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Sustainability
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Food Choice and Environmental Concerns—2nd Edition
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Food Choice and Environmental Concerns—2nd Edition

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

Deadline for manuscript submissions: 30 September 2024 | Viewed by 2138

Special Issue Editors

Prof. Dr. Monica Tarcea

E-Mail Website
Guest Editor
Department of Community Nutrition and Food Safety, University of Medicine, Pharmacy, Science and Technology “George Emil Palade”, 540139 Targu Mures, Romania
Interests: obesity; cancer; food safety
Special Issues, Collections and Topics in MDPI journals
Dr. Corina Zugravu

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Guest Editor
Department of Hygiene and Ecology, Faculty of Nursing and Midwifery, University of Medicine and Pharmacy Carol Davila, Bucharest, Romania
Interests: public health nutrition; plant-based nutrition; health promotion; risk evaluation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We invite you to publish in our Sustainability journal Special Issue designated to cover recent studies related to Food Choice and Environmental Concerns and to promote your work, and research outcomes in nutrition, food behaviors, environmental sustainability, health, and food safety fields for tackling the burden of imbalanced diet consequences upon environment and health status, starting with the food choices we made. Sustainability covers environmental, social, and economic dimensions, and requires an inter-disciplinary approach in order to explore and emphasize issues and advanced data in these areas. Papers selected for this Special Issue will be subject to a rigorous peer review procedure with the aim of rapid dissemination of research results, developments, and applications. Also, it will be an opportunity to engage and relate to other literature and recent findings.

The Special Issue will also focus on nutrition behaviors and food safety.

Scope: to present to other researchers your new findings in this area.

Purpose of this issue: to tackle new data on food choices and behaviors in relationship with ethno-social-economic-environmental influences upon consumers and management aspects.

Prof. Dr. Monica Tarcea
Dr. Corina Zugravu
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

  • nutrition
  • food safety
  • environmental impact
  • cultural behavior
  • lifestyle risk factors
  • obesity
  • multidisciplinary interventions
  • nutrivigilance

Published Papers (2 papers)

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Research

13 pages, 446 KiB  
Article
Food Literacy Assessment of a Sample of Romanian Higher Education Students
by Sorina Madalina Boariu, Ana Maria Scutariu, Delia Reurean Pintilei, Monica Tarcea, Raquel P. F. Guiné and Manuela Ferreira
Sustainability 2024, 16(3), 1034; https://doi.org/10.3390/su16031034 - 25 Jan 2024
Viewed by 1007
Abstract
Background: Food literacy is an essential aspect of modern education, nourishing students with the knowledge and necessary skills to make informed, healthy, and sustainable food choices. Building upon the validated research conducted in Portugal concerning the nutritional knowledge level of Portuguese students, our [...] Read more.
Background: Food literacy is an essential aspect of modern education, nourishing students with the knowledge and necessary skills to make informed, healthy, and sustainable food choices. Building upon the validated research conducted in Portugal concerning the nutritional knowledge level of Portuguese students, our objective was to provide a similar survey instrument to Romanian students to assess their level of food literacy. Methods: The data was collected, based on a pilot study, from 120 Romanian students who completed an online questionnaire. The questionnaire covered anthropometrics, physical activity, diet, food literacy knowledge, and behavior. Food literacy was classified into three distinct sections: literacy about healthy eating patterns, literacy about labeling and food choices, and literacy about nutritional value and composition. Results: Students who possessed the most elevated food literacy were also the ones with a high academic performance. Weight issues affected 45% of students, with a significant 12.7% having eating disorders. We found no association between food literacy, BMI, and age. Conclusions: Our pilot study could lay the foundation for similar studies for our country on a larger scale, with the aim of developing further educational curricula and community programs regarding nutrition, striving towards a healthier future. Full article
(This article belongs to the Special Issue Food Choice and Environmental Concerns—2nd Edition)
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15 pages, 2133 KiB  
Article
Fungal and Mycotoxin Contamination of Green Leaf Spices Commercialized in Romania: A Food Choice Perspective
by Anca Cighir, Augustin Curticăpean, Anca Delia Mare, Teodora Cighir, Manuela Rozalia Gabor, Felicia Toma and Adrian Man
Sustainability 2023, 15(23), 16437; https://doi.org/10.3390/su152316437 - 30 Nov 2023
Viewed by 830
Abstract
A healthy, sustainable diet contributes massively to the general well-being of a population. Nowadays, people have started to significantly improve their diet by reducing processed products, as well as including a higher number of fruits, vegetables, cereals, and spices to flavor their food. [...] Read more.
A healthy, sustainable diet contributes massively to the general well-being of a population. Nowadays, people have started to significantly improve their diet by reducing processed products, as well as including a higher number of fruits, vegetables, cereals, and spices to flavor their food. However, making the right food choice, without any harmful pathogens that pose a risk to human health, can remain quite challenging. Despite prioritizing food safety in its processing, production, and distribution, food contamination remains a prevalent and undesirable occurrence. This study aims to detect the fungal load of commonly used green leaf spices commercialized in Romania and the impact of those microorganisms and their secondary metabolites on consumers. Six (28.57%) out of the twenty-one tested samples showed different degrees of fungal contamination, mostly with Aspergillus section Flavi, followed by Aspergillus section Nigri and other fungi in lower amounts. Three main fungal secondary metabolites with potential impact on consumers, namely mycotoxins, were determined with high-performance liquid chromatography (HPLC): Aflatoxin B1, Ochratoxin A, and Zearalenone. Moreover, their legal limits (5 μg/kg, 15 μg/kg, and 50 μg/kg, respectively) were exceeded by 95.24%, 100%, and 85.71%, respectively. Environmental factors that affect the processing and packaging of these spices did not show any relation to fungal contamination, conversely to price, which significantly correlates with the mycological quality of the products. Full article
(This article belongs to the Special Issue Food Choice and Environmental Concerns—2nd Edition)
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