World Food Day is an annual event held on 16 October. Food should be diverse, nutritional, affordable, and safe. A greater diversity of nutritious foods should be available in our fields, in our markets, and on our tables, for the benefit of all. The following articles, published in Foods (ISSN: 2304-8158) from 2023 onward, showcase the latest advances and insights in this field. We hope that you enjoy reading them.

1. “Heavy Metals in Foods and Beverages: Global Situation, Health Risks and Reduction Methods”
by Elena Cristina Scutarașu and Lucia Carmen Trinc
Foods 2023, 12(18), 3340; https://doi.org/10.3390/foods12183340
Full text available online: https://www.mdpi.com/2304-8158/12/18/3340

2. “Global Food Security and Sustainability Issues: The Road to 2030 from Nutrition and Sustainable Healthy Diets to Food Systems Change”
by Theodoros Varzakas and Slim Smaoui
Foods 2024, 13(2), 306; https://doi.org/10.3390/foods13020306
Full text available online: https://www.mdpi.com/2304-8158/13/2/306

3. “Designing Nutrition for Health—Incorporating Dietary By-Products into Poultry Feeds to Create Functional Foods with Insights into Health Benefits, Risks, Bioactive Compounds, Food Component Functionality and Safety Regulations”
by Petru Alexandru Vlaicu, Arabela Elena Untea, Iulia Varzaru, Mihaela Saracila and Alexandra Gabriela Oancea
Foods 2023, 12(21), 4001; https://doi.org/10.3390/foods12214001
Full text available online: https://www.mdpi.com/2304-8158/12/21/4001

4. “Microplastics, a Global Issue: Human Exposure through Environmental and Dietary Sources”
by Lucrezia Borriello, Marcello Scivicco, Nunzio Antonio Cacciola, Francesco Esposito, Lorella Severino and Teresa Cirillo
Foods 2023, 12(18), 3396; https://doi.org/10.3390/foods12183396
Full text available online: https://www.mdpi.com/2304-8158/12/18/3396

5. “Applications of Microalgae in Foods, Pharma and Feeds and Their Use as Fertilizers and Biostimulants: Legislation and Regulatory Aspects for Consideration”
by Min Su, Leen Bastiaens, Joran Verspreet and Maria Hayes
Foods 2023, 12(20), 3878; https://doi.org/10.3390/foods12203878
Full text available online: https://www.mdpi.com/2304-8158/12/20/3878

6. “Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges”
by Fatin Fayuni Binti Hasnan, Yiming Feng, Taozhu Sun, Katheryn Parraga, Michael Schwarz and Mohammad Zarei
Foods 2023, 12(23), 4243; https://doi.org/10.3390/foods12234243
Full text available online: https://www.mdpi.com/2304-8158/12/23/4243

7. “Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges”
by Ornella Kongi Mosibo, Giovanna Ferrentino and Chibuike C. Udenigwe
Foods 2024, 13(5), 733; https://doi.org/10.3390/foods13050733
Full text available online: https://www.mdpi.com/2304-8158/13/5/733

8. “A Further Step toward Sustainable Development: The Case of the Edible Mushroom Supply Chain”
by Rachele De Cianni, Giovanna Cristina Varese and Teresina Mancuso
Foods 2023, 12(18), 3433; https://doi.org/10.3390/foods12183433
Full text available online: https://www.mdpi.com/2304-8158/12/18/3433