Circular Economy Approach to Produce Sustainable and Healthy Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Systems".
Deadline for manuscript submissions: 15 July 2024 | Viewed by 154
Special Issue Editors
Interests: food safety; control of foodborne pathogens; antimicrobial compounds; bioactive molecules; probiotics; prebiotics; edible coatings; intestinal microbial ecology
Special Issues, Collections and Topics in MDPI journals
Interests: chemical composition of aromatic, medicinal and food plants and organic chemistry hemi synthesis of bioactive compounds using natural products as raw materials and in the assessment of the biological activity of new compounds
Special Issue Information
Dear Colleagues,
The Circular Economy is key to designing recovery plans based on the rational exploitation of natural resources since the growing population, increased food demand, inefficient food distribution and resource use, environmental impacts, and high rates of food waste are driving factors for the transition towards more sustainable practices at all stages of the food systems. Circular Economy focuses on implementing production management systems that convert waste into sustainable resources. Some strategies based on the Circular Economy are being implemented worldwide (e.g., The European Green Deal, Chinese Ecological Civilization, and Green New Deal-South Korea) in response to the need for post-pandemic economic growth, aiming at the sustainable development of productive processes linked to the agro-food sector. The loop of nutrients and bioactive compounds (e.g., dietary fiber, polyunsaturated fatty acids, pigments, phenolic compounds, vitamins, and essential oils) offers innovative and sustainable solutions for recovering various value-added components from food processing by-products with reported health-related properties and application opportunities in several industry sectors. This Special Issue is part of the actions of the Project “Ibero-American Innovation Network for the Sustainability of the Plant Food Value Chain” – Ibero Circular (CYTED Network 323RT0142). Original and review papers covering all aspects of the Circular Economy, such as food production and reuse, waste management, by-product utilization and valorization, and nutrient and bioactive compounds recycling, linked to the agro-food sector, are welcome.
Prof. Dr. Evandro Leite de Souza
Dr. Paula C. Castilho
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 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. Foods 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 2900 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
- circular economy
- sustainability
- food systems
- by-products
- valorization
- bioactive compounds
- health-related properties
- novel food products
