Trends and Perspectives in the Approach to Sustainable Food Design and Production

Dear Colleagues,

The modern world faces many environmental, climatic, geopolitical, and social challenges. An essential element of a properly functioning economy is a balanced approach from both producers, suppliers, managers, and consumers. The leading pillar of the economy is agri-food production. In the case of food design, production, and use, a sustainable approach is important, which guarantees the production of products without significant damage to the natural environment, with respect for natural resources, with the production of a small amount of waste/by-products. In this approach, it is extremely important to skillfully manage the by-products of the agri-food industry for food production, especially food with health-promoting properties. The food design process should take into account the application possibilities of raw materials that are by-products from another industry. This makes it possible to create a sustainable food production chain without generating significant costs and reduce the amount of problematic waste.

This Special Issue aims to collect high-quality original research articles and review papers reflecting advances in research on sustainable food design and production. Research themes may include, but are not limited to, the following:

• Agricultural and food production and the scale of post-production waste;
• Classification and quantity of by-products in various industries and agriculture;
• Prospects for optimizing the use of raw materials and media in sustainable food production;
• Storage and transport management as elements of sustainable raw material and food distribution;
• Quality and safety of by-products;
• Prospects for sustainable organic food production;
• Possibilities of using by-products of agricultural and food production in various branches of the food industry;
• Water management in agricultural and industrial food production;
• Optimization of media management in sustainable food production;
• Modern methods of processing by-products from agriculture and food production;
• Obtaining nutrients and bioactive ingredients from by-products;
• Financial, environmental, and social benefits of implementing a sustainable food production policy.

We look forward to receiving your submissions.

Dr. Karolina Pycia
Dr. Joanna Kaszuba
Guest Editors

Manuscript Submission Information

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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.

• food production
• sustainable production
• by-product management
• bioactive substances
• biodegradable packaging
• natural methods of food preservation

Dear Colleagues,

The modern world faces many environmental, climatic, geopolitical, and social challenges. The leading pillar of the economy is agri-food production. In the case of food design, production, and use, a sustainable approach is important, which guarantees the production of products without significant damage to the natural environment, with respect for natural resources, with the production of a small amount of waste/by-products. In this approach, it is extremely important to skillfully manage the by-products of the agri-food industry for food production, especially food with health-promoting properties. The food design process should take into account the application possibilities of raw materials that are by-products from another industry. This makes it possible to create a sustainable food production chain without generating significant costs and reduce the amount of problematic waste.

This Special Issue aims to collect high-quality original research articles and review papers reflecting advances in research on sustainable food design and production. 

We look forward to receiving your submissions.