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Sustainable Food Engineering and Safety Innovations

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: 30 April 2026 | Viewed by 807

Special Issue Editor

Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164, USA
Interests: food engineering; food safety; thermal and nonthermal processing; microbiology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As the global population surpasses 8 billion in 2024, sustainability for human survival becomes increasingly urgent. Sustainable practices are essential for preserving our planet and its natural resources. In recent years, sustainability has garnered significant attention, driving innovations and technologies aimed at sustainable development. Achieving sustainability is a collective responsibility shared by governments, academia, and industry.

In food engineering and safety, numerous opportunities exist to adopt sustainable practices. Modern technologies and methodologies can be crucial in energy conservation, promoting a low-carbon bioeconomy, and mitigating food waste and global greenhouse gas emissions. This Special Issue aims to highlight these opportunities and foster discussions on the latest technologies and potential strategies for establishing sustainable food systems.

Dr. Jie Xu
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.

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 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

  • food safety
  • food engineering
  • sustainability
  • new technologies
  • global food system

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Published Papers (1 paper)

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Research

18 pages, 1943 KiB  
Article
Carbon Assessment of Greek Organic Red Wine with Life Cycle Assessment and Planetary Boundaries
by Georgios Archimidis Tsalidis, Zoi-Panagiota Kryona, Kiriaki Hatzisavva, Gijsbert Korevaar and Spyridon Rapsomanikis
Sustainability 2025, 17(7), 3006; https://doi.org/10.3390/su17073006 - 28 Mar 2025
Viewed by 531
Abstract
Life cycle assessment (LCA) is a reference methodology to evaluate environmental impacts along supply chains of products. Planetary boundaries (PBs) were developed to define the safe operating space (SOS) for humanity. So far, no study has investigated whether wine production and consumption result [...] Read more.
Life cycle assessment (LCA) is a reference methodology to evaluate environmental impacts along supply chains of products. Planetary boundaries (PBs) were developed to define the safe operating space (SOS) for humanity. So far, no study has investigated whether wine production and consumption result in crossing the planetary boundary of climate change and no SOS has been calculated for wine production in Greece. Our study applies an LCA according to the European Product footprint environmental category rules to calculate the climate change score of a bottle of 0.75 L of Greek red organic wine in 2021 and 2026, and also applies planetary boundaries to investigate whether the climate change boundary is exceeded. The latter employed the calculation of a SOS based on four partitioning methods: grandfathering principle, economic value, agricultural land area use, and calorific content. The LCA results showed that wine is a carbon emitter. The 2021, 2026-Low yield, and 2026-High yield systems resulted in positive climate change scores between 0.69–1.14 kg CO2 eq.bottle wine−1. The PBs revealed that carbon emissions of wine production in 2021 exceeded all four SOSs, while carbon emissions of expected wine production in 2026 remained within the SOS of grandfathering, economic value and agricultural land area use partitionings, but exceeded the SOS of the caloric content partitioning. The PB method can be complementary to LCA results in terms of providing context to decision-makers in business and public policy on whether red organic wine production and consumption remain within ecological constraints on human development. Full article
(This article belongs to the Special Issue Sustainable Food Engineering and Safety Innovations)
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