Food Systems Research Articles

The Convergence of Renewable Energy and Aquacultural Engineering for a Sustainable Food System

Renewable energy and aquacultural engineering combine to provide a disruptive approach to developing a sustainable and resilient food supply. This area of aquacultural engineering would automate feeding systems, oxygenation, recirculating aquaculture systems, and water quality monitoring by integrating renewable energy sources such as sun, wind, hydropower, and bioenergy. In order to improve the efficiency of freshwater and marine aquaculture systems, energy from renewable sources will reduce waste and maximize the usage of IoT and AI toward resource efficiency. For the agricultural sector, implementing renewable energy will diminish greenhouse gas emissions, reduce operations cost, and create energy independence for farms especially off-grid and remote ones. Diversification promotes eco-friendly practices such as IMTA and biofloc systems, increasing the organization's resilience to energy volatility and climate change. Although there are obstacles in the form of high upfront costs and integration complexity, renewable technology and hybrid systems do offer a viable solution. Through the preservation of ecological balance and the provision of a sustainable food supply for future generations, this combination of renewable energy and aquacultural innovation has the potential to completely transform aquaculture.

Situating sustainable food systems within the international trading regime: what is at stake for developing countries?

Situating sustainable food systems within the international trading regime: what is at stake for developing countries?

Banana rachis nanocellulose: a natural stabilizer for Pickering nanoemulsion and its potential as a carrier of β-carotene in food systems.

Incorporating β-carotene into food systems improves nutritional value by providing a natural source of vitamin A. However, maintaining its stability during processing and storage is a significant barrier for its bioavailability. This study investigated the utilization of banana rachis nanocellulose (BRNC) as a natural stabilizer in the formulation of Pickering nanoemulsion (PNE). Parameters were optimized for developing PNE using BNRC. A 20 g kg -1 concentration of BNRC was found to be suitable in terms of particle size and zeta potential. The PNE, with a particle size of 196 nm and a polydispersity index (PDI) of 0.463, remained stable for 35 days. β-Carotene (1 g kg-1) on encapsulation in PNE showed enhanced chemical stability with a retention rate of 0.81. The BRNC-based PNE demonstrated enhanced stability against phase separation. Additionally, β-carotene-infused PNE mayonnaise was developed and characterized. Hydroperoxide formation in developed mayonnaise increased in control sample up to day 14, while samples with β-carotene showed no significant increase (P > 0.05) throughout the analysis period. Furthermore, mayonnaise added with the BRNC-based PNE enriched with β-carotene exhibited improved functionality, including enhanced rheological (R2 = 0.99), textural, and colour attributes. High-performance liquid chromatography (HPLC) analysis showed 612.6 ± 0.8 μg β-carotene kg -1 of mayonnaise. The developed mayonnaise successfully reduces fat content while enhancing its overall functionality. The potential of BRNC as a promising bio-based stabilizer was thus elucidated for the development of functional food products with improved nutritional value and stability. © 2025 Society of Chemical Industry.

Comparison of scenarios in the trajectory of body mass index among adolescents monitored in primary health care: the VigiNUTRI Brazil study

We compared the BMI-for-age (BMI/A) trajectory of Brazilian adolescents monitored in the primary health care (PHC) setting based on a simulated scenario. We used a real-life cohort of adolescents monitored by the Food and Nutrition Surveillance System (Sisvan) between 2008 and 2018. The LMS method was employed to estimate the simulated BMI/A evolution curve, assuming that the adolescents maintained the conditions observed during their first assessment (simulation curve). This curve was compared with that of the real-world cohort (Sisvan curve). Both curves were compared to the World Health Organization (WHO) reference cutoff. The difference in the BMI/A trajectory between the two curves was evaluated using linear mixed-effects models. When the participants started adolescence, their BMI/A was above the reference range. The Sisvan curve revealed that girls had a BMI/A that was higher than the simulated value at age 19 (p < 0.001) and that exceeded the WHO reference cutoff value; this finding was particularly pronounced in the southern region (Sisvan: 23.89 kg/m2; simulation: 23.57 kg/m2; WHO: 21.4 kg/m2). The BMI of boys decreased after age 13 (p < 0.001) but remained higher than the reference value. Monitoring nutritional status in the PHC setting may have been more effective at controlling excess weight in boys, emphasizing the importance of improving care.

Impact of Farming Systems for Nutritional Food Security to Farm Families in Dry Land Farming Situation in Anantapuramu District, Andhra Pradesh, India

Aims: The present study validates the possibility of Farming Systems for Nutrition based models in dryland farming situation and to address malnutrition among farm families. Study Design: Frontline Demonstrations (Field Demonstrations). Place and Duration of Study: The field demonstrations were conducted at KVK, Reddipalli instructional farm of Anantapuramu district, Andhra Pradesh during the period from July, 2019 to October, 2021. Methodology: FSN model was designed for a one-acre area based on the major crop grown in the area and to include all the food group crops (cereals, pulses, fruits and vegetables) that are suitable in the district, and to provide a balanced diet, which is a vital element for a healthy life, by providing right amounts of carbohydrates, healthy proteins, vitamins and minerals. In the Anantapuramu district, as groundnut is the major crop, groundnut-based farming systems are designed by including all the prominent crops to cover all the food groups. This paper thoroughly discusses the farming systems for the nutrition models demonstrated and to meet the annual requirements of all food groups of a Farm household (5-6 members). Results: The results revealed that, farming systems for the nutrition model provides a total of 35 percent of the cereal requirement which is rich in carbohydrates and can meet the calorie needs of the family, 93 percent of legumes which is rich in protein content and 335 percent of vegetable requirement which meets micronutrient needs and 238 percent of nuts and oilseed requirement, meeting protein and antioxidant requirement of a family. Conclusion: The results provide evidence regarding feasibility of location specific FSN models to promote sustainable and healthy diets, using locally available plant and animal food resources, to address nutrition deficiencies in farm families. Hence, the approach can be seen as a subset of the larger canvas of agro-ecology and sustainable food systems, with explicit focus on addressing household nutrition security as demonstrated by the study, highlights the need for greater support, research and extension in this important area.

ХАРАКТЕРИСТИКА ПРОЦЕССА ТЕПЛОВОЙ СТЕРИЛИЗАЦИИ ГЕТЕРОФАЗНОЙ ПИЩЕВОЙ СИСТЕМЫ НА ПРИМЕРЕ ЯБЛОЧНОГО СОКА С МЯКОТЬЮ

The paper presents the results of a study of the influence of thermostating regimes of a heterophase food system on cumulative lethality and rheological properties. Heterophase system FS – apple juice with pulp (RSV content – 11 %). The choice of FS is due to the maximum approximation of its properties to the properties of real FS from heterophase raw materials. To test the sterilization modes, FS was packed in glass jars with a capacity of 190 ml. The thermocouple was placed along the central axis of the jar at a geometric height of 18 mm. FS heating was carried out in a water thermostat of the WCH-16 type under isothermal conditions with a temperature stabilization error of no more than ±0.1 °C and subsequent cooling in water. Thermostat temperature range is 75, 80, 85, 90 and 95 °C. The processed experimental data of studies of heterophase FS are distinguished by a large variability in the nature of heating at the initial stage, which lasts about 10 minutes. The resulting character of the accumulation of lethality F(τ) for the entire temperature range tst 75–95 °C on the graphs is similar and differs in the obtained values. The average lethality of the F cycle was 10.3–223.72 minutes. High variability of heating dynamics FS from t0 to t ≈ tst largely depends on pomological varieties and the region where apples are grown, the ratio of puree and juice with pulp and processing equipment (crushers, mashers, homogenizers). The results of studies of the rheological properties of heterophase FS showed that within the heating range from 30 to 60 °C, it has the properties of a non-Newtonian fluid – a medium with a pronounced nonlinear change in dynamic viscosity with increasing shear rate

High-throughput analysis of microbiomes in a meat processing facility: are food processing facilities an establishment niche for persisting bacterial communities?

BackgroundMicrobial spoilage in meat impedes the development of sustainable food systems. However, our understanding of the origin of spoilage microbes is limited. Here, we describe a detailed longitudinal study that assesses the microbial dynamics in a meat processing facility using high-throughput culture-dependent and culture-independent approaches to reveal the diversity, dispersal, persistence, and biofilm formation of spoilage-associated microbes.ResultsCulture-dependent and culture-independent approaches revealed a large diversity of microbes within the meat facility, including 74 undescribed bacterial taxa and multiple spoilage-associated microbes. Ten out of 10 reconstituted microbial communities formed biofilms, and the biofilm biomass was generally higher at 4 °C than at 25 °C. Isolates obtained at different sampling times or from different sampling sites that differed in fewer than 10 genome-wide single-nucleotide polymorphisms were considered the same (persistent) strains. Strains of Carnobacterium maltaromaticum and Rahnella rivi persisted over a period of 6 months across sampling sites and time, stemming from floor drains in the cooler room. Meat isolates of Carnobacterium divergens, Rahnella inusitata, and Serratia proteamaculans originated from food contact and non-food contact environments of the packaging area.ConclusionsCulture-dependent isolation, complemented by culture-independent analyses, is essential to fully uncover the microbial diversity in food processing facilities. Microbial populations permanently resided within the meat processing facility, serving as a source of transmission of spoilage microbes. The ability of these microbes to coexist and form biofilms facilitates their persistence. Our data together with prior data on persistence of Listeria monocytogenes indicates that microbial persistence in food processing facilities is the rule rather than an exception.-75cynRBG-ecg4-DNt8vX5Video

Advanced Technologies in Plant Factories: Exploring Current and Future Economic and Environmental Benefits in Urban Horticulture

Abstract Plant factories (PFs), also known as vertical farms, are advanced agricultural production systems that operate independently of geographical and environmental conditions. They utilize artificial light and controlled environments to produce horticultural plants year-round. This approach offers a promising solution for the stable and efficient supply of high-quality horticultural produce in urban areas, enhancing resilient urban food systems. This review explores the economic and environmental impacts and potential of PFs. Breakthroughs in PF research and development are highlighted, including increased product yields and quality, reduced energy input and CO2 emissions through optimized growing conditions and automation systems, transitioning to clean energy, improved resource use efficiency, and reduced food transport distances. Moreover, innovations and applications of PFs have been proposed to address challenges from both economic and environmental perspectives. The proposed development of PF technologies for economic and environmental benefits represents a comprehensive and promising approach to urban horticulture, significantly enhancing the impact and benefits of fundamental research and industrial applications.

Starch-Based Pickering Emulsions for Bioactive Compound Encapsulation: Production, Properties, and Applications

This review explores the extensive literature on starch particle-stabilized Pickering emulsions for encapsulating bioactive compounds in food products. These emulsions offer superior stability and unique properties for delivering bioactive compounds (such as polyphenols, carotenoids, fatty acids, and vitamins) in food systems such as sauces, dairy products, and functional foods. Encapsulation preserves the bioactivity of these compounds and enhances targeted delivery, offering potential nutritional and health benefits. Starch, although naturally hydrophilic and requiring modifications to enhance its functionality, is gaining increasing attention as a particle for stabilizing Pickering emulsions in foods systems. Various modifications, including chemical and structural changes, affect the functionality of starch in emulsions. This review discusses the key factors influencing emulsion stabilization, including particle and oil characteristics, as well as production methods, such as mechanical techniques. Research on the encapsulation of bioactive compounds using starch-stabilized emulsions and methods for their characterization are also presented. This review further identifies areas requiring more research, including alternative particle modification techniques, emulsion responses to external stimuli (pH, temperature), interactions between bioactive compounds and particles, their effects on digestion and nutrition, and the production of double emulsions for enhanced bioactive compound delivery.

Red Beetroot and Its By-Products: A Comprehensive Review of Phytochemicals, Extraction Methods, Health Benefits, and Applications

Beetroot (Beta vulgaris), a root vegetable known for its vivid natural color and nutritional profile, is a source of a wide range of bioactive compounds, including betalains, phenolics, vitamins, and antioxidants. These bioactive compounds are associated with many health-promoting properties, including antihypertensive, antioxidant, anti-inflammatory, and anticancer effects. The beetroot processing industry produces substantial by-products abundant in phytochemicals and betalains, presenting valuable opportunities for utilization. Therefore, it can replace synthetic additives and enhance the nutritional value of foods. By reducing waste and supporting a circular economy, beetroot by-products improve resource efficiency, cut production costs, and lessen the food industry’s environmental impact. Beetroot and its by-products are rich in phytochemicals that provide various wellness advantages. They support cardiovascular health, inhibit microbe-induced food spoiling, aid liver function, and reduce inflammation and oxidative stress. This paper presents a detailed review of current knowledge on beetroot and its by-products, focusing on their biochemical components, extraction and stabilization techniques, health benefits, and potential applications in the food industry. It underscores the versatility and importance of red beetroot and its derivatives, advocating for further research into optimized processing methods and innovative uses to enhance their industrial and nutritional value. By providing valuable insights, this review aims to inspire food scientists, nutritionists, and the agricultural sector to integrate beetroot and its by-products into more sustainable and health-oriented food systems.

Soil governance in Tunisia: analyzing the potentials for agroecology transformations

ABSTRACT Land degradation, caused by human-induced processes such as agricultural practices, deforestation and overgrazing, poses a significant threat to countries worldwide, including Tunisia. Agroecological farming practices, as well as the broader paradigm of agroecology to transform food systems, are considered important solutions to address the challenges and drivers of land degradation. This paper aims to explore the potential of future agroecology transformations in the country as well as institutional factors hindering such transformations. We build on the six domains of transformations by Anderson et al. (2021) and institutional analysis literature, and use soil governance as an example. Building on primary and secondary data, we find that the current institutional landscape in Tunisia is largely disabling of effective soil protection and broader agroecology transformations. The analysis provides insights into formal and informal institutions that can be targeted to build a more enabling environment for agroecology transformations.

Exploring consumer preferences and policy implications in local food systems: Does taste or labeling matter in honey?

This study analyses the influence of geographical origin and taste on honey consumer behavior. First, we explore the influence of geographical origin on consumers’ hedonic evaluation of honey. We then assess the influence of geographical origin and taste on their willingness to pay (WTP) for honey. We conducted a field experiment at a real supermarket. The participants were exposed to two treatments (blind and informed treatment). The findings showed that knowledge about the geographical origin of honey influences consumers’ hedonic evaluations and that the WTP for honey is more strongly influenced by geographical origin than by taste.

Entry Points, Barriers, and Drivers of Transformation Toward Sustainable Organic Food Systems in Five Case Territories in Europe and North Africa

Background: The organic sector is often suggested as a lever with a potential for contributing to the three dimensions of sustainability: social, environmental, and economic. This study aims to investigate selected organic initiatives and organic food sectors in different locations, such as capital cities, rural areas, and the bio-district in SysOrg project consortium, in the Warsaw municipality in Poland, North Hessia region in Germany, Cilento bio-district in Italy, Kenitra province in Morocco, and Copenhagen municipality in Denmark to uncover the diverse drivers, barriers, and entry points to enable a transformation process to resilient and sustainable organic food systems. Methods: Following the methodology of the SysOrg project, this study relied on the following mixed data collection methods: quantitative (a household survey distributed among citizens) and qualitative (semi-structured interviews with organized initiatives). Results: The results demonstrate that, despite being in different stages of development in the investigated territories, the organic sector is challenged by similar barriers (e.g., undeveloped market, regulatory/budgetary constraints, and lack of knowledge and awareness) and benefits from analogous drivers (e.g., awareness and education, community support, and incentives). Conclusions: Those similarities, but also analyses of their differences and origins, allowed us to establish critical entry points for the development of a sustainable organic food system, e.g., promoting organics through a top-down approach, providing training and education, reducing information delay, popularizing negative feedback, strengthening the effectiveness of a given incentives scheme by tailored nudging mechanisms, establishing country/regional specific traditional frames, making the system more inclusive, building organic communities, and awareness-building.

Opinion: Understanding the impacts of agriculture and food systems on atmospheric chemistry is instrumental to achieving multiple Sustainable Development Goals

Abstract. Agriculture and food systems play important roles in shaping atmospheric chemistry and air quality, most dominantly via the release of reactive nitrogen (Nr) compounds but also via agricultural burning, energy use, and cropland and pastureland expansion. In this opinion article, we first succinctly review our current understanding of agricultural and food-system emissions of Nr and other atmospherically relevant compounds; their fates and impacts on air quality, human health, and terrestrial ecosystems; and how such emissions can be potentially mitigated through better cropland management, livestock management, and whole-food-system transformation. In doing so, we highlight important knowledge gaps that warrant more extensive research and argue that we scientists need to provide a more detailed, process-based understanding of the impacts of agriculture and food systems on atmospheric chemistry, including both chemical composition and processes, especially as the importance of emissions from other fossil-fuel-intensive sectors is fading in the face of regulatory measures worldwide. Such knowledge is necessary to guide food-system transformation in technologically feasible, economically viable, socially inclusive, and environmentally responsible ways and is essential to help society achieve multiple Sustainable Development Goals (SDGs), especially to ensure food security for people, protect human and ecosystem health, improve farmers' livelihoods, and ultimately help communities achieve socioeconomic and environmental sustainability.

‘We can only grow grass here’: Unsettling the traditionality of grassland narrative

Abstract Ruminant livestock farming is predominant in England’s grassland regions, including the south-west of England (SWE). The common farming view that such regions are only good for growing grass amounts to a simplistic ‘traditionality of grasslands’ (TOG) narrative, which may discount the potential of these regions to align food production with diverse, sustainable consumption. We interrogate the assumptions underlying the TOG narrative through the analysis of contemporary and historical agricultural data sources and recent interviews with SWE food producers to reveal an SWE traditionality of mixed farming and diverse food production. By unsettling the TOG narrative, we draw attention to multiple elements intertwining physical limitations of land with powerful but mutable human-made limitations of the wider food system as drivers of land use in the SWE, underscoring the role and responsibility of policymakers to ensure wider dynamics of the food system enable the transition to diverse, sustainable food production in England’s grassland regions.

How Can Middle-of-the-Chain Organizations Improve Farmer Livelihoods and Reduce Food Insecurity?

In the United States, small and beginning (SB) farmers depend on institutional and elite customers to increase their farm income, whereas food-insecure communities lack alternatives for accessing and utilizing healthy local foods. This study examined two middle-of-the-chain organizations attempting to break the demand- and supply-related barriers faced by food-insecure consumers and SB farmers, respectively. The study suggests that deep engagement on both sides can facilitate the creation of a viable local food pathway. One organization serves as an aggregator for SB farmers while preventing the unrealistic expectations of institutional customers. A second organization activates food-insecure consumers’ agencies to conceptualize and transform locally sourced food into acceptable forms. It provides the necessary support to ensure the utilization of healthy, nutritious foods. When the two organizations’ missions are aligned, they can use an emergent, flexible, and adaptable approach with a continuous improvement mindset to increase SB farmer livelihoods and reduce food insecurity. Middle-of-the-chain organizations collectively should have more than one way to make local foods available, accessible, and utilizable by food-insecure consumers. A nonprofit social enterprise model of organizations in the middle seems central to the viability of the community-based food system. The system is still in its early stages. Further research is needed to examine its sustained viability.

Research and Conceptual Landscape of Food Waste and Business Models in the Context of the Circular Economy: A Literature Review at the Intersection of SDG 2 – Zero Hunger and SDG 12 – Responsible Consumption And Production

Objective: This study reviews the existing literature on sustainable business models for food waste management within the circular economy context. The findings aim to map the research landscape, highlight significant contributions, and suggest future research directions to inspire further studies in this domain. Theoretical Framework: Business model innovation is crucial for companies to remain competitive and sustainable, with a focus on integrating environmental considerations. The circular economy, emphasizing renewable and closed-loop product life cycles, offers a sustainable alternative to traditional economic models. In this topic, the main concepts and theories that underpin the research are presented. Method: Using bibliometric analysis and mapping, this study examines the intensity, influence, and key topics of research articles, journals, and authors from 2016 to January 2023 via Scopus. Keywords were selected based on prior studies, and a Prisma diagram was adapted. A descriptive approach is used for frequency analysis, while co-occurrence clustering reveals literature evolution, topic interlinkages, and research focus areas to guide future studies. Results and Discussion: This study highlights the critical role of business models in addressing food waste within the circular economy and sustainable production and consumption contexts. By mapping recent literature and research trends from 2016-2023, the study identifies essential concepts such as sustainable and circular business models, circular food systems, and food waste recovery methods, digitalization's role, alongside themes like zero waste, food sustainability, smart cities, urban recycling, and upcycling. Research Implications: To understand the research trends, orientations, concepts, and interrelations between these concepts, this study presented a literature review on food waste and business models for 2016-2023. The paper discusses some essential concepts surpassing all industries and waste types in the sustainability context: circular economy, sustainable business models, and circular business models. The study calls for further research and well-structured roadmaps to enhance the global impact of food waste business models and facilitate a shift toward circular economy frameworks. Originality/Value: This study contributes to the literature by revealing in the integration of food waste management with retail and supply chain dynamics, underscoring the need for collaborative solutions and sustainable packaging innovations. This analysis contribute to reflecting the accumulated knowledge landscape to the research and practice community and elaborating on the research gaps and possible research venues to guide future practices.

Food loss in Pacific Island Countries: a scoping review of the literature

Food loss and waste pose significant challenges to global food security, economic development, and environmental sustainability. Pacific Island Countries (PICs), with limited resources, being geographically isolated, and vulnerable to climate change, face unique challenges when it comes to the issue of food loss. This scoping review aims to systematically map the literature on food loss in PICs, addressing knowledge gaps and understanding specific methodological aspects. The review utilizes the PRISMA-ScR process to identify, categorize, and synthesize relevant literature, offering a comprehensive overview of the existing evidence. Studies focusing on food loss in PICs published in English from 2011 to 2023 were included. Exclusion criteria considered studies conducted outside PICs, those lacking food loss reduction interventions, and non-peer-reviewed sources. A comprehensive literature search was conducted using the databases of JSTOR, Scopus, Science Direct and Web of Science. A total of 5,787 studies for food loss interventions were identified and out of these only 49 met the inclusion criteria. A notable increase in publications from 2011, with a significant surge in 2018 and 2019, indicate a growing interest on the topic. The review reveals a limited focus on this issue across individual PICs and underscores the need for more localized expertise in the region. The review also highlights critical inefficiencies in PIC food supply chains and the need for more studies outside the common root crop agricultural system. The scoping review identified three thematic categories addressing food loss in PICs, namely., the lack of infrastructure and need for innovative technology for post-harvest management; increased vulnerability to climate change and postharvest risks of newer convenient markets. The findings underscore the need for holistic and context-specific approaches to create resilient and sustainable food systems in the Pacific, providing valuable insights for researchers, policymakers, and practitioners involved in addressing these challenges.

Overcoming the local trap through inclusive and multi-scalar food systems

ABSTRACT It has long been shown that industrialised food systems have harmful consequences for people and the planet. Relocalising food systems is one strategy to mitigate these harms and advocates point to resulting ecological, economic, and social benefits. However, when the local is assumed to be inherently preferable to the other scales, food system actors can fall into what has been identified as the local trap. Such understanding of local can translate into defensive and exclusionary tendencies towards the food preferences and practices of those considered “non-local”, such as immigrants. While the literature identifies various manifestations of the local trap, it offers limited investigation of strategies to overcome this pitfall. In this article, we identify strategies that include the food preferences and practices of newcomers while also addressing problematic aspects of industrial food systems. We also seek to understand the mechanisms and conceptualisations that enable such strategies. We first present a conceptual framework for inclusive and multi-scalar food systems based on an extensive literature analysis. In contrast to defensive localism, alternative conceptualisations of scale may support action in favour of collaborative, inclusive, and diversity-receptive outcomes in food systems. Second, we apply this newly created framework in an empirical study of food practices and goals of the EthniCity Catering program in Calgary, Canada to illustrate the potential application of such strategies in a specific time and place. With this, the article makes not only a theoretical contribution to the geographical scale debate in and beyond food studies but also shows practical implications.

An interactive course program on nutrition for medical students: interdisciplinary development and mixed-methods evaluation

Nutrition plays a crucial role in human and planetary health, as prevailing nutritional patterns significantly contribute to the global non-communicable disease pandemic. Moreover, the global food system is inextricably linked to planetary health deterioration. The relevance of nutrition for individual and planetary health is insufficiently addressed in German medical schools. Here, we present a two-week course for medical students in the 8th semester at Charité - Universitätsmedizin Berlin on nutrition and fasting in the context of human and planetary health. The course was developed iteratively along the Kern cycle for medical curricula and underwent evaluation through a mixed-methods design spanning across two consecutive semesters. Assessment involved quantitative questionnaires and qualitative interviews. The main exploratory outcome was the overall module rating. Further outcomes encompassed in-depth evaluations of specific aspects, including content, teaching methods, instructor performance, and subjective experiential aspects. The conceptualisation resulted in a highly participative two-week course of 37.5 h. The main learning objectives aimed at the acquisition of technical competences and personal competencies in four areas: (1) the role of nutrition in health and disease; (2) the exploration of global food systems; (3) communication on subjects of nutrition; (4) culinary medicine. Various interactive didactic methodologies were used. 77.8% (n = 27) of the participants rated the course as very good or good. The conviction that nutrition influences health and disease increased over the course (Wilcoxon signed rank test, z = -2.82, p = 0.005, r = 0.57). In the qualitative interviews (n = 8) the course content, its didactical diversity and the positive group experience were appreciated. Our results indicate that it could be worthwhile to further incorporate nutrition curricula in medical education.