The SDG of zero hunger 75 years on: Turning full circle on agriculture and nutrition

Formulation of Chicken Nuggets Supplemented with Mutton and Fish Livers: Insights from Antioxidant and Textural Studies

The use of byproducts from the food industry and the investigation of substitute sources are becoming progressively significant in fulfilling the consumer demand for animal-based protein. This study aimed to investigate the nutritional value of mutton and fish livers and their future application as a source of high-added-value proteins for supplement formulation. We performed compositional analysis (moisture, ash, crude protein, crude fat), free fatty acid (FFA) analysis, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, and the color, peroxide value (POV), and total phenolic composition (TPC) were assessed to evaluate the nutritional value and shelf stability of mutton and fish livers. The optimized proximate and kinetics were later used to develop chicken nuggets with different percentages of mutton and fish liver added. The formulation was tested for the textural and organoleptic properties of value-added chicken nuggets that predict consumer acceptability. Comparative analysis of the variance between mutton and fish liver showed a highly significant (P<0.01) decrease in moisture, ash, protein, fat, DPPH, and TPC at different days and hours. The mutton liver had relatively high antioxidant potential (25.9% DPPH and 154-mg GAE/100 g TPC) compared with the fish liver. However, the fish liver's FFA and POV (2.4% for both) were higher than those of the mutton liver. The results showed that, after formulation, an increase in the amount of liver led to a highly significant (P<0.01) rise in the nutritional value of the nuggets, including a 1.5%∼2.0% increase in protein content. This research indicates that valuing mutton and fish liver as a protein replacer in processed foods can be useful in developing healthy food products.

The battle to achieve Sustainable Development Goal Two: The role of environmental sustainability and government institutions

The current period marked by addressing environmental sustainability challenges and the instability of government institutions has heightened the issue of food security, especially in developing countries as they work towards achieving Zero Hunger as highlighted in the Sustainable Development Goals. To assess the effect of environmental sustainability and government institutions on food security in West Africa with data from 1990 to 2021, two models have been deployed. The Generalized Method of Moments was deployed as the main model and while Two-Stage Least Squares was used as the robustness check. The findings of the study reveal that carbon emissions which represent environmental sustainability has no direct significant effect on food security, while government institutions has negative effect on food security. The study also reveals that income and urbanization promote food security, while renewable energy and population growth reduce food security. The findings of the study could be a reflection of the current political instability and attitude towards tackling carbon emissions mitigation in the region. Government institutions are encouraged to exercise authority without fear to implement policies that would encourage food security and restrict the use of high-emission technologies.

Sustainable Entrepreneurship for Business Opportunity Recognition: Analysis of an Awareness Questionnaire among Organisations

An important challenge for the future is focusing on sustainability in life and business. The three elements of sustainability (economic, environmental, and social), defined in 17 factors by the United Nations (UN) as the Sustainable Development Goals (SDGs), may, therefore, be the main drivers of business competitiveness and opportunity recognition. The main aim of the article is to identify the awareness level of sustainability and sustainable development goals in the context of business opportunity areas by analysing the results of a survey of organisations in six countries (Finland, Slovakia, Italy, Austria, Spain, and Turkey). A multilingual questionnaire, administered in six participating countries, was used as a collection tool to determine the organisation’s level of awareness regarding the SDGs. A research questionnaire was filled in by 238 respondents, providing a cross-cultural view of their attitudes, knowledge, and future interest in sustainability and the SDGs. The obtained results indicate differences in the approach to sustainability issues, the scope of knowledge, interest, competencies in sustainable development and SDGs, and the content of implementation of sustainability and SDGs in organisations in different sectors, regions and countries. Further statistical evaluation of the research hypotheses states the significant relationship between the two variables: sustainable strategy and the designation of a responsible employee in each organisation rs = 0.677 (α = 0.05). It is essential to eliminate the gap in the cross-cultural approach and knowledge in engaging with sustainable strategy and its implementation in current and future organisation activities in the context of sustainability and SDGs, in order to enhance opportunities for the growth of sustainability-focused entrepreneurship across different sectors and countries.

Sustainable food systems and nutrition in the 21st century: a report from the 22nd annual Harvard Nutrition Obesity Symposium

Food systems are at the center of a brewing storm consisting of a rapidly changing climate, rising hunger and malnutrition, and significant social inequities. At the same time, there are vast opportunities to ensure that food systems produce healthy and safe food in equitable ways that promote environmental sustainability, especially if the world can come together at the UN Food Systems Summit in late 2021 and make strong and binding commitments toward food system transformation. The NIH-funded Nutrition Obesity Research Center at Harvard and the Harvard Medical School Division of Nutrition held their 22nd annual Harvard Nutrition Obesity Symposium entitled "Global Food Systems and Sustainable Nutrition in the 21st Century" in June 2021. This article presents a synthesis of this symposium and highlights the importance of food systems to addressing the burden of malnutrition and noncommunicable diseases, climate change, and the related economic and social inequities. Transformation of food systems is possible, and the nutrition and health communities have a significant role to play in this transformative process.

Historicising global nutrition: critical reflections on contested pasts and reimagined futures

The COVID-19 pandemic has provoked a range of economic shocks, food systems shocks, public health crises and political upheavals across the globe, prompting a rethink of associated global systems. Prepandemic anticolonial movements that challenged hierarchies of race, space, gender and expert knowledge in global health took on new meaning in the context of the unequal impacts of the SARS-CoV-2 virus as it moved through different kinds of spaces and distinct political contexts. In light of these dynamics, and the desire of many current practitioners in global health to reimagine the future, the need for critical analyses of the recent past have become more urgent. Here we challenge linear understandings of progress in global health-with a focus on the field of nutrition-by returning to consider a previous cycle of dramatic social, political and economic change that prompted serious challenges to the dominance of Western powers and US-based philanthro-capitalists. With a 'global' health and nutrition audience in mind, we put forward considerations on why a better understanding of the continuities and divergences between this past and the present moment are necessary to challenge a status quo that was, and is, highly flawed.

The Impact of Sustainability Goals on Productivity Growth: The Moderating Role of Global Warming

The objective of this paper was to gain novel insights into the complex relationships among Sustainable Development Goals (SDGs) in shaping productivity (GDP/capita) growth. Using dynamic panel regressions on data collected in 138 countries between 2000 and 2017, we found that rising temperatures negatively affect growth and mitigate the impact of other SDGs on growth. We also found that CO₂ emissions have a U-shaped relationship with growth; life expectancy negatively influences growth (positively moderated by rising temperatures), and food security positively impacts growth (negatively moderated by rising temperatures). This study highlights the difficulty of simultaneously implementing SDGs and elucidates novel research perspectives and policies to decrease the negative impacts of climate change on socio-economic and environmental well-being.

Disability-adjusted life years due to chronic and hidden hunger under food system evolution with climate change and adaptation to 2050

BACKGROUND

Climate change presents an increasing challenge for food-nutrition security. Nutrition metrics calculated from quantitative food system projections can help focus policy actions.

OBJECTIVES

To estimate future chronic and hidden hunger disability-adjusted life years (DALYs)-due to protein-energy undernutrition and micronutrient deficiencies, respectively-using food systems projections to evaluate the potential impact of climate change and agricultural sector investment for adaptation.

METHODS

We use a novel combination of a chronic and hidden hunger DALY estimation procedure and food system projections from quantitative foresight modeling to assess DALYs under alternative agricultural sector scenarios to midcentury.

RESULTS

Total chronic and hidden hunger DALYs are projected to increase globally out to 2050-by over 30 million compared with 2010-even without climate change. Climate change increases total DALY change between 2010 and 2050 by nearly 10% compared with no climate change. Agricultural sector investments show promise for offsetting these impacts. With investments, DALY incidence due to chronic and hidden hunger is projected to decrease globally in 2050 by 0.24 and 0.56 per 1000 capita, respectively. Total global DALYs will still rise because projected population growth will outpace the rate reduction, especially in Africa south of the Sahara. However, projections also show important regional reductions in total DALYs due to chronic (13.9 million in South Asia, 4.3 million in East Asia and the Pacific) and hidden hunger (7.5 million in East Asia and the Pacific) with investments.

CONCLUSIONS

Food system projections to 2050 show a decreasing DALY incidence from both chronic and hidden hunger. Population growth is projected to outpace these improvements and lead to increasing total chronic and hidden hunger DALYs globally, concentrated in Africa south of the Sahara. Climate change increases per-capita chronic and hidden hunger DALY incidence compared with no climate change. Agricultural sector investments show the potential to offset the climate impact on DALYs.

Residual Brewing Yeast as Substrate for Co-Production of Cell Biomass and Biofilm Using Candida maltosa SM4

Candida maltosa was cultivated in the liquid phase of residual brewing yeast, a major brewery residue, to produce biomass and biofilm. Using response surface methodology, the effect of two variables at two different levels was investigated. The independent variables were agitation speed (at 100 and 200 rpm), and aeration (at 1 and 3 L min−1). Aeration was identified to be important for the production of both biomass and biofilm, while agitation was the only factor significantly affecting biofilm production. The maximal production of biofilm (2.33 g L−1) was achieved for agitation of 200 rpm and aeration of 1 L min−1, while the maximum for biomass (16.97 g L−1) was reached for 100 rpm agitation and 3 L min−1 air flow. A logistic model applied to predict the growth of C. maltosa in the exponential phase and the biofilm production, showed a high degree of agreement between the prediction and the actual biomass measured experimentally. The produced biofilms were further characterized using Fourier-transform infrared spectroscopy (FTIR), Scanning Electron Microscopy (SEM) and Thermogravimetric Analysis (TGA). FTIR allowed the identification of methyl, carbonyl ester and sulfate groups, and revealed the presence of uronic acid moieties and glycosidic bonds. Water-retention ability up to relatively high temperatures was revealed by TGA, and that makes the produced biofilm suitable for production of hydrogels. SEM also gave indications on the hydrogel-forming potential of the biofilm.

Mediterranean diet: a nutrient-packed diet and a healthy lifestyle for a sustainable world

The Mediterranean diet (MD), as a sustainable diet and a healthy way of living, is in a good agreement with the UN's Sustainable Development Goals (2015). © 2020 Society of Chemical Industry.

Viewpoint: Agri-nutrition research: Revisiting the contribution of maize and wheat to human nutrition and health

Research linking agriculture and nutrition has evolved since the mid-20th century. The current focus is on child-stunting, dietary diversity and 'nutrient-rich' foods in recognition of the growing burdens of malnutrition and non-communicable diseases. This article concerns the global dietary and health contribution of major cereals, specifically maize and wheat, which are often considered not to be 'nutrient-rich' foods. Nevertheless, these cereals are major sources of dietary energy, of essential proteins and micronutrients, and diverse non-nutrient bioactive food components. Research on bioactives, and dietary fibre in particular, is somewhat 'siloed', with little attention paid by the agri-nutrition research community to the role of cereal bioactives in healthy diets, and the adverse health effects often arising through processing and manufacturing of cereals-based food products. We argue that the research agenda should embrace the whole nutritional contribution of the multiple dietary components of cereals towards addressing the triple burden of undernutrition, micronutrient malnutrition, overweight/obesity and non-communicable diseases. Agri-nutrition and development communities need to adopt a multidisciplinary and food systems research approach from farm to metabolism. Agriculture researchers should collaborate with other food systems stakeholders on nutrition-related challenges in cereal production, processing and manufacturing, and food waste and losses. Cereal and food scientists should also collaborate with social scientists to better understand the impacts on diets of the political economy of the food industry, and the diverse factors which influence local and global dietary transitions, consumer behavioural choices, dietary change, and the assessment and acceptance of novel and nutritious cereal-based products.

An Investigation upon Industry 4.0 and Society 5.0 within the Context of Sustainable Development Goals

In the literature, quite limited research exists on the subject of Society 5.0. The present study examined the existence of Society 5.0 and the effectiveness of Industry 4.0 and evaluated the efficiency of United Nations Development Goals (SDGs) in this process, especially in Turkey. The research was carried out based on data obtained through a survey form with 30 questions which was conducted with 335 academicians working at Kafkas University. The data were analyzed by means of exploratory factor analysis with the SPSS program, confirmatory factor analysis with AMOS, and structural equation modeling with Smart PLS. The analysis results indicated that SDG9, SDG10, SDG11, SDG12, SDG13, and SDG14 had a low influence (i.e., R2: 0.172) on the application of Industry 4.0 and Society 5.0. Moreover, it was observed that the participants were heavily affected by order of the day and gave responses to the questions with that impact. The study also revealed that Turkey did not have a leading philosophy in the field of Society 5.0 and Industry 4.0 and made progress by concentrating on out-dated processes.

Nutrition in New Zealand: Can the Past Offer Lessons for the Present and Guidance for the Future?

Over the last century, nutrition research and public health in New Zealand have been inspired by Dr Muriel Bell, the first and only state nutritionist. Some of her nutritional concerns remain pertinent today. However, the nutritional landscape is transforming with extraordinary changes in the production and consumption of food, increasing demand for sustainable and healthy food to meet the requirements of the growing global population and unprecedented increases in the prevalence of both malnutrition and noncommunicable diseases. New Zealand’s economy is heavily dependent on agrifoods, but there is a need to integrate interactions between nutrition and food-related disciplines to promote national food and nutrition security and to enhance health and well-being. The lack of integration between food product development and health is evident in the lack of investigation into possible pathological effects of food additives. A national coherent food strategy would ensure all components of the food system are optimised and that strategies to address the global syndemic of malnutrition and climate change are prioritised. A state nutritionist or independent national nutrition advocacy organisation would provide the channel to communicate nutrition science and compete with social media, lead education priorities and policy development, engage with the food industry, facilitate collaboration between the extraordinary range of disciplines associated with food production and optimal health and lead development of a national food strategy.

A research vision for food systems in the 2020s: Defying the status quo

•Research and science should not only inform food and environmental policy but should be adopted and mainstreamed into actions at all levels.•Food systems are faced with grander and interconnected challenges and constraints that bring about new research questions.•Research has a vital role in charting a positive and sustainable direction for global food security, nutrition, and health.•The status quo must be challenged to shape food systems transformation to deliver sustainable, healthier diets.• Global Food Security provides a platform where evidence is shared in an accessible manner for those who need to act on it.

Eating our way through the Anthropocene

This paper examines the complex interactions between food systems, diets, and the environment. We discuss the challenges facing the food system as a result of environmental degradation and climate change. We review the state of current diets and their effects on human health outcomes. As we consider paths forward, we examine holistic solutions that align nutrition, health, and environmental goals. Finally, we identify ethical questions relevant to the changing global food system. We consider our moral obligations to other people - both now and in the future - and the planet, and we posit that eating is an ethical act requiring reflection at all scales.

Healthy and Sustainable Diets and Food Systems: the Key to Achieving Sustainable Development Goal 2?

The Sustainable Development Goals (SDGs) are considered a unifying global goal setting agenda that every country is meant to achieve. One of those goals, SDG2, promises to ensure food security and nutrition within sustainable food systems. However, achieving that goal is riddled with uncertainty because of the way in which the world currently produces and consumes foods. The global trends of diets and the food systems that produce those diets suggest that they are neither healthy nor sustainable, which has implications for achieving SDG2. This paper characterizes the current state of global diets and food systems, the concept of “healthy and sustainable diets,” and the ethical considerations to achieving healthy and sustainable diets for sustainable development.