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Sustainability
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Recent Advances in Sustainable Food Manufacturing
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Recent Advances in Sustainable Food Manufacturing

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

Deadline for manuscript submissions: 31 October 2026 | Viewed by 789

Special Issue Editors

Prof. Dr. Vida Šimat

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Guest Editor
Department of Marine Studies, University of Split, R. Boškovića 37, HR-21000 Split, Croatia
Interests: food quality and safety; food processing and technology; application of bioactive compounds in foods; by-products valorization; sustainable food production
Special Issues, Collections and Topics in MDPI journals
Dr. Martina Čagalj

E-Mail Website
Guest Editor
University Department of Marine Studies, University of Split, R. Boškovića 37, HR-21000 Split, Croatia
Interests: seaweeds; biological activity (antioxidant and antimicrobial); by-products; green extraction; application of extracts in food
Special Issues, Collections and Topics in MDPI journals
Dr. Danijela Skroza

E-Mail Website
Guest Editor
Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia
Interests: food microbiology; green extraction technologies; chemical characterization; in vitro antioxidant and antimicrobial activity; application of bioactive compounds in foods
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue of Sustainability on “Recent Advances in Sustainable Food Manufacturing” provides an overview of new advances in food technology, sustainable processing, and the design of food recycling systems. It presents topics such as energy- and resource-efficient processing, environmentally friendly extraction technologies, the recycling of food by-products, intelligent packaging, and digitalization with the aim of improving supply chains. Contributions may focus on new technologies; life cycle and techno-economic assessment of innovative processing systems; new options such as the integration of renewable energy in food production; and new strategies to reduce food waste and reduce food losses along the food chain. By emphasizing technology-based and systemic solutions, this Special Issue aims to highlight practical ways to reduce the environmental footprint of food production while ensuring food quality and safety, and fits into the existing literature on sustainable food systems. Therefore, it provides an interdisciplinary platform that integrates the framework of food engineering, sustainability science, and policy to accelerate the transition to resilient and climate-compatible food systems.

You may choose our Joint Special Issue in Foods. 

Prof. Dr. Vida Šimat
Dr. Martina Čagalj
Dr. Danijela Skroza
Guest Editors

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 250 words) can be sent to the Editorial Office for assessment.

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 food processing
  • green food technologies
  • energy-efficient processing
  • food waste reduction
  • by-product valorization
  • circular food systems
  • Life cycle assessment (LCA)
  • smart and active packaging
  • digitalization in food supply chains
  • alternative proteins and novel fermentation

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

Published Papers (1 paper)

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Research

16 pages, 974 KB  
Article
Sustainability and Compliance in Organic Food Industries: A Comparative Study of India and Italy
by Aparna P. Murali, Danuta Kolożyn-Krajewska, Roberto Mancinelli, Rosario Muleo, Surya Sasikumar Nair and Joanna Trafiałek
Sustainability 2026, 18(5), 2302; https://doi.org/10.3390/su18052302 - 27 Feb 2026
Viewed by 485
Abstract
Food safety, quality management, and ecologically conscious practices must be successfully integrated throughout supply chains to guarantee the sustainability of organic food systems. There is little empirical data on how these factors interact in various institutional and regulatory contexts, despite the growing significance [...] Read more.
Food safety, quality management, and ecologically conscious practices must be successfully integrated throughout supply chains to guarantee the sustainability of organic food systems. There is little empirical data on how these factors interact in various institutional and regulatory contexts, despite the growing significance of the organic sector for sustainable food transitions. This study examines sustainability-focused compliance procedures in Italian and Indian organic food processing businesses. A systematic questionnaire was used to gather primary data from 300 certified organic businesses (150 per nation), and non-parametric statistical methods were used to examine firm-size and cross-country variations. The results show notable differences between the two contexts in terms of food safety rules and sustainability performance. Because of a more developed regulatory framework and more robust enforcement mechanisms, Italian businesses demonstrate greater and more consistent sustainability performance. On the other hand, Indian businesses, especially small ones, show more unpredictability, which suggests that they have limited ability to implement sustainable practices and environmental management. The performance of quality management systems in both nations is similar, indicating the contribution of international certification standards to the harmonisation of quality governance. In contrast to Italy, where they operate as separate operational domains, correlation research shows that sustainability, food safety rules, and quality management are more closely interwoven in Indian businesses. The study emphasises the importance of the company’s size and the regulatory environment in determining how sustainability is integrated into organic food chains. The findings present beneficial guidance for small and medium-sized businesses by highlighting important areas where targeted capacity building and regulatory assistance can improve sustainability and compliance performance and it is one of the first enterprise-level empirical evaluations of food safety rules, quality management, and sustainability in organic food processing across different regulatory contexts. The findings provide actionable insights for small organic processors by highlighting priority areas for targeted regulatory support, technical help, and capacity building to improve the incorporation of sustainability practices. Full article
(This article belongs to the Special Issue Recent Advances in Sustainable Food Manufacturing)
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