Food and Sustainability: Is It a Matter of Choice?

Polyák, Éva; Breitenbach, Zita; Frank, Eszter; Mate, Olivia; Figler, Mária; Zsálig, Dorottya; Simon, Klára; Szijarto, Mate; Szabó, Zoltán

doi:10.3390/su15097191

Cited by 9 publications

(6 citation statements)

References 180 publications

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“…Sustainable eating behaviors aim to reduce the consumption of animal foods and increase the consumption of plant foods such as fruits, vegetables, whole grain products, and legumes [ 58 ]. When the MEDAS questionnaire is evaluated, reducing the consumption of animal foods such as red meat and processed meat or preferring poultry to red meat and consuming more fruits, vegetables, and legumes increases the total score [ 32 ].…”

Section: Discussionmentioning

confidence: 99%

The Impact of Sustainability Courses: Are They Effective in Improving Diet Quality and Anthropometric Indices?

Pınarlı Falakacılar,

Yücecan

2024

Nutrients

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There are studies on the effect of general nutrition education on diet quality and anthropometric measurements, while studies showing the effectiveness of sustainable nutrition education, which also addresses the effect of food on the environment, are quite limited. This study aimed to investigate the effects of sustainable nutrition education on diet quality, anthropometric measurements, and the carbon footprint (CFP) and water footprint (WFP) of diet. A total of 160 university students received 1 h of sustainable nutrition education for 6 weeks. Before, at the end of, and 2 months after the courses, 24 h food consumption records were taken to assess diet quality and CFP and WFP values of diet, and Mediterranean diet (MedDiet) and Healthy Eating Index (HEI)-2020 scores were evaluated. The results of the study showed that sustainable nutrition education increased MedDiet score by 1.86 points and HEI-2020 score by 7.38 points. This education program also decreased body weight, body mass index (BMI), fat mass, and neck circumference. Sustainability education has a positive impact on calcium, potassium, and magnesium intakes, a negative impact on vitamin B12 and zinc intakes, and no effect on total protein intake. Education resulted in a 22% reduction in CFP and a 10% reduction in WFP.

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Section: Discussionmentioning

confidence: 99%

The Impact of Sustainability Courses: Are They Effective in Improving Diet Quality and Anthropometric Indices?

Pınarlı Falakacılar,

Yücecan

2024

Nutrients

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“…In particular, plant-based beverages can be considered to be sustainable food systems because they potentially require less resources (e.g., less water and land use) and generate a lower carbon footprint compared to dairy milk production. For example, it is estimated that the carbon footprint of milk production is around 3.2 kg of CO 2 equivalent per liter of milk produced, whereas the carbon footprint of different plant-based beverages can range from 0.7 to 1.2 kg of CO 2 equivalent per liter of beverage produced [ 4 , 5 , 6 , 7 , 8 ]. The considerations stated above are supported by the fact that the worldwide market of plant-based beverages is expected to grow by 15% (Compound Annual Growth Rate) annually from 2023 to 2028 [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

Hidalgo-Fuentes,

de Jesús-José,

Cabrera-Hidalgo

et al. 2024

Foods

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Plant-based beverages have gained consumers’ attention for being the main substitutes for dairy milk, especially for people with lactose intolerance, milk allergies, and a prevalence of hypercholesterolemia. Moreover, there is a growing demand for a more sustainable diet and plant-based lifestyle due to concerns related to animal wellbeing, environmental impacts linked to dairy production, and the rising cost of animal-derived foods. However, there are some factors that restrict plant-based beverage consumption, including their nutritional quality and poor sensory profile. In this context, fermentation processes can contribute to the improvement of their sensory properties, nutritional composition, and functional/bioactive profile. In particular, the fermentation process can enhance flavor compounds (e.g., acetoin and acetic acid) while decreasing off-flavor components (e.g., hexanal and hexanol) in the substrate. Furthermore, it enhances the digestibility and bioavailability of nutrients, leading to increased levels of vitamins (e.g., ascorbic acid and B complex), amino acids (e.g., methionine and tryptophan), and proteins, while simultaneously decreasing the presence of anti-nutritional factors (e.g., phytic acid and saponins). In contrast, plant-based fermented beverages have been demonstrated to possess diverse bioactive compounds (e.g., polyphenols and peptides) with different biological properties (e.g., antioxidant, anti-inflammatory, and antihypertensive). Therefore, this article provides an overview of plant-based fermented beverages including their production, technological aspects, and health benefits.

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“…Seaweed as a high-protein food refers to various marine algae that contain a significant amount of protein relative to their overall composition. Seaweed is known for its rich nutritional profile, which includes vitamins, minerals, antioxidants, and other beneficial compounds [ 3 ]. While the protein content can vary depending on the type of seaweed, it generally ranges from 10% to 30% of its dry weight.…”

Section: Introductionmentioning

confidence: 99%

“…With burgeoning populations, environmental concerns, and shifts in dietary preferences, traditional protein sources such as meat and dairy are being scrutinized for their sustainability and ethical implications [ 3 ]. In response, researchers and food innovators are exploring diverse avenues to meet protein needs while mitigating the environmental impact of food production.…”

Section: Introductionmentioning

confidence: 99%

Seaweed Proteins: A Step towards Sustainability?

Pereira,

Cotas,

Gonçalves

2024

Nutrients

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This review delves into the burgeoning field of seaweed proteins as promising alternative sources of protein. With global demand escalating and concerns over traditional protein sources’ sustainability and ethics, seaweed emerges as a viable solution, offering a high protein content and minimal environmental impacts. Exploring the nutritional composition, extraction methods, functional properties, and potential health benefits of seaweed proteins, this review provides a comprehensive understanding. Seaweed contains essential amino acids, vitamins, minerals, and antioxidants. Its protein content ranges from 11% to 32% of dry weight, making it valuable for diverse dietary preferences, including vegetarian and vegan diets. Furthermore, this review underscores the sustainability and environmental advantages of seaweed protein production compared to traditional sources. Seaweed cultivation requires minimal resources, mitigating environmental issues like ocean acidification. As the review delves into specific seaweed types, extraction methodologies, and functional properties, it highlights the versatility of seaweed proteins in various food products, including plant-based meats, dairy alternatives, and nutritional supplements. Additionally, it discusses the potential health benefits associated with seaweed proteins, such as their unique amino acid profile and bioactive compounds. Overall, this review aims to provide insights into seaweed proteins’ potential applications and their role in addressing global protein needs sustainably.

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Food and Sustainability: Is It a Matter of Choice?

Cited by 9 publications

References 180 publications

The Impact of Sustainability Courses: Are They Effective in Improving Diet Quality and Anthropometric Indices?

The Impact of Sustainability Courses: Are They Effective in Improving Diet Quality and Anthropometric Indices?

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

Seaweed Proteins: A Step towards Sustainability?

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