Frontiers in Sustainable Food Systems | Nutrition and Sustainable Diets

Original Research

Published on 14 Dec 2023

Exploring sustainable food choices among adults in the United Arab Emirates: a cross-sectional study

in Nutrition and Sustainable Diets

Leila Cheikh Ismail
Mona Hashim
Tareq M. Osaili
MoezAlIslam E. Faris
Farah Naja
Hadia Radwan
Fayeza Hasan
Sheima T. Saleh
Radhiya Al Rajaby
Rameez Al Daour

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1307758

5,890 views
8 citations

Original Research

Published on 08 Dec 2023

Marketing performance and factors influencing farmers choice for agricultural output marketing channels: the case of garden pea (Pisum sativum) in India

in Nutrition and Sustainable Diets

Pankaj Thakur
Piyush Mehta
Chhaya Devi
Prashant Sharma
Krishna Kumar Singh
Shikha Yadav
Priyanka Lal
Yashpal Singh Raghav
Promil Kapoor
Pradeep Mishra

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1270121

18,848 views
24 citations

Conceptual Analysis

Published on 30 Nov 2023

Digitainability and open innovation: how they change innovation processes and strategies in the agrifood sector?

in Nutrition and Sustainable Diets

Isabelle Piot-Lepetit

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1267346

2,935 views
15 citations

Original Research

Published on 29 Nov 2023

The beauty in imperfection: how naturalness cues drive consumer preferences for ugly produce and reduce food waste

in Nutrition and Sustainable Diets

Meizhen Xiao
Yi Jiang
Binbin Cao

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1313814

4,971 views
5 citations

Original Research

Published on 27 Nov 2023

From future diets to dishes: communicating dietary shift associated with a 1.5°C scenario for Brazil, China, Sweden and the United Kingdom

in Nutrition and Sustainable Diets

Susan Lee
Muir Freer
Ruth Wood
Oreane Edelenbosch
Maria Sharmina
Jonathan Doelman
Detlef van Vuuren
Charlie Wilson

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1266708

5,564 views
1 citation

Original Research

Published on 24 Nov 2023

Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food

in Nutrition and Sustainable Diets

Jaime Valdiviezo-Marcelo
Nancy Maribel Arana-Torres
Edwin Jorge Vega-Portalatino
Luis Alberto Ruiz-Flores
Carmen Tamariz-Angeles
Percy Olivera-Gonzales
Miriam Marleni Rosales-Cuentas
Luis Alfredo Espinoza-Espinoza

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1212229

5,504 views
5 citations

Original Research

Published on 23 Nov 2023

Upcycling of carbon, nitrogen, and phosphorus from aquaculture sludge using the polychaete Hediste diversicolor (OF Müller, 1776) (Annelida: Nereididae)

in Nutrition and Sustainable Diets

Inka Anglade
Bjørn S. B. Kristensen
Thomas H. Dahl
Andreas Hagemann
Arne M. Malzahn
Kjell Inge Reitan

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1278586

2,183 views
5 citations

Original Research

Published on 23 Nov 2023

Reimagining carbon emission mitigation in sustainable agriculture: uncovering farmers’ propensity for straw recycling

in Nutrition and Sustainable Diets

Jiaqi Hou
Chengze Yu
Yan Xu
He Li
Andong Cai
Meiying Ye
Zhifei Ma
Guannan Cui
Jie Zhu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1288763

2,202 views
3 citations

Original Research

Published on 23 Nov 2023

Optimizing fertilizer use for sustainable food systems: an evaluation of integrated water-fertilizer system adoption among cotton farmers in China

in Nutrition and Sustainable Diets

Yinghui Yuan
Changyi Wang
Xueming Zai
Yulan Song
Xiaoheng Zhang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1310426

5,095 views
8 citations

Original Research

Published on 16 Nov 2023

Gap between words and action: empirical study on the consistency of farmers supporting green vegetable production practices

in Nutrition and Sustainable Diets

Bo Li
Mengjie Liao
Junjing Yuan

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1286450

2,453 views
1 citation

Review

Published on 15 Nov 2023

Alternative protein innovations and challenges for industry and consumer: an initial overview

in Nutrition and Sustainable Diets

Kathleen L. Hefferon
Hans De Steur
Federico J. A. Perez-Cueto
Ronald Herring

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1038286

19,623 views
31 citations

Original Research

Published on 13 Nov 2023

Pilot study of a digital literacy-based intervention to confront concomitant crises amongst key food system actors in Chile

in Nutrition and Sustainable Diets

Rebecca Kanter
Sofía Boza
Paula Acuña-Salazar

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1244759

3,954 views
2 citations

Original Research

Published on 10 Nov 2023

Young consumers’ perceptions of and preferences for alternative meats: an empirical study in Japan and China

in Nutrition and Sustainable Diets

Shuo Huang
Takuro Uehara

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1290131

11,849 views
9 citations

Mini Review

Published on 09 Nov 2023

Food mapping approaches for understanding food system transformations in rapid-growth city regions in the Global South

in Nutrition and Sustainable Diets

Heidi Liddy
Sinead Mowlds
Peter C. McKeown
Mark Lundy
Charles Spillane

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1238124

10,153 views
2 citations

Systematic Review

Published on 07 Nov 2023

Recent research patterns and factors influencing eating behaviour amongst Malaysian youths: a scoping review

in Nutrition and Sustainable Diets

Chen Abang Brian
Marcus L. Stephenson
Ai Ling Tan

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1252592

5,912 views

Original Research

Published on 31 Oct 2023

A systematic study on composition and antioxidant of 15 varieties of wild Idesia polycarpa fruits in China

in Nutrition and Sustainable Diets

Xiaoni Guo
Qiang Zhang
Yaobing Chen
Xiufang Huang
Wenqing Yang
Song Li
Shunyao Li
Kai Luo
Xiulan Xin

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1292746

2,553 views
7 citations

Original Research

Published on 30 Oct 2023

Ultrasound-assisted fortification of yellow sweet potato (Ipomoea batatas) with iron and ascorbic acid

in Nutrition and Sustainable Diets

Kateryn Purizaca-Santisteban
Luis Alberto Ruiz-Flores
Zury Sócola
Eduardo Sidinei Chaves
Milagros del Pilar Espinoza-Delgado

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1193496

2,852 views
4 citations

Systematic Review

Published on 26 Oct 2023

Gaps and opportunities in research on food systems; a micro-institutional analysis of the University of Nairobi

in Nutrition and Sustainable Diets

Sussy Munialo
Cecilia Moraa Onyango
Jane Ambuko Lukachi
Oliver Vivian Wasonga
Joyce Gichuku Maina
Jonathan Makau Nzuma
Abeda Dawood
Lindiwe Majele Sibanda

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1125094

9,711 views
6 citations

Original Research

Published on 26 Oct 2023

An emergy analysis of environmental sustainability in urban agriculture: evidence from protected agriculture in Beijing, China

in Nutrition and Sustainable Diets

Qiuling Yuan
Shiyu Mi
Fanxin Meng
Jiaqi Hou
Yutong Sun
Hui Li
Aamir Mehmood Shah

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1288136

3,368 views
5 citations

Original Research

Published on 25 Oct 2023

Foliar nutrient content responses to bio-inoculation of arbuscular mycorrhizal fungi and Rhizobium on three herbaceous forage legumes

in Nutrition and Sustainable Diets

Sanele Mpongwana
Alen Manyevere
Johnfisher Mupangwa
Conference Thando Mpendulo
Chuene Victor Mashamaite

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1256717

1,839 views
3 citations

Review

Published on 29 Sep 2023

Data for decision-making for sustainable food systems transformation in the Eastern Cape of South Africa: what is needed?

in Nutrition and Sustainable Diets

Romyne Karan
Sinead Mowlds
Peter C. McKeown
Mark Lundy
Charles Spillane

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1243466

3,360 views
2 citations

Original Research

Published on 27 Sep 2023

Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breads

in Nutrition and Sustainable Diets

Jawed Aslam
Ashiq Hussain
Ghulam Mueen Ud-Din
Tusneem Kausar
Tahira Siddique
Khurram Kabir
Faiza Iftikhar Gorsi
Haseeb Haroon
Rizwan Nisar
Saima Noreen

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1230374

6,309 views
7 citations

Original Research

Published on 22 Sep 2023

Strength and weakness of the National Nutrition Improvement Program in Rural and Nomadic Women: findings from a policy triangle framework

in Nutrition and Sustainable Diets

Naser Kalantari
Morteza Abdollahi
Parisa Amiri
Farid Zayeri
Neda Ezzeddin

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1171654

3,548 views

Original Research

Published on 20 Sep 2023

Assessment of the variation in nutritional composition and safety of dried recovered food from United States households and prospects for use in chicken feed

in Nutrition and Sustainable Diets

Geoff Hill
Azita Sayadi
Joseph D. Gendreau
Zachary Tobar
Yanhong Liu
Maurice E. Pitesky
Christopher W. Simmons

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1180249

6,091 views
3 citations

534 articles

articles

Exploring sustainable food choices among adults in the United Arab Emirates: a cross-sectional study

Marketing performance and factors influencing farmers choice for agricultural output marketing channels: the case of garden pea (Pisum sativum) in India

Digitainability and open innovation: how they change innovation processes and strategies in the agrifood sector?

The beauty in imperfection: how naturalness cues drive consumer preferences for ugly produce and reduce food waste

From future diets to dishes: communicating dietary shift associated with a 1.5°C scenario for Brazil, China, Sweden and the United Kingdom

Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food

Upcycling of carbon, nitrogen, and phosphorus from aquaculture sludge using the polychaete Hediste diversicolor (OF Müller, 1776) (Annelida: Nereididae)

Reimagining carbon emission mitigation in sustainable agriculture: uncovering farmers’ propensity for straw recycling

Optimizing fertilizer use for sustainable food systems: an evaluation of integrated water-fertilizer system adoption among cotton farmers in China

Gap between words and action: empirical study on the consistency of farmers supporting green vegetable production practices

Alternative protein innovations and challenges for industry and consumer: an initial overview

Pilot study of a digital literacy-based intervention to confront concomitant crises amongst key food system actors in Chile

Young consumers’ perceptions of and preferences for alternative meats: an empirical study in Japan and China

Food mapping approaches for understanding food system transformations in rapid-growth city regions in the Global South

Recent research patterns and factors influencing eating behaviour amongst Malaysian youths: a scoping review

A systematic study on composition and antioxidant of 15 varieties of wild Idesia polycarpa fruits in China

Ultrasound-assisted fortification of yellow sweet potato (Ipomoea batatas) with iron and ascorbic acid

Gaps and opportunities in research on food systems; a micro-institutional analysis of the University of Nairobi

An emergy analysis of environmental sustainability in urban agriculture: evidence from protected agriculture in Beijing, China

Foliar nutrient content responses to bio-inoculation of arbuscular mycorrhizal fungi and Rhizobium on three herbaceous forage legumes

Data for decision-making for sustainable food systems transformation in the Eastern Cape of South Africa: what is needed?

Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breads

Strength and weakness of the National Nutrition Improvement Program in Rural and Nomadic Women: findings from a policy triangle framework

Assessment of the variation in nutritional composition and safety of dried recovered food from United States households and prospects for use in chicken feed