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.

Elsevier,

Gregory Lazarev, Chapter 8 - Pastoralism as a response to climate change and water security in Mediterranean mountains and forests, Editor(s): Nadia El-Hage Scialabba, Managing Healthy Livestock Production and Consumption, Academic Press, 2022, Pages 123-127, 

This content advances SDGs 12 and 13 by promoting responsible water resource consumption in pastoral lands and working with the environment rather than against it to raise livestock. Raising livestock responsibly and sustainably promotes SDG 2 for zero hunger as well.
In concluding, the authors of this paper suggest the introduction of a policy and research agenda that addresses the multiple water–nutrition linkages (the reliable availability, accessibility, and quality of water for all household uses) that will advance our ability to ensure equitable access to healthy foods and safe water for all.
This book chapter advances SDGs 2, 13, and 15 by summarizing the impact of high temperature on wheat production, physiological traits contributing to heat tolerance, and how to integrate new tools such as trascriptomics, proteomics, metabolomics, and ionomics with plant breeding.
Amahewu is a fermented maize-based gruel or beverage consumed mainly in Southern Africa. The nutritional and sensory properties of amahewu may vary with inoculum type, maize type and the prevailing fermentation conditions. Further, these properties may be enhanced through enrichment and fortification. This review seeks to provide up-to-date information on the science and technology of amahewu, focussing on the research findings of its physicochemical properties, as affected by the starter culture used, product formulation and processing conditions.
Graphical abstract of article

Foods with probiotics are in high demand by consumers given their associated health properties that make them the most popular functional foods. Probiotics have primarily been used in products of lactic acid origin. However, nondairy foods are increasingly being used as carriers of probiotics because the population exhibits high levels of lactose intolerance. In addition, modern lifestyles are increasingly distant from animal food consumption such as dairy products.

An Article in support of SDGs 12 and 13, assessing the potential benefits of moving to more sustainable diets for greenhouse gas emissions, land use, mortality, and cancer rates.
Proportion of daily kcal provided by each NOVA food group based on food purchases in Brazilian metropolitan areas, 1987–88 to 2017–18
An Article in support of SDGs 12 and 13, assessing greenhouse gas emissions, water footprint, and ecological footprint of different food types in Brazil, with a particular focus on ultra-processed foods
An Article in support of SDGs 2 and 12, assessing the financial costs of healthy and sustainable diets in countries with different income levels
A Review in support of SDG 12, summarising the advantages and dsiadvantages of different models used to label foods according to their environmental and nutritional impact. This review highlights the need to develop reference values for the classifiation of sustainable foods
Elsevier,

Healthcare Strategies and Planning for Social Inclusion and Development, Volume 1: Health for All - Challenges and Opportunities in Healthcare Management, 2022, Pages 57-84

This chapter addresses world hunger, malnutrition, and extreme poverty.

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