

International Encyclopedia of Human Geography, 2e, 2020, pages 177-179

This chapter advances SDGs 2, 3 and 11 by providing an overview of global food insecurity and the proposed avenues to address it.

Encyclopedia of Food Security and Sustainability, Volume 2, 2019, pages 1-7

Advancing SDGs 2, 3 and 11, this chapter gives an overview of how food security, nutrition and sustainability are interrelated.

Encyclopedia of Food Security and Sustainability, Volume 1, 2019, pages 9-16

Contributing to SDGs 2, 3 and 11, this chapter gives an overview of the processes and motivations behind the conception, implementation and persistence of global agricultural policies which have led to food insecurity.