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.

Authors measure nutrient content in coral reef fishes in Seychelles and show that reef fish are important sources of selenium and zinc and contain levels of calcium, iron, and omega-3 fatty acids comparable with other animal-source foods.
The present review highlights on the issues of hindrances in applicability of Arbuscular Mycorrhizal (AM) to the agricultural fields focusing on the mode of functions, maintaining soil and environmental sustainability; interactions with other biofertilizers and impact of various agrochemicals and agro-practices including tillage and crop rotation.
This review critically examines the current state-of-art on use of microbial strains as biofertilizers and the important roles performed by these beneficial microbes in maintaining soil fertility and enhancing crop productivity.
Higher dietary fiber intake is associated with improved specific components of cognitive function in older adults aged 60 years and older. 
We studied several sustainable alternative protein concentrates and a whey protein concentrate as reference, to determine their protein composition, digestibility and quality using the harmonized INFOGEST static protocol. The proteins concentrates were analyzed to determine their conversion factor, degree of hydrolysis, true ileal digestibility, in vitro digestible indispensable amino acid score (IVDIAAS) and total absorbable amino acids and total essential amino acids.
Ketogenic diets consist of low carbohydrate/high fat, shifting energy reliance from glucose to ketone bodies. Ketone diester supplement to a standard diet (ketone ester) increases ketone bodies by adding a substance without altering other consumed foods. We evaluated weight, glucose, and ketone concentrations in rats fed ketogenic diet and ketone ester feeds. We hypothesized that these feeds would increase ketones and decrease glucose and weight. We tested 16 male and 16 female Sprague Dawley rats randomly assigned to standard diet, ketogenic diet, or ketone ester for two weeks.
In an explorative, cross-cultural survey, we assessed the underlying cultural concepts of meat, evaluated consumer readiness in four groups of study participants from China (20), India (20), Colombia (20), and Switzerland (20). In addition, study participants and lay people around the world used an app to make their own predictions on important future milestones defined by experts in the field, as a contribution towards a crowd-sourced timeline of the future of cultured meat.
To feed the world's growing population in the future, there must be a protein transition from animal-based to more sustainable, plant-based sources. Hybrid plant-meat products can bridge the protein-transition and are also focused on nutritional and sustainability aspects. While the addition of powdered proteins changes the texture of meat products, textured proteins have been shown to achieve higher sensorial acceptability.
Transition towards more sustainable diets is imminent and marketers are looking for guidance on type of the advertising appeal that could effectively persuade consumers to buy products that could support this transition, such as hybrid products. While prior research has investigated the value of self-interest/-transcendent goal appeals and independent/interdependent self-construal, only a small number of studies have investigated these factors in combination.
Elsevier, Food Quality and Preference, Volume 94, December 2021
Studies on the drivers of household consumer engagement in various food waste reduction strategies have been limited. We thus address this gap by developing a research model that utilises two well-known theories, namely, the Theory of Interpersonal Behaviour (TIB) and the Comprehensive Model of Environmental Psychology (CMEP), to explain food waste reduction behaviour in household consumers. The model hypothesises positive associations between emotional, social, and cognitive factors and food waste reduction behaviour, as conceptualised using the 3Rs (reuse, reduce, and recycle).