Chapter 9 - Sustainable strategies in the development of functional foods

Abstract

Nowadays, the sustainability of a product, a process, or a system is assessed according to environmental, social, and economic dimensions. Sustainability challenges occur at all stages in the food system, from production through processing, distribution, and retail to consumption and waste disposal. Consequently, the promotion of organic and local food is not the only way, there is another possibility that implies continuing the production hegemony, emphasizing biotechnology and technological panaceas.