The agri-food system is the central and leading sector of every economy, both in developed and developing countries. Demand for food in the world is constantly growing and, accordingly, food chains are developing more and more, leaving behind negative consequences for the environment and society. For example, with regard to food production, the FAO (Sustainability Pathways [1] states that "global food production must increase by 60% by 2050 to meet the demands of a growing world population." Consequently, global sustainability expectations in governments and policy makers have been developing sustainable development strategies and establishing frameworks for sustainable consumption and production, and consumers are also increasingly emphasizing the ethical and environmental values of the products they consume [2] .Sustainable food production and distribution is one of the most important problems in developed and developing countries. Market regulation, the emergence of global companies and changing patterns of consumer behavior when buying and consuming food (e.g. demand for off-season products) are just some of the factors that significantly affect agri-food supply chains. Food supply chains from the primary farmer to the final consumer create a direct impact on the environment through the production, processing, transport, storage and preparation of food, generating significant amounts of food waste and food losses. AFSCs need to become not only more efficient and affordable, but also more sustainable and resilient. The long-term sustainability of this system requires the joint and integrated cooperation of all stakeholders in the food supply chain including economic, technological, organizational, social and environmental aspects in the strategic planning and design of sustainable AFSCs.