Achievements in the Agri-Food Supply Chain Leading to Sustainable Foods IV

In the previous three Special Issues, we researched the unprecedented rate and unforeseen consequences of global change over the last five years. The uncertainty caused by these rapid changes continues to grow today at an even faster rate. Food is the single strongest factor in optimizing human health and environmental sustainability worldwide [1]. As consumers play a key role in the transition to a more sustainable Agri Food Supply Chain (AFSC) system, it is essential to understand how consumers interpret “sustainability” in relation to the food supply chain. These insights are vital to improve quantitative consumer research on sustainability issues, while taking into account the consumer’s point of view. Furthermore, these insights can be used to guide policymakers in suggesting informed guidelines and recommendations that align with consumers’ understanding of food sustainability. Consumers have difficulty defining the concept “sustainability” and estimating the environmental impact of their food choices [2,3] and believe that sustainability does not (yet) influence their food choices. Currently, young consumers consider price, taste and individual health to be more influential than sustainability [4,5].

Sustainable agribusiness is needed to address food security challenges in the situation of increasingly limited production capacity. The role of consumer-based innovation and digitalization in supporting sustainable agribusiness and analyzing future directions is vital. Developments in consumer behavior that are beginning to focus on sustainable consumption must be supported by sustainable production in the context of a sustainable food system [6]. The key to maintaining consumer changes in relation to sustainable food production is the development of consumer-based innovation. Consumer nutrition environments are defined as places in which consumers interact with the food they eat; these food choices can impact human and planetary health. The development of comprehensive, reliable, and valid consumer nutrition environment measures that assess nutrient-dense food availability and food sustainability is important for research, planning, evaluation and advocacy, with the aim of improving consumer food environments for human and planetary health [7].

The food industry has significantly expanded and become globalized due to the growth of the economies of many countries and an increasing world population. The industry is consequently facing major sustainability challenges [8]. This industry, which feeds a world population of approximately 7.8 billion, will need to supply food to 9.7 billion individuals by 2050 [9]. Sustainability in food production means “that food is produced and consumed in a way that supports the well-being of generations” [10]. The definition of sustainable development has been given as “meeting the needs of the present without compromising the ability of future generations to meet their needs” [11]. The global food industry is at a turning point in its history. A growing body of academic research is focusing on sustainability at the intersection of social, environmental, and economic factors [12]. Discussions of sustainable practices in the food industry have become increasingly common in recent years [13]. Excluding the discussion of other sectors, the concept of sustainability in the food industry is highly controversial. According to [14], “sustainable food” is a very broad and vague concept for both consumers and policymakers. Future research should be multi-disciplinary and involve adjacent fields, including agriculture, agroecology, and climate science. There is also a need for research in the field of economic and social sustainability in the food industry. Studying research topics found in thematic map analysis, such as the effect of a sustainable diet on the food chain and the relationships between the agri-food system, sustainable agriculture, sustainable food systems, and sustainability of the food chain, is recommended for future research.

In this fourth Special Issue, three selected subjects on the achievements in the Agri-Food Supply Chain (AFSC) leading to sustainable foods are presented in 10 published papers. These include state-of-the-art approaches for sustainable AFSC (three papers), consumers’ and stakeholders’ perceptions of foods (four papers), and the use of innovative natural ingredients in the process of food production (three papers).

The three papers covering topics of sustainability in AFSC are as follows:

THE KEY ROLE OF COOPERATIVES IN SUSTAINABLE AGRICULTURE AND AGRIFOOD SECURITY: EVIDENCE FROM GREECE

Kalogiannidis et al. investigated the role of agricultural cooperatives (Acs) in promoting sustainable agriculture and agrifood security, employing a cross-sectional survey technique with data collected from 400 participants, with a particular emphasis on Greece. The model developed demonstrates how agricultural expansion may be achieved by collective bargaining, information sharing, resource sharing, and technological integration, improving agrifood security and sustainability.

IMPLEMENTING IRELAND’s FOOD VISION 2030 WITHIN THE FRESH PRODUCE SECTOR: AN INVESTIGATION OF THE BARRIERS AND ENABLERS USING SYSTEMS THINKING PRINCIPLES

Kenny et al. investigated the effectiveness of the Ireland’s food vision (FV) 2030 through thinking principles regarding the delivery of AFSC fresh produce. The results demonstrate that successful, long-term change will depend on the involvement and incentives of stakeholders within the supply chain approach to deliver long-term sustainability within the fresh produce sector, bringing benefits through transdisciplinary collaboration and fostering multiple stakeholder perspectives.

ENHANCING THE SUSTAINABILITY OF FOOD SUPPLY CHAINS: INSIGHTS FROM INSPECTORS AND OFFICIAL CONTROLS IN GREECE

Roukos et al. studied the perceptions, attitudes, and experiences of frontline inspectors in Greece to assess current challenges and opportunities for strengthening official food fraud controls. Overall, the findings highlight detection gaps, uneven resources across authorities, and the need for improved coordination and capacity building to support more efficient, transparent, and sustainability-oriented food fraud control in Greece.

The four papers covering the topics of consumers’ and stakeholders’ perceptions of foods are as follows:

YOUNG CONSUMERS’ PRICE PERCEPTIONS IN PURCHASING FOODS: EVIDENCE FROM GREECE

Kalyva et al. investigated the price perceptions of young consumers (Gen Z) in purchasing foods in Greece to discover the determinants that ensure sustainable, future food consumption. The findings indicate that Gen Z pay more attention to the values of negative and positive parameters concerning price perceptions when purchasing food rather than quality, coupons and sales, low prices, and maverism, or even the prestige of the food’s brand name.

AUSTRALIAN CONSUMERS’ DRIVERS AND BARRIERS TO PURCHASING LOCAL FOOD FROM ALTERNATIVE AGRI-FOOD NETWORKS

Lykins et al. aimed to identify Australian consumers’ drivers and barriers in producing food growth locally from alternative grocery retailers. The results indicate that it is all too hard to account for a significant amount of unique variances. The findings from this study point to ways to encourage engagement with sustainable food systems, as well as critical barriers to overcoming disengagement.

THE NECESSARY TRANSITION TOWARDS HEALTHIER DIETS: AN ASSESSMENT OF REPLACING MEAT AND REFINED WHEAT FROUR WITH A MIXTURE OF DIFFERENT PLANT-BASED FOODS

Luna and Montes reviewed the idea of replacing meat and refined wheat flour with a mixture of different plant-based foods. The findings indicate that a rising share of consumers now pay close attention to the health and sustainability of their diets. As a result, reducing meat intake is becoming popular in certain groups, and plant-based products are proliferating the market. While many consumers are motivated primarily by the personal health benefits of reducing or eliminating meat, these dietary shifts also deliver environmental benefits.

EXPLORING HONEY CONSUMPTION AND SUSTAINABLE PRACTICES IN A SEGMENT OF ALGERIAN HOUSEHOLDS

Nakib et al. investigated honey consumption patterns among a specific segment of Algerian households, mainly young, educated, and digitally active individuals. The results indicate that consumer preferences are shaped by sensory attributes such as taste, type, and appearance while purchasing. Decisions are strongly influenced by trust-based relationships, with most respondents favoring direct acquisition from beekeepers or known individuals.

The three papers covering the use of innovative natural ingredients in the food production process are as follows:

EFFECT OF SILK FIBROIN AS A SUSTAINABLE SOLVENT ON THE EXTRACTION OF BIXIN FROM ANNATTO SEEDS (BIXA ORELLANA L.)

Borges et al. evaluated silk fibroin solution (SFS) for bixin extraction from annatto seeds, optimizing conditions using a Box–Behnken Design (BBD). The results demonstrate that SFS is an effective, sustainable alternative to traditional solvents, offering high extraction efficiency and minimal toxicity. This method aligns with green chemistry principles, providing a promising solution for bixin production.

IMPACT ON GRAPE JUICE QUALITY AND PHENOLIC COMPOSITION OF GREEK AUTOCHTHONOUS GRAPEVINE VARIETY MOUHTARO UNDER ABSCISIC ACID BIOSTIMULATION

Miliordos et al. examined the impact of the plant hormone abscisic acid on the phenolic compound accumulation in the autochthonous, red-colored Greek grapevine variety Mouhtaro. The results indicate that although no significant differences were observed in amino acids or anthocyanin and stilbene accumulation upon abscisic acid (ABA) treatment, the application of ABA at a higher dose resulted in increased concentrations of phenolic acids, flavan-3-ols, and flavonols, proving that the method for improving the grape quality characteristics of Mouhtaro was effective.

EXTRACTION METHODS, ENCAPSULATION TECHNIQUES, AND HEALTH BENEFITS OF ASTAXANTHIN

Panagiotakopoulos aand Nasopoulou reviewed the extraction methods, encapsulation techniques, and health benefits of astaxanthin. Their research sought to emphasize the significance of astaxanthin as a functional bioactive component with substantial potential in nutraceutical and pharmaceutical applications by describing the extraction and encapsulation techniques and their health-promoting attributes.