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Diet and Nutrition in Food Sustainability
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Diet and Nutrition in Food Sustainability

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

Deadline for manuscript submissions: closed (15 December 2023) | Viewed by 5825

Special Issue Editors

Dr. Dong Yang

E-Mail Website
Guest Editor
College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
Interests: natural product utilization; protein folding; Alzheimer’s disease; dietary fibers; microbiota
Special Issues, Collections and Topics in MDPI journals
Dr. Zhen Qin

E-Mail Website
Guest Editor
School of Life Sciences, Shanghai University, Shanghai 200444, China
Interests: food enzymology; biomass transformation; biotechnical food preservation; nutrient’s bio-manufacturing
Dr. Yongtao Wang

E-Mail Website
Guest Editor
College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
Interests: novel food processing technology; nutrients interaction and utilization; food waste recycling
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

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

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

  • new food resources
  • food traceability
  • food waste recycling
  • biomass transformation
  • compostable packaging
  • novel food processing technologies

Published Papers (3 papers)

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Research

18 pages, 1506 KiB  
Article
Environmental Indicators of Vegan and Vegetarian Diets: A Pilot Study in a Group of Young Adult Female Consumers in Poland
by Rita Góralska-Walczak, Klaudia Kopczyńska, Renata Kazimierczak, Lilliana Stefanovic, Michał Bieńko, Michał Oczkowski and Dominika Średnicka-Tober
Sustainability 2024, 16(1), 249; https://0-doi-org.brum.beds.ac.uk/10.3390/su16010249 - 27 Dec 2023
Viewed by 2325
Abstract
It has been broadly reported that the production of animal-derived foods significantly contributes to the environmental footprint of the agri-food sector, considering, among others, such indicators as land use, greenhouse gas emissions, and the water footprint. However, the environmental sustainability aspects of whole [...] Read more.
It has been broadly reported that the production of animal-derived foods significantly contributes to the environmental footprint of the agri-food sector, considering, among others, such indicators as land use, greenhouse gas emissions, and the water footprint. However, the environmental sustainability aspects of whole diets (i.e., more plant-based vs. meat-containing) have been studied so far to a limited extent, in many cases not taking into consideration various regional settings, which to a great extent determine meat- and other animal-derived foods’ substitutes consumed by vegetarians and vegans. The aim of this study was therefore to assess the environmental indicators of vegetarian, vegan, and meat-containing diets of a selected group of Polish consumers. Based on three-day food records of 24 respondents and the published data on the environmental footprint of a range of foodstuffs, the three dietary environmental indicators were calculated. In addition, the results were standardized in terms of dietary protein intake and energy value. The study showed the elimination of meat and other animal-derived foods from the respondents’ diet was predominantly motivated by their concerns related to animal welfare issues, which appeared to be a stronger factor than the willingness to reduce the diets’ environmental footprint. Following the results standardization, the studied vegetarian and vegan diets were characterized by 47.0% and 64.4% lower carbon footprint, 32.2% and 60.9% lower land use indicators, and 37.1% and 62.9% lower water footprints, respectively, compared to the meat-containing diet. Animal-derived foods, including milk and dairy, appeared to be the main contributors to all three environmental footprint indicators of both the meat-containing and the vegetarian diets. In the vegan group, the environmental footprint was found to be mainly influenced by the consumption of legumes and legume-based foods, cereal products, potatoes, sugar, products containing cocoa and vegetables, with nuts showing especially significant contribution to the fresh water consumption. The study confirms moving towards more plant-based diet has a potential to significantly reduce the diet’s environmental footprint. It also contributes to creating a ‘roadmap’ for consumers, to encourage them to plan their diets responsibly, taking into consideration both the health and the environmental sustainability aspects. Full article
(This article belongs to the Special Issue Diet and Nutrition in Food Sustainability)
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9 pages, 1238 KiB  
Article
Optimized Isolation and Characterization of the Major Polysaccharide from Grape Pomace
by Xin Meng, Yanyan Ning, Wenjun Yuan and Dong Yang
Sustainability 2022, 14(23), 16058; https://0-doi-org.brum.beds.ac.uk/10.3390/su142316058 - 1 Dec 2022
Cited by 1 | Viewed by 1075
Abstract
Grape pomace is the major component in grape fruits and is mostly wasted after wine and juice making processes. To recycle the residual biomass in grape pomace, extraction conditions of polysaccharides from grape pomace (GPP) were investigated. Three parameters affecting the crude GPP [...] Read more.
Grape pomace is the major component in grape fruits and is mostly wasted after wine and juice making processes. To recycle the residual biomass in grape pomace, extraction conditions of polysaccharides from grape pomace (GPP) were investigated. Three parameters affecting the crude GPP extraction, material to solvent ratio, extraction time, and extraction temperature were determined through single parameter optimization and then further optimized by orthogonal test. Results showed that the optimum extraction conditions were material to solvent ratio of 1:25, extraction temperature of 75 °C, and extraction time of 40 min, with extraction time as the most significant factor among them. Crude GPP was purified by gel column chromatography and chemically characterized. UV-Vis spectra analysis indicated that the GPP fraction did not contain any proteins or nucleic acids. FT-IR analysis implied that GPP consisted of α- and β-pyranose with carboxyl groups. Monosaccharide composition analysis indicated that GPP was composed of arabinose, glucose, galactose, and mannose with a molar ratio of 18.4:14.1:10.8:3.0. These results provide a theoretic basis for the production and utilization of GPP. Full article
(This article belongs to the Special Issue Diet and Nutrition in Food Sustainability)
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20 pages, 3112 KiB  
Article
Nutrition Transition and Chronic Diseases in India (1990–2019): An Ecological Study Based on Animal and Processed Food Caloric Intake and Adequacy according to Nutrient Needs
by Anthony Fardet, Kenny Aubrun, Haripriya Sundaramoorthy and Edmond Rock
Sustainability 2022, 14(22), 14861; https://0-doi-org.brum.beds.ac.uk/10.3390/su142214861 - 10 Nov 2022
Cited by 1 | Viewed by 1947
Abstract
The Indian diet is becoming westernized with a potential threat to human health. This ecological study aimed at analyzing the nutritional transition in India during the 1990–2019 period within the framework of the newly developed 3V index, considering the degree of processing starting [...] Read more.
The Indian diet is becoming westernized with a potential threat to human health. This ecological study aimed at analyzing the nutritional transition in India during the 1990–2019 period within the framework of the newly developed 3V index, considering the degree of processing starting with industrially processed foods (IPFs, i.e., the Real/’Vrai’ metric 1), plant/animal calorie ratio (i.e., the Vegetal metric 2), and diversity of food intake (i.e., the Varied metric 3). Total and food group (n = 14) caloric intakes, percentages of animal and IPF calories, adequacy to the Indian Recommended Dietary Allowances, and prevalence of chronic diseases were retrieved from web databases (e.g., OECD.Stats, Our World in Data and FAO-STAT) and Indian food composition table. The total calorie intake increased by 31% over thirty years, being mainly linked to increased consumption of dairy products and IPF, but still remains below the average recommended intake in 2019. The IPF and animal calorie shares increased from 3.6 to 11.6% and 15.1 to 24.3%, respectively, while micronutrient intakes improved in 2019. In the same time, prevalence of overweight/obesity and type 2 diabetes, and cardiovascular disease mortality increased. In conclusion, the evolution of the Indian diet deviates from metrics 1 and 2 and improves in metric 3, which may not be a sufficient metric in terms of the alleviation of chronic diseases. Therefore, while improving food diversity and replacing refined with wholegrain cereals, Indians should also curb increasing their consumption of IPF and animal calories. Full article
(This article belongs to the Special Issue Diet and Nutrition in Food Sustainability)
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