Frontiers in Sustainable Food Systems | Nutrition and Sustainable Diets

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

2,301 views
2 citations

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

3,061 views
6 citations

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

17,541 views
27 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

1,889 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

1,672 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

1,775 views
1 citation

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

2,595 views

Original Research

Published on 18 Feb 2025

Nutritional status and associated socioeconomic factors among low-income Saudi females

in Nutrition and Sustainable Diets

Khulud Alrougui
Ghedeir M. Alshammari
Khalid N. Alrwis
Kholoud B. Alabdulkarem
Mohammed Abdo Yahya

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1510426

2,527 views
3 citations

Original Research

Published on 13 Feb 2025

Quantifying sustainability and resilience in food systems: a systematic analysis for evaluating the convergence of current methodologies and metrics

in Nutrition and Sustainable Diets

Rasha Hassan
Marcello Di Martino
Bassel Daher

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1479691

8,210 views
3 citations

Systematic Review

Published on 10 Feb 2025

Influencing factors of adherence to sustainable diets: a systematic review of behavioral theories

in Nutrition and Sustainable Diets

Seyedeh Fatemeh Fatemi
Hadi Tehrani
Maryam Khosravi
Hassan Doosti
Niloufar Rasaei
Seyyed Reza Sobhani

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1465622

4,459 views
3 citations

Original Research

Published on 10 Feb 2025

Are Emirati consumers in United Arab Emirates open to alternative proteins? Insights into their attitudes and willingness to replace animal protein sources

in Nutrition and Sustainable Diets

Sajid Maqsood
Feyisola Fisayo Ajayi
Hussein Mostafa
Kehinde Ganiyat Lawal
Juliet Mubaiwa
Nora Alantali
Maryam Alshihhi
Meera Aldhaheri

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1446790

3,694 views
3 citations

Original Research

Published on 28 Jan 2025

Eating green in Copenhagen: organic consumers’ path to less meat and minimal food waste

in Nutrition and Sustainable Diets

Lea Ellen Matthiessen
Sinne Smed
Jørgen Dejgård Jensen
Dominika Średnicka-Tober
Laura Rossi
Susanne Gjedsted Bügel

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1534068

2,584 views
1 citation

Original Research

Published on 24 Jan 2025

In-depth study of the nutritional composition, phytochemicals, antioxidant activity, molecular docking interactions, and toxicological evaluation of Abies marocana Trab. woody biomass

in Nutrition and Sustainable Diets

Malak Zirari
Marouane Aouji
Wissal Baghdad
Mohammed Er-rajy
Hamada Imtara
Feras Abujaber
Otmane Elharrati
Omar M. Noman
Mahmoud Tarayrah
Driss Hmouni

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1525572

2,302 views
2 citations

Original Research

Published on 23 Jan 2025

Food safety practices and associated factors among food handlers in food establishments in Adama town, Central Ethiopia

in Nutrition and Sustainable Diets

Nimona Gemeda
Tamiru Yazew
Meseret Moroda
Chala G. Kuyu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1471429

13,058 views
3 citations

Original Research

Published on 22 Jan 2025

Economic vs. ecological benefit for organic food: the role of perceived values in online consumer reviews

in Nutrition and Sustainable Diets

Hong Huo
Junru Yao
Qiutong Li
Rong Wu
Chen Wang
Dingyao Yu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1469869

3,433 views
3 citations

Original Research

Published on 15 Jan 2025

Structure characterization and mechanism of angiotensin I-converting enzyme (ACE) inhibitory peptides modified by plastein reaction derived from tiger nut (Cyperus esculentus)

in Nutrition and Sustainable Diets

Junhua Shi
Zhuo Yang
Ming Xu
Guogang Zhao
Yawen Gao
Hongyan Zheng
Ji Feng

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1476134

1,876 views
3 citations

Original Research

Published on 06 Jan 2025

The effects of rational and emotional sustainability appeals to consumers’ sensory perceptions and emotions

in Nutrition and Sustainable Diets

Muhammad Abdullah
Sidra Ghazanfar
Sana Mukhtar
Muhammad Ramzan

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1345171

2,970 views

Review

Published on 03 Jan 2025

Exploring probiotics as a sustainable alternative to antimicrobial growth promoters: mechanisms and benefits in animal health

in Nutrition and Sustainable Diets

Angel Sachdeva
Tanu Tomar
Tabarak Malik
Aarti Bains
Arun Karnwal

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1523678

10,135 views
35 citations

Original Research

Published on 24 Dec 2024

Organic food consumption in Kenitra, Morocco: attitudes, motivations, and barriers

in Nutrition and Sustainable Diets

Amina Lafram
Chaimaa Belfakira
Zakia Hindi
Samir Bikri
Asmaa Benayad
Hamid El Bilali
Susanne Gjedsted Bügel
Dominika Średnicka-Tober
Patrizia Pugliese
Carola Strassner

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1413498

2,754 views
1 citation

Original Research

Published on 23 Dec 2024

A food product development project with humanitarian character: an exploratory study

in Nutrition and Sustainable Diets

Gabriela Loewe Lucca
Susana Caldas Fonseca
Ana Pinto Moura

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1394717

1,788 views

Original Research

Published on 19 Dec 2024

Agronomic performance of mung bean (Vigna radiata) with the application of extracts from Clausena anisata, Clutia abyssinica, and Lobelia giberroa under field conditions

in Nutrition and Sustainable Diets

Godfrey Adolph Kessy
Angela Gerald Mkindi
Papias Hongera Binagwa
Patrick Alois Ndakidemi

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1448056

3,926 views
1 citation

Original Research

Published on 18 Dec 2024

Evaluation of polysaccharides from Laetiporus sulphureus on the growth of gastrointestinal probiotics and in vitro digestion

in Nutrition and Sustainable Diets

Xinting Zhu
Shan Lin
Qi Wei

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1470426

1,256 views

Original Research

Published on 11 Dec 2024

Protective effects of soybean peptides on H2O2-induced oxidative injury in IPEC-J2 cells

in Nutrition and Sustainable Diets

Fushan Lu
Qingqiang Yin
Xiao Wang
Lijuan Xu
Mengjie Liu
Qian Zhang
Hai Sheng
Chaoqi Liu
Ping Wang
Lijun Wang

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1487774

1,566 views
1 citation

Original Research

Published on 11 Dec 2024

Sustainable healthy diets in China: a multidimensional framework and assessment

in Nutrition and Sustainable Diets

Wenbo Zhu
Xinru Han
Yang Liu
Guojing Li
Jinshang Wen

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1464965

3,415 views
4 citations

534 articles

articles

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

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

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

Nutritional status and associated socioeconomic factors among low-income Saudi females

Quantifying sustainability and resilience in food systems: a systematic analysis for evaluating the convergence of current methodologies and metrics

Influencing factors of adherence to sustainable diets: a systematic review of behavioral theories

Are Emirati consumers in United Arab Emirates open to alternative proteins? Insights into their attitudes and willingness to replace animal protein sources

Eating green in Copenhagen: organic consumers’ path to less meat and minimal food waste

In-depth study of the nutritional composition, phytochemicals, antioxidant activity, molecular docking interactions, and toxicological evaluation of Abies marocana Trab. woody biomass

Food safety practices and associated factors among food handlers in food establishments in Adama town, Central Ethiopia

Economic vs. ecological benefit for organic food: the role of perceived values in online consumer reviews

Structure characterization and mechanism of angiotensin I-converting enzyme (ACE) inhibitory peptides modified by plastein reaction derived from tiger nut (Cyperus esculentus)

The effects of rational and emotional sustainability appeals to consumers’ sensory perceptions and emotions

Exploring probiotics as a sustainable alternative to antimicrobial growth promoters: mechanisms and benefits in animal health

Organic food consumption in Kenitra, Morocco: attitudes, motivations, and barriers

A food product development project with humanitarian character: an exploratory study

Agronomic performance of mung bean (Vigna radiata) with the application of extracts from Clausena anisata, Clutia abyssinica, and Lobelia giberroa under field conditions

Evaluation of polysaccharides from Laetiporus sulphureus on the growth of gastrointestinal probiotics and in vitro digestion

Protective effects of soybean peptides on H2O2-induced oxidative injury in IPEC-J2 cells

Sustainable healthy diets in China: a multidimensional framework and assessment

articles

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

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

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

Nutritional status and associated socioeconomic factors among low-income Saudi females

Quantifying sustainability and resilience in food systems: a systematic analysis for evaluating the convergence of current methodologies and metrics

Influencing factors of adherence to sustainable diets: a systematic review of behavioral theories

Are Emirati consumers in United Arab Emirates open to alternative proteins? Insights into their attitudes and willingness to replace animal protein sources

Eating green in Copenhagen: organic consumers’ path to less meat and minimal food waste

In-depth study of the nutritional composition, phytochemicals, antioxidant activity, molecular docking interactions, and toxicological evaluation of Abies marocana Trab. woody biomass

Food safety practices and associated factors among food handlers in food establishments in Adama town, Central Ethiopia

Economic vs. ecological benefit for organic food: the role of perceived values in online consumer reviews

Structure characterization and mechanism of angiotensin I-converting enzyme (ACE) inhibitory peptides modified by plastein reaction derived from tiger nut (Cyperus esculentus)

The effects of rational and emotional sustainability appeals to consumers’ sensory perceptions and emotions

Exploring probiotics as a sustainable alternative to antimicrobial growth promoters: mechanisms and benefits in animal health

Organic food consumption in Kenitra, Morocco: attitudes, motivations, and barriers

A food product development project with humanitarian character: an exploratory study

Agronomic performance of mung bean (Vigna radiata) with the application of extracts from Clausena anisata, Clutia abyssinica, and Lobelia giberroa under field conditions

Evaluation of polysaccharides from Laetiporus sulphureus on the growth of gastrointestinal probiotics and in vitro digestion

Protective effects of soybean peptides on H2O2-induced oxidative injury in IPEC-J2 cells

Sustainable healthy diets in China: a multidimensional framework and assessment

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