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Nutrients
Special Issues
Future Prospects for Sustaining a Healthier Food System
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Future Prospects for Sustaining a Healthier Food System

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutritional Policies and Education for Health Promotion".

Deadline for manuscript submissions: 25 June 2025 | Viewed by 2609

Special Issue Editor

Dr. Mariusz Jaworski

E-Mail Website
Guest Editor
Department of Education and Research in Health Sciences, Faculty of Health Science, Medical University of Warsaw, Warsaw, Poland
Interests: nutritional sustainability; sustainable diets; food behavior; plant-based diets; eating disorders; diabetes; behavioral addictions; psychology

Special Issue Information

Dear Colleagues,

As we continue to confront global issues such as environmental degradation, climate change, and growing food insecurity, there is a critical demand for scientific inquiry into sustainable dietary patterns and food production practices. Transitioning to a healthier and more sustainable food system will not only enhance the well-being of individuals but also contribute to the resilience of our environment. This encompasses reducing the ecological footprint of food production, improving nutritional outcomes, and promoting more equitable food access.

The scope of this Special Issue includes, but is not limited to, the following topics:

  • Policy frameworks and educational strategies that can facilitate the shift toward more sustainable consumption patterns.
  • Dietary interventions that support both human health and environmental sustainability.

By contributing your research, you will join a global effort to advance the understanding of how we can redesign food systems to meet both human and planetary health goals. I encourage submissions from diverse disciplinary perspectives, including nutrition, environmental science, public health, and agricultural economics. Whether through observational studies, intervention trials, or policy analyses, your insights will play a pivotal role in shaping future food systems that support both well-being and environmental stewardship.

Dr. Mariusz Jaworski
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • sustainable food systems
  • food policies
  • sustainable diets
  • food system innovation
  • public health nutrition
  • environmental sustainability
  • food security
  • food system

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Further information on MDPI's Special Issue policies can be found here.

Published Papers (2 papers)

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Research

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32 pages, 15117 KiB  
Article
Entry Points, Barriers, and Drivers of Transformation Toward Sustainable Organic Food Systems in Five Case Territories in Europe and North Africa
by Rita Góralska-Walczak, Lilliana Stefanovic, Klaudia Kopczyńska, Renata Kazimierczak, Susanne Gjedsted Bügel, Carola Strassner, Benedetta Peronti, Amina Lafram, Hamid El Bilali and Dominika Średnicka-Tober
Nutrients 2025, 17(3), 445; https://doi.org/10.3390/nu17030445 - 25 Jan 2025
Viewed by 1511
Abstract
Background: The organic sector is often suggested as a lever with a potential for contributing to the three dimensions of sustainability: social, environmental, and economic. This study aims to investigate selected organic initiatives and organic food sectors in different locations, such as capital [...] Read more.
Background: The organic sector is often suggested as a lever with a potential for contributing to the three dimensions of sustainability: social, environmental, and economic. This study aims to investigate selected organic initiatives and organic food sectors in different locations, such as capital cities, rural areas, and the bio-district in SysOrg project consortium, in the Warsaw municipality in Poland, North Hessia region in Germany, Cilento bio-district in Italy, Kenitra province in Morocco, and Copenhagen municipality in Denmark to uncover the diverse drivers, barriers, and entry points to enable a transformation process to resilient and sustainable organic food systems. Methods: Following the methodology of the SysOrg project, this study relied on the following mixed data collection methods: quantitative (a household survey distributed among citizens) and qualitative (semi-structured interviews with organized initiatives). Results: The results demonstrate that, despite being in different stages of development in the investigated territories, the organic sector is challenged by similar barriers (e.g., undeveloped market, regulatory/budgetary constraints, and lack of knowledge and awareness) and benefits from analogous drivers (e.g., awareness and education, community support, and incentives). Conclusions: Those similarities, but also analyses of their differences and origins, allowed us to establish critical entry points for the development of a sustainable organic food system, e.g., promoting organics through a top-down approach, providing training and education, reducing information delay, popularizing negative feedback, strengthening the effectiveness of a given incentives scheme by tailored nudging mechanisms, establishing country/regional specific traditional frames, making the system more inclusive, building organic communities, and awareness-building. Full article
(This article belongs to the Special Issue Future Prospects for Sustaining a Healthier Food System)
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38 pages, 512 KiB  
Review
Nutritional Quality, Safety and Environmental Benefits of Alternative Protein Sources—An Overview
by Anna Choręziak, Dawid Rosiejka, Joanna Michałowska and Paweł Bogdański
Nutrients 2025, 17(7), 1148; https://doi.org/10.3390/nu17071148 - 26 Mar 2025
Viewed by 871
Abstract
Protein is a fundamental macronutrient in the human diet. It supplies our organisms with essential amino acids, which are needed for the growth and maintenance of cells and tissues. Conventional protein sources, despite their complete amino acid profiles and excellent digestibility, have a [...] Read more.
Protein is a fundamental macronutrient in the human diet. It supplies our organisms with essential amino acids, which are needed for the growth and maintenance of cells and tissues. Conventional protein sources, despite their complete amino acid profiles and excellent digestibility, have a proven negative impact on the environment. Furthermore, their production poses many ethical challenges. This review aims to present nutritional, more ethical, and environmentally friendly alternatives that could serve as potential protein sources for the population. The available literature on alternative protein sources has been analyzed. Based on the research conducted, various products have been identified and described, including plant-based protein sources such as soybeans, peas, faba beans, lupins, and hemp seeds; aquatic sources such as algae, microalgae, and water lentils; as well as insect-based and microbial protein sources, and cell-cultured meat. Despite numerous advantages, such as a lower environmental impact, higher ethical standards of production, and beneficial nutritional profiles, alternative protein sources are not without limitations. These include lower bioavailability of certain amino acids, the presence of antinutritional compounds, technological challenges, and issues related to consumer acceptance. Nevertheless, with proper dietary composition, optimization of production processes, and further technological advancements, presented alternatives can constitute valuable and sustainable protein sources for the growing global population. Full article
(This article belongs to the Special Issue Future Prospects for Sustaining a Healthier Food System)
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