Since 2015, the Paris Agreement required all parties to put forward their best efforts through nationally determined contributions (NDCs), embody efforts by each country to reduce national emissions and adapt to the impacts of climate change. Global greenhouse gas emissions caused by human activities have substantially increased during the last decades, and food systems activities are responsible for about one-third of these emissions especially animal agriculture which is responsible for 14.5% of global greenhouse gas emissions according to the UN and FAO. Although athletes have higher protein demands than the general population, negative environmental outcomes of sports participation have received little attention paired with a lack of knowledge and awareness. Coinciding with the 27th United Nations Climate Change Conference (COP27), planned to be held in Sharm el-Sheikh, Egypt (2022), these neglected fields should be highlighted.
With just 8 years to go, ambitious global efforts are underway to deliver the Sustainable Development Goals SDGs by 2030 through raising awareness and mobilizing more governments, civil society, and businesses sectors including the food sector that should align with the SDGs. The alternative protein field needs more scientists driving academic research for better alternatives to conventional meat, egg, and dairy products. There are many alternatives such as plant-, insect-, fungi-, algae-, fermented-based proteins, and cultivated meat. Furthermore, fermented foods also contribute to environmental sustainability by making use of available local production with minimal additional agricultural input and little energy compared with food processing methods, especially in low-income regions. Currently, athletes are also interested in fermented products as a significant source of nutrients, including proteins; essential fatty acids, soluble fiber, minerals, vitamins, and essential amino acids, in addition to their prebiotic content, and the presence of specific lactic acid bacterial strains (LAB) that combat gut imbalances, increase protein synthesis and mineral bioavailability providing a beneficial impact in workout nutrition.
We encourage the submission of the following article types:
- state-of-the-art original research articles
- systematic reviews and meta-analyses, that address the more sustainable alternative sports foods and their impact either on athletes' nutrition
- health and performance or on the environment by miscellaneous means.
Thereby, the focus can be on specific healthy food ingredients, supplements, or habitual diets with new perspectives, sources, or techniques involving statistical, cell culture, animals, or human models. Articles dealing with various interactions including but not limited to;
- maximizing protein intake
- synthesis and availability
- consumer acceptance
- safety consideration studies
- greenhouse gas emissions throughout the supply chain.
Since 2015, the Paris Agreement required all parties to put forward their best efforts through nationally determined contributions (NDCs), embody efforts by each country to reduce national emissions and adapt to the impacts of climate change. Global greenhouse gas emissions caused by human activities have substantially increased during the last decades, and food systems activities are responsible for about one-third of these emissions especially animal agriculture which is responsible for 14.5% of global greenhouse gas emissions according to the UN and FAO. Although athletes have higher protein demands than the general population, negative environmental outcomes of sports participation have received little attention paired with a lack of knowledge and awareness. Coinciding with the 27th United Nations Climate Change Conference (COP27), planned to be held in Sharm el-Sheikh, Egypt (2022), these neglected fields should be highlighted.
With just 8 years to go, ambitious global efforts are underway to deliver the Sustainable Development Goals SDGs by 2030 through raising awareness and mobilizing more governments, civil society, and businesses sectors including the food sector that should align with the SDGs. The alternative protein field needs more scientists driving academic research for better alternatives to conventional meat, egg, and dairy products. There are many alternatives such as plant-, insect-, fungi-, algae-, fermented-based proteins, and cultivated meat. Furthermore, fermented foods also contribute to environmental sustainability by making use of available local production with minimal additional agricultural input and little energy compared with food processing methods, especially in low-income regions. Currently, athletes are also interested in fermented products as a significant source of nutrients, including proteins; essential fatty acids, soluble fiber, minerals, vitamins, and essential amino acids, in addition to their prebiotic content, and the presence of specific lactic acid bacterial strains (LAB) that combat gut imbalances, increase protein synthesis and mineral bioavailability providing a beneficial impact in workout nutrition.
We encourage the submission of the following article types:
- state-of-the-art original research articles
- systematic reviews and meta-analyses, that address the more sustainable alternative sports foods and their impact either on athletes' nutrition
- health and performance or on the environment by miscellaneous means.
Thereby, the focus can be on specific healthy food ingredients, supplements, or habitual diets with new perspectives, sources, or techniques involving statistical, cell culture, animals, or human models. Articles dealing with various interactions including but not limited to;
- maximizing protein intake
- synthesis and availability
- consumer acceptance
- safety consideration studies
- greenhouse gas emissions throughout the supply chain.