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Sustainability
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Food Security and Food Sustainability
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Food Security and Food Sustainability

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

Deadline for manuscript submissions: closed (31 March 2023) | Viewed by 5178

Special Issue Editors

Dr. Carolina Blanco Fontao

E-Mail Website
Guest Editor
Departamento de Didáctica General, Específicas y Teoría de la Educación, Universidad de Léon, 24007 Léon, Spain
Interests: meat production systems; yields; sustainability; product quality; experimental sciences
Special Issues, Collections and Topics in MDPI journals
Dr. Lara Morán Lobato

E-Mail Website
Guest Editor
Grupo Lactiker, University of the Basque Country UPV/EHU, Vitoria-Gasteiz, Alava, Spain
Interests: animal production; products of animal origin; animal welfare and health; environmental benefits
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In the context of the challenges facing humanity and the planet, it is necessary to seek a balance between meeting the food needs of the world's population and producing food in a responsible as well as environmentally friendly manner. From this starting point, the objective of this Special Issue is the publication of papers under the specific theme of maintaining food security and sustainable food production, as well as the importance of scientific literacy on the part of citizens in this subject, since the lack of specific knowledge on food production by the population is scientifically evidenced, a fact that could change the consumption trends towards more responsible consumption with the environment.

In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following:

  • The production of food of animal origin in an environmentally sustainable way, not limited to but with a special emphasis on products derived from ruminants.
  • Food management strategies to improve the quality control and guarantee the safety of foods from sustainable systems during production.
  • Citizen literacy in sustainable food production.

We look forward to receiving your contributions.

Dr. Carolina Blanco Fontao
Dr. Lara Morán Lobato
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

  • sustainable food systems
  • food safety
  • sustainable animal food
  • ruminant food systems

Published Papers (2 papers)

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Research

14 pages, 1012 KiB  
Article
Quality Research of the Beetroots (Beta vulgaris L., ssp. vulgaris var. conditiva Alef.) Grown in Different Farming Systems Applying Chemical and Holistic Research Methods
by Aurelija Paulauskienė, Daiva Šileikienė, Rasa Karklelienė, Živilė Tarasevičienė and Laima Česonienė
Sustainability 2023, 15(9), 7102; https://doi.org/10.3390/su15097102 - 24 Apr 2023
Cited by 1 | Viewed by 1777
Abstract
For consumers who care about food sustainability, sustainable food seems to be at least organic, local, and seasonal food. Our research aimed to compare the differences between beetroots grown conventionally and organically using chemical and electrochemical research methods demonstrating life processes in products. [...] Read more.
For consumers who care about food sustainability, sustainable food seems to be at least organic, local, and seasonal food. Our research aimed to compare the differences between beetroots grown conventionally and organically using chemical and electrochemical research methods demonstrating life processes in products. Three beetroot (Beta vulgaris L., ssp. vulgaris var. conditiva Alef.) cultivars, ‘Joniai’, ‘Jolie’ H, and ‘Grenade’ H, were grown using organic and conventional farming systems. The total yield, diameter, and root length were measured after harvesting. The main chemical composition and color coordinates were determined. Holistic electrochemical research methods were applied to demonstrate the vitality of the products. It was found that the yield of conventionally grown vegetables depending on cultivars was from 4 to 19% higher than that of organically grown vegetables, and the dependence of the chemical composition on the farming system was ambiguous. Although the higher amounts of DM (13.70–15.90%), TSS (10.50–12.20%), and sugars (8.47–8.98%) were found in organically grown beetroots, higher contents of betalains (647–1408 mg kg−1 fw) were accumulated by conventionally grown plants. The highest amount in the fresh weight of Ca (310 mg kg−1) and Mg (470 mg kg−1) was accumulated in conventionally grown cv ‘Joniai’; only organically grown cv ‘Jolie’ H beetroots accumulated the highest amount of Fe (17.40 mg kg−1). However, lower values of the electrochemical parameters rH and P showed a better quality of ecologically grown beetroot, better vitality, and better suitability for human consumption. Full article
(This article belongs to the Special Issue Food Security and Food Sustainability)
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12 pages, 322 KiB  
Article
Intensifying Effects of Climate Change in Food Loss: A Threat to Food Security in Turkey
by Nihal Ahmed, Franklin Ore Areche, Guillermo Gomer Cotrina Cabello, Pedro David Córdova Trujillo, Adnan Ahmed Sheikh and Mohamad G. Abiad
Sustainability 2023, 15(1), 350; https://doi.org/10.3390/su15010350 - 26 Dec 2022
Cited by 7 | Viewed by 2929
Abstract
Turkey is increasingly concerned about the effects of climate change, weather unpredictability, and severe events on agricultural production, food loss, and livelihoods. Turkey has long struggled against climate variability and catastrophic climatic events to prevent further declines in agricultural output. This study assessed [...] Read more.
Turkey is increasingly concerned about the effects of climate change, weather unpredictability, and severe events on agricultural production, food loss, and livelihoods. Turkey has long struggled against climate variability and catastrophic climatic events to prevent further declines in agricultural output. This study assessed the risk of climate change in Turkey from the perspective of loss in food grains and food security domain considering exposure to extreme climate events using the data from 1991 to 2019. This paper makes a theoretical contribution to the literature by identifying the relationship between food waste and food import, food prices and economic growth. It also makes an empirical contribution by administering and econometrically analyzing the impact of the loss of food grains on the aforementioned independent variables. Policy implications for the current national agriculture policy were provided using the vector auto-regression (VAR) model and derivative analysis. Food grain loss negatively correlates with food security since it increases reliance on food imports from outside. Moreover, the losses in food supplies contributes greatly to price increases. The GDP growth rate, however, was shown to be a feeble instigator. Climate change threatens food security, and the country’s progress toward sustainable development objectives is hampered in general, particularly concerning no poverty and zero hunger goals. In conclusion, climate change and its associated factors harm Turkey’s food security and economy. Full article
(This article belongs to the Special Issue Food Security and Food Sustainability)
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