Food Security and Sustainability
A section of Foods (ISSN 2304-8158).
This section encompasses all aspects of food security and sustainability.
When addressing global food security issues, one should consider the challenges of globally achieving food security and the obstacles/constraints—physical, biological, economic, and socio-political—that limit food production and obstruct access to healthy diets.
Various methods and models should be proposed to drastically address and resolve these obstacles.
In this section, all dimensions of food security should be covered, from production, stability, physical/economic access, stocks, markets, trade (local to global), and the nutritional value of food. This section covers all sectors of science, sociology, and economics of food production, agricultural development, access to food, quality, safety, and nutrition.
Food sustainability covers all areas of food waste, food recovery, and climate change. Food waste management might include case studies of the life cycle assessment and issues with the circular economy. Studies may also address issues of ISO14040, ISO14044, ISO14045, and food waste treatment methodologies. Such methodologies might include membrane technologies, anaerobic digestion, landfilling, or incineration.
A more sustainable production and consumption is presently required, as is incorporating a waste-to-energy process guideline in the waste hierarchy to aid in the implementation of a circular economy.
Moreover, recovery for high value byproducts from food waste should be included in any proposed study.
Innovative work will be considered if it meets the requirements listed above and features keywords, as noted below.
- Food security
- Natural constraints to satisfying global food needs
- The sociological contexts of food production, access, quality, and consumption
- Nutrition, food quality, and food safety
- Socio-political factors that affect the ability to satisfy global food needs
- Research policies for effective food security
- Food sustainability
- Food recovery
- Recovery of high value byproducts
- Food waste
- ISO 14045
- ISO 14040 and 14044 guidelines
- Life cycle assessment
- Circular economy
- Natural products
- Phytochemical analysis
- Membrane technologies
- Climate change
- (Bio) analytical chemistry
- Anaerobic digestion
Following special issues within this section are currently open for submissions:
- Frontiers on Sustainable Food Packaging (Deadline: 30 May 2022)
- Implementation of Chemometrics and Other Techniques as Means of Authenticity and Traceability to Detect Adulteration in Foods for the Protection of Human Health (Deadline: 31 May 2022)
- The Recycling of Food Waste and Its Valorisation (Deadline: 10 June 2022)
- Innovative Application of Protein and Other Value-Added Products from Green Biomass in Foods (Deadline: 15 June 2022)
- Food Perception and Preferences in the Context of Health and Sustainability (Deadline: 20 June 2022)
- Seafood: Quality Aspects, Health Benefits and Sustainability (Deadline: 20 June 2022)
- Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II (Deadline: 20 June 2022)
- Innovations in the Food System: Exploring the Future of Food (Deadline: 30 June 2022)
- Valorization of Food Processing By-Products (Deadline: 15 July 2022)
- Water and Food Safety during COVID-19 Pandemic (Deadline: 15 July 2022)
- Functional Sustainable Foods: Chemistry, Health Benefits and Environmental Impact (Deadline: 20 July 2022)
- Chemical Contaminants and Food Quality (Deadline: 30 July 2022)
- Recent Advances and Future Trends on Comprehensive Utilization of Food Waste and Side Streams (Deadline: 30 August 2022)
- Food and Climate Change (Deadline: 31 August 2022)
- The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization (Deadline: 12 September 2022)
- Toward Sustainable Food Systems: Approaches and Strategies to Prevent and Reduce Food Loss and Waste (Deadline: 25 September 2022)
- Insects as Food and Feed: Insights into Safety, Sustainability and Health Benefits (Deadline: 30 September 2022)
- Development of Ingredients for Food Industry through By-Products Valorization (Deadline: 10 October 2022)
- Challenging the Status Quo to Shape Food Systems Transformation from a Nutritional and Food Security Perspective: Second Edition (Deadline: 15 October 2022)
- Advances in the Valorization of Biowastes for Novel Products (Deadline: 20 October 2022)
- Role of Microorganisms in Food Supply Chain (Deadline: 31 October 2022)
- The Application of Microalgae for the Development of High-Added-Value Products (Deadline: 31 October 2022)
- The Challenges and Strategies of Food Security under Global Change (Deadline: 31 October 2022)
- The Generation and Control of Harmful Products in Food Processing (Deadline: 10 November 2022)
- Novel Foods, Food-Grade Materials, and Environmentally Friendly Compounds from Food Waste (Deadline: 30 November 2022)
- Food Insecurity: Causes, Consequences and Remedies (Deadline: 8 December 2022)
- Innovative Applications of Mass Spectrometry to Valorize Food and Agro-Food By-Products (Deadline: 20 December 2022)
- New Protein Sources as Food Ingredients: Processing, Nutrition and Application (Deadline: 31 December 2022)
- Protein Supply and Demand: Food for the Future (Deadline: 31 January 2023)