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The Double Pyramid (Barilla Center for Food and Nutrition, 2013).
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Everyday great amounts of food are produced, processed, transported by the food industry and consumed by us and these activities have direct impact on our health and the environment. The current food system has started causing strain on the Earth's natural resources and that is why sustainable food production systems are needed. This review article...
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... diabetes, carcinogenesis, cardiovascular diseases) and antimicrobial molecules, which can prevent the development of unwanted microorganisms (McNamara, 2015;Bouddine et al., 2022). Another reason is the increasing concern surrounding potentially harmful food synthetic additives, and in the same way, the growing interest of consumers in sustainable foods that are often associated with the low strain on the Earth's natural resources (Jansen et al., 2020;Nigg et al., 2012;Alsaffar, 2016;Boudalia et al., 2020). ...
During recent decades, adverse effects of unexpected contaminants, such as heavy metals on widely consumed diets have threatened human health. The objective of this study was to determine heavy metal levels in honey and poultry eggs collected from six different regions located in Algeria. Sixty samples (30 multifloral honey and 30 poultry eggs) were analysed using Atomic Absorption Spectrometry for Pb, Cd and As, and results were compared with published data from other countries. Metal pollution index (MPI) and dietary risks (THQ and HI) were calculated for infants and adults through honey and egg consumption scenarios. The mean concentrations of metals were in the order Pb (0.148 ± 0.128 µg/g) > Cd (0.071 ± 0.062 µg/g) > As (0.0128 ± 0.0140 µg/g) in honey and Pb (0.388 ± 0.397 µg/g) > Cd (0.250 ± 0.263 µg/g) > As (0.018 ± 0.024 µg/g) in eggs. Daily intake levels were higher than permissible limits in infants for Pb, As and Cd for honey, and Cd for eggs in polluted areas (Oran, Chlef and Relizane). Additionally, THQ in infants was higher than 1 in honey for Pb (1.08), Cd (3.67) and As (1.24), and in eggs for Cd (1.55) in polluted areas. Consequently, HI was higher than 1 in infants (5.99 and 2.06) for honey and eggs, respectively collected from polluted areas. Our results reported a potential risk of heavy metals, especially, for infants in polluted areas through honey and egg consumption. Moreover, future multidisciplinary studies to explore the correlation of metal levels in honey and egg samples with feed, water and soil will be necessary to better implement the management measures and policies. In the same way, the use of new pollution bioindicators (honey and eggs) may contribute effectively to the anticipation, decision-making and management of pollution-related problems _____ Keywords: Honey,Eggs; Heavy metals ; GFAAS analysis ; Pollution Indicator ; Health risk assessment.
... In this context, the concept of sustainable diets is offered to characterise diets that avoid excessive damage, contribute to food and nutrition security, have low environmental impacts, and promote a healthy life for current and future generations. [7,8] Sustainable food literacy not only supports dietary changes but also enables individuals to understand the impact of food choices on the environment, society, and the preservation of food systems through sustainable dietary behaviours. [9] To our knowledge, to date there has been no research on the association between nutrition knowledge and sustainable food literacy in the literature. ...
Aim: The purpose of this study is to evaluate the relationship between nutrition knowledge and sustainable food literacy. Material and Method: It was carried out in 280 people aged 19 to 75 years. Data were collected through face-to-face interviews. To measure the level of sustainable of food literacy, the Sustainable Food Literacy Scale was applied. Nutrition knowledge was evaluated using nutrition knowledge questionnaire. Results: Participants in the low-nutrition knowledge group had lower sustainable food knowledge scores than those of the medium and high nutrition knowledge groups (p
... Sustainable diets use nature and human resources in the best possible ways. From this perspective, it's crucial that sustainable nutrition is affordable [26]. ...
Objectives: The aim of this study was to evaluate university students' attitudes toward sustainable nutrition, their level of knowledge in this area, and the associations between these variables and food preferences. Methods: This study was conducted with university students between the ages of 19-45. The study data were collected between May 2022 and July. In the study, the Scale of sustainable nutrition knowledge was used for the sustainable nutrition knowledge level of individuals. The food choice scale was used to determine the food preference and the Sustainable and Healthy Eating Behaviors scale was used to determine the health food choice preference. Results: The study involved 467 participants, and female made up 64.67% of the study's participants. The mean age of the group was 23.21 ± 6.13 years. Knowledge of sustainable nutrition increases by 1.365 for every 0.821 increase in educational level. The sustainable nutrition knowledge score increased by 1.529 points, the scale score for sustainable and healthy eating behaviors increased by 0.651 points, and the monthly income to the model increased by 1.611 times for every 1.109 unit (p = 0.005). Conclusions: Our survey shows that most college students believe eating sustainably is important. As people's education and knowledge about sustainable nutrition rise, so do their healthy eating habits. Expand sustainable nutrition education, add it to the curriculum, and create nutrition guides to promote this novel concept in our country.
... The philosophy of health-focused and environmentally conscious nutrition shows many similarities. Numerous studies have found that the production of foods whose consumption should be reduced due to their adverse health effects results in a higher environmental impact (Gazdecki et al., 2021;Ateş, 2020;Watts & Giddens, 2017;Martin & Brandao, 2017;Alsaffar, 2016;Macdiarmid et al., 2016.;Ruini et al., 2015.). ...
Environmental awareness and health awareness, as part of a sustainable conscious food consumer philosophy, differ in form and extent among societies and countries. The main purpose of this paper was to identify the relationship between the target group’s (university students) self-perceived and actual health and environmental awareness, based on their actual consumer behaviour. A questionnaire survey (n = 500) was conducted among the students of the University of Debrecen (UD), Hungary. Several multivariate statistical techniques were applied for the data analysis: principal component analysis, cross-tabulation analysis, exploratory and confirmatory factor analysis, multivariate data reduction techniques and cluster analysis. Following four factors were identified: Organic Food Preference, Price Consciousness, Quality Aspects, Food Information. As a result of the cluster analysis four clusters were formed (“Price-oriented Food Consumers”, “Fashionable Organic Food Consumers”, “Habitual Food Consumers”, “Conscious Food Consumers”). Only the fourth cluster members can be characterised by health and environmental awareness, most of them study health and economics. The obtained findings led to the conclusion that health and environmentally conscious food consumption is at a fairly low level among UD students, i.e. improvement is definitely desirable and higher education can play a significant role in this field.
... In particular, the added value comes from the diversity of healthy foods and their numerous nutritional benefits, as well as from the attention to the seasonality of each ingredient and the freshness of products to maximize the content of protective substances ( [48][49][50]. The protective effect of the Mediterranean diet against many diseases, including cancer, is due to the high levels of antioxidants and anti-inflammatory compounds in the food [51]. Specifically, the Mediterranean diet has a high concentration of polyphenols available in olive oil, wine, and vegetables. ...
The Mediterranean diet is recognized as a sustainable dietary approach with beneficial health effects. This is highly relevant, although the production of typical Mediterranean food, i.e., olive oil or wine, processed tomatoes and pomegranate products, generates significant amounts of waste. Ideally, this waste should be disposed in an appropriate, eco-friendly way. A number of scientific papers were published recently showing that these by-products can be exploited as a valuable source of biologically active components with health benefits, including anticancer effects. In this review, accordingly, we elaborate on such phytochemicals recovered from the food waste generated during the processing of vegetables and fruits, typical of the Mediterranean diet, with a focus on substances with anticancer activity. The molecular mechanisms of these phytochemicals, which might be included in supporting treatment and prevention of various types of cancer, are presented. The use of bioactive components from food waste may improve the economic feasibility and sustainability of the food processing industry in the Mediterranean region and can provide a new strategy to approach prevention of cancer.
... It assumes a critical part in general well-being, food handling, food security, social turn of events and sustenance. Item quality, well-being, and sterilization issues are central issues in the food industry [5]. The food business is completely not one industry, yet, an assortment of a few sorts of industry create a different scope of food items. ...
The recent advancement and innovation in the field of nanotechnology brings new dimensions in its applicative potential in the food sector. The amalgamation of nanotechnology with food sector by applying the bio-based nanoparticles (NPs) enables the prospective application of these NPs in the areas of the food packaging , processing, enhancement of food nutraceuticals, food safety and detection of adulterants in food and food products. The biosafety aspect of NPs towards food science gets understood through applications of microbial-based NPs. The NPs at smaller concentrations, their bio-benignity and increased bioavailability enhances the application of microbial-based NPs in food sector. This chapter discusses the prospective applications of various forms of microbial-based NPs and their applications in food industry, ensuring its enhanced and safer applications. The application of nanotechnology in food industry has been discussed with insights of application and regulations concerned with processed food products.
... Over the last century, many researchers have sought this model of a green and sustainable food industry (Alsaffar 2016). The commercial utilization of microalgae emerged due to the demand for sustainable and healthy food due to the rapid growth of the human population. ...
Currently, the whole world is facing hunger due to the increase in the global population and the rising level of food consumption. Unfortunately, the impact of environmental, climate, and political issues on agriculture has resulted in limited global food resources. Thus, it is important to develop new food sources that are environmentally friendly and not subject to climate or space limitations. Microalgae represent a potential source of nutrients and bioactive components for a wide range of high-value products. Advances in cultivation and genetic engineering techniques provide prospective approaches to widen their application for food. However, there are currently problems in the microalgae food industry in terms of assessing nutritional value, selecting processes for microalgae culture, obtaining suitable commercial strains of microalgae, etc. Additionally, the limitations of real data of market opportunities for microalgae make it difficult to assess their actual potential and to develop a better industrial chain. This review addresses the current status of the microalgae food industry, the process of commercializing microalgae food and breeding methods. Current research progress in addressing the limitations of microalgae industrialization and future prospects for developing microalgae food products are discussed.
... Sustainable Production and Consumption 33 (2022) 964-977 cardiovascular disease (CVD) and type 2 diabetes (Alsaffar, 2015;Willett et al., 2019). ...
... Li et al., 2019;Mehta et al., 2015). On the other hand, food processing must involve critical activities such as dietary shift into a sustainable diet; this is critical for solving many environmental and nutritional issues (Alsaffar, 2015). Other critical activities are food production diversity, waste reduction, cradle-to-cradle approach, and optimized processing and storage (Liu et al., 2022). ...
There are current initiatives to make food processing sustainable; however, there is limited understanding of how these improvements influence planetary boundaries recently established by the scientific community. Moreover, there is a lack of analysis for detecting leverage points inside the food processing sector to reduce environmental pressures directly affecting planetary boundaries while increasing value and keeping nutrition. This review explores how food processing can aid food systems operating inside the well-known, established planetary boundaries framework. The analysis centers on the importance of considering food processing as a part of a food system (not an isolated silo) where nutrition and sustainable development are necessary. Typical improvements in the food processing sector are evaluated against their effect on planetary boundaries and nutrition. As a result, a holistic analysis identifies how the food processing sector can have a direct/indirect effect on reducing environmental pressures and increasing nutrition. Awareness of food matrices' environmental impact on agricultural stages is critical for developing a sustainable strategy. The design and adoption of new foods from low-impact food matrices, implementing non-conventional processing, developing highly nutritional food fractions, and improving packaging with education and information were found as leverage points inside food processing. One characteristic of these strategies is that they influence other sectors of the food system, aiding in reducing environmental pressures according to the planetary boundaries, increasing nutrition, and generating value.
... Mais um ponto citado pelos/as entrevistados/as sobre a relação entre alimentação e meio ambiente relaciona-se com o consumo de alimentos locais, tanto pelo aspecto de percorrer menores distâncias como pela valorização dos alimentos regionais. Alsaffar (2015) e Roy et al. (2013) também tratam essa questão como um dos impactos ambientais mais comuns na indústria de alimentos. ...
... Hoje já tem esse olhar, sempre pensando primeiro na questão da saúde" (G.12). Alsaffar (2015) e Garnett (2013) reforçam que o padrão de consumo atual, baseado em alimentos com alto teor de energia e gordura, a saber, alimentos ultraprocessados ricos em açúcar e gordura (óleos vegetais), como também carne e produtos lácteos que causam altas emissões de gases de efeito estufa e pegada hídrica, combinados com um estilo de vida sedentário contribuem para as chamadas doenças crônicas não transmissíveis (DCNT). Em concordância, Garzillo et al. (2019) revelaram, em seu estudo voltado para o cenário brasileiro, que as carnes e os ultraprocessados apresentam maiores taxas de pegada hídrica, de carbono e ecológica. ...
O objetivo do estudo é analisar o papel dos atores envolvidos no Programa Nacional de Alimentação Escolar (PNAE) em viabilizar a alimentação sustentável. Dessa forma, se buscou entender quais preocupações, ações e mudanças que têm realizado ou almejado. Esta pesquisa de cunho qualitativo analisou 11 municípios paranaenses tomando como base a aquisição e não aquisição de alimentos orgânicos da agricultura familiar. Foram aplicadas entrevistas semiestruturadas com agricultores familiares, gestores/as municipais, nutricionistas, diretores/as e cozinheiros/as de escolas, totalizando 50 entrevistados. Dentre as preocupações mais relatadas destacam-se a aplicação de insumos químicos nos alimentos, resíduos sólidos gerados, consumo de alimentos locais e menos industrializados e desperdício de alimentos. Sobre as ações e mudanças em direção a uma alimentação mais sustentável, os/as nutricionistas de municípios que adquirem alimentos orgânicos demonstraram maior entendimento sobre o assunto, enquanto que para secretários/as de educação e agricultores familiares não houve diferença nas respostas entre os municípios. Estas evidências apontam para a necessidade de formação e sensibilização dos/as atores sociais para que a alimentação escolar seja vetor de sustentabilidade.
... Sürdürülebilir beslenme davranışı ve bilgi düzeyini ölçmeye yönelik herhangi bir Türkçe ölçek bulunmadığından bu bilgileri değerlendirmek için hazırlanan anket soruları araştırmacılar tarafından ilgili literatür taranarak oluşturulmuştur (Alsaffar, 2016;Auestad ve Fulgoni, 2015;FAO, 2010; Johnston ve ark., 2014; Willett ve ark., 2019). Çalışma öncesi anket, 25 gönüllü öğrenci üzerinde test edilmiştir ve nihai hali oluşturulduktan sonra anket üniversite öğrencilerine öğrenci dekanlığı e-mail sistemi ile iletilmiştir. ...
... Sürdürülebilir beslenme, gıda sistemlerindeki kayıpları ve israfı azaltmanın yanı sıra, aşırı tüketimi azaltmak ve daha düşük çevresel etkilere sahip besleyici diyetlere geçişi kolaylaştırmak için diyet tercihlerinde yapılan değişiklikleri içeren bir kavramdır. Sürdürülebilir beslenme sistemleri içinde yeterli beslenmeyi sağlamak küresel olarak da çok önemlidir (Alsaffar, 2016). Besin seçimleri doğrudan sağlığı etkilerken, genel anlamda beslenme de çevreyi etkilemektedir. ...
How to feed a growing population in a resource-limited world is a major challenge. The current food system is responsible for both increasing human-induced greenhouse gas emissions that cause climate change. For these reasons, sustainable nutrition is getting more and more attention. This study was planned to evaluate the behaviors and knowledge levels of undergraduate students about sustainable nutrition and to examine their relationships on food preferences. In this cross-sectional study, 355 students (268 females, 87 males) aged between 18 and 35 years who continued their undergraduate education between May 2021 and December 2021 were participated. An online questionnaire method was used to obtain the general information of students, the food choice questionnaire, behavior and knowledge levels about sustainable nutrition. It was determined that 49.3 % of the students have heard the term sustainable nutrition before. Sustainable nutrition behavior and knowledge mean scores were 66.1 ± 13.2, and 82.6 ± 8.6, respectively. It was found that as the sustainable nutrition knowledge score increased, the sustainable nutrition behavior score increased. It has been determined that the most important sustainable nutrition behavior of the students is to get as much food as they can consume on their plates. It was found that the students generally behaved towards not creating exxessive use of food source and food waste, and evaluating their leftovers. Sustainable nutrition behavior score was found to be significantly higher in women than in men (p = 0.001), but there was no significant difference between reading department and income levels (p = 0.110). Although the sustainable nutrition knowledge score was higher in women, it was not statistically significant (p = 0.135), and there was no statistically significant difference between departments and income status (p > 0.05).It was found that the sustainable nutrition behavioral score was effective on the sub-dimensions of health, mood, natural content, weight control and ethical concern in food choices, and nutrition knowledge score was effective on the sub-dimensions of convenience, price, and weight control. It has been determined that students' sustainable nutrition behavior and knowledge levels affect their food choices. Studies on sustainable nutrition are needed in larger and diverse populations (athletes, vegetarians, vegans).
