Frontiers in Sustainable Food Systems | Nutrition and Sustainable Diets

Review

Published on 08 Apr 2025

Eco-innovation in action: valorizing vegetable waste into high-value ingredients for sustainable applications

in Nutrition and Sustainable Diets

Swetha Balakrishnan
Indu Rani Chandrasekaran
Ramalingam Jegadeesan
Kalaiyarasi Ramachandran
Ashok Kumar Govindasamy
Gurusamy Kandasamy

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1507120

2,167 views
1 citation

Original Research

Published on 02 Apr 2025

The importance of socio-demographic factors on food literacy in disadvantaged communities

in Nutrition and Sustainable Diets

Rafael A. Araque-Padilla
Maria Jose Montero-Simo

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1441694

1,301 views

Original Research

Published on 28 Mar 2025

Effect of peppermint essential oil and ultrasonication on microbiology evaluation and quality parameters of stored chicken meat

in Nutrition and Sustainable Diets

Nabeel Ashraf
Zunaira Arshad
Rokayya Sami
Awatif M. Almehmadi
Woroud A. Alsanei
Ruqaiah I. Bedaiwi
Roqayah H. Kadi
Abeer A. Abu-Zaid
Sami A. Al-Dhumri
Suzan A. Abushal

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1552570

1,735 views

Hypothesis and Theory

Published on 26 Mar 2025

Sustainable keratoplasty models using agri-food waste: a hypothesis for transforming biowaste into biomaterials for tissue engineering research

in Nutrition and Sustainable Diets

Peter R. Corridon
Ayman Mobin
Zayd Hashem
Jovana Paunovic
Svetlana Valjarevic
Igor V. Pantic

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1564425

1,045 views
2 citations

Original Research

Published on 26 Mar 2025

Environmental impact assessment of nutritional guidelines under organic agriculture in Switzerland

in Nutrition and Sustainable Diets

Agathe Crosnier
Gino Baudry
Laurence Jeangros
Philippe Thalmann

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1548480

1,282 views

Original Research

Published on 19 Mar 2025

Developing sustainable food-based dietary guidelines for Lebanon: integrating health, economic resilience, and sustainability

in Nutrition and Sustainable Diets

Nahla Hwalla
Nour Deeb
Farah Naja
Lara Nasreddine

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1531273

1,785 views

Original Research

Published on 13 Mar 2025

Unveiling the palate: exploring compositional perceptual mapping to analyze dietary preferences across food groups

in Nutrition and Sustainable Diets

Surjya Kanta Roy
Satyapriya
Rajarshi Roy Burman
Sitaram Bishnoi
Venu Lenin
Subhashree Sahu
Girijesh Singh Mahra
Rahul Singh
Pratibha Joshi
Monika Wason

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1452975

655 views

Original Research

Published on 06 Mar 2025

Beyond the tray: analyzing hospital plate waste for economic and environmental sustainability

in Nutrition and Sustainable Diets

Mohamad G. Abiad
Maha Hoteit
Maroun Khattar
Ferial Fattouh
Dana Malli
Esraa Antar
Jana El Cheikh Mohammad
Nour Badereddine
Sami El Khatib
Hussein F. Hassan

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1516331

1,533 views

Editorial

Published on 05 Mar 2025

Editorial: Nutritional aspects of sustainable foods

in Nutrition and Sustainable Diets

Aristea Gioxari
Konstantina Argyri
Alexandros Ch. Stratakos

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1553927

571 views

Original Research

Published on 27 Feb 2025

Does production diversity support dietary diversity? Evidence from pastoral and agro-pastoral households in West Pokot County, Kenya

in Nutrition and Sustainable Diets

Billy Okemer Ipara
David Jakinda Otieno
Willis Oluoch-Kosura
Angela Adhiambo Andago
Magnus Jirström
Heather Mackay
Fredrik Fernqvist
Elisabeth Rajala

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1512272

1,306 views

Original Research

Published on 27 Feb 2025

A sustainability comparison of different traditional Chilean culinary preparations through an innovative method

in Nutrition and Sustainable Diets

Ornella Tiboni-Oschilewski
Camila Corvalán
Rebecca Kanter

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1496063

1,185 views

Review

Published on 26 Feb 2025

Remote sensing and artificial intelligence: revolutionizing pest management in agriculture

in Nutrition and Sustainable Diets

Danishta Aziz
Summira Rafiq
Pawan Saini
Ishtiyaq Ahad
Basanagouda Gonal
Sheikh Aafreen Rehman
Shafiya Rashid
Pooja Saini
Gulab Khan Rohela
Khursheed Aalum

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1551460

6,534 views
2 citations

Original Research

Published on 26 Feb 2025

Cost and affordability of the food basket in the Republic of Moldova

in Nutrition and Sustainable Diets

Rodica Siminiuc
Dinu Țurcanu
Sergiu Siminiuc

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1453271

730 views
1 citation

Original Research

Published on 25 Feb 2025

Analyzing socioeconomic and regional inequalities in minimum dietary diversity consumption among children aged 6–23 months in Ethiopia: a decomposed concentration index approach

in Nutrition and Sustainable Diets

Abel Endawkie
Shimels Derso Kebede
Eyob Tilahun Abeje
Ermias Bekele Enyew
Chala Daba
Lakew Asmare
Fekade Demeke Bayou
Mastewal Arefaynie
Asnakew Molla Mekonen
Abiyu Abadi Tareke

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1523115

843 views

Original Research

Published on 19 Feb 2025

Stimulation of glucose uptake by edible Pholiota nameko (T.Itô) S.Ito & S.Imai extract counteracts palmitate-induced insulin resistance in C2C12 myotubes

in Nutrition and Sustainable Diets

Seng-Kai Vong
Chiao-Ming Chen
Arpita Das
Lie-Fen Shyur
Yu-Ming Ju
Huei-Mei Hsieh
Shu-Hui Yang
Viola Varga
Sing-Chung Li

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1520875

810 views

Original Research

Published on 19 Feb 2025

Nutritional, bioactive, and antimicrobial analysis of powders and ethanolic extracts of three important halophyte plants (Anabasis articulata, Lycium shawii, and Zilla spinosa), and their application in bakery product

in Nutrition and Sustainable Diets

Ashiq Hussain
Aziz Mouhaddach
Ibtissame Khalid
Tusneem Kausar
Mohamed Bouhrim
Abdelaaty A. Shahat
Omar M. Noman
Bruno Eto
Shazia Yaqub
Rizwan Arshad

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1509423

872 views

Eco-innovation in action: valorizing vegetable waste into high-value ingredients for sustainable applications

The importance of socio-demographic factors on food literacy in disadvantaged communities

Effect of peppermint essential oil and ultrasonication on microbiology evaluation and quality parameters of stored chicken meat

Sustainable keratoplasty models using agri-food waste: a hypothesis for transforming biowaste into biomaterials for tissue engineering research

Environmental impact assessment of nutritional guidelines under organic agriculture in Switzerland

Developing sustainable food-based dietary guidelines for Lebanon: integrating health, economic resilience, and sustainability

Unveiling the palate: exploring compositional perceptual mapping to analyze dietary preferences across food groups

Beyond the tray: analyzing hospital plate waste for economic and environmental sustainability

Editorial: Nutritional aspects of sustainable foods

Does production diversity support dietary diversity? Evidence from pastoral and agro-pastoral households in West Pokot County, Kenya

A sustainability comparison of different traditional Chilean culinary preparations through an innovative method

Remote sensing and artificial intelligence: revolutionizing pest management in agriculture

Cost and affordability of the food basket in the Republic of Moldova

Analyzing socioeconomic and regional inequalities in minimum dietary diversity consumption among children aged 6–23 months in Ethiopia: a decomposed concentration index approach

Stimulation of glucose uptake by edible Pholiota nameko (T.Itô) S.Ito & S.Imai extract counteracts palmitate-induced insulin resistance in C2C12 myotubes

Nutritional, bioactive, and antimicrobial analysis of powders and ethanolic extracts of three important halophyte plants (Anabasis articulata, Lycium shawii, and Zilla spinosa), and their application in bakery product

Analyzing socioeconomic and regional inequalities in minimum dietary diversity consumption among children aged 6–23 months in Ethiopia: a decomposed concentration index approach