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Public Health and Sustainability in Food Consumption Habits

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A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Health, Well-Being and Sustainability".

Deadline for manuscript submissions: closed (30 September 2022) | Viewed by 5191

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Special Issue Editors

Dr. Lorenza Mistura

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Guest Editor

Council for Agricultural Research and Economics-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
Interests: food consumption survey methods; dietary assessment; food exposure to substance in the food

Dr. Marika Ferrari

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Guest Editor

Council for Agricultural Research and Economics—Research Centre for Food and Nutrition (CREA–Food and Nutrition), Via Ardeatina 546, 00178 Rome, Italy
Interests: food consumption data assessement at national level (EFSA EU Menu methodology); environmental impact of food choices
Special Issues, Collections and Topics in MDPI journals

Prof. Aida Turrini

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Guest Editor

Council for Agricultural Research and Economics-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
Interests: dietary assessment; dietary survey; food system; research infrastructure
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Our world is facing a number of challenges related to food consumption. Food demand is increasing by demographics growth, and the global food system is the largest contributor to environmental degradation, the loss of biodiversity, and the depletion of natural resources. In parallel, dietary inadequacy is observed among the population with a high prevalence of malnutrition, with people continuing to starve and suffering from micronutrient deficiency; on the other side of the spectrum, unhealthy dietary habits and related lifestyle lead to health problems such as cardiovascular diseases and type 2 diabetes, being overweight and obesity, and other non-communicable diseases that affect public health.

Therefore, food consumption has an impact on public health, the environment, social cohesion, and the economy.

Despite considerable progress in the development of sustainability targets and worldwide indicators, such as the Sustainable Development Goals (SDGs), the integration of health and food consumption habits according to sustainable aspects, both at an individual and a societal level, is still needed.

Most of the literature related to this topic underlines the need to achieve improvements in public health and sustainability.

The aim of this Special Issue is to collect research articles in relation to the relationship between public health and sustainability, where food consumption habits play the role of bridging production–environment–health. Production provides food and impacts on the environment; the environment impacts on climate (greenhouse gases emissions) and health (via residues that cause soil, air, and water pollution and consequently dietary exposure); consumption impacts on the environment (production of food and non-food waste) and health (good/poor nutrition affect health); and ultimately, food demand has an impact on the production system. Therefore, fixing food consumption will enable the management and achievement of several SDGs.

Dr. Lorenza Mistura
Dr. Marika Ferrari
Prof. Aida Turrini
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 consumption
health
sustainability
diet
food system
sustainable diet
consumers
overweight and obesity
labeling

Published Papers (2 papers)

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Research

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21 pages, 13483 KiB

Open AccessArticle

The Consumption of Alcoholic Beverages Can Be Reduced by Fiscal Means? Study on the Case of Romania

by Ionel Bostan and Valentina Diana Rusu

Sustainability 2021, 13(14), 7553; https://0-doi-org.brum.beds.ac.uk/10.3390/su13147553 - 06 Jul 2021

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Abstract

World Health Organization gives great importance to excessive alcohol consumption among the population and its negative effects. It proposes a set of measures to reduce alcohol consumption and its harmful effects. The objective of our study was to estimate the effects of excise tax on alcohol in Romania, from two perspectives. On the one hand, we analyze the effects of alcohol excise on the consumption of alcoholic beverages among the Romanian population. We also consider the relationship between alcohol consumption and the incidence of diseases and deaths caused by it. On the other hand, we analyze the effects of the excise tax on alcohol on the state budget, through the revenues from the sales of alcohol. For achieving the main purpose of the paper, we analyze secondary data using both graphical and statistical methods. The statistical methods imply testing correlation between variables and also a regression model. The obtained results highlight the fact that the excise taxes on alcohol have not a significant effect on alcohol consumption among the population. At the same time, we observed that the revenues from excise taxes in alcohol at the state budget had an increasing trend. These results highlight the fact that the increase of excise duties for alcoholic beverages, in Romania, does not reduce their consumption. So, in order to limit the effects of this harmful habit of a certain part of the Romanian population, the decision-makers must take additional measures, the fiscal ones being relatively inefficient. Full article

(This article belongs to the Special Issue Public Health and Sustainability in Food Consumption Habits)

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Review

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28 pages, 782 KiB

Open AccessReview

Sustainable and Health-Protecting Food Ingredients from Bioprocessed Food by-Products and Wastes

by Fabio Minervini, Francesca Comitini, Annalisa De Boni, Giuseppina Maria Fiorino, Francisca Rodrigues, Ali Zein Alabiden Tlais, Ilaria Carafa and Maria De Angelis

Sustainability 2022, 14(22), 15283; https://0-doi-org.brum.beds.ac.uk/10.3390/su142215283 - 17 Nov 2022

Cited by 3 | Viewed by 1826

Abstract

Dietary inadequacy and nutrition-related non-communicable diseases (N-NCDs) represent two main issues for the whole society, urgently requesting solutions from researchers, policy-makers, and other stakeholders involved in the health and food system. Food by-products and wastes (FBPW) represent a global problem of increasing severity, widely recognized as an important unsustainability hotspot, with high socio-economic and environmental costs. Yet, recycling and up-cycling of FBPW to produce functional foods could represent a solution to dietary inadequacy and risk of N-NCDs onset. Bioprocessing of FBPW with selected microorganisms appears to be a relatively cheap strategy to yield molecules (or rather molecules mixtures) that may be used to fortify/enrich food, as well as to formulate dietary supplements. This review, conjugating human health and sustainability in relation to food, describes the state-of-the-art of the use of yeasts, molds, and lactic acid bacteria for producing value-added compounds from FBPW. Challenges related to FBPW bioprocessing prior to their use in food regard will be also discussed: (i) loss of product functionality upon scale-up of recovery process; (ii) finding logistic solutions to the intrinsic perishability of the majority of FBPW; (iii) inserting up-cycling of FBPW in an appropriate legislative framework; (iv) increasing consumer acceptability of food and dietary supplements derived from FBPW. Full article

(This article belongs to the Special Issue Public Health and Sustainability in Food Consumption Habits)

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