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Sustainable Food Innovation

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

Deadline for manuscript submissions: closed (30 April 2018) | Viewed by 48545

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Special Issue Editors

Prof. Dr. Barbara Bigliardi

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Guest Editor

Department of Engineering and Architecture, University of Parma, 43124 Parma, Italy
Interests: innovation; open innovation; business model innovation; sustainability; circular economy
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Eleonora Bottani

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Guest Editor

Department of Engineering and Architecture, University of Parma, 43124 Parma, Italy
Interests: Logistics and supply chain management; analysis and optimization of supply chains; sustainable supply chain; supply chain agility; supply chain performance; RFID technology for logistics and supply chain dynamics; food processing plants; safety/security of industrial plants; Industry 4.0 in logistics
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Sustainability is a timely issue in all industrial environments. Sustainable development is defined as development that meets the needs of the present without compromising the ability of future generations to meet their own needs, and includes economic development, social and human development, coupled with environmental considerations (World Commission on Environment and Development, 1987). Sustainable development focuses on improving quality of life without increasing the use of natural resources, or, as an alternative, consuming resources that have less potential for depletion, avoiding the exploitation of easily depleted resources (Tsoulfas and Pappis, 2006). The concepts of sustainability are increasingly applied to the field of logistics and supply chain management. In particular, the increasing importance of logistic activities within the food supply chain requires an in depth understanding of sustainability. Moreover, the ever-increasing demands for nutritional and healthy products requires food products that can be sustainably produced. To keep up with this demand, scientists around the world work on innovations in sustainably to improve food security, food safety, and food quality. Consequently, in the food industry, a new type of innovation is emerging, driven by the urgent need for sustainability in this industry: The sustainability driven food innovations. The so-called “food waste recovery” trend is a typical example of this category (Galanakis, 2012).

Based on this, this Special Issue is seeking original, unpublished papers focusing on the link between innovation and sustainability in the food industry.

Prof. Barbara Bigliardi
Prof. Eleonora Bottani
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

food industry
innovation
sustainability
food sustainable innovation

Published Papers (9 papers)

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Research

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14 pages, 9862 KiB

Open AccessArticle

Towards Drylands Biorefineries: Valorisation of Forage Opuntia for the Production of Edible Coatings

by Alba Iris Nájera-García, Raúl Eduardo López-Hernández, Carlos Alexander Lucho-Constantino and Gabriela A. Vázquez-Rodríguez

Sustainability 2018, 10(6), 1878; https://0-doi-org.brum.beds.ac.uk/10.3390/su10061878 - 05 Jun 2018

Cited by 8 | Viewed by 3259

Abstract

Species of the genus Opuntia may be a well-suited feedstock for biorefineries located in drylands, where biomass is scarcer than in humid or temperate regions. This plant has numerous uses in Mexico and Central America, and its mucilage is a specialty material with many promising applications. We extracted the mucilage from a forage species, O. heliabravoana Scheinvar, and mixed it with a thermoplastic starch to produce an edible coating. The coating was applied to blackberries, which were then evaluated in terms of several physicochemical and microbiological variables. During a 10-day evaluation period, the physicochemical variables measured in the coated fruits were not significantly different from those of the control group. However, the microbiological load of the coated fruits was significantly lower than that of the uncoated fruits, which was attributed to a decreased water activity under the edible coating. Multivariate analysis of the physicochemical and microbial variables indicated that the storage time negatively affected the weight and size of the coated and uncoated blackberries. Although some sensory attributes have yet to be optimised, our results support the use of the mucilage of forage Opuntia for the formation of edible coatings, as well as their valorisation through a biorefinery approach. Full article

(This article belongs to the Special Issue Sustainable Food Innovation)

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16 pages, 320 KiB

Open AccessArticle

Acceptance of Food Technologies, Perceived Values and Consumers’ Expectations towards Bread. A Survey among Polish Sample

by Marta Sajdakowska, Maria Królak, Witold Zychowicz and Marzena Jeżewska-Zychowicz

Sustainability 2018, 10(4), 1281; https://0-doi-org.brum.beds.ac.uk/10.3390/su10041281 - 21 Apr 2018

Cited by 16 | Viewed by 3980

Abstract

The aims of the study were to identify the perceptions about the technologies that are used to increase the nutritional value of cereal products, and to evaluate relations between consumers’ perceptions of them, expected changes to bread, and the perceived values. Quantitative data was collected through computer-assisted personal interviews (CAPI) within a sample of 1000 Polish adults. Clustering method was used to identify homogeneous groups based on opinions on the technologies used in the production of cereals and cereal products. Neutral attitudes towards technologies were presented in the sample with relatively greater acceptance of traditional crossbreeding of varieties and enrichment processes. Nevertheless, three homogeneous clusters were identified: technological sceptics (33.6%), technological traditionalists (15.0%) and technological enthusiasts (51.4%). Technological traditionalists appreciated the naturalness of food, tradition, natural environment, quality of life and health more than the other clusters. Perceiving themselves as a person valuing tradition and quality of life was associated with belonging to the technological sceptics. Both sceptics and traditionalists declared greater fears resulting from the application of new technologies in food production, including threats to the environment, health, naturalness of food and quality of life. Technological enthusiasts were anticipating more changes in bread. The differences among the clusters, including perceived values, require communication that is adapted to the profile of the consumers. The results can be useful for bread manufacturers to predict the demand and deliver against it and for marketers who are responsible for the process of effective product labelling and communication in order to meet the consumer needs. Full article

(This article belongs to the Special Issue Sustainable Food Innovation)

16 pages, 14780 KiB

Open AccessArticle

Implementation of PEF Treatment at Real-Scale Tomatoes Processing Considering LCA Methodology as an Innovation Strategy in the Agri-Food Sector

by Álvaro J. Arnal, Patricia Royo, Gianpiero Pataro, Giovanna Ferrari, Víctor J. Ferreira, Ana M. López-Sabirón and Germán A. Ferreira

Sustainability 2018, 10(4), 979; https://0-doi-org.brum.beds.ac.uk/10.3390/su10040979 - 27 Mar 2018

Cited by 44 | Viewed by 6424

Abstract

In Europe, science and innovation are boosting the agri-food sector and, in parallel, are helping to decrease greenhouse gas emissions (GHG) and European dependency on non-renewable resources. Currently, it is well-known that this sector contributes to the consumption of energy and material resources, causing significant environmental impacts that require a complex and comprehensive environmental evaluation in order to manage them effectively. This becomes even more complicated when new technologies are reaching the level of technological maturity needed to be installed in the production lines. To address this scientific challenge, the life cycle assessment (LCA) has been used in this paper to evaluate the potential of pulsed electric fields (PEF) technology at an industrial scale to facilitate the steam peeling of tomato fruits. Considering the thermo-physical peeling stage, the LCA has shown that PEF technology is environmentally friendly, because when PEF technology is applied, all the considered environmental indicators improve between 17% and 20%. Full article

(This article belongs to the Special Issue Sustainable Food Innovation)

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13 pages, 1203 KiB

Open AccessArticle

A Comparative Analysis on Food Security in Bangladesh, India and Myanmar

by Yuanyuan Chen and Changhe Lu

Sustainability 2018, 10(2), 405; https://0-doi-org.brum.beds.ac.uk/10.3390/su10020405 - 04 Feb 2018

Cited by 24 | Viewed by 6735

Abstract

In 2013, China proposed the Bangladesh–China–India–Myanmar Economic Corridor initiatives to enhance the economic cooperation between Bangladesh, India, and Myanmar. To serve the priority setting of agricultural cooperation in the initiatives, an analysis is necessary to understand the food security situation and its key influencing factors in the three countries. For this purpose, this study applied a food security index (FSI) to measure the food security level at state scale and analyze its changes in the three countries during 1990–2013. Further, a factor decomposition method was used to quantify the contribution of major factors to the FSI changes. The results showed that the food demand was generally secured in Myanmar and India during 1990–2013 but in shortage by around 10% in most years before 2008 in Bangladesh. The annual FSI values showed a rather obvious periodic variation and a slightly increasing trend during the whole period. Although the grain production in the three countries increased significantly, the FSI was not accordingly improved, as a result of the simultaneous increase of grain consumption. In Bangladesh and India, the grain production increase was mainly driven by the improvement of crop yield, while the grain consumption increase was mainly caused by the population growth. In Myanmar, the production increase was largely caused by the expansion of cropping area, and the consumption growth was mainly due to the increased grain requirement per capita. To meet the increasing food demand in the future, it is essential to improve the irrigation and drainage systems and crop management to increase the land use efficiency and crop yield. In addition, the adaptation of appropriate policy for family planning could be important to slow down the quick population growth and thus the food demand. Full article

(This article belongs to the Special Issue Sustainable Food Innovation)

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1565 KiB

Open AccessArticle

Analysis Framework of China’s Grain Production System: A Spatial Resilience Perspective

by Dazhuan Ge, Hualou Long, Li Ma, Yingnan Zhang and Shuangshuang Tu

Sustainability 2017, 9(12), 2340; https://0-doi-org.brum.beds.ac.uk/10.3390/su9122340 - 15 Dec 2017

Cited by 14 | Viewed by 4913

Abstract

China’s grain production has transformed from absolute shortage to a current structural oversupply. High-intensity production introduced further challenges for the eco-environment, smallholder livelihood, and the man-land interrelationship. Driven by urban-rural transformation, research on food security patterns and grain production has expanded into a new field. To analyze the challenges and required countermeasures for China’s grain production system (GPS), this study constructed a theoretical GPS framework based on space resilience. Firstly, a new GPS concept was proposed and a functional system was established for protecting the regional food security, thus guaranteeing smallholder livelihood, stabilizing urban-rural transformation, and sustaining the eco-environment in terms of economic, social, and ecological attributes of the GPS. Secondly, based on a cross-scale interaction analysis that varied from a smallholder scale to a global scale, the systematic crisis of the GPS was analyzed. Thirdly, a cross-scale analytic framework of the GPS was formed from the perspective of spatial resilience, integrating both inner and external disturbance factors of the GPS. Both spatial heterogeneity and connectivity of internal and external disturbance factors are important contents of system space resilience. Finally, the hierarchy of spatial resilience of GPS became clear. The transformation of labor force and the land use transition form key thresholds of the GPS. In summary: based on protecting the basic functions of the GPS, the cross-scale effect of systematic disturbance factors and relevant countermeasures for spatial resilience are effectively influenced by the coordination of the interests of multiple stakeholders; spatial resilience is an effective analytical tool for GPS regulation, providing a reference for revealing the inherent mechanism and functional evolution of the GPS in the process of urban-rural transformation. Full article

(This article belongs to the Special Issue Sustainable Food Innovation)

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1753 KiB

Open AccessArticle

Sustainable Seafood Consumption in Action: Relevant Behaviors and their Predictors

by Isabel Richter, John Thøgersen and Christian A. Klöckner

Sustainability 2017, 9(12), 2313; https://0-doi-org.brum.beds.ac.uk/10.3390/su9122313 - 12 Dec 2017

Cited by 19 | Viewed by 5099

Abstract

Within the discussion around sustainable diets, seafood consumption is still a relatively neglected field. This article discusses relevant behaviours consumers can perform to consume seafood sustainably. The predictive power of intention, descriptive social norms, trust, awareness and pro-environmental attitudes are theoretically discussed and statistically tested across two studies in regards to (a) using sustainable seafood labels, and (b) using sustainable seafood guides. Data analysis (N₁ = 309, N₂ = 881 Norwegian adults) shows that intentions, social norms and trust predict seafood label use across studies. The variables predicting seafood guide use are less stable which might be due to this behaviour being performed by a very small fraction of consumers only. Causal relationships have been identified in study 2 by applying cross-lagged panel analyses between intentions, trust and social norms and seafood label use. Further causal relationships were found between intentions, trust and awareness and seafood guide use. A bidirectional relationship was confirmed between descriptive social norms and seafood guide use. Potential strategies to promote seafood label- and seafood guide use, are discussed based on these results. Full article

(This article belongs to the Special Issue Sustainable Food Innovation)

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841 KiB

Open AccessArticle

Chinese Consumer Quality Perception and Preference of Traditional Sustainable Rice Produced by the Integrated Rice–Fish System

by Erpeng Wang and Zhifeng Gao

Sustainability 2017, 9(12), 2282; https://0-doi-org.brum.beds.ac.uk/10.3390/su9122282 - 09 Dec 2017

Cited by 19 | Viewed by 4906

Abstract

Historically, humans have created many sustainable practices, and among the most famous and successful sustainable practice is the rice–fish system in China. While previous studies have investigated eco-labeling food from various angles, consumer perception and preference of food produced from traditional sustainable practices (traditional sustainable food) remain unexplored. Taking the historical rice–fish system as an example, we examined consumers’ perception and willingness to pay (WTP) for rice produced by a rice–fish system, by using data from 1422 consumers from China. Our paper shows that most Chinese consumers do understand the meaning of the rice–fish system and perceive the traditional sustainable system as environmentally friendly and producing high-quality food. The premium that consumers are willing to pay for rice from a rice–fish system is about 41%. Consumers who perceive the linkage between sustainable production and food quality and safety have a significantly higher WTP for traditional sustainable rice (p-value = 0.000). Interestingly, the perception of environment risk does not directly cause more traditional sustainable food consumption, but those who self-proclaimed as environmentalists are willing to pay a premium for traditional sustainable rice. Females, people with high family income, and people with children are more willing to pay for traditional sustainable rice. Understanding consumer perception and preference of traditional sustainable food provides critical information for Chinese policymakers to develop a cheap and efficient way to keep traditional sustainable practices and promote sustainable food consumption. Full article

(This article belongs to the Special Issue Sustainable Food Innovation)

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1344 KiB

Open AccessArticle

Foraging Is Determinant to Improve Smallholders’ Food Security in Rural Areas in Mali, West Africa

by Sognigbe N’Danikou, Raymond Sognon Vodouhe, Mauricio R. Bellon, Amadou Sidibé and Harouna Coulibaly

Sustainability 2017, 9(11), 2074; https://0-doi-org.brum.beds.ac.uk/10.3390/su9112074 - 10 Nov 2017

Cited by 10 | Viewed by 4535

Abstract

Studies on the enabling factors for household food security (HFS) most often used simplified econometric models looking into the links with a selected set of variables. In this research, a livelihood approach of HFS was used and aimed at determining the most significant livelihood assets for HFS in dryland agricultural systems. Elements of the five livelihood assets were assessed through questionnaire surveys with a random sample of 180 households, and six focus group discussions in three communities along the rural-urban continuum, in Southern Mali. The coping strategy index approach was used to evaluate household food security status. Non-parametric and parametric statistical tests were combined, as appropriate, to identify the most significant determinants of HFS status. Findings indicated that most determinant factors of HFS were the diversity of wild and cultivated food plants, and hunting (natural capital); access to clean water and irrigation (infrastructural capital); and off-farm employment (financial capital). HFS also improved along the urban-rural continuum and rural households with high natural capital seemed to be more food secure. Findings call for important investment to expand the natural capital (e.g., domestication of new crops and agricultural diversification) and infrastructural capital (irrigation facilities, clean water) of the rural households. Full article

(This article belongs to the Special Issue Sustainable Food Innovation)

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29 pages, 2657 KiB

Open AccessReview

Sustainable Supply Chain and Innovation: A Review of the Recent Literature

by Letizia Tebaldi, Barbara Bigliardi and Eleonora Bottani

Sustainability 2018, 10(11), 3946; https://0-doi-org.brum.beds.ac.uk/10.3390/su10113946 - 30 Oct 2018

Cited by 38 | Viewed by 7555

Abstract

Increasingly, the effects of supply chains on environmental issues have been a focal point in discussions involving stakeholders, authorities, and customers. The aim of this paper is to inspect how innovation and sustainability are integrated into the wider context of the supply chains. To this end, a systematic literature review was carried out with a particular focus on papers published in recent years (2015–2017) so as to continue from a previous review on the sustainable supply chain innovation topic covering the time span of 1996–2014. The descriptive aspects of the published papers are firstly examined, i.e., the year of publication, journal, research methodology, industry field and country of the study, followed by the thematic ones, i.e., key themes of the innovation process, the types of innovation found, their newness, dimensions, and main theories that emerged. The analysis shows an upward trend of literature in numerical terms and a wider spread of sustainable innovations. Additionally, the research highlights further areas of research that are deserving of attention. These areas include analyses of specific industrial sectors which have been less covered in the published literature; research activities in the less developed countries; more attention on the social dimension of sustainability; a more general contribution from some nations that turned out to be less productive or even inactive on the sustainable supply chain innovation topic. Finally, a framework is developed which could constitute the basis for further developments and research on this issue. Full article

(This article belongs to the Special Issue Sustainable Food Innovation)

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