Advances in Sustainable Agri-Food Systems: Insights into Production, Processing, and Consumption Perspectives

Dear Colleagues,

Nowadays, the way consumers choose to purchase and eat has put much stress on production (agroecology practices, genetic resources, climate change, etc.), processing (environmentally friendly, clean label, etc.), and consumption (marketing channels, consumption behavior, purchase patterns, food tourism, etc.) systems. The agri-food sustainability relies on efficient and clean production, stable and high-standard processing, and a well-understanding of consumers’ food purchase patterns and preferences. This Topic of Foods, with the theme of Food Sustainability, aims to publish research or review articles dealing with innovative and promising strategies to valorize agri-food sustainability for producing high-quality foods and providing specific insights for customers' behaviors, marketing perspectives and food policy.

The topics include, but are not limited to:

• Agroecology and sustainable food systems
• Producers’ practices for sustainable food production 
• Novel technologies for agro-food processing
• Rapid and accurate detections of food quality and safety 
• Consumers’ choice behavior and preference for agri-food
• Food consumption patterns
• Food tourism

Dr. Weijie Lan
Prof. Dr. Leiqing Pan
Dr. Shuyang Qu
Dr. Shaozong Wu
Topic Editors