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Tag: Food Systems & Sustainability

  • Higher PHDI adherence linked to better diet quality in Turkish adults

    What the study found

    Adults in this Turkish sample with higher adherence to the Planetary Health Diet Index (PHDI, a score for how closely a person's diet matches the EAT-Lancet Planetary Health Diet) tended to have better diet quality. The study also reported links between diet quality and environmental footprints.

    Why the authors say this matters

    The authors conclude that the Planetary Health Diet may support environmental sustainability alongside higher diet quality while reducing environmental burdens. They frame this as important because data on this diet framework in Türkiye have been limited.

    What the researchers tested

    The researchers studied 571 adults aged 18 to 64 from a family health center in Ağrı province, Türkiye. They used a single 24-hour dietary recall, calculated PHDI for adherence to the Planetary Health Diet, assessed diet quality with the Healthy Eating Index-2020 (HEI-2020), and estimated carbon footprint and water footprint using the SU-EATABLE LIFE and SHARP-ID databases.

    What worked and what didn't

    The mean PHDI score was 51.9 and the mean HEI-2020 score was 47.5. Participants in the highest PHDI quintile had higher odds of better diet quality than those in the lowest quintile, and each unit increase in PHDI was associated with a higher HEI score. Carbon footprint was inversely associated with HEI, while water footprint was positively associated with HEI.

    What to keep in mind

    This was a cross-sectional study, so it describes associations rather than cause and effect. The sample came from one family health center in one province, and the abstract does not describe additional limitations.

    • The study included 571 adults aged 18 to 64 in Ağrı province, Türkiye.
    • Higher PHDI adherence was associated with better HEI-2020 diet quality scores.
    • The highest PHDI quintile had significantly higher odds of better diet quality than the lowest quintile.
    • Carbon footprint was inversely associated with HEI, while water footprint was positively associated with HEI.
    • The study used a single 24-hour dietary recall and estimated environmental footprints from published databases.
  • Generation Z food waste varied across five European countries

    Generation Z food waste varied across five European countries

    What the study found

    The study found differences in food waste production and waste patterns among Generation Z participants across Italy, Estonia, Croatia, Romania, and Serbia. It also found that an extended Theory of Planned Behaviour, a model for understanding intentions and behaviour, predicted intentions to reduce food waste.

    Why the authors say this matters

    The authors conclude that the identified behavioural determinants could inform targeted interventions for young consumers. The study suggests that understanding country-specific patterns may help in designing such interventions.

    What the researchers tested

    The researchers studied 330 Generation Z individuals aged 18-24 years from five European countries. They used a mixed-methods approach combining 7-day food waste diaries, visual plate-waste analysis, and self-administered questionnaires, and they extended the Theory of Planned Behaviour with moral social values, awareness of health risks, and good provider identity.

    What worked and what didn't

    Food recognition analysis showed that Estonian participants wasted less food per meal than participants from Italy, Serbia, Croatia, and Romania. Nationality-specific patterns were also reported: Romanians mainly discarded meat and potatoes, participants from Estonia, Croatia, and Serbia wasted fruit and vegetables, and Italians most frequently wasted fish and dairy.

    What to keep in mind

    The summary does not describe limitations beyond the countries and age group studied. The findings are based on Generation Z participants from five European countries and should be read within that scope.

    • The study examined food waste among 330 Generation Z participants aged 18-24 years.
    • An extended Theory of Planned Behaviour predicted intentions to reduce food waste.
    • Estonian participants wasted less food per meal than participants from the other four countries.
    • Reported waste patterns differed by nationality and food type.
    • The authors say the findings could inform targeted interventions for young consumers.
  • Green celebration practices were linked to higher green values

    Green celebration practices were linked to higher green values

    What the study found

    The study found that participating in green practices during family celebrations was associated with higher perceived green value. Green food practices and waste management showed a strong positive influence, while green environment and activity-related practices were not significantly related to green values.

    Why the authors say this matters

    The authors conclude that visible, practical green actions during family celebrations may help nurture environmentally responsible values. They suggest this could support a more sustainable lifestyle in everyday social settings.

    What the researchers tested

    The researchers used a cross-sectional survey of 354 people in Lucknow and Kanpur districts who had recently helped organize or attend family celebrations. They examined green festival involvement in three areas: green food practices, green design and waste management, and green environment and activities, and tested the hypothesis using structural equation modelling (SEM).

    What worked and what didn't

    Participation in green celebration practices significantly enhanced individuals’ perceived green value. Green food practices and effective waste management were strongly and positively associated with green values. Green environment and activity-related practices did not show a significant effect.

    What to keep in mind

    The study used a cross-sectional design, so the abstract does not describe changes over time. The available summary does not report additional limitations beyond the sampled districts and respondents.

    • The study focused on family celebrations such as weddings, birthdays, and religious ceremonies.
    • A survey of 354 respondents from Lucknow and Kanpur was analyzed.
    • Green food practices and waste management were linked to stronger green values.
    • Green environment and activity-related practices were not significantly related to green values.
    • The authors say practical green actions during celebrations may encourage a sustainable lifestyle.

  • Industry 4.0 technologies vary by food supply chain stage

    What the study found

    The study found that different Industry 4.0 technologies are better suited to different stages of the food supply chain. It also found strong expert agreement, especially for the Consumption, Distribution, and Post-Harvest stages.

    Why the authors say this matters

    The authors conclude that the findings can help managers and policymakers adopt stage-appropriate technologies for sustainable operations. The study suggests this is relevant to minimizing food loss and waste and supporting Sustainable Development Goal 12.3, which concerns reducing food waste.

    What the researchers tested

    The researchers conducted a multi-stage systematic literature review of 122 papers to identify themes about food loss and waste and Industry 4.0 technologies. They then surveyed 34 domain experts, who ranked six technologies: Artificial Intelligence, Big Data Analytics, Blockchain, Cloud Computing, Internet of Things, and Digital Twin, across five food supply chain stages. Kendall's Coefficient of Concordance was used to measure agreement, and a decision support framework was developed.

    What worked and what didn't

    The expert rankings identified Blockchain and Big Data Analytics as most suitable for Production; Digital Twin and Internet of Things for Post-Harvest; Artificial Intelligence and Digital Twin for Processing; Internet of Things and Blockchain for Distribution; and Big Data Analytics and Artificial Intelligence for Consumption. The strongest consensus was reported in the Consumption, Distribution, and Post-Harvest stages. The decision support framework also showed that each technology occupied a distinct resource quadrant, such as Blockchain being placed in the high capital, moderately high technology, and low skills quadrant.

    What to keep in mind

    The abstract does not describe detailed limitations beyond noting that practical understanding of stage-specific suitability had been inadequate. The findings are based on a literature review and expert rankings, so the summary provided here does not include direct implementation results.

    • The study found that technology suitability for food loss and waste reduction depends on the food supply chain stage.
    • Expert agreement was strongest for the Consumption, Distribution, and Post-Harvest stages.
    • Blockchain and Big Data Analytics were ranked most suitable for Production.
    • Digital Twin and Internet of Things were ranked most suitable for Post-Harvest.
    • The authors developed a decision support framework to guide technology selection.

  • Peppermint tea volatiles were dominated by terpenes

    What the study found

    The study found that volatile compounds in commercial peppermint tea extracts were mainly terpenes, which made up 89% of the total composition. It also reported 16 compounds that had not previously been described in peppermint tea.

    Why the authors say this matters

    The authors suggest the findings may be due to the analytical approach used, especially the extraction and pre-concentration methods. They also conclude that the chemical properties of peppermint essential oil may not be fully reproduced in homemade tea because the aqueous extract contained a lower proportion of terpenes.

    What the researchers tested

    The researchers examined volatiles from aqueous extracts of commercial peppermint sachets prepared under conditions similar to homemade tea. They used gas chromatography with flame ionization detection and gas chromatography/mass spectrometry, and isolated volatiles by solid phase extraction with a Porapak Q trap followed by acetone desorption.

    What worked and what didn't

    Estimated mean values for short- and medium-chain carboxylic acids and ketones were about 50-64 microg kg(-1), while aliphatic alcohols and acyclic hydrocarbons were below 6 microg kg(-1). The major volatiles were terpenes at 275-382 microg kg(-1), and these reached 89% of the total composition; compounds including dodecane, acetoin, acetol, citral, geraniol, and octanoic acid were reported here for the first time in peppermint tea.

    What to keep in mind

    The abstract does not describe study limitations beyond noting that the findings may reflect the extraction and pre-concentration method used. The results apply to commercial peppermint tea sachets prepared under the study conditions and should not be extended beyond that scope.

    • Terpenes were the main volatile compounds in the peppermint tea extracts, accounting for 89% of the total composition.
    • The study reported 16 compounds not previously described in peppermint tea.
    • Short- and medium-chain carboxylic acids and ketones were estimated at about 50-64 microg kg(-1).
    • Aliphatic alcohols and acyclic hydrocarbons were below 6 microg kg(-1).
    • The authors suggest the extraction approach may help explain the detected composition.
  • Essential oils in foot care products were linked to perceived quality

    Essential oils in foot care products were linked to perceived quality

    What the study found

    The study found that essential oils in foot care products can be viewed as an indicator of product quality because consumers responded positively to their presence. It also found that these products are used by a minority of Polish consumers, mainly for fungal infections, hyperhidrosis, or inflammation.

    Why the authors say this matters

    The authors conclude that the findings provide information for consumers and manufacturers, especially in the context of supporting the development of more environmentally friendly products and technologies. The study suggests that the presence of oils can increase consumer acceptance and competitiveness.

    What the researchers tested

    The researchers combined a survey of Polish consumers, an analysis of product packaging information, and a literature-based characterization of the properties of essential oils found in foot care products. They examined consumer use and opinions, what was declared on packaging, and what the literature says about these oils.

    What worked and what didn't

    The analysis showed that foot care products containing oils were positively received by consumers and could be perceived as a quality component. Melaleuca alternifolia oil was reported as the most common oil, and the oils were described as having antimicrobial, refreshing, nourishing, regenerating, irritation-soothing, smoothing, deodorising, stimulating, and relaxing properties. The abstract also notes that these natural substances may have sensitizing and phototoxic effects.

    What to keep in mind

    The summary does not provide detailed survey size, sampling method, or statistical results. The abstract also does not describe limitations beyond noting that some essential oils may have sensitizing and phototoxic effects.

    • Essential oils in foot care products may signal product quality, according to the authors.
    • Only 11% of consumers reported using these products.
    • Reported uses were mainly linked to fungal infections, hyperhidrosis, or inflammation.
    • Melaleuca alternifolia oil was the most commonly present oil.
    • The oils were described as having both beneficial properties and possible sensitizing or phototoxic effects.

  • Attitude, benefit, and trust predict Chinese express packaging recycling

    What the study found

    The study found that express packaging recycling behavior among urban consumers in China is linked to attitude, perceived benefit, and perceived trust. It also found that high recycling behavior can arise from multiple combinations of factors, and that attitude is a necessary prerequisite.

    Why the authors say this matters

    The authors conclude that express packaging recycling is driven by complex interactions among benefits, trust, and attitudes. They suggest that policymakers should use multi-factor policy designs to better promote sustainable consumer behavior.

    What the researchers tested

    The researchers extended the Theory of Planned Behavior, which is a model used to explain behavior, by adding perceived benefit, perceived trust, and policy communication. They analyzed survey data from 382 urban consumers in China using partial least squares structural equation modeling (PLS-SEM), fuzzy-set qualitative comparative analysis (fsQCA), and necessary condition analysis (NCA).

    What worked and what didn't

    Attitude, perceived benefit, and perceived trust significantly influenced recycling behavior. Subjective norm, perceived behavioral control, and policy communication did not show significant net effects. The configurational analysis showed that high recycling behavior emerged from multiple combinations of factors rather than one dominant driver, and NCA identified attitude as a necessary condition.

    What to keep in mind

    The findings are based on survey data from 382 urban consumers in China, so the scope is limited to that sample. The abstract does not describe other limitations.

    • Attitude, perceived benefit, and perceived trust were significant predictors of recycling behavior.
    • Subjective norm, perceived behavioral control, and policy communication had no significant net effects.
    • High recycling behavior appeared through multiple factor combinations rather than a single main cause.
    • Attitude was identified as a necessary prerequisite.
    • The study used survey data from 382 urban consumers in China.

  • France and African countries differ in fermented food practices

    What the study found

    The study found clear differences in how fermented foods are made and organized in France compared with Morocco and Senegal. It also found that lactic fermentation, especially in dairy fermented foods, is a shared feature across these settings.

    Why the authors say this matters

    The authors conclude that the comparisons may help each country in developing fermentation practices linked to sustainability, gastronomy, the economy, and preservation of microbial biodiversity through fermented foods. The study suggests cross-cultural connections could support these aims.

    What the researchers tested

    The researchers carried out a cross-cultural analysis of fermented foods produced in France, Morocco, and Senegal. They compared the typologies of fermented foods in each country and discussed the fermentation processes used for different categories of foods.

    What worked and what didn't

    In France, the fermented food sector was described as well structured and diverse, with products made using commercial starter cultures. Alcoholic fermentation played an important role there, especially in fermented beverages and cereal-based fermented foods. In the African countries, spontaneous fermentation using autochthonous microorganisms, meaning microorganisms naturally present in the local milk and fish, dominated; alcoholic fermentation was lowly used except for some beers.

    What to keep in mind

    The summary covers only France, Morocco, and Senegal, so the findings are limited to those settings. The abstract does not describe detailed study methods, sample sizes, or any explicit limitations beyond the scope of the comparison.

    • France relied more on commercial starter cultures and structured fermentation sectors.
    • Morocco and Senegal mainly used spontaneous fermentation with local microorganisms.
    • Alcoholic fermentation was important in France but used less in the African countries, except for some beers.
    • Dairy-by-product fermentation was widespread, especially in Morocco.
    • Fermented couscous made by spontaneous lactic fermentation of cereals was described as a traditional practice in Senegal.

  • EU and UK livestock assets face major stranding risk

    What the study found

    The study found that assets linked to animal-sourced food make up 78% of fixed agricultural assets in the EU27 and U.K. It also estimated that reductions in animal-sourced food consumption could strand a large share of these assets, with bigger reductions leading to more stranding.

    Why the authors say this matters

    The authors conclude that policy- and climate-induced stranding risks are intertwined and should both be included in financial modelling as overlapping transition pressures. They also say that integrated policy support is essential to help repurpose or phase out animal-sourced food-related assets and avoid delays in sustainable food system transformations.

    What the researchers tested

    The researchers linked agricultural and economic data with global multi-regional input-output models, which trace how goods and services move through economies. They used this approach to estimate how different levels of reduced animal-sourced food consumption in the EU27 and U.K. could affect agricultural assets.

    What worked and what didn't

    They estimated that €158 billion of assets are linked to livestock and €100 billion to feed production. Under consumption reductions of 9.5%, 60%, and 100%, they estimated that 18%, 50%, and 77% of these assets could be stranded, respectively; current depreciation rates suggest there is generally enough time to phase out assets.

    What to keep in mind

    The summary does not describe detailed limitations or uncertainty ranges. The findings are specific to the EU27 and U.K. and to the scenarios modeled in the study.

    • Animal-sourced food-related assets account for 78% of fixed agricultural assets in the EU27 and U.K.
    • The study estimates €158 billion in assets linked to livestock and €100 billion linked to feed production.
    • Estimated asset stranding rises as animal-sourced food consumption declines: 18%, 50%, and 77% across the modeled scenarios.
    • The authors say policy- and climate-induced stranding risks should be treated as overlapping pressures in financial modelling.
    • The abstract says current depreciation rates generally allow time to phase out assets.

  • Agrifood byproducts contain compounds that may support sustainability goals

    What the study found

    The review finds that agrifood byproducts and waste, such as shells, skins, pulp, stems, and seeds, contain valuable bioactive compounds. The authors present their valorization, meaning the process of turning waste into useful products, as a pathway linked to sustainability and the Sustainable Development Goals.

    Why the authors say this matters

    The authors conclude that valuing agrifood byproducts may help address goals related to hunger, health, clean energy, economic growth, responsible consumption and production, and climate action. They also state that these approaches have high potential to improve food security and economic sustainability in the world’s food systems.

    What the researchers tested

    This is a review article, not an experimental study. It surveys extraction methods, characterization, and potential uses of active compounds from agrifood byproducts in the food, pharmaceutical, packaging, and cosmetic sectors.

    What worked and what didn't

    The review reports that these residues are rich in phenolics, peptides, carotenoids, fibers, secondary metabolites, minerals, amino acids, and vitamins. It also states that by-products can account for 30–50% of raw materials during post-harvest handling and food processing, but the abstract does not compare specific methods or identify which applications worked best.

    What to keep in mind

    The available summary does not provide detailed limitations, so no specific caveats are described here. Because this is a review, the abstract summarizes potential uses and relationships rather than reporting new experimental results.

    • Agrifood byproducts and waste are described as rich sources of bioactive compounds.
    • The review links byproduct valorization to several Sustainable Development Goals, including SDG 2, 3, 7, 8, 12, and 13.
    • The article covers extraction methods, characterization, and possible uses in food, pharmaceutical, packaging, and cosmetic sectors.
    • The abstract says food loss and waste contribute to 8–10% of global greenhouse gas emissions.
    • The authors state that these approaches have high potential for food security and economic sustainability.