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Sustainable Food and Diets: For Better Nutrition, Health and Environment
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Sustainable Food and Diets: For Better Nutrition, Health and Environment

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Health, Well-Being and Sustainability".

Deadline for manuscript submissions: 31 March 2026 | Viewed by 4001

Special Issue Editor

Dr. Haiquan Xu

E-Mail Website
Guest Editor
Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
Interests: nutrition economics and policy; cost-effectiveness; agri-food standards; dietary and health; health effects of food
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Malnutrition and escalating pressures on the resources and environment are two major challenges for development faced globally. Food consumption profoundly impacts nutrition, health, resources, and environmental sustainability. Promoting sustainable food and diets (SFDs) helps optimize food consumption patterns, improve residents’ nutrition and health, ensure food security, and alleviate pressures on resources and the environment, making it the optimal choice for sustainable development. Current research on sustainable food and healthy diets mostly focuses on global-level assessments and predictions, lacking specific and in-depth studies. This Special Issue aims to study sustainable and healthy diets comprehensively and systematically from three perspectives: theory, methodology, and application. Potential topics related to this Special Issue include, but are not limited to:

  • Develop conceptual frameworks and theoretical foundations for SFD studies.
  • Construct dietary supply systems for SFDs.
  • Summarize the current status of SFD development.
  • Explore pathways and mechanisms for achieving SFDs.
  • Investigate influencing factors of SFDs.
  • Analyze the health and environmental effects of SFDs.

Dr. Haiquan 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.

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. Sustainability 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 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

  • sustainable diets
  • nutrition
  • resource environment
  • food consumption patterns
  • food security
  • dietary supply systems

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

Published Papers (5 papers)

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Research

25 pages, 2578 KB  
Article
Food Insecurity and Community Resilience Among Indonesia’s Indigenous Suku Anak Dalam
by Sadar Ginting, Anurak Wongta, Sumed Yadoung, Sakaewan Ounjaijean and Surat Hongsibsong
Sustainability 2025, 17(17), 7750; https://doi.org/10.3390/su17177750 - 28 Aug 2025
Viewed by 127
Abstract
In the forests of Jambi Province, Indonesia, the Indigenous Suku Anak Dalam have encountered rapid alterations to the environment upon which they previously depended. Their culinary traditions—and the knowledge that accompanies them—are placed at a greater risk as palm oil plantations expand and [...] Read more.
In the forests of Jambi Province, Indonesia, the Indigenous Suku Anak Dalam have encountered rapid alterations to the environment upon which they previously depended. Their culinary traditions—and the knowledge that accompanies them—are placed at a greater risk as palm oil plantations expand and forest areas diminish. This research is based on extensive interviews with customary leaders (called Tumenggung, who guide communal life and cultural practices), elders, and women in five settlements in Merangin District. Rather than regarding participants as research subjects, we engaged with their narratives. The image that emerged was not merely one of food scarcity but also one of cultural loss. Instead of forest tubers, untamed fruits, or fish, families now depend on instant noodles or cassava. The rivers are no longer clean, and the trees that were once a source of both sustenance and medicine are largely extinct. Nevertheless, individuals devise strategies to adapt, including cultivating small crops in the vicinity of their dwellings, collecting what is left along the plantation’s perimeter, and distributing their meager possessions to their neighbors. This research demonstrates that food security for Indigenous peoples is not solely dependent on agriculture or nutrition. It is about the right to have a voice in one’s own land, dignity, and memory. Genuine solutions must transcend technical fixes and nutritional aid. The first step is to respect Indigenous voices, protect their territories, and support their methods of knowing and living before they are also lost. Full article
(This article belongs to the Special Issue Sustainable Food and Diets: For Better Nutrition, Health and Environment)
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21 pages, 918 KB  
Article
Upcycling Potato Juice Protein for Sustainable Plant-Based Gyros: A Multidimensional Quality Assessment
by Krzysztof Smarzyński, Przemysław Łukasz Kowalczewski, Aneta Tomczak, Joanna Zembrzuska, Mariusz Ślachciński, Grażyna Neunert, Millena Ruszkowska, Michał Świątek, Marcin Nowicki and Hanna Maria Baranowska
Sustainability 2025, 17(17), 7626; https://doi.org/10.3390/su17177626 - 23 Aug 2025
Viewed by 451
Abstract
The growing demand for sustainable, nutritionally adequate plant-based foods has driven innovation in meat analogues. This study presents a novel approach to upcycling potato juice protein—a by-product of starch production—into plant-based gyros (PBG) enriched with iron and dietary fiber. Four formulations (PBG1–PBG4) were [...] Read more.
The growing demand for sustainable, nutritionally adequate plant-based foods has driven innovation in meat analogues. This study presents a novel approach to upcycling potato juice protein—a by-product of starch production—into plant-based gyros (PBG) enriched with iron and dietary fiber. Four formulations (PBG1–PBG4) were developed using a blend of potato, rice, wheat, and pea proteins, and fortified with either ferritin-rich sprout powder or ferrous sulfate. Comprehensive analyses were conducted to assess nutritional composition, mineral content, glycoalkaloid safety, antioxidant activity, texture, water mobility, sensory appeal, and microbiological stability. All variants met high-protein labeling criteria and exhibited favorable fiber and mineral profiles. In vitro digestion significantly enhanced antioxidant bioaccessibility, particularly phenolic acids. Sensory evaluations favored ferritin-enriched variants, which also demonstrated superior texture and consumer acceptance. Microbiological assessments confirmed safety for up to 10 days under refrigeration. These findings highlight the potential of potato juice protein as a sustainable, functional ingredient in next-generation plant-based meat analogues. Full article
(This article belongs to the Special Issue Sustainable Food and Diets: For Better Nutrition, Health and Environment)
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22 pages, 734 KB  
Article
Compulsive Buying Behaviors and Dietary Patterns in the Context of the Three-Factor Eating Questionnaire (TFEQ)
by Ewa Jerzyk, Natalia Gluza and Dobrosława Mruk-Tomczak
Sustainability 2025, 17(15), 6903; https://doi.org/10.3390/su17156903 - 29 Jul 2025
Viewed by 487
Abstract
Exploring the interactions between compulsive buying and dietary practices is crucial in terms of understanding these behaviors from a behavioral standpoint. This paper investigates the relationships between compulsive buying (CB) and non-compulsive buying (non-CB), focusing on the influence of dietary habits (TFEQ), body [...] Read more.
Exploring the interactions between compulsive buying and dietary practices is crucial in terms of understanding these behaviors from a behavioral standpoint. This paper investigates the relationships between compulsive buying (CB) and non-compulsive buying (non-CB), focusing on the influence of dietary habits (TFEQ), body mass index (BMI), and emotional valence. The study involved a representative sample of 707 Polish adults and employed tools such as the Compulsive Buying Scale, the Three-Factor Eating Questionnaire (TFEQ), and the Emotional Appetite Questionnaire (EMAQ). The results revealed that compulsive buyers (CBs) had higher levels of cognitive restraint, emotional eating, and uncontrolled eating than non-compulsive buyers (non-CBs). Importantly, emotional valence—which includes both positive and negative emotions—significantly influenced dietary behaviors, illustrating the complex role emotions play in food consumption. Additionally, the results highlighted that the BMI significantly affects these relationships, suggesting different eating patterns across BMI categories. This study underscores the need for targeted interventions focusing on psychological and nutritional aspects to address these interconnected compulsive behaviors. Full article
(This article belongs to the Special Issue Sustainable Food and Diets: For Better Nutrition, Health and Environment)
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26 pages, 2300 KB  
Article
Scientists’ Views on Sustainable Healthy Diets: A Reflection Process Towards a Multi-Disciplinary Consensus
by Carmen Lozano-Cabedo, Marta Moreno, Cecilia Díaz-Méndez, Raquel Ajates and Miguel Ángel Navas-Martín
Sustainability 2025, 17(10), 4542; https://doi.org/10.3390/su17104542 - 16 May 2025
Viewed by 552
Abstract
Achieving a Sustainable Healthy Diet (SHD) is one of the goals of public policy programmes to improve human health and the health of the planet. It is a complex objective that requires the participation of all actors in the food system. One group [...] Read more.
Achieving a Sustainable Healthy Diet (SHD) is one of the goals of public policy programmes to improve human health and the health of the planet. It is a complex objective that requires the participation of all actors in the food system. One group is scientists who are involved in the study of food in a variety of disciplines. This paper aims to analyse the views that Spanish researchers from different disciplines have on the concept of an SHD and the factors that, in their opinion, hinder or facilitate its promotion in Spain. We carried out a Delphi survey structured in three rounds with scientists from Agricultural Sciences, Natural Sciences, Health Sciences, and Social Sciences. The results show that the experts are in agreement that an SHD is based on nutritious food, with low environmental impact, secure, safe, and accessible. They believe that the main obstacle to promoting SHDs comes from the power of the food processing and distribution industry to influence the system and the difficulties governments face in promoting SHDs. They stress that the main areas for action are food education, regulation of the food system, and changing the framework of governance and the relations between actors in the food system. The process of reaching consensus shows important overlaps between disciplines, especially between experts from Social and Human Sciences and Health Sciences, while those in Natural and Exact Sciences tend to be at the opposite extreme to those in Agricultural Sciences. Full article
(This article belongs to the Special Issue Sustainable Food and Diets: For Better Nutrition, Health and Environment)
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23 pages, 2112 KB  
Article
Promoting Plant-Based Sustainable Diet to Support Future Development: Emotional Design Card Development
by Xiaochen Fang and Jinwei Zhu
Sustainability 2024, 16(18), 8233; https://doi.org/10.3390/su16188233 - 21 Sep 2024
Cited by 1 | Viewed by 1529
Abstract
The quest for a plant-based sustainable diet has significant value for promoting future development, posing novel challenges for designers. This study involved a five-step design process, encompassing a case study, an experimental study, prototype conception, user testing, and design refinement, with the aim [...] Read more.
The quest for a plant-based sustainable diet has significant value for promoting future development, posing novel challenges for designers. This study involved a five-step design process, encompassing a case study, an experimental study, prototype conception, user testing, and design refinement, with the aim of developing a “Plant-based Sustainable Diet 3P Emotional Design Method” card set that enables individuals to devise personalized sustainable diet plans. The results demonstrated that the instinctive level originates from the product itself, signifying the efficacy of sensory design cues for plant-based foods. The behavioral level stems from the interactive content generated by the product, denoting the efficacy of design cues and highlighting the advantages of transitioning to healthier ingredients for the body. The reflective level arises from the reflection and contemplation of the product, signifying the efficacy of value perception and design cues pertaining to economic, environmental, and social sustainability knowledge. The study analyzed the influencing factors of diet choices through emotional design and provided insights into the underlying psychological mechanisms. The theoretical contribution of this study lies in the novel integration of emotional design and sustainable diet research, while its practical contribution is the introduction of methods and tools that facilitate the adoption of plant-based sustainable diet practices at the individual level. Full article
(This article belongs to the Special Issue Sustainable Food and Diets: For Better Nutrition, Health and Environment)
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