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.

Plant-based meat substitutes are products used to replace meat in the human diet. These products have developed from traditional whole-grain meat substitutes to products based on an advanced technology called 2nd generation meat substitutes. Increased market visibility of 2nd generation products raised questions about the products´ healthiness once they are classified by NOVA as ultra-processed, are allegedly high in salt and saturated fat, and might not be nutritionally equivalent to meat.
This chapter advances SDG goals 7, 11, and 13, by presenting the direct integration of solar photovoltaic energy with food production, supporting cleaner, more sustainable agriculture, with decreased impact on climate change.
Graphical abstract of article

Innovative food products containing new ingredients have been designed to meet nutritional needs and new consumption trends. In this way, different vegetable species, named unconventional food plants (UFPs), are being studied in the literature and are emerging as candidates to provide foods containing a better composition, providing greater healthiness. Furthermore, specific vegetable tissues discarded in post-harvest and/or industrial pre-processing operations can be considered UFPs adequate for human consumption.

 The knowledge about various indices related to the composting process has become an important and wider area of research in the current time. The review therefore focuses on the various stability and maturity indices of composting process and lays emphasis on the advantages and uses of the matured compost. 
This study presents evidence that PV (Participatory Video) nutrition education promotes a transformative change and is the first study to evaluate: 1) the influence of a PV nutrition education intervention on adolescent participants’ critical nutrition literacy and behavior, and 2) the perceived impact of the intervention on participants and local stakeholders. It is also the first study of a PV nutrition intervention with adolescent creators.
Health promoting properties of seaweed.

The eminent protein sources among the vegetarian population include cereals and pulses that do not satisfy the Recommended Dietary Allowance (RDA) level. The anti-nutrients such as protease inhibitors are responsible for the diminished bioavailability of plant protein. Consumption of a protein deficit diet severely impacts muscle health; hence, it becomes necessary to design an alternative source of complete protein. One such non-meat source with all essential amino acids in required quantity is seaweeds, an aquatic plant.

An Article in support of SDGs 2, 13, and 15, assessing the environmental consequences and nutritional contributions of national food-based dietary guidelines while considering circular food system principles

The Lancet Public Health, Volume 7, June 2022

An Editorial on the cost of living crisis, in the context of SDGs 1, 2, and 3, calling for governments to act urgently to address poverty and food insecurity to avoid further compromising the health of populations, especially children.
An Article on the increase in hunger brought about by the COVID-19 pandemic, in the context of SDG 3, focusing specifically on the Supplemental NutrAticition Assistance Program on mitigating this indirect effect of the pandemic on a national level across the USA.
The authors of this paper found limited impacts of a 3 year nutrition BCC (Behavior Change Communication) intervention through agriculture-focused SHGs (Self-Help Groups) on nutrition outcomes and on intermediate pathway indicators expected to lead to those outcomes. Despite these limited impacts, much can be learned from the studied effort to improve women’s nutrition through SHGs.