Diet and Nutrition in Food Sustainability

Dear Colleagues,

To minimize the climate-change-induced food crisis and to feed more people better, with less environmental impact, research into sustainable food and nutrition supply requires urgent attention, including food resources and traceability, food waste recycling and compostable packaging, new food processing technologies, etc.

Take protein resources, for example, in addition to traditional animal-based resources, alternative protein resources are typically plant-based ones, insects, microalgae and microbial fermented proteins. On the other hand, full utilization of all the nutritious gradients in food waste not only helps us feed more people but also in a more developed pattern. Not to mention the emergence of novel food processing technologies, including physical and enzymological methods, which could possibly transform these previous agri-byproducts into dishes on our dinner table.

The main purpose of this Special Issue is to communicate and report all the novel findings in developing food sustainability, to prepare us for a more challenging future.

Dr. Dong Yang
Dr. Zhen Qin
Dr. Yongtao Wang
Guest Editors

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