Development Of Food Systems Research Articles

Ensuring Food Security under Military Conditions

Food security is an objective necessity of the development of humanity under conditions of globalization and agro-food globalization. This notion becomes critical when ensuring food security under conditions of military law. The purpose of the article is to explain and improve theoretical and methodological grounds and to develop practical recommendations on the formation of the food security system of Ukraine, to disclose the essence of food security and to define its place in the system of economic security of the state and, on this basis, to deepen the interpretation of the term “food security system” in the war conditions. The authors argue that food security should be considered from the perspective of its economic importance, considering that it localizes the possibilities and strategic imperatives of public welfare. Under the food security system in the conditions of military law, we should understand the totality of organizational, economic, social, legal, information, scientific and innovative, environmentally oriented and other measures aimed at protecting the vital interests of people, community, region and state at the expense of physical, economic and social accessibility, safety and quality of food products, stability of food security of the population and food sovereignty. It was found that social partnership and civil solidarity in the conditions of war in the issues of managing the development of agriculture and food systems, environmental protection and old use of natural resources, as well as transparency of food security policy should be built into the system of principles of its ensuring.

Insights into food security: affordability perspectives from Bayesian belief network models

PurposeThis study investigates the dependencies between the Global Food Security Index (GFSI) and its affordability-related indicators using Bayesian belief network (BBN) models. The research also aims to prioritise these indicators within a probabilistic network setting.Design/methodology/approachThe research utilises BBN models to analyse data from 113 countries in 2022. Nine indicators related to food affordability, including income inequality, safety net programmes and trade freedom, are examined to understand their impact on food security. The methodology involves statistical modelling and analysis to identify critical factors influencing food security and to provide a comprehensive understanding of the global food affordability landscape.FindingsThe study reveals that income inequality, the presence and efficacy of safety net programmes and the degree of trade freedom are significant determinants of food affordability and overall food security outcomes. The analysis reveals marked disparities in performance across different countries, highlighting the need for context-specific interventions. The findings suggest that improving safety net programmes, implementing trade policy reforms and addressing income inequality are crucial for enhancing food affordability and security.Originality/valueThis research contributes to the literature by using BBN models to comprehensively analyse the relationship between the GFSI and affordability-related indicators. The study provides novel insights into how different socioeconomic factors influence food security across a diverse range of countries. The study offers actionable recommendations for policymakers to address food security challenges effectively, thereby supporting the development of more equitable and resilient food systems globally.

Development of a Web-Based Food and Beverage Ordering System for University Canteens Using the Laravel Framework at University of Technology Yogyakarta

The canteen at University of Technology Yogyakarta (UTY) often experiences overcrowding, particularly during peak hours, leading to long queues and potential errors in order processing. This research aims to design and develop a website-based food ordering system using the Laravel framework to facilitate the ordering process for students, lecturers, and staff, while also assisting canteen owners in efficiently managing orders. The system allows users to select menus, place orders, and complete payments online, significantly reducing the need for in-person queuing. The solution is expected to improve the canteen environment, providing a more organized and comfortable space for the UTY academic community. Functionality testing using Black Box Testing demonstrated that all core features operated as intended without issues. Additionally, usability testing through the System Usability Scale (SUS) yielded an average score of 97.58, categorizing the system in the "Excellent" or Grade A range. This high SUS score reflects strong user satisfaction, indicating that the system is both effective and well-received for enhancing food ordering and management processes on campus.

Valorizing date seeds through ultrasonication to enhance quality attributes of dough and biscuit: Part 2 – Study on bioactive properties, sensory acceptance, in vitro gastrointestinal digestion and shelf life of biscuits

Aligning with sustainable food system development, in this study, date seeds were utilized to formulate value-added biscuits. Ultrasound-assisted extraction (UAE) was employed as a non-thermal method to extract polyphenolic compounds from small, medium and large particles of defatted date seed powder (DDSP). The remaining fiber-rich fraction (residue) was further utilized. Water content in biscuit formulation was replaced by the extract, and the fiber-rich fraction was substituted at three substitution levels; 2.5 %, 5 % and 7.5 %. Effects of baking on bioactive properties of dough, nutrient composition, sensory analysis, bioaccessibility of polyphenols, and shelf-life of biscuits were analyzed. Total phenolic content (TPC) increased in dough and biscuit with incorporated fiber-rich fraction. TPC of dough decreased with increasing particle size of fiber-rich fraction while biscuits exhibited an opposite trend. Similar tendency was observed with antioxidant activity of dough and biscuit. TPC was higher in biscuits than dough, with the highest values of 0.46 mg gallic acid equivalents (GAE)/g and 2.26 mg GAE/g in dough and biscuit, respectively. Fiber and moisture contents in biscuits increased while protein content decreased with fortification. Consumers showed moderate acceptance of fortified biscuits. Bioaccessibility index of polyphenols upon gastrointestinal digestion was high in biscuits with 5 % and 7.5 % substitution of small and medium sized particles of fiber-rich fraction. Phenolic retention increased with fiber fortification and at the end of 6 months the lowest thiobarbituric acid reactive substances (TBARS) value of 18.23 nmol malondialdehyde (MDA)/g sample, was observed in 7.5 % large particle substituted biscuit. Thus, utilizing date seeds in the form of green extracted polyphenols and fiber-rich fraction, as functional and bioactive ingredients highlight sustainable processing and utilization of date-fruit processing by-products.

Berry pomace as a potential ingredient for plant‐based meat analogs

AbstractGiven the projected global population growth and the associated increase in demand for sustainable and nutritious food options, plant‐based meat analogs are increasingly popular. Berry pomace, a by‐product of the juice and wine industry, emerges as a promising ingredient for enhancing these products. This paper comprehensively explores the innovative use of berry pomace in the development of plant‐based meat analogs. It highlights key components such as antioxidants, natural colorants, dietary fibers, oils, and micronutrients, which significantly contribute to enhancing the nutritional profiles, sensory qualities, and shelf stability of these analogs. Methods for incorporating berry pomace into plant‐based meats, including direct addition and the addition of berry pomace extract using innovative technologies, such as high‐moisture extrusion, 3D printing and emulsion methods, are discussed. Moreover, the challenges of integrating berry pomace into plant‐based meats are critically analyzed, focusing on variability in pomace composition, potential sensory impact, and the technological adaptations required for optimal use in food production. The potential of berry pomace to enhance both the quality and appeal of plant‐based meats is highlighted, underscoring its significant contribution to the development of more sustainable food systems by valorizing food waste to high‐value products.

Development of drinking soursels with enriched protein-carbohydrate composition for potentiation of immune status of the population

Kissel is a traditional dish of the national Russian cuisine. However, a common disadvantage of kissels of traditional composition is the use of carbohydrate substances as a gelling agent, although with their inherent functions of dietary fiber, in the case of using pectin. A pressing problem is the development of food systems of gel-like consistency, an affordable price segment to ensure sustainable consumer demand, enriched with easily digestible protein fractions that have the technological potential for gelation, based on secondary raw materials of the dairy industry. The purpose of the work is to develop recipe-component solutions for drinks of combined composition based on whey and oatmeal for healthy nutrition of the population in conditions of biological risks, a comprehensive assessment of consumer properties of combined drinks. The objects of the study were drinks of jelly-like consistency, prepared according to traditional and developed recipes: "Orange mood" and "Cherry cloud". Oat flour was used as a structure-forming component instead of potato starch, and also instead of part of the granulated sugar in the jelly recipe, in combination with whey. The generalized criterion of the Harrington function for modified drinks is 0.82, which corresponds to the rating of "very good" on the desirability scale. A sensorometric assessment of the aroma of the jelly "Cherry Cloud" was carried out in comparison with the cherry jelly "Naslazhdenie" of the Stailon trademark, manufactured by Preobrazhensky Dairy Plant. It was found that sample 2, compared with sample 1, contains more aliphatic alcohols, esters (acetates), unbound water, volatile acids and less titratable acids, volatile amines. Regardless of the concentrated juice used in the recipes, the kissels received a general tasting score of 8.2 points on a 9point scale, with the following indicators of biological value: coefficient of difference of amino acid score (CDAS) 27.97; biological value (BV) 72.03 %; coefficient of comparable excess ((c) 8.83.

Food loss analysis in Nigeria: A systematic literature review

The issue of food loss and waste is a complex one that must be addressed if sustainable food systems are to be achieved. In the Global South, as evidenced by Nigeria, two paradoxical trends can be observed. Firstly, substantial losses of arable crops occur during the production and distribution stages. Secondly, Nigeria is affected by food scarcity, which is in part a consequence of losses occurring at these stages. In terms of food availability, Nigeria ranks 26th among African countries. In light of this context and the government's expressed interest in identifying sustainable solutions to this problem, a systematic review was conducted with the objective of consolidating the fragmented studies on food loss in the region. This review provides a foundation for understanding the causes of food loss, the preventive and reduction strategies required, and for identifying promising areas for future research. The review was conducted in accordance with the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) Checklist 2020. Following the application of inclusion and exclusion criteria, 23 studies were selected for review. A thematic synthesis was employed to integrate and examine the findings of the studies. The findings indicated that maize, rice, and cassava continued to be the most prevalent food crops in Nigeria, with cultivation occurring across the entire country. We differentiate the critical loss points for different crops, which arise between the production and distribution stages. In conclusion, this review reveals that food loss in Nigeria is a multifaceted issue requiring integrated solutions that address the natural, social, and material dimensions. Further empirical research, especially qualitative studies that focus on the perspectives and practices of food system actors, is essential for developing effective interventions and policies. This approach will help achieve sustainable development of food systems and advance global food security goals.

Real-time nitrogen monitoring and management to augment N use efficiency and ecosystem sustainability–A review

Agriculture faces the pressing challenge of feeding a growing population while preserving the environment and natural resources. Nitrogen (N) is an essential nutrient for plant growth, and its availability in soil is a key indicator of fertility. However, the indiscriminate use of N fertilizers can lead to nutrient imbalances and soil degradation, underscoring the need for accurate and efficient soil N management. Traditional sampling and analysis methods are time-consuming and prone to error, making real-time soil N assessments crucial for effective management. Moreover, precise estimation of soil N is vital for monitoring losses, developing targeted fertilizer strategies, and enhancing crop productivity and N use efficiency. Real-time N management, which involves applying N as needed during critical growth stages, can significantly improve its usage efficiency. To achieve this, the leaf color chart offers a simple, inexpensive, and user-friendly solution for assessing N needs based on leaf color, facilitating real-time management. Furthermore, sensors and the Internet of Things (IoT) play a key role in sustainable soil management and crop productivity, contributing to the development of resilient food systems and reducing uncertainty in global food markets. Accurate, rapid, cost-effective methods for assessing soil N levels are essential to achieve these sustainable goals. This review delves into the current status, limitations, and future of N-sensing in precision agriculture, highlighting cutting-edge technologies such as real-time monitoring using remote and proximal sensors, ground-based canopy sensors, drones, and Unmanned Aerial Vehicle (UAV) equipped with high-resolution cameras or multispectral/hyperspectral sensors, Geographic Information Systems (GIS)- Global Positioning Systems (GPS) integration (GIS-GPS), data analysis, Variable Rate Technology (VRT) and crop models for precise N management. By harnessing these innovations, we can revolutionize agriculture, benefiting plant health and promoting a more sustainable future.

Sustainable Food Systems and Regional Development: Analyzing Food Security in Medan City's Underprivileged Areas, Indonesia

Sustainable Food Systems and Regional Development: Analyzing Food Security in Medan City's Underprivileged Areas, Indonesia

Effect of combined treatments of hydrolysis and succinylation on the solubility and emulsion stability of rennet casein and micellar casein

Casein is the most abundant protein in milk with good emulsifying properties and bioavailability. However, the tight micellar structure of casein results in poor solubility. In the case of soft solid materials such as processed cheese, imitation cheese, yoghurt and protein-based oil-in-water emulsions, poor solubility directly affects the homogeneity and stability of the texture structure of such products, leading to a poor user experience. In this study, two protein modification techniques, hydrolysis and succinylation, were combined to improve the solubility of casein and the stability of its emulsions. The individual and combined effects of enzymatic hydrolysis and succinylation modification approaches on the stability of rennet casein (RC) and micellar casein (MC) emulsions were further explored. After double-treatment of casein with enzymatic hydrolysis and succinylation, the solubility of RC and MC was up to about 95 %, which was superior to that of single-treatment. Fourier transform infrared spectroscopy showed that the characteristic wave signals of the double-treated samples were located between the two single-treated samples, and that there may be an opposite effect between the two modifications. After 21 days of storage, the emulsions prepared from double-treated caseins still remained stable. The salt ionic stability and freeze-thaw stability were significantly improved, and the physical stability of MC was increased by nearly three times. The results explained the effects of enzymatic hydrolysis and succinylation on the functional properties of casein, provided a reference for the development of food systems based on oil-in-water emulsions, and offered a new idea for the wide application of succinylated casein.

Ecomuseums in the Mediterranean Area and the Promotion of Sustainable Food Systems

In recent years, the growing interest in food as a central component of heritage preservation has been paired with a reflection on the sustainability of food systems. At the same time, place-based food governance has undergone processes of hybridization, opening up to a wider range of stakeholders. We argue that ecomuseums can positively contribute to the promotion of sustainable food systems that can preserve cultural heritage without undermining the development of healthy food systems. To discuss this hypothesis, we conducted an exploratory study to assess the current diffusion and food-related practices of ecomuseums in the Mediterranean area. Integrating the information of existing databases with online research of new institutions, we mapped a large sample of ecomuseums and carried out a Web Content Analysis. The main results of the research are a geolocalized map of Mediterranean ecomuseums and their activities and an index assessing their capacity to engage users on relevant topics through their webpages. The results highlight the existence of an unbalanced distribution of experiences, and the potential for growth, especially in the east and south of the Mediterranean countries.

Food policies: balancing health and market in the era of ubiquitous ultra-processed foods

As the development of modern food systems continues to reshape dietary habits, the need for effective food policies to counter the rise of ultra-processed foods (UPFs) becomes increasingly urgent. UPFs are industrial formulations of several highly refined ingredients and additives with little or no nutritional value but potentially harmful health effects. In this paper, we develop a simple model of duopolistic competition in which food manufacturers compete by choosing the degree of food sophistication of their products (i.e., the degree of food formulation and processing). We show that when firms compete for market shares, an unhealthy degree of food sophistication is a strategically stable Nash–Bertrand equilibrium outcome. Furthermore, we compare the effectiveness of alternative health-related food policies. Our model highlights the shortcomings of nutrient-to-limit regulations and suggests that policy interventions should prioritize whole-food reformulation-based approaches within an 'ecological' regulatory framework.

Factors Influencing Consumption of Animal-Based Dairy and Plant-Based Milk Alternatives in Australia

In the transition to more environmentally sustainable food systems, the production and consumption of resource-intensive animal-based dairy foods (ABD) remains a talking point. Given the power of consumer choice in transforming food systems, understanding consumer priorities surrounding ABD consumption and their plant-based counterparts is fundamental. Using data from 3271 unique survey respondents, the objectives of this study were to examine the consumption frequencies of ABD and plant-based milk (PBM) in Australia over time (2019–2022) and determine the psychosocial and sociodemographic factors associated with distinct consumer segments. Multivariate analysis identified sociodemographic and food choice factors associated with three consumer segments: ‘exclusive PBM consumers’, ‘exclusive ABD consumers’, and ‘mixed consumers’ (consumers of both product types). Despite the growing availability of plant-based milk alternatives, exclusive PBM consumption remains relatively uncommon compared to mixed plant and animal dairy consumption. ‘Exclusive ABD consumers’ had a higher probability of being older and less likely to prioritise health and nutrition than ‘mixed consumers’. ‘Exclusive PBM consumers’ were more likely to prioritise food tolerance and restrictions and less likely to prioritise product taste than ‘exclusive ABD consumers’. We report sociodemographic and motivational factors influencing animal-based dairy and plant-based milk choices. The outcomes are of interest to sustainable food systems development stakeholders, with potential applications in the public health and commercial food promotion sectors.

Yield productivity as a key parameter for forecasting the development of agricultural food systems under climate change

Yield productivity as a key parameter for forecasting the development of agricultural food systems under climate change

Evaluation of functional extrudates enriched with essential oils for enhanced stability

This study evaluates the performance and storage stability of functional extrudates enriched with natural additives, utilizing advanced food engineering and processing techniques. Essential oils from oregano, rosemary, hypericum, and chamomile were incorporated in both free and encapsulated forms using electrohydrodynamic processing, spray drying, and freeze drying, and added to the food matrix through extrusion processing. The encapsulated additives demonstrated superior retention and controlled release of bioactive compounds, with spray-dried agents achieving the highest total phenolic content (1.66 mg GAE/g) post-extrusion. During storage, these extrudates exhibited enhanced stability with low degradation rate constants (1.90×10⁻³ days⁻¹ at aw=0.33, 25°C, over 240 days). The bioactive extrudates maintained remarkable stability in terms of hardness and colour change, with hardness inversely correlated to moisture content. These findings highlight the potential of using encapsulation and extrusion processing to create stable, naturally bioactive food products, reducing dependence on synthetic additives. The research underscores the integration of emerging technologies in food science to enhance the stability and delivery of essential oils, supporting the development of sustainable and health-promoting food systems.

Transforming food environments: a global lens on challenges and opportunities for achieving healthy and sustainable diets for all.

Food environments are rapidly changing globally, both in developed and developing contexts, contributing to poor dietary habits and environmental concerns. As a result, more than 80% of countries in the world face different forms of malnutrition, while the environment faces further degradation due to unsustainable production and consumption patterns. Understanding food environments in diverse settings via a global lens is critical for facilitating the global transition to sustainable and healthy food environments. A virtual workshop was held with stakeholders from five nations (Germany, Ghana, Malaysia, South Africa, and Tanzania) representing varying levels of development to interrogate global food environment concerns and propose cross cutting thematic areas that may be explored and addressed through policy change and intervention. The workshop initiated a transdisciplinary project to shape food environments for sustainable and healthy diets. The Reference Manual for Convenors of Food Systems Summit Dialogues for United Nations Food Systems Summit (UNFSS) (United Nations, 2020) was used as guidance to ensure that an inclusive mix of stakeholders were invited. The stakeholders included key players from public and private sectors in disciplines of agriculture, agro-forestry, environment and ecology, education, food retail and market, trade and commerce, health care and nutrition. Following the workshop discussion, the findings were analyzed using a general inductive approach. Through triangulation of findings, we identified the common challenges and opportunities for achieving collective nutritional, social and environmental sustainability in the modern food environments, which have become more universal globally. It is evident that research and data are essential for sustainable development of food systems, while Sustainable Development Goal (SDG) 17 - Partnership for the Goals - should be placed at the core of the transformative process. We proposed several research-driven transdisciplinary interventions to facilitate a paradigm shift from the profit logic model over everything else, and to counter the existing policy fragmentation and systemic challenges to making food environments nutrition-sensitive and socially and environmentally sustainable.

AGRICULTURE AND GREENHOUSE GAS EMISSION – RESULTS OF ECONOMETRIC ANALYSIS

Agriculture represents the “cause” and the “victim” of climate change. Almost 30 percent of greenhouse gas emissions come from the agricultural sector. They contribute to global warming and therefore significantly affect the sustainability of agricultural production systems. The aim of the paper is to determine which factors have the greatest influence on the greenhouse gas emission from agriculture. For this purpose, a dynamic panel analysis for 26 members of the European Union in the period from 2013 to 2021 in the paper is conducted. The results of the analysis suggest that the capacity for biofuel production, organic agricultural production and greenhouse gas emissions from the previous period have the greatest impact on the same emissions from agriculture. The results of this research can serve policy makers in formulating strategies for the development of food systems that will pollute the environment to a lesser extent and use available resources more rationally.

Fifty years of Teikei: the evolution of the movement’s ten principles and its impact on alternative food initiatives in Japan

IntroductionJapan’s teikei movement, recognized as a source of inspiration for Community Supported Agriculture (CSA) in Western countries, is now entering its fifth decade. Built upon trust and shared values, teikei has continued to rely on mutually supportive relationships between organic producers and consumers. The movement’s commitments were originally articulated through the ten principles of teikei, which offer a roadmap to create food systems based on solidarity principles going beyond market transactions. Despite a decline in numbers, teikei groups continue to operate in the midst of societal shifts that are altering food practices and consumption patterns. These changes have had an impact on the implementation of the ten principles and on the power dynamics between producers and consumers.MethodsThis research investigates how such shifts have affected the development of alternative food systems in Japan, the evolution of teikei as a social movement, and the tensions that arise from contrasting notions of agri-food system alterity rooted in decommodified relationships versus market-based transactions. We employ the ten principles as a framework to investigate the transformations of some representative teikei groups over time, and identify three types of shifts: relational, operational, and ideological. These shifts show how different teikei actors have been engaging in realizing the vision of building sustainable agri-food systems through alternative market relations.ResultsThe shifts also underscore the fluid and situated nature of agri-food system alterity within historical, geographical, and cultural relational spaces. The current variations of teikei configurations and the progressive diversification of approaches to address the challenges of upholding the original principles demonstrate the movement’s adaptability over time. However, they also demonstrate the necessity to strike a compromise between conflicting needs.DiscussionThe development of the teikei movement is not only important from an historical and geographically-situated perspective, but also as a dynamic and evolving experiment in the potential and challenges of active food citizenship. The democratic decision-making processes embedded within teikei principles and practices offer a valuable model for understanding how individuals enact their food citizenship and contribute to ongoing transformation of the agri-food system. Simultaneously, these shifts also serve as a warning against how democratic principles can be eroded by conventionalization and neoliberalization, and about the assumptions that arise during the process of building alternative agri-food systems, such as gendered labor.

Unlocking Nutritional Potential: Multi-OMICS Strategies for Enhancing Millet Nutritional Traits

Millet grains have long been recognized for their nutritional significance, serving as staple foods for millions around the world. However, unlocking their full nutritional potential remains a crucial challenge. In this study, we explore the application of multi-OMICS (genomics, transcriptomics, proteomics, metabolomics, and phenomics) strategies to enhance the nutritional traits of millet grains. By integrating comprehensive molecular datasets, we aim to elucidate the genetic and biochemical pathways governing key nutritional attributes such as protein content, amino acid composition, micronutrient density, and antioxidant capacity in millets. Through targeted breeding and biotechnological interventions informed by multi-OMICS analyses, we seek to develop improved millet varieties with enhanced nutritional profiles and agronomic performance. This interdisciplinary approach holds great promise for addressing malnutrition and promoting food security, particularly in regions where millets are dietary staples. By harnessing the power of multi-OMICS technologies, we aim to unleash the full nutritional potential of millets, contributing to the development of sustainable and resilient food systems for future generations.

Participatory System Mapping for Food Systems: Lessons Learned from a Case Study of Comox Valley, Canada

Food systems are complex and multifaceted, comprising a diverse range of actors, processes, and interactions. Participatory system mapping can be employed to help understand this complexity and support the development of sustainable and resilient food systems. This article shares a participatory mapping approach that has been developed as part of the Climate–Biodiversity–Health (CBH) Nexus project in the Comox Valley, British Columbia, Canada. This research pursues two main aims: (1) to ground truth in the CBH system map of food systems, developed with the participation of stakeholders; and (2) to explain how participatory system mapping can be employed to clarify the complexity of food systems in a clear and concise manner for all stakeholders. This research contributes to the literature on participatory system mapping, including critiques of its practical utility, by employing participatory approaches to visualize multi-dimensional and multi-level system maps with an emphasis on verifying that they are clear, understandable/useful, and reliable for diverse stakeholder audiences.