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Food processing and sustainability: Exploring new multidisciplinary perspectives
Fardet, Anthony; Boland, Mike; Hong-Minh, Hoang; Delgado, Amélia; Halawany-Darson, Rafia; Germond, Arnaud; Nedelciu, Claudiu EduardUntil now, the main targets for improving food system sustainability have been food production and consumers’ behaviors (the first and the last links in the agri-food chain). Food processing has been less studied. This perspective paper aims at addressing food processing as a relevant lever to improve food system sustainability, from producers to consumers. The conclusions and perspectives presented here are ba...
Fortification of wheat white bread: assessing the suitability of beta vulgaris ...
Issaoui, Manel; Oueslati, Samia; Flamini, Guido; Delgado, Amélia; Romano, AnabelaAs societies undergo shifts in dietary patterns, there is often an increase in nutrition-related issues. This is particularly evident in the case of wheat bakery products, which have evolved in an unsustainable way. The fortification of wheat flour with vegetables has emerged as a strategy to mitigate the imbalanced composition of white bread. The objective of this study is to address existing knowledge gaps re...
How may food processing achieve food and nutrition security for enhanced sustai...
Fardet, Anthony; Gold, Stefan; Delgado, Amélia; Kopsahelis, Nikolaos; Kachrimanidou, Vasiliki; Kaur, Lovedeep; Galli, Francesca; Rock, EdmondIn the agri-food chain, while the impact of producers and consumers on sustainability has been well studied, food processing has been less explored. This position paper aims to discuss the potential of food processing to address all food and nutrition security (FNS) outcomes in order to achieve improved food system sustainability. First, FNS dimensions and the four pillars of agro-food industry sustainability a...
Fortification of wheat white bread: assessing the suitability of Beta vulgaris ...
Issaoui, Manel; Oueslati, Samia; Flamini, Guido; Romano, Anabela; Delgado, AméliaAs societies undergo shifts in dietary patterns, there is often an increase in nutrition-related issues. This is particularly evident in the case of wheat bakery products, which have evolved in an unsustainable way. The fortification of wheat flour with vegetables has emerged as a strategy to mitigate the imbalanced composition of white bread. The objective of this study is to address existing knowledge gaps re...
Food and Tourism Nexus, challenges and opportunities
Delgado, Amélia; Barateiro, Luísa; Rodriguez, Rosmel; Staszewska AnnaWe aim at examining the interplay between tourism trends and nutrition, based on the perspectives from multiple stakeholders. The question: “Can the tourism sector be leveraged to highlight local cultural identity and biodiversity, by promoting local and seasonal foods as distinctive assets?”, encloses political, economic, and environmental challenges. Key themes include the influence of tourism on local food h...
Determinants of consumers’ acceptance and adoption of novel food in view of mor...
Laureati, Monica; De Boni, Annalisa; Saba, Anna; Lamy, Elsa; Minervini, Fabio; Delgado, Amélia; Sinesio, FiorellaThis review article aims to provide an up-to-date overview of the main determinants of consumers’ acceptance of novel foods (new foods and ingredients) in the EU with emphasis on product’s intrinsic properties (sensory characteristics) and individual factors (socio-demographics, perceptive, psychological) by adopting a systematic approach following the PRISMA methodology. Case studies on terrestrial (i.e., inse...
Tackling Food Waste in the Tourism Sector: Towards a Responsible Consumption Trend
Delgado, Amélia; Rodriguez, Rosmel; Staszewska, AnnaOne of the significant problems of planet Earth is related to food production and consumption. This paper evaluates the role of the tourism sector in generating food waste as well as its potential to drive sustainability. Tackling food loss and waste is acknowledged as urgent, both for the people and the planet. Food waste is particularly problematic in industrialised regions, impeding the fulfilment of the Sus...
Tackling food waste in the tourism sector: towards a responsible consumption trend
Delgado, Amélia; Rodriguez, Rosmel; Staszewska, AnnaOne of the significant problems of planet Earth is related to food production and consumption. This paper evaluates the role of the tourism sector in generating food waste as well as its potential to drive sustainability. Tackling food loss and waste is acknowledged as urgent, both for the people and the planet. Food waste is particularly problematic in industrialised regions, impeding the fulfilment of the Sus...
Mediterranean Diet: The role of phenolic compounds from Aromatic Plant Foods
Delgado, Amélia; Gonçalves, Sandra; Romano, A.Today’s global food system aggravates climate change while failing in meeting SDG2 and more. Yet, some sustainable food cultures, such as the Mediterranean Diet (MD), are simultaneously safe, healthy, and rooted in biodiversity. Their wide range of fruits, herbs, and vegetables convey many bioactive compounds, often associated with colour, texture, and aroma. Phenolic compounds are largely responsible for such ...
Main challenges expected from the impact of climate change on microbial biodive...
Benítez-Cabello, Antonio; Delgado, Amélia; Quintas, CéliaClimate change is a global emergency that is affecting agriculture in Mediterranean countries, notably the production and the characteristics of the final products. This is the case of olive cultivars, a source of olive oil and table olives. Table olives are the most important fermented vegetables in the Mediterranean area, whose world production exceeds 3 million tons/year. Lactic acid bacteria and yeast are t...