Article
Nutrition & Dietetics
Chris Vogliano, Jessica E. Raneri, Josephine Maelaua, Jane Coad, Carol Wham, Barbara Burlingame
Summary: The study highlights the better nutrition and health outcomes of indigenous Solomon Islanders in rural areas compared to urban populations, who rely more on ultra-processed and takeout foods. Leveraging traditional knowledge and improving the cultivation and consumption of underutilized species are seen as key opportunities to build more sustainable and resilient food systems.
Article
Green & Sustainable Science & Technology
Ingrid Arotoma-Rojas, Lea Berrang-Ford, Carol Zavaleta-Cortijo, James D. Ford, Paul Cooke
Summary: Biodiversity and ecosystem conservation in the Amazon are crucial for climate-change mitigation, but their relationship with Indigenous peoples is complex. Meaningful engagement and recognition of Indigenous peoples' perspectives and understanding are needed for effective adaptation strategies.
Article
Engineering, Environmental
Sergey Andronov, Andrey Lobanov, Andrey Popov, Ying Luo, Olga Shaduyko, Anatoliy Fesyun, Lilia Lobanova, Elena Bogdanova, Irina Kobel'kova
Summary: The diet of Indigenous Peoples in north-western Siberia is rich in traditional foods necessary for surviving in the Arctic environment. Climate change has disrupted the seasonal consumption of local foods, leading to a decrease in their intake and adverse health effects such as increased hypertension. Establishing food stocks and year-round sales are essential steps to ensure food security and health in the region.
Article
Food Science & Technology
Tarek Ben Hassen, Hamid El Bilali
Summary: The Russia-Ukraine war has had a significant impact on global food security, causing disruptions in Ukrainian food exports, labor shortages, restricted access to fertilizers, and uncertainty in future harvests. It has also led to rising fertilizer costs, increased food prices, and panic buying.
Review
Green & Sustainable Science & Technology
Maria Vincenza Chiriaco, Simona Castaldi, Riccardo Valentini
Summary: The global food system is a major contributor to climate change, and the debate on the effectiveness of organic farming in reducing climate impact compared to conventional agriculture is ongoing. Carbon footprint is a commonly used indicator to assess the sustainability of food, and this study shows that organic food on average has a lower impact on climate than conventional food, both per land unit and per product unit. However, there are diverse results when comparing individual types of organic and conventional food based on these carbon footprint metrics.
JOURNAL OF CLEANER PRODUCTION
(2022)
Review
Public, Environmental & Occupational Health
A. Malli, H. Monteith, E. C. Hiscock, E. V. Smith, K. Fairman, T. Galloway, A. Mashford-Pringle
Summary: This study provides an overview of the disconnection between Indigenous populations in Canada and the US and their food systems. It highlights the importance of Indigenous food sovereignty and the need for reconnecting Indigenous knowledge and values systems with future food systems.
Article
Green & Sustainable Science & Technology
Teng-Fei Ma, Chang-Wei Chai, Tseng-Wei Chao
Summary: This article introduces the methods used by the geographical indication system to protect indigenous peoples' diets as an intangible part of their cultural heritage. It discusses the difficulties and controversies in protecting food-related intangible cultural heritage geographical indications and provides solutions and suggestions. The study concludes that protecting indigenous peoples' food culture can revitalize community food culture and provides a good legal protection environment for the inheritance and innovation of intangible cultural food heritage.
Article
Environmental Sciences
Ximena Schmidt Rivera, Billy Rodgers, Temitayo Odanye, Francisca Jalil-Vega, Jack Farmer
Summary: Sustainable food production and consumption, especially through innovations like controlled environment agriculture and aeroponic systems, are crucial for reducing environmental impacts and improving food security. This study evaluates the environmental impacts of an aeroponic farm container system in the UK, finding that energy requirements drive all impacts and renewable powered systems significantly reduce climate change impacts. The findings suggest that aeroponic systems can offer lower impact food compared to imports and enhance food security.
SCIENCE OF THE TOTAL ENVIRONMENT
(2023)
Review
Environmental Sciences
Lorenzo Rosa
Summary: Irrigated agriculture is crucial for global food production and adapting to climate change. Sustainable irrigation expansion provides opportunities to increase agricultural productivity, but also comes with external costs. Further research is needed to understand the implications and challenges of sustainable irrigation expansion.
ENVIRONMENTAL RESEARCH LETTERS
(2022)
Review
Environmental Sciences
Sangmin Shin, Danyal Aziz, Mohamed E. A. El-sayed, Mohamed Hazman, Lal Almas, Mike McFarland, Ali Shams El Din, Steven J. Burian
Summary: Agricultural land expansion is a solution to address global food security challenges, but its sustainability in arid countries is difficult due to limited surface water resources, high groundwater salinity, and unhealthy salt-affected soil. Developing sustainable agriculture plans requires systems thinking to consider the complex interactions between saline groundwater, salt-affected soil, plant growth, freshwater mixing with saline groundwater, irrigation systems, and the application of soil amendments.
Article
Ecology
Joop de Boer, Harry Aiking
Summary: The study found that the EU's Farm to Fork strategy aligns with consumer concerns about environment and nature, which may bring significant new perspectives for policymakers, businesses, and consumers.
ECOLOGICAL ECONOMICS
(2021)
Editorial Material
Nutrition & Dietetics
Yevheniia Varyvoda, Douglas Taren
Summary: The limited resilience of agricultural and food systems has become a topic of concern in the face of more extreme natural hazards. The level of damage and recovery relies heavily on ecosystem services, and ecosystems themselves can offer mitigation measures based on the benefits people derive from nature. The 27th Conference of the Parties to the UNFCCC addressed issues related to crop production, food security, and nutrition, providing impetus for actions to ensure a sustainable future.
Review
Food Science & Technology
Helena Ferreira, Elisabete Pinto, Marta W. Vasconcelos
Summary: Legume grains have been an important part of human and animal diets for millennia, but their popularity has declined in recent years due to the increased consumption of meat derived foods and a lack of investment in production. efforts are being made to revitalize their production and consumption through various policies and initiatives.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2021)
Article
Food Science & Technology
Martijn W. J. Noort, Stefano Renzetti, Vincent Linderhof, Gerrie E. du Rand, Nadene J. M. M. Marx-Pienaar, Henriette L. de Kock, Nomzamo Magano, John R. N. Taylor
Summary: Massive urbanization and increasing disposable incomes in sub-Saharan Africa are leading to a shift in diets and lifestyles, making the population more vulnerable to both malnutrition and obesity. To address this issue and adapt to climate change, increasing the cultivation of climate-resilient crops and using them to produce attractive and nutritious bread products can improve food and nutrition security, promote balanced diets, increase economic inclusiveness, and enhance the sustainability and resilience of the food system.
Article
Environmental Sciences
Jorge Perez-Martinez, Felix Hernandez-Gil, Guillermo San Miguel, Diego Ruiz, Maria Teresa Arredondo
Summary: Sustainability is a complex concept with multiple interacting factors. The study found strong correlations between digitalization, sustainability, and economic growth at the composite index level. However, there were negative associations between digitalization and certain sustainability goals and indicators at lower levels, particularly in the areas of environmental protection. These trade-offs need to be managed to ensure harmonious and integral progress towards effective sustainability.
SCIENCE OF THE TOTAL ENVIRONMENT
(2023)
Article
Nutrition & Dietetics
Chris Vogliano, Jessica E. Raneri, Josephine Maelaua, Jane Coad, Carol Wham, Barbara Burlingame
Summary: The study highlights the better nutrition and health outcomes of indigenous Solomon Islanders in rural areas compared to urban populations, who rely more on ultra-processed and takeout foods. Leveraging traditional knowledge and improving the cultivation and consumption of underutilized species are seen as key opportunities to build more sustainable and resilient food systems.
Review
Nutrition & Dietetics
Josep Bassaganya-Riera, Elliot M. Berry, Ellen E. Blaak, Barbara Burlingame, Johannes le Coutre, Willem van Eden, Ahmed El-Sohemy, J. Bruce German, Dietrich Knorr, Christophe Lacroix, Maurizio Muscaritoli, David C. Nieman, Michael Rychlik, Andrew Scholey, Mauro Serafini
Summary: In the past five years, significant progress has been made in nutrition science, such as the integration of Sustainable Development Goals and nutritional science, as well as research on the Human Microbiome. Looking ahead to the next five years, emphasis on health and sustainability will be the main focus of nutrition science.
FRONTIERS IN NUTRITION
(2021)
Article
Nutrition & Dietetics
Ying Jin, Jane Coad, Sheila A. Skeaff, Shao (Jo) Zhou, Louise Brough
Summary: The study found that postpartum women in New Zealand were iodine-deficient and their breastfed infants had suboptimal iodine status. Lactating women who do not consume iodine-rich foods and those who become pregnant again should take iodine-containing supplements.
BRITISH JOURNAL OF NUTRITION
(2022)
Article
Food Science & Technology
Chris Vogliano, Jessica E. Raneri, Jane Coad, Shane Tutua, Carol Wham, Carl Lachat, Barbara Burlingame
Summary: Indigenous food systems in Pacific Small Island Developing Countries are rich in biological and cultural diversity, but facing a nutrition transition towards imported and modern foods, leading to some of the highest rates of obesity and Type 2 Diabetes Mellitus in the world. Research findings suggest that consuming a wider diversity of species-rich foods can help improve recommended nutrition intakes and reduce body fat percentage, highlighting the importance of traditional knowledge in promoting food and nutrition security.
Article
Food Science & Technology
Dominique Turck, Jean-Louis Bresson, Barbara Burlingame, Tara Dean, Susan Fairweather-Tait, Marina Heinonen, Karen Ildico Hirsch-Ernst, Inge Mangelsdorf, Harry J. McArdle, Androniki Naska, Monika Neuhauser-Berthold, Grazyna Nowicka, Kristina Pentieva, Yolanda Sanz, Anders Sjodin, Martin Stern, Daniel Tome, Henk Van Loveren, Marco Vinceti, Peter Willatts, Mary Fewtrell, Hildegard Przyrembel, Ariane Titz, Silvia Valtuena Martinez
Summary: EFSA provides scientific and technical guidance for the evaluation of infant and follow-on formulae manufactured from protein hydrolysates, focusing on their nutritional safety, suitability, and efficacy in reducing milk protein allergy risk. The guidance will be continuously reviewed and updated based on specific dossier evaluations and Union guidelines.
Article
Food Science & Technology
Dominique Turck, Jean-Louis Bresson, Barbara Burlingame, Tara Dean, Susan Fairweather-Tait, Marina Heinonen, Karen Ildico Hirsch-Ernst, Inge Mangelsdorf, Harry J. McArdle, Androniki Naska, Monika Neuhaeuser-Berthold, Grazyna Nowicka, Kristina Pentieva, Yolanda Sanz, Alfonso Siani, Anders Sjoedin, Martin Stern, Daniel Tome, Marco Vinceti, Peter Willatts, Karl-Heinz Engel, Rosangela Marchelli, Annette Poeting, Morten Poulsen, Josef Schlatter, Wolfgang Gelbmann, Agnes de Sesmaisons-Lecarre, Hans Verhagen, Hendrik van Loveren
Summary: The European Commission requested EFSA to develop a guidance for traditional foods from third countries, requiring reliable data on food composition, experience of use, and proposed conditions to substantiate safety. The guidance aims to support applicants in providing necessary information for assessments. It was originally adopted in 2016 and revised in 2020 to inform applicants of new provisions and is applicable to submissions after March 27, 2021.
Article
Nutrition & Dietetics
Karen D. Mumme, Cathryn Conlon, Pamela R. von Hurst, Beatrix Jones, Jamie de Seymour, Welma Stonehouse, Anne-Louise Heath, Jane Coad, Crystal F. Haskell-Ramsay, Owen Mugridge, Cassandra Slade, Kathryn L. Beck
Summary: The study found that Mediterranean and prudent dietary patterns were not significantly associated with the metabolic syndrome in older adults, while the Western dietary pattern showed a positive association with the syndrome. This suggests that the Western dietary pattern may be a risk factor for the metabolic syndrome in the older population.
BRITISH JOURNAL OF NUTRITION
(2022)
Article
Nutrition & Dietetics
Karen D. Mumme, Cathryn A. Conlon, Pamela R. von Hurst, Beatrix Jones, Crystal F. Haskell-Ramsay, Jamie de Seymour, Welma Stonehouse, Anne-Louise M. Heath, Jane Coad, Owen Mugridge, Cassandra Slade, Cheryl S. Gammon, Kathryn L. Beck
Summary: This study found no association between current dietary patterns and cognitive function in older adults in New Zealand.
EUROPEAN JOURNAL OF NUTRITION
(2022)
Article
Agricultural Economics & Policy
Jennifer Clapp, William G. Moseley, Barbara Burlingame, Paola Termine
Summary: This article argues for updating the definition of food security to include two additional dimensions proposed by the High Level Panel of Experts on Food Security and Nutrition: agency and sustainability. The article also shows that international policy guidance on the right to food already implies these dimensions, making it logical to adopt a six-dimensional framework for food security in policy and scholarly settings.
Article
Nutrition & Dietetics
Angela D. Yu, Karen D. Mumme, Cathryn A. Conlon, Pamela R. von Hurst, Nicola Gillies, Anne-Louise Heath, Jane Coad, Kathryn L. Beck
Summary: This study evaluated the relative validity and reproducibility of a semi-quantitative food frequency questionnaire (FFQ) for assessing energy and nutrient intake in older adults. The findings suggest that energy adjustments moderately improved the relative validity and reproducibility for most nutrients.
Article
Food Science & Technology
Selena Ahmed, Gina Kennedy, Jennifer Crum, Chris Vogliano, Sarah McClung, Collin Anderson
Summary: Globalization is changing food environments in low- and middle-income countries, but most assessments are developed for high-income countries, not suitable for diverse LMIC contexts. Market availability, accessibility, price, and affordability are crucial dimensions, with market-basket analysis and vendor audits being the most suitable methods for assessment.
Article
Food Science & Technology
Barbara Burlingame, Mark Lawrence, Jennie Macdiarmid, Sandro Dernini, Stineke Oenema
Summary: The review explores the importance and characteristics of sustainable diets through the literature and policy research, including the linkages between sustainable diets and environmental and human health, the connection with Indigenous Peoples' food systems, and the impact of ultra-processed foods on health.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
