Due to the overutilization of raw resources, the current nutritional patterns in the global food system result in wastes that are nutrient—rich and have negative health effects. As a forthcoming outlook, significant changes will be necessary to achieve the sustainable goals set by the United Nations (UN) to ensure food security maintaining proper human and the environmental health. Application of circular economy innovating approaches using cutting—edge technology for more sustainable food is urgently needed in order to meet present and future demand. This involves making intentional changes to a company's products, services, or processes to generate long—term social and environmental benefits while creating economic profits for the firm. In the process of producing sustainable food, microorganisms that are consumed regularly—partially in conjunction with fermented foods and more recently as dietary supplements with functional properties, such as probiotics, antimicrobials, antioxidants, and peptides—offer a wide range of potential applications. The current need for supplying the population of the globe with critical nutrients cannot be met by plant— and animal—based sources. Therefore, it is constantly necessary to rebalance the nutritional requirements using alternative sources. Moreover, innovation in sustainable food system can be essential sources for generating livelihoods, at the same time, contributing to the economic growth. COVID—19 outbreak has exacerbated the current food systems’ disruption unable to provide the consumer’s needs for nutritious and affordable diet. However, as a consequence innovation in sustainable food gained a new shed for probing alternative food sources, as well as in technical upliftment. The dietary intake of some animal proteins, especially red meat, has been declining over the past few decades. So, researchers and product development specialists have been working to compensate the current and future demand of alternative protein sources that are less explored. For instance, plant—based protein sources, including, microalgae have been recognized as strategic crops for protein production.
This particular Research Topic aims at providing a platform for publishing high—quality interdisciplinary research and practices in the field of innovations in sustainable food using circular economy approaches. It focuses exclusively on the interactions between learning about its origins, technical advancement in production systems, and food waste management that will be useful in creating more sustainable solutions. More weightage is given to explore alternative sources for the essential requirements to meet the current demand of world’s long—term hunger challenges and managing acute shocks, like disease outbreaks and climate extremes. These primarily involve securing alternative sources of proteins, mostly from the marine sources that are not explored abundantly. There is a growing necessity to provide innovations in plant—based meat—like food, cultured meat and land—based aquaculture. Moreover, it aims in extending research interests in sustainable feed supplements for animal nutrition, for livestock farming. In addition, technological innovations in fermentation and scale—up processes play a crucial role to combat the challenges for cultivating probiotics, meat, egg and dairy products.
This Research Topic aims at contributing systematic approaches in research for discovering alternative strategies for sustainability in new food sources, innovation in its production process via cutting—edge technologies and waste management with maximum utilization of the nutrients. The ultimate goal is to encourage researchers and entrepreneurs to explore the best possible approaches to achieve sustainability for future food that will allow to encounter a wide variety of limitations in the current food supply. We welcome the applications of cutting—edge technologies for innovation in sustainable food production.
Researchers and entrepreneurs are highly encouraged to submit manuscripts that address the following themes, but not limited to:
? Circular economy approaches in development of sustainable food production
? Development of sustainable high—quality protein sources using circular economy approaches
? Microorganisms as sustainable food sources
? Circular economy approaches in sustainable food
packaging
? Innovation in sustainable bioprocessing
? Innovation in sustainable scale—up process
? Development of cutting—edge technology in sustainable food using circular economy
? Application of single cell protein (SCP) in food security
? Circular economy approaches in sustainable waste management in food industries
We welcome original manuscripts, including, reviews, short communications, or full papers related to the topic.
Due to the overutilization of raw resources, the current nutritional patterns in the global food system result in wastes that are nutrient—rich and have negative health effects. As a forthcoming outlook, significant changes will be necessary to achieve the sustainable goals set by the United Nations (UN) to ensure food security maintaining proper human and the environmental health. Application of circular economy innovating approaches using cutting—edge technology for more sustainable food is urgently needed in order to meet present and future demand. This involves making intentional changes to a company's products, services, or processes to generate long—term social and environmental benefits while creating economic profits for the firm. In the process of producing sustainable food, microorganisms that are consumed regularly—partially in conjunction with fermented foods and more recently as dietary supplements with functional properties, such as probiotics, antimicrobials, antioxidants, and peptides—offer a wide range of potential applications. The current need for supplying the population of the globe with critical nutrients cannot be met by plant— and animal—based sources. Therefore, it is constantly necessary to rebalance the nutritional requirements using alternative sources. Moreover, innovation in sustainable food system can be essential sources for generating livelihoods, at the same time, contributing to the economic growth. COVID—19 outbreak has exacerbated the current food systems’ disruption unable to provide the consumer’s needs for nutritious and affordable diet. However, as a consequence innovation in sustainable food gained a new shed for probing alternative food sources, as well as in technical upliftment. The dietary intake of some animal proteins, especially red meat, has been declining over the past few decades. So, researchers and product development specialists have been working to compensate the current and future demand of alternative protein sources that are less explored. For instance, plant—based protein sources, including, microalgae have been recognized as strategic crops for protein production.
This particular Research Topic aims at providing a platform for publishing high—quality interdisciplinary research and practices in the field of innovations in sustainable food using circular economy approaches. It focuses exclusively on the interactions between learning about its origins, technical advancement in production systems, and food waste management that will be useful in creating more sustainable solutions. More weightage is given to explore alternative sources for the essential requirements to meet the current demand of world’s long—term hunger challenges and managing acute shocks, like disease outbreaks and climate extremes. These primarily involve securing alternative sources of proteins, mostly from the marine sources that are not explored abundantly. There is a growing necessity to provide innovations in plant—based meat—like food, cultured meat and land—based aquaculture. Moreover, it aims in extending research interests in sustainable feed supplements for animal nutrition, for livestock farming. In addition, technological innovations in fermentation and scale—up processes play a crucial role to combat the challenges for cultivating probiotics, meat, egg and dairy products.
This Research Topic aims at contributing systematic approaches in research for discovering alternative strategies for sustainability in new food sources, innovation in its production process via cutting—edge technologies and waste management with maximum utilization of the nutrients. The ultimate goal is to encourage researchers and entrepreneurs to explore the best possible approaches to achieve sustainability for future food that will allow to encounter a wide variety of limitations in the current food supply. We welcome the applications of cutting—edge technologies for innovation in sustainable food production.
Researchers and entrepreneurs are highly encouraged to submit manuscripts that address the following themes, but not limited to:
? Circular economy approaches in development of sustainable food production
? Development of sustainable high—quality protein sources using circular economy approaches
? Microorganisms as sustainable food sources
? Circular economy approaches in sustainable food
packaging
? Innovation in sustainable bioprocessing
? Innovation in sustainable scale—up process
? Development of cutting—edge technology in sustainable food using circular economy
? Application of single cell protein (SCP) in food security
? Circular economy approaches in sustainable waste management in food industries
We welcome original manuscripts, including, reviews, short communications, or full papers related to the topic.
