Sustainable consumption and production

Hyperspectral imaging technique is a powerful tool for non-destructive assessment of quality in agricultural products.
Meat substitutes have the best chance to be accepted if they are very close to existing meat products.
Elsevier,

Food, Medical, and Environmental Applications of Polysaccharides, 2021, Pages 381-400

This chapter advances SDGs 3 and 11 by covering the latest advances in biosensors, which play an innovative role in biomedical applications and improving healthcare. Additionally, the focus is on biosensors derived from natural polysaccharides, i.e. sustainable, bio-based materials.
Elsevier,

Agriculture, Ecosystems and Environment, Volume 305, 1 January 2021

Thirty-one pesticide residues were analyzed in 180 agricultural topsoils and 155 earthworms. The soils (100 %) and earthworms (92 %) contained at least one pesticide. The initial predicted environmental concentrations in soils were exceeded in 22 % of the soils.

This is a special issue on food systems for children and adolescents with research on food marketing, nutrition and sustaining healthy diets and food supply chains. It brings together research advancing SDGs 2, zero hunger, SDG 3, good health and wellbeing and SDG 12, responsible production and consumption. 

Recent years have seen the rise in popularity of the vegan or plant-based diet among consumers, which can go some way to reducing the environmental burden. This trend has motivated pioneering food producers to develop innovative vegan food products for niche markets, thus driving the sustainability transition of the food sector.
Perspective showing food access, affordability, and consumption must be considered in addition to consumption to avoid blind spots on blue food provision.
Elsevier,

Current Opinion in Food Science, Volume 36, December 2020

This review shows the great potential of big data applications in food safety to predict, monitor and control food safety in the food supply chain.
Elsevier, International Journal of Gastronomy and Food Science, Volume 22, December 2020
When studying perceptions of eating insects among new consumer groups, the focus is often on factors that make people avoid novel foods. In order to switch perspective and broaden the understanding of drivers for choosing insects as food, this pilot study aimed to explore the reasons for eating insects among Swedish adults with an interest in entomophagy. Data were collected via a questionnaire combined with workshop discussions.
Elsevier,

Sustainable Chemistry and Pharmacy, Volume 18, December 2020

In this essay, some important forerunners of green chemistry are discussed and compared with the present state, contributing to SDGs 9 and 12.

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