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A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: closed (31 March 2022) | Viewed by 54168

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Dr. Dimitris Skalkos

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Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
Interests: food business management of innovation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The world is changing rapidly in the age of coronavirus and beyond. The current period of deprivation and anxiety will usher new consumer attitudes and behaviors that will change the nature of today’s capitalism. There are signs today for a growing anti-consuming movement with five types of anti-consumerists: life simplifiers, degrowth activists, climate activists, food choosers, and conservation activists. Citizens will reexamine what they eat, how much they eat, and how all this is influenced by class issues and inequality. They will reexamine their eating habits and emerge from this terrible period with a new, more equitable form of food consumption. Consequently, the food supply chain network will have to change dramatically adjusting to the new attitudes, perception, and preferences of consumers of the post-COVID-19 era. Innovation will play a vital role in modernizing the food supply chain to meet the new challenges of the upcoming global economy. The process “from farm to fork” will become a key factor for the sustainability and the progress of the food industry.

This Special Issue is focused on topics including but not limited to innovative scientific insights and technological advances of new food product development, logistics, economic factors, emotional aspects, eating motivations, marketing and commercials/environmental concerns aiming to tackle the foreseen changes of the post-COVID-19 global economy. Innovative aspects in all parts of the food supply chain from the primary to the secondary and tertiary sector are welcomed, assessing expected problems and difficulties in the new global economy.

Dr. Dimitris Skalkos
Guest Editor

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Keywords

food supply chain network
post-COVID-19 era
innovation in food
anti-consumerists
new economy
capitalism
coronavirus

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Published Papers (12 papers)

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Editorial

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4 pages, 200 KiB

Open AccessEditorial

Innovative Agrifood Supply Chain in the Post-COVID 19 Era

by Dimitris Skalkos

Sustainability 2022, 14(9), 5359; https://doi.org/10.3390/su14095359 - 29 Apr 2022

Cited by 2 | Viewed by 1362

Abstract

The world is changing rapidly in the age of Coronavirus [...] Full article

(This article belongs to the Special Issue Innovative Agrifood Supply Chain in the Post-COVID 19 Era)

Research

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14 pages, 912 KiB

Open AccessEditor’s ChoiceArticle

Development and Validation of a Measurement Instrument for Sustainability in Food Supply Chains

by Theofilos Mastos, Katerina Gotzamani and Dimitrios Kafetzopoulos

Sustainability 2022, 14(9), 5203; https://doi.org/10.3390/su14095203 - 26 Apr 2022

Cited by 5 | Viewed by 2240

Abstract

The purpose of this paper is to develop a measurement instrument for sustainable supply chain management (SSCM) critical factors, practices and performance and validate it in the food industry. A literature review was conducted in order to identify pertinent variables and propose relevant measuring items. An email survey was carried out in 423 Greek companies in the food and beverage sector. The questionnaire was sent by e-mail in the Google Forms format and it was requested to be answered by a representative of the company. The collected data was processed using exploratory factor analysis in order to extract the latent constructs of the SSCM critical factors, practices and performance measures. The validity of the proposed instrument was confirmed through confirmatory factor analysis. The extracted SSCM critical factors are “firm-level sustainability critical factors” and “supply chain sustainability critical factors”. The extracted SSCM practices are “supply chain collaboration” and “supply chain strategic orientation”. The extracted SSCM performance factors are “economic performance”, “social performance” and “environmental performance”. The three developed constructs constitute a measurement instrument that can be used both by practitioners who desire to implement SSCM and by researchers who can apply the proposed scales in other research projects or use them as assessment tools. Full article

(This article belongs to the Special Issue Innovative Agrifood Supply Chain in the Post-COVID 19 Era)

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13 pages, 1416 KiB

Open AccessEditor’s ChoiceArticle

Adapting Open Innovation Practices for the Creation of a Traceability System in a Meat-Producing Industry in Northwest Greece

by Agapi Dima, Eleni Arvaniti, Chrysostomos Stylios, Dimitrios Kafetzopoulos and Dimitris Skalkos

Sustainability 2022, 14(9), 5111; https://doi.org/10.3390/su14095111 - 24 Apr 2022

Cited by 7 | Viewed by 1877

Abstract

Traceability is becoming an essential tool for both the industry and consumers to confirm the characteristics of food products, leading industries to implement traceability to their merchandise. In order for the Computer Technology Institute and Press “Diophantus” (CTI) to help small and medium-sized enterprises (SMEs) implement traceability systems based on open innovation, principles were introduced. This paper presents market research that was carried out in order to determine the significant concerns of the Greek consumers about pork meat and pork products, their opinion on traceability information, and their preferences regarding how they would like to receive this information. The survey was conducted online and took place from mid-February to mid-March 2021 on a sample of 224 participants. The market research showed a very high interest concerning traceability, especially on the expiry date of the meat (87.9%), while the way and conditions of transport of the meat products follow (79%). Furthermore, consumers showed that they believe that the quality and safety of pork products would be improved with traceability (70.1%) and (79%) would prefer to buy traceable compared with untraceable pork, signifying the importance of traceability for consumers. Additionally, it was found that consumers and SMEs have common concerns regarding traceability. The information gathered from this market research will be used to adapt the traceability system to consumers’ needs. Full article

(This article belongs to the Special Issue Innovative Agrifood Supply Chain in the Post-COVID 19 Era)

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12 pages, 1315 KiB

Open AccessEditor’s ChoiceArticle

Functional Bakery Snacks for the Post-COVID-19 Market, Fortified with Omega-3 Fatty Acids

by Haralabos C. Karantonis, Constantina Nasopoulou and Dimitris Skalkos

Sustainability 2022, 14(8), 4816; https://doi.org/10.3390/su14084816 - 17 Apr 2022

Cited by 5 | Viewed by 2320

Abstract

Flaxseed is a natural ingredient with health benefits because of its rich contents of omega-3 fatty acids and fiber. In this study, whole-meal sliced bread, chocolate cookies, and breadsticks, which were enriched with flaxseed (Linum usitatissimu) were produced as a natural enrichment source in order to provide functional baked goods. The three innovative products were tested as sources of omega-3 fatty acids in terms of α-linolenic acid according to EU 1924/2006 as well as for their in vitro antithrombotic/anti-inflammatory effect. The results showed that omega-3 fatty acids had high concentrations (>0.6 g per 100 g of product) in all products even after the heating treatment with constant stability during the time of consumption. All the enriched products exerted higher, but in different grade, in vitro antithrombotic/anti-inflammatory activity compared to the conventional products. The products were evaluated positively by a panel of potential consumers without significant differences compared to conventional corresponding products. Enriched bakery products with omega-3 fatty acids may represent a novel opportunity for the development of functional foods that can be locally consumed, thereby contributing to public health prevention measures that the post-COVID-19 era demands. Full article

(This article belongs to the Special Issue Innovative Agrifood Supply Chain in the Post-COVID 19 Era)

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15 pages, 1476 KiB

Open AccessArticle

Quality Control of Emerging Contaminants in Marine Aquaculture Systems by Spot Sampling-Optimized Solid Phase Extraction and Passive Sampling

by Panagiota Martinaiou, Panagiota Manoli, Vasiliki Boti, Dimitra Hela, Elissavet Makou, Triantafyllos Albanis and Ioannis Konstantinou

Sustainability 2022, 14(6), 3452; https://doi.org/10.3390/su14063452 - 15 Mar 2022

Cited by 4 | Viewed by 1979

Abstract

The presence of organic pollutants such as pesticides and pharmaceuticals in the aquatic environment, and especially in regions where fish farms are installed, is a matter of major importance due to their possible risks to ecosystems and public health. The necessity of their detection leads to the development of sensitive, reliable, economical and environmentally friendly analytical methods for controlling their residue in various environmental substrates. In the present work, a solid-phase extraction method was developed, optimized and validated for the analysis of 7 pesticides and 25 pharmaceuticals in seawater using LC-HR-LTQ/Orbitrap-MS. The method was then applied in seawater samples collected from an aquaculture farm located in the Ionian Sea, Greece, in order to evaluate environmental pollution levels. None of the pesticides were detected, while paracetamol was the only pharmaceutical compound that was found (at trace levels). At the same time, passive sampling was conducted as an alternative screening technique, showing the presence of contaminants that were not detected with spot sampling. Among them, irgarol was detected and as far as pharmaceuticals is concerned, trimethoprim and sulfadiazine were found; however, all positive findings were at the very low ppt levels posing no threat to the aquatic environment. Full article

(This article belongs to the Special Issue Innovative Agrifood Supply Chain in the Post-COVID 19 Era)

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15 pages, 1582 KiB

Open AccessArticle

The Effect of Whey Protein Films with Ginger and Rosemary Essential Oils on Microbiological Quality and Physicochemical Properties of Minced Lamb Meat

by Maria Tsironi, Ioanna S. Kosma and Anastasia V. Badeka

Sustainability 2022, 14(6), 3434; https://doi.org/10.3390/su14063434 - 15 Mar 2022

Cited by 15 | Viewed by 2298

Abstract

Consumers’ constant search for high-quality and safe products, with the least possible preservatives and additives, as well as extended shelf life, has led industries to research and develop alternative forms of food preservation and packaging. The purpose of this research was the study of the effect of natural antimicrobials and, in particular, the essential oils of ginger (Zingiber Officinale Roscoe) and rosemary (Rosmarinus officinalis L.) on strengthening whey protein films’ properties. Whey protein isolate (WPI) films, alone and with incorporated essential oils (WPI + EO) at different concentrations were prepared and then examined for their possible effect on delaying the deterioration of minced lamb meat. Microbiological and physicochemical measurements were carried out to examine the meat’s shelf life. Results showed that films with 1% EO significantly improved the microbiological quality of meat. On day 11, total viable counts, Pseudomonas spp., Br. thermosphacta, lactic acid bacteria, Enterobacteriaceae, and yeasts remained low for films with 1% concentration of essential oil compared with 0.5%. Regarding, physicochemical properties the same pattern was observed for pH while oxidation degree was significantly reduced. Finally, color attributes measurements recorded fluctuations between samples, but overall, no considerable discoloration was observed. Full article

(This article belongs to the Special Issue Innovative Agrifood Supply Chain in the Post-COVID 19 Era)

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17 pages, 299 KiB

Open AccessArticle

Consumers’ Perception on Traceability of Greek Traditional Foods in the Post-COVID-19 Era

by Dimitris Skalkos, Ioanna S. Kosma, Eleni Chasioti, Thomas Bintsis and Haralabos C. Karantonis

Sustainability 2021, 13(22), 12687; https://doi.org/10.3390/su132212687 - 16 Nov 2021

Cited by 10 | Viewed by 2310

Abstract

In the rising new global economic and social period, after the COVID-19 pandemic, traceability is expected to be a critical parameter for the selection of foods by consumers worldwide. Accordingly, traditional foods (TFs) can become the foods of choice in the new era due to their originality, authenticity, unique organoleptic properties, and locality. In this paper, the consumers’ perception on traceability regarding Greek TFs and northwest Greek TFs is investigated, in order to find out the specific information they require for the purchase of these foods. Traceability was tested using variables related to package, product, quality, process, and personal information of these foods. A self-response questionnaire survey was carried out in September and October 2021 on a sample of 1707 participants through the Google platform. The results show that the participants consider traceability regarding questions on package information “quite important” and “very important” by an average of 68%, on food information by 64%, on quality information by 69%, on production process information by 78%, and on personal information by 65%. A similar pattern was recorded for the regional northwest Greek TFs for information on production process, personal, and package data, although there was a significant increase in the perception by the participants for data related to food information itself by 87% and more related to quality information by 94%. Full article

(This article belongs to the Special Issue Innovative Agrifood Supply Chain in the Post-COVID 19 Era)

20 pages, 1539 KiB

Open AccessArticle

An Insight into the Level of Information about Sustainability of Edible Insects in a Traditionally Non-Insect-Eating Country: Exploratory Study

by Raquel P. F. Guiné, Sofia G. Florença, Ofélia Anjos, Paula M. R. Correia, Bruno M. Ferreira and Cristina A. Costa

Sustainability 2021, 13(21), 12014; https://doi.org/10.3390/su132112014 - 30 Oct 2021

Cited by 12 | Viewed by 2184

Abstract

Insects have been reported as a possible alternative solution to help feed the growing world population with less stress on the planet, thus contributing to the preservation of the environment and natural ecosystems. However, the consumption of edible insects (EIs), although culturally accepted for some communities, is not readily accepted for others. Hence this work explores the level of information that people in a traditionally non-insect-eating country have about the sustainability issues related with EIs, and also some possible reasons that could motivate their consumption. The study was based on a questionnaire survey and the results were explored by descriptive statistic tools, tree classification analysis, factor analysis and cluster analysis. The results showed that the level of information is still low in general, with most people not manifesting an opinion. However, some aspects are relatively familiar to the participants (88.9% know that the ecological footprint of insects is smaller than other meats and 86.9% know that they efficiently convert organic matter into protein). Factor and cluster analysis showed three classes: cluster 1—people not informed about the facts disclosed through the true statements and also not able to distinguish the false information; cluster 2—people not informed about the facts disclosed through the true statements but who were able to distinguish the false information; and cluster 3—people well informed about the facts disclosed through the true statements but who were marginally unable to distinguish the false information. It was also found that education, sex and professional area are the most relevant sociodemographic factors associated with the level of information, and the highest motivations to consume EIs are their contribution to preserve the environment and natural resources followed by being a more sustainable option (for 64.7% and 53.4% of participants, respectively). Hence it was concluded that, although some work still needs to be done to better inform people about EIs, there is already some conscientiousness that they constitute a good and more sustainable alternative to other types of meat. Full article

(This article belongs to the Special Issue Innovative Agrifood Supply Chain in the Post-COVID 19 Era)

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13 pages, 985 KiB

Open AccessArticle

Trends in Food Innovation: An Interventional Study on the Benefits of Consuming Novel Functional Cookies Enriched with Olive Paste

by Olga Papagianni, Iraklis Moulas, Thomas Loukas, Athanasios Magkoutis, Dimitrios Skalkos, Dimitrios Kafetzopoulos, Charalampia Dimou, Haralabos C. Karantonis and Antonios E. Koutelidakis

Sustainability 2021, 13(20), 11472; https://doi.org/10.3390/su132011472 - 17 Oct 2021

Cited by 6 | Viewed by 2378

Abstract

Olive paste may exert bioactivity due to its richness in bioactive components, such as oleic acid and polyphenols. The present interventional human study investigated if the fortification of cookies with olive paste and herbs may affect postprandial lipemia, oxidative stress, and other biomarkers in healthy volunteers. In a cross-over design, 10 healthy volunteers aged 20–30 years, consumed a meal, rich in fat and carbohydrates (50 g cookies). After a washout week, the same volunteers consumed the same cookie meal, enhanced with 20% olive paste. Blood sampling was performed before, 0.5 h, 1.5 h, and 3 h after eating. Total plasma antioxidant capacity according to FRAP, ABTS, and resistance to copper-induced plasma oxidation, serum lipids, glucose, uric acid, and antithrombotic activity in platelet-rich plasma were determined at each timepoint. There was a significant decrease in triglycerides’ concentration in the last 1.5 h in the intervention compared to the control group (p < 0.05). A tendency for a decrease in glucose levels and an increase in the plasma antioxidant capacity was observed 0.5 h and 1.5 h, respectively, in the intervention compared to the control group. The remaining biomarkers did not show statistically significant differences (p > 0.05). More clinical and epidemiological studies in a larger sample are necessary in order to draw safer conclusions regarding the effect of olive paste on metabolic biomarkers, with the aim to enhance the industrial production of innovative functional cookies with possible bioactivity. Full article

(This article belongs to the Special Issue Innovative Agrifood Supply Chain in the Post-COVID 19 Era)

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20 pages, 305 KiB

Open AccessArticle

Consumers’ Trust in Greek Traditional Foods in the Post COVID-19 Era

by Dimitris Skalkos, Ioanna S. Kosma, Areti Vasiliou and Raquel P. F. Guine

Sustainability 2021, 13(17), 9975; https://doi.org/10.3390/su13179975 - 6 Sep 2021

Cited by 15 | Viewed by 3106

Abstract

We are entering a new, unprecedented global economic and social era following the COVID-19 pandemic, in which there will be opportunities and threats for the goods and services provided. Traditional foods (TFs) could have their chances in the new food chain which will be developed, as long as they become the food of choice for the consumers of the future. This paper investigates consumers’ trust in Greek TFs, and northwest Greek TFs, in order to assess their potential consumption in the new economy. Trust was tested using the variables of safety, healthiness, sustainability, authenticity and taste, assessing consumers’ confidence and satisfaction with the TFs, their raw materials, and the technologies used for their production. A self-response questionnaire survey was carried out in May and June 2021 on a sample of 548 participants through the Google platform. In order to analyze the data, basic descriptive statistical tools were used, combined with crosstabs and chi-square tests. The results show that the participants trust the Greek TFs because they “strongly agree” by an average of 20%, and “agree” by an average of 50% that they are safe, healthy, sustainable, authentic and tasty. A similar pattern was recorded for the regional northwest Greek TFs as well. These results indicate that TFs could be the food of choice because they bear consumers’ trust in the coming “new normality”, where trust will be a major factor of choice for the purchase of goods and services. Full article

(This article belongs to the Special Issue Innovative Agrifood Supply Chain in the Post-COVID 19 Era)

20 pages, 2124 KiB

Open AccessEditor’s ChoiceArticle

Plastic Food Packaging: Perceptions and Attitudes of Portuguese Consumers about Environmental Impact and Recycling

by Morgana Weber Macena, Rita Carvalho, Luísa Paula Cruz-Lopes and Raquel P. F. Guiné

Sustainability 2021, 13(17), 9953; https://doi.org/10.3390/su13179953 - 4 Sep 2021

Cited by 46 | Viewed by 26286

Abstract

The use of plastics for packaging has some advantages, since they are flexible and inexpensive. However, most plastics are of single use, which, combined with low recycling or reuse ratios, contributes substantially to environmental pollution. This work is part of a project studying the habits of Portuguese citizens concerning plastic food packaging and focuses on aspects related to sustainability. The survey was carried out via an online questionnaire about sustainability, recycling, and knowledge of the effects of plastic materials or their residues on the environment. The results were obtained based on a statistical analysis of the data. The participants tend to think about the negative impact of plastic packages on the environment; 39% sometimes do not buy plastic; and 30% try to look for alternatives. A substantial fraction, 81%, support the avoidance of plastic utensils and reduction in the use of plastic bags. Most participants have a good knowledge of recycling and strongly agree with the use of recycled materials, and 87% of respondents practice separation of different types of waste for recycling. Changing plastic consumption habits has not been an easy task. Nevertheless, it is expected that society will increasingly move toward sustainable habits, questioning its actions and considering their impact on the environment. Full article

(This article belongs to the Special Issue Innovative Agrifood Supply Chain in the Post-COVID 19 Era)

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Other

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14 pages, 572 KiB

Open AccessEditor’s ChoicePerspective

Constructed Wetlands as Nature-Based Solutions in the Post-COVID Agri-Food Supply Chain: Challenges and Opportunities

by Vasileios Takavakoglou, Eleanna Pana and Dimitris Skalkos

Sustainability 2022, 14(6), 3145; https://doi.org/10.3390/su14063145 - 8 Mar 2022

Cited by 14 | Viewed by 4022

Abstract

The COVID-19 crisis has highlighted the interchangeable link between human and nature. The health and socioeconomic impacts of COVID-19 are directly or indirectly linked to the natural environment and to the way that agri-food systems interact with nature. Although the pandemic continues to evolve and there are still many uncertainties, important issues about the future of the agri-food sector and the need for a sustainable and environmentally friendly reformation are beginning to arise in society. Nature-based Solutions (NbSs) encompass a broad range of practices that can be introduced in the agri-food supply chain and address multiple environmental challenges of the COVID-19 and post-COVID-19 era while providing economic and societal benefits. In this perspective, the design and establishment of multifunctional constructed wetlands as NbSs opens a portfolio of eco-innovative options throughout the agri-food supply chain, offering a realistic and promising way towards the green regeneration of the post-COVID-19 economy and the welfare of society. The aim of this work is to explore the potential role of constructed wetlands as Nature-based Solutions in the agri-food supply chain of the forthcoming post-COVID-19 era. More specifically, this work aims to reveal application opportunities of constructed wetlands in the different segments of the agri-food supply chain, identify linkages with societal challenges and EU policies, and discuss their potential limitations, future challenges, and perspectives. Full article

(This article belongs to the Special Issue Innovative Agrifood Supply Chain in the Post-COVID 19 Era)

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