Consumer perspectives on reducing meat consumption: Why recommendations often fail to induce behaviour change?

Understanding a novel circular Bacteriocin with potent activity against Bacillus cereus, its biofilms, and spores for food preservation.

Endogenous phenolic-rich mung bean protein: Effects on protein conformation and emulsifying properties and its application in Milk tea beverages.

A novel ethylene-control strategy to extend mango shelf life via air plasma purified storage atmospheres.

Proteomic response of Staphylococcus aureus exposed to nisin and liposome-encapsulated nisin.

Crosslinking-driven design of protein hydrogels: Mechanisms, engineering strategies, and innovative applications in food science.

Chlorogenic acid modulates configuration-dependent structural organization, lipid oxidation, and digestion in aqueous starch-unsaturated fatty acid systems.

Food waste remains a major obstacle to the transition to circular hospitality systems. This study examines how food waste is generated within hotel food-service operations and identifies operational levers for prevention-oriented redesign. Drawing on immersive fieldwork, it documents food flows across preparation and service, providing a property-level estimate of waste volumes and identifying operational hotspots. The analysis reveals four waste-generation mechanisms: defensive batching during mise en place, abundance signalling and late replenishment in buffet service, portion–demand misalignment in plated service, and weak segregation and monitoring in back-of-house routines. These mechanisms arise from service design and operational timing, not demand variability alone. Building on these findings, the study proposes a circular transition framework based on five operational levers: demand-synchronised mise en place, menu modularity and ingredient cross-utilisation, dynamic replenishment cut-offs, portion calibration and plate architecture, and tiered waste tracking embedded in managerial KPIs. • Quantifies food-waste flows in prep, service, and post-service phases. • Compares buffet and à la carte formats to reveal key waste hotspots. • Uses a transparent, replicable material-flow protocol for hotel operations. • Recommends low-cost actions to cut waste without hurting guest experience. • Provides property-level benchmarks of food-waste volumes for hospitality.

Applying food systems thinking in recreational fisheries: The case of shore fishing in Detroit, Michigan

Balancing the modulation of soy protein structure to achieve improved texture and reduced antigenicity in soy yogurt: A practical approach of proteolytic pretreatment and lactic acid bacteria fermentation.

Oil-water interfaces stabilized by whey protein colloidal particles: Evolution of interfacial rheology during subphase exchanges using simulated digestive fluids

Shifting consumer behaviour towards more sustainable diets is widely seen as essential for enabling the food system transformation. However, both behavioural change and policy implementation tend to occur gradually. This study investigates whether consumer awareness, beliefs, and self-reported behaviours related to plant-rich diets have changed over time in Denmark—a country that has recently positioned itself as a frontrunner in promoting plant-based food. Using repeated cross-sectional data collected in 2021, 2022, and 2024 ( n = 3592; at 1.5-year intervals), we examine developments in dietary choices, perceptions of plant-based products, and social dynamics around meat reduction. Despite major policy shifts, the findings show limited changes in consumer behaviour and attitudes across the three time points. There was no consistent change in reported plant-based consumption, dietary identity, or attitude shifts. However, certain developments suggest emerging potential for normalization of more plant-based eating: participants reported knowing significantly more people who had reduced their meat intake in 2024 compared to 2021, and unaided brand recall of plant-based products increased. However, at the same time, a notable decrease in environmental concern was observed. Gender and age differences were consistent across all time points, with women and younger respondents showing more favourable attitudes and behaviours towards plant-rich diets. Overall, our findings highlight how stagnant dietary practices are, even in progressive policy contexts such as Denmark, and underscore the importance of sustained, targeted interventions to support long-term dietary transitions. • Study tracks shifts in consumer awareness, beliefs, and behaviours on plant-rich diets. • Repeated cross-sectional data collected in 2021, 2022, and 2024 in Denmark. • No consistent change in plant-based consumption, identity, or attitude observed. • By 2024, more participants knew meat reducers; plant-based brand recall also rose. • Stagnant dietary practices stress the need for sustained, targeted interventions.

Volatile formation by combined cultures of yeast and homofermentative or heterofermentative lactobacilli in plant-based fermented foods.

The rich indigenous food systems of the Tboli people in South Cotabato, Philippines, are at risk due to modern dietary shifts and the influence of fast-food culture. This study aimed to document traditional Tboli dishes covering ingredients, preparation methods, nutritional content, and cultural significance using the gastronomic systems research (GSR) framework. A mixed-method approach was employed involving 219 respondents, including elders, cookery students, and personnel from the National Commission on Indigenous Peoples (NCIP) and tourism office. Data were gathered through interviews, focus group discussions, and an elicitation workshop. Nutritional values were computed using the Department of Science and Technology’s Food and Nutrition Research Institute (DOST-FNRI) Philippine Food Composition Table (PhilFCT). The findings revealed that the Tboli indigenous food system is characterized as predominantly root crops (ubi koyu, kleb, ubi, ubi koyu ndek, and lubed), vegetables (hokù), chicken meat (onuk nelut, onuk heklafak, and onuk snóbów), fish (bunog or paitan), crabs (kléngé snóbów), and frogs (fak snóbów) prepared through healthy methods like boiling, steaming, and grilling. A recipe book developed from the findings received a high acceptability rating (mean score: 4.84) based on content, format, organization, and accuracy. The study supports the preservation of Tboli food heritage and highlights its potential integration into the senior high school cookery curriculum as a contextualized learning material.

Southern Africa faces worsening climate extremes, threatening food security particularly in Zimbabwe, where rain-fed agriculture dominates. Conventional models struggle under these pressures, yet agroecology, a resilient alternative, remains fragmented and weakly integrated into national policy. This review synthesizes evidence from 94 sources to examine agroecological practices, institutional arrangements, and socio-ecological outcomes in Zimbabwe, situating these findings within the broader Southern African Development Community context. Drawing on resilience and socio-ecological systems theories, the analysis demonstrates that agroecology enhances yield stability, promotes biodiversity, and strengthens household food security, frequently outperforming input-intensive systems under climate stress. Despite these advantages, scaling agroecology is hindered by policy gaps and limited public investment. Lessons from Malawi and Tanzania, however, illustrate viable pathways for national-level integration. This comprehensive synthesis provides a roadmap for mainstreaming agroecology, offering both practical insights for African food systems and theoretical contributions towards building adaptive capacity in the face of climate change.

Conducting porphyrin-based multivariate impedance platform for hexanal detection in lipid-rich foods.

Curdlan, a functionally microbial extracellular polysaccharide with versatile food applications.

The power of microalgae: Cutting-edge applications and groundbreaking innovations.

A water-stable La-MOF as a dual-target sensor for selective and rapid detection of guanosine and arginine in biological and food system.

Feeding resistance: Intersectional paths to food justice, health, and emancipation.