Food security and nutrition and sustainable agriculture

Food security, nutrition, and sustainable agriculture constitute fundamental elements that contribute significantly to the attainment of the United Nations' Sustainable Development Goals (SDGs). These goals are a globally shared blueprint that calls for peace and prosperity for all people and the planet. Focusing on food security and nutrition is directly linked to SDG 2 which seeks to "End hunger, achieve food security and improved nutrition, and promote sustainable agriculture." Beyond SDG 2, these themes also relate to other SDGs such as Goal 3 - Good Health and Well-being, Goal 12 - Responsible Consumption and Production, and Goal 13 - Climate Action. The relationship between sustainable agriculture and these goals is profound; by promoting eco-friendly farming methods, we reduce the environmental footprint, mitigate climate change, and ensure the long-term sustainability of food production systems.

Moreover, sustainable agriculture is vital in fostering biodiversity, improving soil health, and enhancing water use efficiency, which are critical aspects related to Goals 14 and 15 - Life below Water and Life on Land respectively. By safeguarding our ecosystems, we not only ensure food security but also the preservation of the natural environment for future generations. In turn, better nutrition is a conduit to improved health (SDG 3), and it can also influence educational outcomes (SDG 4), given the known links between nutrition and cognitive development.

Furthermore, it is worth noting that the interconnections go beyond these goals. There's an important nexus between sustainable agriculture, food security and issues of poverty (SDG 1), gender equality (SDG 5), clean water and sanitation (SDG 6), and economic growth (SDG 8), among others. Sustainable agriculture creates job opportunities, thus reducing poverty levels. By empowering women in agriculture, we can help achieve gender equality. Proper water and sanitation practices in agriculture can prevent contamination, ensuring clean water and sanitation for all. Therefore, the triad of food security, nutrition, and sustainable agriculture, while being a significant goal in itself, is also a vehicle that drives the achievement of the wider Sustainable Development Goals.

Background: Air pollution is a risk factor for poor cognitive function, while a plant-based dietary pattern is associated with better cognitive function. We aimed to explore their interaction with cognitive function among older adults. Methods: We used a prospective cohort of old individuals, including 6525 participants of the Chinese Longitudinal Healthy Longevity Survey (CLHLS), aged 65-110 years and with normal cognition at baseline. Air pollution measurement was derived using satellite-derived annual average fine particulate matter (PM2.5) concentrations based on residential locations.
Elsevier,

Food Hydrocolloids for Health, Volume 2, 2022, 100058

Graphical abstract of article
Fat replacement for health benefits.
Winery by-products used for health benefits.
Graphical abstract of article
Sustainable drug delivery from seaweed capsules.
Elsevier,

Urban Governance, 2022, https://doi.org/10.1016/j.ugj.2022.03.001.

 

The paper presents policy responses to the pandemic that illustrate how the crisis has opened opportunities for initiating changes that can lead to a more just food system.
Sustainable food packaging against plastic pollution & waste.
The objective of this study was to determine the association between mothers’ level of participation in the NL (Nutrition Links) project and their children’s dietary and anthropometric outcomes.
Odorant profile analysis of fermented and unfermented protein blends.
Plant proteins can serve as inexpensive and environmentally friendly meat-replacements. However, poor taste characteristics and relatively low nutritional value prevent their full acceptance as meat substitutes. Fermentation of food has been historically used to improve the quality of foods. In this work we describe the improvement in digestibility, nutritional value, physical properties, and organoleptic characteristics, of a pea and rice protein concentrate blend through fermentation with shiitake mushroom mycelium.
A Review in support of SDGs 3 and 12, focusing on the decrease in traditional food availability and the increase in food import dependence in small islands, discussing the resulting reduction in diet quality and food security and the increase in type 2 diabetes risk.
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

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