Food for an Urban Planet: Challenges and Research Opportunities

Global trends indicate increasing consumption of dietary sodium and fiber in middle-income countries: A study of 30-year global macrotrends

According to the Global Burden of Disease Study, 3 million deaths were attributable to high sodium intake and low intake of whole grains. With the rapid evolution of the food industry, we hypothesize that dietary intake of sodium has increased and that dietary intake of whole grains or fibers has decreased because of easier access to highly processed food. Country-level data on dietary factors and country income levels from 1990 to 2018 were collected from 3 public databases. The trend of dietary intake was modeled using the linear mixed model accounting for random effects of individual countries. The country-level differences in dietary factors between males and females were calculated, and the trends were also modeled accounting for the random effects of countries. Both males and females consumed increasing amounts of dietary sodium from 1990 to 2018 in high-income, middle- to high-, middle-, and low-income countries. Dietary fiber intake increased in low-to-middle, middle-, and middle-to-high income countries for both men and women over the past 3 decades. Men tend to consume more sodium and less fiber and whole grains in their diets than women, the trend of which is statistically significant in middle-income countries. Over the past 3 decades, the macrotrend of dietary sodium has increased around the globe. To reduce the sodium intake level, nutrition policy should emphasize sodium reduction, especially in high-income, middle- to high-income, middle-income, and low-income countries.

Polyphenols—Ensured Accessibility from Food to the Human Metabolism by Chemical and Biotechnological Treatments

Polyphenols are plant-based compounds famous for their positive impact on both human health and the quality of food products. The benefits of polyphenols are related to reducing cardiovascular diseases, cholesterol management, cancers, and neurological disorders in humans and increasing the shelf life, management of oxidation, and anti-microbial activity in food products. The bioavailability and bio-accessibility of polyphenols are of the highest importance to secure their impact on human and food health. This paper summarizes the current state-of-the-art approaches on how polyphenols can be made more accessible in food products to contribute to human health. For example, by using food processing methods including various technologies, such as chemical and biotechnological treatments. Food matrix design and simulation procedures, in combination with encapsulation of fractionated polyphenols utilizing enzymatic and fermentation methodology, may be the future technologies to tailor specific food products with the ability to ensure polyphenol release and availability in the most suitable parts of the human body (bowl, intestine, etc.). The development of such new procedures for utilizing polyphenols, combining novel methodologies with traditional food processing technologies, has the potential to contribute enormous benefits to the food industry and health sector, not only reducing food waste and food-borne illnesses but also to sustain human health.

Impact of the Built Environment on Residents' Health: Evidence from the China Labor Dynamics Survey in 2016

In the process of China's rapid urbanization, the health level of residents has been improved to a great extent. However, with the expansion of urban scale and spatial restructuring, a series of urban environmental problems have posed new challenges to public health. However, the impact of the built environment on residents' health is controversial, and the applicability of the conclusions based on western urban sprawl in China is not clear enough. In addition, the exploration of the impact path of the built environment on health is still not comprehensive and in-depth. Based on the China Labor Dynamics Survey (CLDS) in 2016 and relevant statistical yearbook data, this study explored the impact of the built environment at community and urban scale on residents' health and its age heterogeneity and further explored the mediating role of physical exercise, neighborhood support, and community safety. According to the research, the urban and community-built environment has significant impacts on residents' health, and the impact is significantly different at different scales. In addition, there is a significant difference in the impact of built environment factors on residents' health among populations with different life cycles. From the perspective of the impact path, greening coverage can improve residents' self-rated health by enhancing the perceived safety of living in the community. In contrast, the high community population density will not only weaken the degree of neighborhood support but also reduce the perception level of community residential safety, thus damaging residents' health. In short, from the perspective of environmental intervention, the previously mentioned results put forward possible suggestions on strengthening the construction of a healthy living environment so as to maximize the health effectiveness of cities and communities.

Recent Insights on the Role of Various Food Processing Operations Towards the Development of Sustainable Food Systems

Chronic hunger and malnutrition will eventually result from the population's rapid growth. It is unlikely to succeed in tackling the rising challenges of delivering sustainable food for all people unless high attention is paid on the function of food processing to ensure the supply of stable food. It is impossible to overstate the importance of developing food processing and preservation technologies that can reduce food losses and wastage during surplus seasons. Therefore, sustainable food systems must be developed to provide healthy diets without damaging our world and its resources. The goal is to use various perspectives to confirm why food processing is crucial to future food supply. It is important to show the appropriate utilization of sustainability factors and effect assessments to construct for feeding the globe while staying within planetary limits. There has never been a better time to assure a plentiful food supply to feed the people than right now, when the population is expanding at a worrying rate. The sustainable food project seeks to move the food systems in a long-term, more equitable direction. Food processing, or the conversion of raw materials into functional, edible, and consumer acceptable food, is a critical link in the food value chain between consumption and production. This review looked at various existing and emerging food processing followed by preservation techniques. Food systems must also attempt to reduce food waste and losses, as well as the current and future impacts on the environment and society, to be sustainable.

From Food to Gods to Food to Waste

The present global food waste problem threatens food systems sustainability and our planet. The generation of food waste stems from the interacting factors of the need for food production, food access and availability, motivations and ignorance around food purchase and consumption, and market constraints. Food waste has increased over time. This is related to the change in how humans value food through the generations and altered human food consumption and food discard behaviors. There is also a lack of understanding of the impacts of current food production, processing and consumption patterns on food waste creation. This review examines the cultural, religious, social and economic factors influencing attitudes to food and their effects on food waste generation. The lessons from history about how humans strove toward zero waste are covered. We review the important drivers of food waste: waste for profit, food diversion to feed, waste for convenience, labeling, food service waste and household food waste. We discuss strategies for food waste reduction: recovery of food and food ingredients, waste conversion to energy and food, reducing waste from production/processing and reducing consumer food waste, and emphasize the need for all stakeholders to work together to reduce food waste.

Genome analysis and phenotypic characterization of Halomonas hibernica isolated from a traditional food process with novel quorum quenching and catalase activities

Traditional food processes can utilize bacteria to promote positive organoleptic qualities and increase shelf life. Wiltshire curing has a vital bacterial component that has not been fully investigated from a microbial perspective. During the investigation of a Wiltshire brine, a culturable novel bacterium of the genus Halomonas was identified by 16S rRNA gene (MN822133) sequencing and analysis. The isolate was confirmed as representing a novel species (Halomonas hibernica B1.N12) using a housekeeping (HK) gene phylogenetic tree reconstruction with the selected genes 16S rRNA, 23S rRNA, atpA, gyrB, rpoD and secA. The genome of the new isolate was sequenced and annotated and comparative genome analysis was conducted. Functional analysis revealed that the isolate has a unique phenotypic signature including high salt tolerance, a wide temperature growth range and substrate metabolism. Phenotypic and biochemical profiling demonstrated that H. hibernica B1.N12 possesses strong catalase activity which is an important feature for an industrial food processing bacterium, as it can promote an increased product shelf life and improve organoleptic qualities. Moreover, H. hibernica exhibits biocontrol properties based on its quorum quenching capabilities. Our work on this novel isolate advances knowledge on potential mechanistic interplays operating in complex microbial communities that mediate traditional food processes.

Estimation of Sodium Availability and Food Sources from 2018 to 2019 and Its Trends during the 2004-2019 Period in Costa Rica

Sodium availability and food sources in 2018−2019 were estimated and trends analyzed for 15 years (2004−2019) in Costa Rica. Food purchase records from the National Household Income and Expenditure Survey (ENIGH) 2018−2019 were converted to energy and sodium using food composition tables measuring “apparent consumption”. Foods were classified by sodium content. ENIGH is a probabilistic, stratified, two-stage and replicated national survey, carried out regularly by the national statistics institution. Results from the 2004−2005 and 2012−2013 ENIGHs came from previous analysis. Differences between periods were determined through descriptive and inferential statistics. The available sodium adjusted to 2000 kcal/person/day was 3.40, 3.86, and 3.84 g/person/day (g/p/d) for periods 2004−2005, 2013−2014, and 2018−2019, respectively. In this last period, this was 3.94 urban and 3.60 g/p/d rural (p < 0.05), with a non-linear increase with income. During 2004−2019 sodium from salt and salt-based condiments increased from 69.5 to 75.5%; the contribution of common salt increased, from 60.2 to 64.8% and condiments without added salt from 9.3 to 10.7%. From 2012−2013 to 2018−2019, processed and ultra-processed foods with added sodium intake increased from 14.2 to 16.9% and decreased in prepared meals (7.2 to 2.8%). Costa Rica has been successful in reducing salt/sodium available for consumption; after a 12% increase of salt consumption between 2004−2005 and 2012−2013, to a level almost twice as high as recommended, it has stabilized in the last period.

Adaptalight: An Inexpensive PAR Sensor System for Daylight Harvesting in a Micro Indoor Smart Hydroponic System

Environmental changes and the reduction in arable land have led to food security concerns around the world, particularly in urban settings. Hydroponic soilless growing methods deliver plant nutrients using water, conserving resources and can be constructed nearly anywhere. Hydroponic systems have several complex attributes that need to be managed, and this can be daunting for the layperson. Micro Indoor Smart Hydroponics (MISH) leverage Internet of Things (IoT) technology to manage the complexities of hydroponic techniques, for growing food at home for everyday citizens. Two prohibitive costs in the advancement of MISH systems are power consumption and equipment expense. Reducing cost through harvesting ambient light can potentially reduce power consumption but must be done accurately to sustain sufficient plant yields. Photosynthetic Active Radiation (PAR) meters are commercially used to measure only the light spectrum that plants use, but are expensive. This study presents Adaptalight, a MISH system that harvests ambient light using an inexpensive AS7265x IoT sensor to measure PAR. The system is built on commonly found IoT technology and a well-established architecture for MISH systems. Adpatalight was deployed in a real-world application in the living space of an apartment and experiments were carried out accordingly. A two-phase experiment was conducted over three months, each phase lasting 21 days. Phase one measured the IoT sensor’s capability to accurately measure PAR. Phase two measured the ability of the system to harvest ambient PAR light and produce sufficient yields, using the calibrated IoT sensor from phase one. The results showed that the Adaptalight system was successful in saving a significant amount of power, harvesting ambient PAR light and producing yields with no significant differences from the control. The amount of power savings would be potentially greater in a location with more ambient light. Additionally, the findings show that, when calibrated, the AS7265x sensor is well suited to accurately measure PAR light in MISH systems.

Hunger, Obesity, Public Policies, and Food-Based Dietary Guidelines: A Reflection Considering the Socio-Environmental World Context

Nowadays, the world has been characterized by hunger, obesity, and food loss and waste (FLW). With the COVID-19 pandemic, the food issue became more intense, serious, and evident. Hunger demands urgent actions. Obesity levels have been raised and are removing health and quality of life from the population. Production planting practices and the food supply chain are not necessarily ecologically friendly. Sustainability issues greatly intensify social problems. As well as food loss (FL), food waste (FW), and sustainability concerns, obesity, and malnutrition are enhanced due to the lack of knowledge by the population. Processed food (PF), packaging, and additives, despite still needing improvement, are essential to food security control. Nowadays, hunger is not due to insufficient agricultural practices but rather to inequality and absence of adequate public policies. In the context of a certain abundance of food production and processing, the hunger scenario in contrast to FLW is an ethical, social, moral, and sustainable issue. In this context, a Food-Based Dietary Guideline (FBDG) can be an important public policy tool from the health, nutrition, environmental, and educational points of view. Despite the effort, the literature shows that FBDGs can be better used to fulfill healthiness and sustainability purposes. In this scenario, the elaboration/revision of the FBDG, adopting a clearer, simpler, and a better-suited communication strategy is essential. In this way, this article discusses the importance of the FBDG as a public policy tool, not only regarding health issues but also communication strategies, production sustainability, and humanitarian ones, which are crucial to FBDG's efficiency.

Food pedagogy-key elements for urban health and sustainability: A scoping review

Food-related issues are on the rise in urban areas around the world. Issues include unhealthy food habits and eating practices, disconnection from food and culture, social isolation and environmental unsustainability. There has been increasing consideration of pedagogical approaches, or food pedagogies, to address these challenges. This paper aims to identify the key elements and influences over food-related activities within food pedagogies that strive to improve urban health and sustainability. A scoping literature review was conducted using five electronic databases. Of the 271 abstracts identified, thirty-five articles met the inclusion criteria. The review identified four key elements: 'Everyday food experiences', 'Social relations', 'Culture', and 'Sustainable lifestyles' and two main influences: 'Professionals involved with food-related activities' and 'Spaces of learning/experiencing food-related activities'. The key elements and influences embrace pedagogical and practical attributes of food pedagogies that address the complex food-related issues. However, limited published research examines food pedagogies or attempts to develop an agreed, theoretically informed framework. This review provides understanding of important knowledge and practical implications of food pedagogies for multiple stakeholders involved in food-related activities, useful to the development of food education programs and food policies or initiatives for societal health and sustainability in urban areas.

The concept of alimentation and transdisciplinary research

Although the term 'alimentation' has existed in the English language since the late 16th century, its use is infrequent. In Latin languages, particularly French, 'alimentation' conveys a holistic notion of the process by which humans produce, procure, prepare, share, indulge in, and digest their foods. Thus, the concept of alimentation encompasses and integrates human, technological, sociocultural, and environmental domains. This article delves into the origins of the term 'alimentation' and its use in the foreign scientific literature, and particularly in the social sciences. Unlike 'food and nutrition', alimentation provides a broader frame for the grand challenges of what, how, and with whom we eat. This approach should lead to transdisciplinary research (TDR) interfacing several knowledge domains (e.g., environmental, technological, socio-cultural, nutritional, etc.) and involving key stakeholders. Possible outcomes of TDR in alimentation are inspiring and meaningful collaborations, innovative methodologies for integrating knowledge, transformative learning of researchers, enriched educational experiences for students, focused community action, and improved public policy. The term 'alimentation' is appropriately used in French and other Latin languages. Alimentation embraces human, technological, sociocultural, and environmental issues This holistic concept views agriculture, food, and nutrition as parts of a broader process Transdisciplinary research interfaces several dimensions of food and eating. © 2020 Society of Chemical Industry.

Factors on Spatial Heterogeneity of the Grain Production Capacity in the Major Grain Sales Area in Southeast China: Evidence from 530 Counties in Guangdong Province

Grain security is an essential issue for countries across the world. China has witnessed over the last decades not only a rapid growth in the volume of the grain production, but also a divergence in its geographical distributions. Existing studies on the influencing factors of grain production have overlooked thus spatial heterogeneity. This paper investigates the factors that cause the geographical heterogeneity in grain output levels in Guangdong province of China, in terms of land, labor and capital. To address the spatial attenuation effect of the influencing factors, we use the Geographically Weighted Regression (GWR) on samples of different spatial ranges, which include a total of 530 southern counties from 2015 to 2017. The results show that (a) the effect of land endowment on grain output vary across the east and the west, and between coastal and inland areas; (b) the effect of labor endowment on grain output are inconsistent in the sign and magnitude of the estimates across counties; (c) the effect of agricultural capital on grain production shows heterogeneity spatially (across the east and the west) and economically (across developed and less developed regions). We then analyze the potential mechanism behind this spatial heterogeneity, as well as its policy implications.

Goals in Nutrition Science 2020-2025

Five years ago, with the editorial board of Frontiers in Nutrition, we took a leap of faith to outline the Goals for Nutrition Science - the way we see it (1). Now, in 2020, we can put ourselves to the test and take a look back. Without a doubt we got it right with several of the key directions. To name a few, Sustainable Development Goals (SDGs) for Food and Nutrition are part of the global public agenda, and the SDGs contribute to the structuring of international science and research. Nutritional Science has become a critical element in strengthening work on the SDGs, and the development of appropriate methodologies is built on the groundwork of acquiring and analyzing big datasets. Investigation of the Human Microbiome is providing novel insight on the interrelationship between nutrition, the immune system and disease. Finally, with an advanced definition of the gut-brain-axis we are getting a glimpse into the potential for Nutrition and Brain Health. Various milestones have been achieved, and any look into the future will have to consider the lessons learned from Covid-19 and the sobering awareness about the frailty of our food systems in ensuring global food security. With a view into the coming 5 years from 2020 to 2025, the editorial board has taken a slightly different approach as compared to the previous Goals article. A mind map has been created to outline the key topics in nutrition science. Not surprisingly, when looking ahead, the majority of scientific investigation required will be in the areas of health and sustainability. Johannes le Coutre, Field Chief Editor, Frontiers in Nutrition.

Disruptive Technologies in Smart Cities: A Survey on Current Trends and Challenges

This paper aims to explore the most important disruptive technologies in the development of the smart city. Every smart city is a dynamic and complex system that attracts an increasing number of people in search of the benefits of urbanisation. According to the United Nations, 68% of the world population will be living in cities by 2050. This creates challenges related to limited resources and infrastructure (energy, water, transportation system, etc.). To solve these problems, new and emerging technologies are created. Internet of Things, big data, blockchain, artificial intelligence, data analytics, and machine and cognitive learning are just a few examples. They generate changes in key sectors such as health, energy, transportation, education, public safety, etc. Based on a comprehensive literature review, we identified the main disruptive technologies in smart cities. Applications that integrate these technologies help cities to be smarter and offer better living conditions and easier access to products and services for residents. Disruptive technologies are generally considered key drivers in smart city progress. This paper presents these disruptive technologies, their applications in smart cities, the most important challenges and critics.

The role of dwelling type on food expenditure: a cross-sectional analysis of the 2015-2016 Australian Household Expenditure Survey

OBJECTIVE

To explore differences in proportion of food budget and total food expenditure by dwelling type.

DESIGN

A cross-sectional study using data from the Australian Bureau of Statistics 2015-2016 Household Expenditure Survey. Food expenditure was examined on multiple categories: fresh fruits, fresh vegetables, pre-prepared meals, meals in restaurants, hotels and clubs, and fast food and takeaway meals, using two-part models and zero-one inflated beta regression models. Dwelling types were categorised as separate house, semi-detached house, low-rise apartment and high-rise apartment.

SETTING

Australia, 2015-2016.

PARTICIPANTS

Seven thousand three hundred and fifty-eight households from greater capital city areas.

RESULTS

Households living in high-rise apartments were estimated to allocate a greater proportion of their food budget to meals in restaurants, hotels and clubs, and to spend more (actual dollars) on that category, compared with other dwelling types. No substantial differences were estimated in the proportion of food budget allocated to the other food categories across dwelling types.

CONCLUSIONS

The dwelling type households live in may play a role in their food budget. Households living in a high-rise apartment may potentially spend more on meals in restaurants, hotels and clubs than those living in other dwelling types. Given the growth in urban population and the changes in living arrangements, findings point to the critical need for a better understanding of the influence of dwelling types on food expenditure and call for research investigating the relationship between the two.

Home gardening and urban agriculture for advancing food and nutritional security in response to the COVID-19 pandemic

Despite a 2.3% increase in world cereal production in 2019 over 2018, the number of people facing severe food insecurity may double from 135 million in January 2020 to 265 million by the end of 2020. The problem of food and nutritional insecurity is severe in urban centers, where the global population is projected to increase (%/year) by 1.84, 1.63, and 1.44 between 2015 to 2020, 2020 to 2025, and 2025 to 2030, and it will increase overall from 54% in 2016 to 60% by 2030. The number of megacities (>10 million people) will increase from 34 in 2015 to 41 by 2030. The COVID-19 pandemic has aggravated food insecurity in urban centers because of the disruption in the food supply chain, aggravation of the physical and economic barriers that restrict access to food, and the catastrophic increase in food waste because of labor shortages. Thus, there is a need to adopt more resilient food systems, reduce food waste, and strengthen local food production. Enhancing availability at the household and community levels through home gardening and urban agriculture is an important strategy. Food production within the cities include small land farming in households, local community gardens, indoor and rooftop gardens, vertical farming, etc. Home gardening can play an important role in advancing food and nutritional security during and after the COVD-19 pandemic, while also strengthening the provisioning of numerous ecosystem services (i.e., plant biodiversity, microclimate, water runoff, water quality, human health). However, risks of soil contamination by heavy metals must be addressed.

Advancing the Role of Food Processing for Improved Integration in Sustainable Food Chains

Food scientists need to work together with agriculturists, nutritionists, civil society, and governments to develop an integrative approach to feed a growing population sustainably. Current attention on food sustainability mainly concentrates on production agriculture and on nutrition, health, and well-being. Food processing, the necessary conversion of raw materials to edible, functional, and culturally acceptable food products, is an important link between production and consumption within the food value chain. Without increased attention to the role of food processing for a maintainable food supply, we are unlikely to succeed in addressing the mounting challenges in delivering sustainable diets for all people. The objective is to draw on multidisciplinary insights to demonstrate why food processing is integral to a future food supply. We aim to exemplify the importance of essential relevant sustainability indicators and impact assessment for developing informed strategies to feed the world within planetary boundaries. We provide a brief outlook on sustainable food sources, review food processing, and recommend future directions. We highlight the challenges and suggest strategies for improving the sustainability of food systems, to hopefully provide a catalyst for considering implementable initiatives for improving food and nutrition security.

Food waste case study and monitoring developing in Finnish food services

For enhancing food waste weighing measurements we established a platform (Restaurant Forum RF) for different kinds of food service businesses. Our aim was to explore food waste data, but also to develop a monitoring system by increasing our knowledge about the relevant processes and possible internal barriers. We studied food waste generation and origin in the outlets and how to avoid overproduction of food and buffet line waste. During 2016-2017, a number of outlets (n = 51) conducted food waste measurements over a period of two weeks. The businesses that participated included schools, day-care centres and work place and student canteens, which present sectors that mainly serve a lunch buffet. According to our results, 17.5% of all prepared food ended up as waste, which can be further divided into kitchen waste (2.2%), serving waste (11.3%) and customer leftovers (3.9%). On average, 449 g of food was prepared per portion and 78 g of this ended up as waste. We also studied the mechanisms of waste generation, best practices for decreasing food waste, how staff experienced weighing measurements and how measurement systems can be utilized in food service business management.

Symbiosis in Sustainable Agriculture: Can Olive Fruit Fly Bacterial Microbiome Be Useful in Pest Management?

The applied importance of symbiosis has been gaining recognition. The relevance of symbiosis has been increasing in agriculture, in developing sustainable practices, including pest management. Insect symbiotic microorganisms' taxonomical and functional diversity is high, and so is the potential of manipulation of these microbial partners in suppressing pest populations. These strategies, which rely on functional organisms inhabiting the insect, are intrinsically less susceptible to external environmental variations and hence likely to overcome some of the challenges posed by climate change. Rates of climate change in the Mediterranean Basin are expected to exceed global trends for most variables, and this warming will also affect olive production and impact the interactions of olives and their main pest, the obligate olive fruit fly (Bactrocera oleae). This work summarizes the current knowledge on olive fly symbiotic bacteria towards the potential development of symbiosis-based strategies for olive fruit fly control. Particular emphasis is given to Candidatus Erwinia dacicola, an obligate, vertically transmitted endosymbiont that allows the insect to cope with the olive-plant produced defensive compound oleuropein, as a most promising target for a symbiosis disruption approach.

Food Processing at a Crossroad

Recently, processed foods received negative images among consumers and experts regarding food-health imbalance. This stresses the importance of the food processing-nutrition interface and its relevance within the diet-health debates. In this review, we approach the related questions in a 3-fold way. Pointing out the distinguished role food processing has played in the development of the human condition and during its 1.7 million year old history, we show the function of food processing for the general design principles of food products. Secondly, a detailed analysis of consumer related design principles and processing reveals questions remaining from the historical transformation from basic cooking into advanced food technology. As a consequence, we analyze new and emerging technologies in relation to their contributions to food-health impacts. During the last 35 years, new and emerging food technologies have initiated a paradigm shift away from conventional process methodologies to gentler, non-thermal processing. Reducing the existing uncertainties in the assessment of impact of technology like "minimal processing," we propose the use of the newly established ISO standard for natural food ingredients as a "reference point." Finally, we assess the usefulness of recently proposed classification systems, e.g., NOVA classification, based on comprehensive insights of recently published nutritional analysis of those classifications. This paper calls for a radical change and worldwide adaptation of the key research and developmental areas tackling the grand challenges in our food systems.