Food security and nutrition and sustainable agriculture

This article ties to SDG 3, Good Health and Well-being. A survey conducted by Proagrica, shows food provenance, organic diets and ethics inform dietary choices. Two-fifths of US consumers have considered going vegetarian or vegan since the pandemic began, 20% of consumers identified health concerns as the primary driver for these choices, nearly three-quarters say they have paid more attention than ever to food provenance, and two-thirds suggest that they are now eating more organic food.
Development of plant based meat analogues for sustainable food systems.
Developing plant-based burgers. Consumer perception of clean label in plant-based meat alternatives was investigated.
Elsevier,

Future Foods, Volume 6, December 2022

New foods for sustainable consumption.
Elsevier,

Future Foods, Volume 6, December 2022

Lab grown meat as a sustainable alternative.
Developing sustainable alternative to foods.
Developing products with insects for sustainable food systems.
World Food Day is organized every year on October 16 to bring awareness to how our changing planet affects food production and distribution. In support of this year's theme "Leave no one behind", Elsevier presents a collection of freely available books and journal content.#WorldFoodDay 2022
For World Food Day 2022, RELX's Global Head of Corporate Responsibility, Dr. Márcia Balisciano, speaks to Dr. Rickey Yada.
Future sustainable food systems should more efficiently use natural resources and reduce food waste. Upcycled food – foods elevated in value through ingredients otherwise wasted or previously thought inedible – constitutes a new approach contributing to this much needed transition. Successful market launches of such foods requires favourable consumer perception of these products, knowing the factors determining acceptance, and an adequate communicational framing of the new concept.

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