Sustainable Innovations in Food Production, Packaging and Storage

1. Introduction

The food industry faces a major challenge: to produce enough safe and nutritious food while reducing environmental impact. Sustainable food systems must balance productivity with responsibility for the environment, economy, and society. Current research shows that innovation is essential at every stage of the food chain, from primary production to processing, packaging, and storage.

At the production stage, many researchers focus on reducing waste and resource use. Mazibuko et al. [1] showed that agroecological practices in vegetable farming improve biodiversity, soil fertility, and water efficiency. These methods reduce the need for chemical fertilizers and pesticides and help farmers achieve long-term sustainability. In the meat sector, Karabasil et al. [2] discussed sustainable meat production strategies. The authors highlighted the use of better feed systems, waste utilization, and animal welfare improvements. Their study showed that environmental impact can be reduced by combining efficient production with ethical management. Recent studies further emphasize that sustainable meat production requires an integrated approach that simultaneously addresses environmental, economic, and social dimensions. According to Arvidsson Segerkvist et al. [3], only a small proportion of livestock research incorporates all three pillars of sustainability, underscoring the need for holistic management strategies. Efforts to reduce greenhouse gas emissions through improved feed conversion, precision livestock farming, and manure-to-energy systems have shown promising results [4,5]. Emerging innovations such as alternative protein sources, cultivated meat, and improved circular practices in slaughter by-product utilization also contribute to reducing the environmental footprint of the meat industry while maintaining nutritional and cultural relevance [6,7,8]. Together, these advancements highlight that the future of meat production lies not only in technological innovation but also in systemic transformation toward ethical, efficient, and environmentally responsible food systems.

The dairy industry is also changing. Priyashantha [9] analyzed the relationship between milk quality and sustainability. The author emphasized that high milk quality supports better processing performance and reduces losses. Technologies such as precision farming, automatic milking, and data monitoring help improve resource use and animal welfare. Automation and data-driven decision-making are transforming modern dairy farming into a model of smart agriculture. Automatic milking systems, rumination sensors, and herd monitoring platforms enable early disease detection, improve milk hygiene, and optimize milking frequency [10]. Precision technologies not only enhance productivity but also support welfare-based management, allowing farmers to combine economic efficiency with ethical responsibility. Sustainability in the dairy sector also encompasses efficient resource management. Circular farming practices—such as nutrient recycling, water reuse, and the adoption of renewable energy systems—are increasingly implemented to minimize environmental footprints [11]. Moreover, consumer-oriented initiatives such as carbon labeling and animal welfare certification are gaining importance, reflecting the growing role of transparency and trust in sustainable value chains [12]. Growing attention is also being paid to innovations in sustainable milk and dairy production. Studies show that energy-efficient technologies, bio-based packaging materials, and the valorization of by-products such as whey contribute to reducing waste and greenhouse gas emissions in the dairy industry [13]. The development of cheese and fermented dairy products using biotechnology, membrane filtration, and low-energy starter cultures further supports the creation of environmentally friendly processing systems [14]. The dairy sector is increasingly evolving toward a technology-enabled and circular production framework that prioritizes animal welfare and resource efficiency. Sustainable manufacturing of milk, cheese, and other dairy derivatives represents a fundamental component of the agri-food system transition, where product quality, process optimization, and environmental stewardship are integrated objectives rather than competing goals.

At the processing stage, innovative preservation methods are key to minimizing losses and maintaining quality. Lisboa et al. [15] reviewed modern non-thermal technologies, including cold plasma, pulsed light, high-pressure processing, and pulsed electric fields. These technologies save energy, improve food safety, and protect nutritional and sensory qualities. Natural preservatives and biobased antimicrobials are increasingly used to replace chemical additives. In parallel, the food industry is increasingly adopting clean-label strategies aimed at reducing synthetic additives and emphasizing transparency, simplicity, and natural ingredients. This approach aligns with consumer demand for minimally processed foods with recognizable components and supports sustainability by promoting the use of plant-based extracts, fermentates, and bioprotective cultures as natural stabilizers and antimicrobials [16]. Clean-label formulation also encourages shorter ingredient lists, reduced chemical inputs, and greater traceability throughout the production chain, reinforcing both product integrity and environmental responsibility.

Packaging and storage innovations play an important role in reducing food waste. Arshad et al. [17] presented new biodegradable and bio-based packaging materials made from cellulose, natural fibers, and nanocomposites. These materials can replace plastic and improve barrier and antimicrobial properties. Moreover, smart and active packaging systems help extend shelf life and maintain food quality during storage. Recent studies further highlight environmentally friendly preservation technologies. Yaghoubi et al. [18] investigated double gelatin coatings containing chitosan nanoparticles and calcium alginate applied to chicken breast meat. Their findings illustrate the increasing interest in sustainable, eco-friendly materials that enhance product stability while remaining biodegradable and environmentally safe, thus providing a viable alternative to conventional synthetic packaging. Zalewska et al. [19], on the other hand, examined the effect of ozone dose and exposure time on physicochemical characteristics of mushrooms (Agaricus bisporus), showing that ozone treatment can extend freshness and reduce microbial contamination without the use of chemical preservatives, thereby minimizing environmental impact. In addition, Setiawan et al. [20] designed a solar-powered fish storage box, utilizing renewable solar energy to preserve fish quality on traditional fishing boats. This system reduces reliance on fossil fuels and plastic ice containers, providing an energy-efficient and sustainable solution for small-scale fisheries.

Finally, sustainability also depends on business responsibility. Gazzola et al. [21] studied corporate strategies in the food and beverage industry. They showed that environmental, social, and governance (ESG) practices help companies create long-term value and gain consumer trust. Transparent reporting and circular business models are now important parts of sustainable management.

In summary, sustainable food systems depend on technological progress, resource efficiency, and responsible management. The reviewed studies show that combining science, technology, and good governance can create a resilient food sector that supports global food security and environmental protection.

2. An Overview of the Published Articles

The Special Issue “Sustainable Innovations in Food Production, Packaging and Storage” contains six scientific contributions that present new ideas and research results in sustainable food production, processing, and preservation.

In Żbik et al.’s study (contribution 1), titled, “Trends and Opportunities in the Dairy Industry: A2 Milk and Processing Methods,” the authors reviewed advances in the dairy sector with a focus on A2 milk, which is easier to digest and may reduce allergic reactions. They analyzed genetic selection, milk testing, and processing techniques that improve nutritional and functional properties. They also discussed consumer expectations and the potential of the dairy industry to adapt to sustainable production goals.

Al-Gaadi et al.’s paper (contribution 2), titled “Impact of Storage Conditions on Fruit Color, Firmness and Total Soluble Solids of Hydroponic Tomatoes Grown at Different Salinity Levels,” examines how temperature and humidity influence the quality of tomatoes grown in hydroponic systems. The results showed that controlling storage conditions helps maintain color, texture, and taste, reducing postharvest losses. This research provides useful recommendations for sustainable horticultural practices.

The study by Vardakas et al. (contribution 3) explores the “Sustainable Development of an Innovative Spreadable Plant-Based Product of High Added Value through the Valorization of an Agro-Food By-Product.” The researchers used purslane, a nutrient-rich plant, to produce a healthy and stable spread. The product, named Eλ-yum, had a long shelf life and good sensory quality. This work is an example of how food by-products can be turned into new, high-value products, supporting the idea of a circular economy.

Habschied et al.’s paper (contribution 4) focuses on the “Addition of Industrial Hemp (Cannabis sativa L.) Dry Inflorescence in Beer Production.” In this exploration of the use of hemp inflorescences as a new brewing ingredient, the addition of hemp improved the aroma and bioactive composition of beer without lowering its acceptability. The findings confirmed that sustainable brewing can combine innovation with the use of agricultural residues.

In Polak et al.’s study (contribution 5), titled “The Influence of PEF, Pulsed Light, Microwave and Conventional Heat Treatments on Quality Parameters of Berry Fruit Juice Blends,” traditional pasteurization was compared with new non-thermal techniques. The results showed that pulsed light and microwave processing preserved color, antioxidants, and taste better than heat treatment. These findings support the development of sustainable and energy-saving preservation technologies.

Finally, Furiski et al.’s paper (contribution 6) is titled “Vacuum-Packaged Sous-Vide Mackerel (Scomber colias) Fillets for School Canteens: Product Development, Acceptance, and Storage Trial.” The authors developed a fish product suitable for school meals using marination, vacuum packaging, and sous-vide cooking. Their results confirmed that this method ensures high quality, safety, and long shelf life. It also helps promote the use of sustainable marine resources in institutional catering.

Together, these studies provide practical examples of how scientific innovation supports sustainability in food production, processing, and packaging. They also demonstrate how research can translate into real improvements in food quality, resource use, and environmental responsibility.

3. Conclusions

The research presented in this Special Issue shows that sustainability can be achieved through innovation at every stage of the food chain. From farming and processing to packaging, each sector contributes to reducing waste and improving efficiency. Collaboration between scientists, producers, and policymakers is essential for scaling up these solutions. The combined efforts of researchers and industry partners point toward a future where food systems are efficient, safe, and environmentally friendly. Sustainable innovation is not just a research goal; it is a necessary direction for global food security and climate protection.