Frontiers in Sustainable Food Systems | Nutrition and Sustainable Diets

Original Research

Published on 01 Mar 2024

Nutritional composition, phytochemicals, and antioxidant activities of Abies marocana Trab. needles

in Nutrition and Sustainable Diets

Malak Zirari
Marouane Aouji
Hamada Imtara
Driss Hmouni
Mahmoud Tarayrah
Omar M. Noman
Nouredine El Mejdoub

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1348141

1,952 views
4 citations

Editorial

Published on 01 Mar 2024

Editorial: Food systems evaluation methods and sustainability assessment

in Nutrition and Sustainable Diets

Aida Turrini
Bradley George Ridoutt

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1372395

1,302 views

Original Research

Published on 28 Feb 2024

Sensory and nutritional evaluation of nine types of millet substituted for polished white rice in select Indian meal preparations

in Nutrition and Sustainable Diets

Seetha Anitha
Priya Arjun
Nagarekha C. Palli
N. Sreekanth
S. A. Miruthika Devi
Sangeeta Pandey
Sridhar Krishnan
Shyam Prasad
Shashi Sharma
K. N. Chidambara Murthy

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1331260

2,658 views
1 citation

Original Research

Published on 27 Feb 2024

Price above all else: an analysis of expert opinion on the priority actions to scale up production and consumption of plant-based meat in Brazil

in Nutrition and Sustainable Diets

Peter Newton
Waverly Eichhorst
Margaret Hegwood
Rodrigo Luiz Morais-da-Silva
Marina Sucha Heidemann
Alexandre Hoffmann
Germano Glufke Reis

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1303448

3,070 views
2 citations

Systematic Review

Published on 22 Feb 2024

Variation in the nutrient content of different genotypes and varieties of millets, studied globally: a systematic review

in Nutrition and Sustainable Diets

Seetha Anitha
Ananthan Rajendran
Rosemary Botha
Chandrama Baruah
Pooja Mer
Julia Sebastian
Shweta Upadhyay
Joanna Kane-Potaka

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1324046

2,750 views
5 citations

Editorial

Published on 21 Feb 2024

Editorial: Dietary change strategies for sustainable diets and their impact on human health, volume II

in Nutrition and Sustainable Diets

Monica Trif
Alexandru Rusu
Tuba Esatbeyoglu
Fatih Ozogul

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1339162

934 views
2 citations

Original Research

Published on 20 Feb 2024

The nutritional value of meat should be considered when comparing the carbon footprint of lambs produced on different finishing diets

in Nutrition and Sustainable Diets

Louise C. McNicol
Lynda S. Perkins
James Gibbons
Nigel D. Scollan
Anne P. Nugent
Eleri M. Thomas
Elizabeth L. Swancott
Colin McRoberts
Alison White
Simon Chambers

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1321288

3,722 views
4 citations

Original Research

Published on 14 Feb 2024

Food systems under shock: the evolution of food security status of Karantina residents after the Beirut explosion

in Nutrition and Sustainable Diets

Mariana Makoukji
Nour El Houda Amhez
Abed Al Kareem Yehya
Hala Ghattas
Yaser Abunnasr
Rami Zurayk

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1351541

1,787 views
1 citation

Original Research

Published on 13 Feb 2024

Global economic crisis impact on organic food consumption in the Czech Republic

in Nutrition and Sustainable Diets

Jana Majerova
Sarka Cizkova

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1331257

1,918 views

Original Research

Published on 12 Feb 2024

Perceived determinants of food purchasing behavior applicable for behavioral change toward sustainable consumption

in Nutrition and Sustainable Diets

Michal Pšurný
Irena Baláková
Jana Stávková
Alexandr Langr

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1258085

2,722 views
1 citation

Original Research

Published on 07 Feb 2024

Process optimization and identification of antioxidant peptides from enzymatic hydrolysate of bovine bone extract, a potential source in cultured meat

in Nutrition and Sustainable Diets

Nabila Begum
Qudrat Ullah Khan
Sam Al-Dalali
Daoqiang Lu
Fang Yang
Jie Li
Di Wu
Riwang Li
Jun Wang
Dahai Liu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1345833

2,113 views
3 citations

Original Research

Published on 01 Feb 2024

Sustainability of the Philippine food system

in Nutrition and Sustainable Diets

Maria Julia Golloso-Gubat
Angelina dR Felix
Nancy A. Tandang
Cecilia Cristina S. Acuin
Prudenciano U. Gordoncillo
Charmaine A. Duante

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1278891

15,644 views

Mini Review

Published on 25 Jan 2024

nLCA in bakery food products: state of the art and urgent needs

in Nutrition and Sustainable Diets

Martina Cassarino
Gianluca Giuberti
Lorenzo Morelli
Marco Trezzi
Andrea Pelattieri
Loris Manicardi
Pietro Scaglia

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1253865

1,400 views

Original Research

Published on 22 Jan 2024

Drivers of consumers’ intention to adopt sustainable healthy dietary patterns: evidence from China

in Nutrition and Sustainable Diets

Xiujuan Chen
Xue Jiang
Linhai Wu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1269242

2,176 views
1 citation

Original Research

Published on 17 Jan 2024

Characteristics of individuals at risk of malnutrition in Thailand: an investigation focusing on income insecurity

in Nutrition and Sustainable Diets

Watchara Pechdin
Pongsun Bunditsakulchai

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1256119

2,376 views

Perspective

Published on 11 Jan 2024

Considering the alternatives: lessons from Israel’s meat substitutes initiatives

in Nutrition and Sustainable Diets

Rafi Grosglik
Aviad Raz
Danit R. Shahar
Nir Avieli

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1342774

1,460 views

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Articles

Nutritional composition, phytochemicals, and antioxidant activities of Abies marocana Trab. needles

Editorial: Food systems evaluation methods and sustainability assessment

Sensory and nutritional evaluation of nine types of millet substituted for polished white rice in select Indian meal preparations

Price above all else: an analysis of expert opinion on the priority actions to scale up production and consumption of plant-based meat in Brazil

Variation in the nutrient content of different genotypes and varieties of millets, studied globally: a systematic review

Editorial: Dietary change strategies for sustainable diets and their impact on human health, volume II

The nutritional value of meat should be considered when comparing the carbon footprint of lambs produced on different finishing diets

Food systems under shock: the evolution of food security status of Karantina residents after the Beirut explosion

Global economic crisis impact on organic food consumption in the Czech Republic

Perceived determinants of food purchasing behavior applicable for behavioral change toward sustainable consumption

Process optimization and identification of antioxidant peptides from enzymatic hydrolysate of bovine bone extract, a potential source in cultured meat

Sustainability of the Philippine food system

nLCA in bakery food products: state of the art and urgent needs

Drivers of consumers’ intention to adopt sustainable healthy dietary patterns: evidence from China

Characteristics of individuals at risk of malnutrition in Thailand: an investigation focusing on income insecurity

Considering the alternatives: lessons from Israel’s meat substitutes initiatives