Building on the Millennium Development Goals, the United Nations (UN) Sustainable Development Goals (SDGs) are the cornerstone of the 2030 Agenda for Sustainable Development, billed by the UN as “an agenda of unprecedented scope and significance.” These seventeen goals are conceived as integrated, indivisible, and as balancing the economic, social and environmental dimensions of sustainable development. To be achieved by 2030, the goals are organized around five core pillars: people, planet, prosperity, peace, and partnership. As a member of the SDGs Publishers Compact, Frontiers is committed to advocating the themes represented by the SDGs and accelerating progress to achieve them.
Nutrition sits at the heart of the SDGs. In addition to achieving ‘Zero Hunger’ (SDG2), improvements in nutrition are critical to both achieve and reap the benefits of all seventeen global goals. With good nutrition comes improved health and wellbeing (SDG3), enhanced educational and work productivity (SDGs 4 and 8), less poverty (SDG1) and reduced inequalities (SDGs 5 and 10). And with stronger and more sustainable environments, communities, and technologies (SDGs 6, 7, 9, 11-17) improved food security and nutrition will follow. As part of an innovative collection showcasing nutrition in the context of the SDGs, this Research Topic will focus on Sustainable Development Goal 2: Zero Hunger.
We welcome Original Research, Review, and Perspective articles covering topics including but not limited to:
• Food and nutrition security of (peri)urban and rural areas and quality of the population's diet. Use and application of sustainable food systems to support healthy eating, which can have a favorable impact on the nutritional status of the study population, including through schools, retail, home, and other channels.
• Education, programs, and innovations supporting food and nutrition security for vulnerable populations, including infants, young children, adolescent girls, pregnant and lactating women, and older adults.
• Development, production, and provision of accessible and affordable foods with nutritional potential to improve people's diet and health. Healthy, diverse, and sustainable diets to eradicate hunger, and development of accessible, affordable, desirable, and nutrient-dense food products.
• Engineering affordable and sustainable nutrition solutions: food technology for low cost, energy, water requirements and high nutritional value; reduction of food loss and waste across the food system, food system circularity.
• Advances in tools, methods and indicators on dietary intake assessment and diet quality and nutrition/malnutrition status measurements for the use of monitoring and evaluating food system-based and other nutrition interventions and their outcomes.
• Indigenous, traditional, and local food system knowledge and practices including through ethnobotanical studies demonstrating cultural significance of local plants and foods in diets, global impact on the reduction and/or disappearance of local foods, and unbalanced diets on planetary and human health. Techniques for their use. Ancestral knowledge and use of local nutrient sources and foods.
• Demonstrating the underutilized potential of agrobiodiversity, seed systems, neglected and underutilized wild and cultivated species, and genebanks’ resilience throughout the food system.
• Role of small-scale agricultural producers--in particular women, indigenous peoples, family farmers, pastoralists, and fishers--in livelihoods and in food and nutrition security.
• Agriculture and rural livelihood interventions successful at increasing incomes, food and nutrition security, and climate resilience across food systems.
• Consumer driven approaches to stimulate production supply and drive food system change for healthier diets and better nutrition.
• Global, regional, and domestic trade implications to food system functionality, food environments, and diet quality.
• Pathways linking agricultural productivity, food, and nutrition security, including: Performance assessment of nutrition-sensitive agricultural projects, Techniques and methods for dietary pattern analysis and reporting, Food composition and nutrient profile databases.
Explore the other collections within the Nutrition and Sustainable Development Goal series: •
Nutrition and Sustainable Development Goal 1: No Poverty•
Nutrition and Sustainable Development Goal 2: Zero Hunger•
Nutrition and Sustainable Development Goal 3: Good Health and Wellbeing•
Nutrition and Sustainable Development Goal 4: Quality Education •
Nutrition and Sustainable Development Goal 5: Gender Equality•
Nutrition and Sustainable Development Goal 6: Clean Water and Sanitation•
Nutrition and Sustainable Development Goal 7: Affordable and Clean Energy•
Nutrition and Sustainable Development Goal 8: Decent Work and Economic Growth•
Nutrition and Sustainable Development Goal 9: Industry, Innovation, and Infrastructure•
Nutrition and Sustainable Development Goal 10: Reduced Inequalities•
Nutrition and Sustainable Development Goal 11: Sustainable Cities and Communities•
Nutrition and Sustainable Development Goal 12: Responsible Consumption•
Nutrition and Sustainable Development Goal 13: Climate Action•
Nutrition and Sustainable Development Goal 14: Life Below Water•
Nutrition and Sustainable Development Goal 15: Life on Land •
Nutrition and Sustainable Development Goal 17: Partnerships for the Goals 