Environmental Effects of the Livestock Industry: The Relationship between Knowledge, Attitudes, and Behavior among Students in Israel

Behavioural determinants of healthy and environmentally friendly diets in French university students

Although encouraging the shift toward sustainable diets in young adults is a major challenge to preserve population and planet health, the precursors of sustainable diets in this population remain unknown. This study aimed to identify the behavioural determinants of healthier and more environmentally friendly diets among university students. A sample of 582 French university students reported their food consumption using an online 125-item food frequency questionnaire. The nutritional quality (adherence to French recommendations, sPNNS-GS2) and the greenhouse gas emissions (GHGE) of students' diets were calculated for an isocaloric diet. Behavioural determinants were measured based on a literature review and classified into the Capability, Opportunity, Motivation Behaviour (COM-B) framework. Linear models, adjusted for socioeconomic characteristics, were run to identify the most prominent behavioural predictors of nutritional quality and GHGE of students' diets. Higher cooking skills (β = 0.38, p = 0.01) and health motives (β = 0.91, p < 0.001) were associated with higher nutritional quality. Greater environmental knowledge was linked to lower GHGE (β = -0.07, p = 0.002), while health and weight control motives were associated with higher GHGE (β = 0.26, p = 0.02 and β = 0.39, p < 0.001). Enhancing cooking skills and environmental knowledge could enable healthy and environmentally friendly diets, but health-based motives can act as a lever and as a barrier.

Assessment of the USDA Biomass Harvest Trap (USDA-BHT) device as an insect harvest and mosquito surveillance tool

Insects are a promising source of high-quality protein, and the insect farming industry will lead to higher sustainability when it overcomes scaling up, cost effectiveness, and automation. In contrast to insect farming (raising and breeding insects as livestock), wild insect harvesting (collecting agricultural insect pests), may constitute a simple sustainable animal protein supplementation strategy. For wild harvest to be successful sufficient insect biomass needs to be collected while simultaneously avoiding the collection of nontarget insects. We assessed the performance of the USDA Biomass Harvest Trap (USDA-BHT) device to collect flying insect biomass and as a mosquito surveillance tool. The USDA-BHT device was compared to other suction traps commonly used for mosquito surveillance (Centers for Disease Control and Prevention (CDC) light traps, Encephalitis virus surveillance traps, and Biogents Sentinel traps). The insect biomass harvested in the USDA-BHT was statistically higher than the one harvested in the other traps, however the mosquito collections between traps were not statistically significantly different. The USDA-BHT collected some beneficial insects, although it was observed that their collection was minimized at night. These findings coupled with the fact that sorting time to separate the mosquitoes from the other collected insects was significantly longer for the USDA-BHT, indicate that the use of this device for insect biomass collection conflicts with its use as an efficient mosquito surveillance tool. Nevertheless, the device efficiently collected insect biomass, and thus can be used to generate an alternative protein source for animal feed.

Harvesting insect pests for animal feed: potential to capture an unexploited resource

The demand for animal protein grows as the human population increases. Technological and genetic advances in traditional animal agriculture will not produce enough protein to meet future needs without significant innovations such as the use of insects as protein sources. Insect farming is growing insects, whereas insect harvesting is collecting insects from their natural habitats to produce high-quality protein for animal feed or human food. Intensive agricultural environments produce tremendous quantities of pestiferous insects and with the right harvest technologies these insects can be used as a protein supplement in traditional animal daily rations. An avenue to exploit these insects is to use traps such as the United States Department of Agriculture-Biomass Harvest Trap (USDA-BHT) to efficiently attract, harvest, and store insects from naturally abundant agricultural settings. The modular design allows for a low cost, easy to build and fix device that is user friendly and has customizable attractants to target various pest species. Although insect harvesting faces substantial challenges, including insect biomass quantity, seasonal abundance and preservation, food safety, and economic and nutritional evaluation, the potential for utilizing these pests for protein shows tremendous promise. In this forum, insect harvesting is discussed, including its potential, limitations, challenges, and research needs. In addition, the use of a mass trapping device is discussed as a tool to increase the biomass of insects collected from the environment.

Recent developments and challenges in algal protein and peptide extraction strategies, functional and technological properties, bioaccessibility, and commercial applications

The burgeoning demand for protein, exacerbated by population growth and recent disruptions in the food supply chain, has prompted a rapid exploration of sustainable protein alternatives. Among these alternatives, algae stand out for their environmental benefits, rapid growth, and rich protein content. However, the widespread adoption of algae-derived proteins faces significant challenges. These include issues related to harvesting, safety, scalability, high cost, standardization, commercialization, and regulatory hurdles. Particularly daunting is the efficient extraction of algal proteins, as their resilient cell walls contain approximately 70% of the protein content, with conventional methods accessing only a fraction of this. Overcoming this challenge necessitates the development of cost-effective, scalable, and environmentally friendly cell disruption techniques capable of breaking down these rigid cell walls, often laden with viscous polysaccharides. Various approaches, including physical, chemical, and enzymatic methods, offer potential solutions, albeit with varying efficacy depending on the specific algal strain and energy transfer efficiency. Moreover, there remains a pressing need for further research to elucidate the functional, technological, and bioaccessible properties of algal proteins and peptides, along with exploring their diverse commercial applications. Despite these obstacles, algae hold considerable promise as a sustainable protein source, offering a pathway to meet the escalating nutritional demands of a growing global population. This review highlights the nutritional, technological, and functional aspects of algal proteins and peptides while underscoring the challenges hindering their widespread adoption. It emphasizes the critical importance of establishing a sustainable trajectory for food production, with algae playing a pivotal role in this endeavor.

Swine industry perspectives on the future of pig farming

Understanding the views of those working along the value chain reliant on livestock is an important step in supporting the transition towards more sustainable farming systems. We recruited 31 delegates attending the Pig Welfare Symposium held in the United States to participate in one of six focus group discussions on the future of pig farming. Each of these six group discussions was subjected to a thematic analysis that identified four themes: (1) technical changes on the farm; (2) farm and industry culture; (3) the farm-public interface; and (4) sustainability. The results of this study illustrate the complexity and diversity of views of those working along the associated value chain within the swine industry. Participants spent the majority of their time discussing current challenges, including technical challenges on the farm and public perception of pig farms. Participants were more hesitant to discuss future issues, but did engage on the broader issue of sustainability, focusing upon economic and environmental aspects.

Assessment of collagen content in fish skin - development of a flow analysis method for hydroxyproline determination

This work describes the development of a flow injection method to determine hydroxyproline (HYP), one of collagen's most abundant amino acids. Collagen is a protein with several applications and high nutritional value. Evaluating the feasibility of using collagen from fish skin over its mammalian source is essential. The determination of HYP requires the pre-treatment and hydrolysis of the fish skin to break down collagen into its amino acids, and the HYP value quantified relates to the collagen content. The determination was based on the HYP oxidation with permanganate in an alkaline medium and the consequent decrease of colour intensity registered. Under optimal conditions, the developed method enables the determination of the HYP within the dynamic range of 23.8 to 500 mg L-1, with a limit of detection (LOD) of 2.6 mg L-1 and a limit of quantification (LOQ) of 23.8 mg L-1. Different samples were processed, and the digests were analysed by the proposed method and with the conventional procedure with good correlation (relative error < 7%). Moreover, the analyte quantification is performed faster, simpler, and more accurately, with less toxic solutions. The reproducibility of the developed method was also evaluated by calculating the relative standard deviation of the calibration curve slope (RSD < 1%).

Impact of Stabilization Technology on the Extraction Yield and Functionality of Macroconstituents from Biomass: A Systematic Review

Biomass contains different macroconstituents (polysaccharides, lipids, and proteins) with nutritional and functional properties. However, after harvest or processing, stabilization of biomass is necessary to preserve the macroconstituents from degradation by microbial growth and enzymatic reactions. Because these stabilization methods affect the structure of the biomass, extraction of valuable macroconstituents can be impacted. Literature, in general, focuses on either stabilization or extraction, but systematic information on the interlinkage between these processes has rarely been reported. This review summarizes recent research on physical, biological, and chemical stabilization methods on macroconstituent extraction yields and functionalities. Often, freeze drying as a stabilization method resulted in a good extraction yield and functionality, independent of the macroconstituent. Less documented treatments, such as microwave drying, infrared drying, and ultrasound stabilization, result in better yields compared to conventional physical treatments. Biological and chemical treatments were rarely performed but could be promising as stabilization methods before performing an extraction step.

Smart systems in producing algae-based protein to improve functional food ingredients industries

Production and extraction systems of algal protein and handling process of functional food ingredients need to control several parameters such as temperature, pH, intensity, and turbidity. Many researchers have investigated the Internet of Things (IoT) approach for enhancing the yield of microalgae biomass and machine learning for identifying and classifying microalgae. However, there have been few specific studies on using IoT and artificial intelligence (AI) for production and extraction of algal protein as well as functional food ingredients processing. In order to improve the production of algal protein and functional food ingredients, the implementation of smart system is a must to have real-time monitoring, remote control system, quick response to sudden events, prediction and characterisation. Techniques of IoT and AI are expected to help functional food industries to have a big breakthrough in the future. Manufacturing and implementation of beneficial smart systems are important to provide convenience and to increase the efficiency of work by using the interconnectivity of IoT devices to have good capturing, processing, archiving, analyzing, and automation. This review investigates the possibilities of implementation of IoT and AI in production and extraction of algal protein and processing of functional food ingredients.

Breed and ruminal fraction effects on bacterial and archaeal community composition in sheep

While the breed of cattle can impact on the composition and structure of microbial communities in the rumen, breed-specific effects on rumen microbial communities have rarely been examined in sheep. In addition, rumen microbial composition can differ between ruminal fractions, and be associated with ruminant feed efficiency and methane emissions. In this study, 16S rRNA amplicon sequencing was used to investigate the effects of breed and ruminal fraction on bacterial and archaeal communities in sheep. Solid, liquid and epithelial rumen samples were obtained from a total of 36 lambs, across 4 different sheep breeds (Cheviot (n = 10), Connemara (n = 6), Lanark (n = 10) and Perth (n = 10)), undergoing detailed measurements of feed efficiency, who were offered a nut based cereal diet ad-libitum supplemented with grass silage. Our results demonstrate that the feed conversion ratio (FCR) was lowest for the Cheviot (most efficient), and highest for the Connemara breed (least efficient). In the solid fraction, bacterial community richness was lowest in the Cheviot breed, while Sharpea azabuensis was most abundant in the Perth breed. Lanark, Cheviot and Perth breeds exhibited a significantly higher abundance of epithelial associated Succiniclasticum compared to the Connemara breed. When comparing ruminal fractions, Campylobacter, Family XIII, Mogibacterium, and Lachnospiraceae UCG-008 were most abundant in the epithelial fraction. Our findings indicate that breed can impact the abundance of specific bacterial taxa in sheep while having little effect on the overall composition of the microbial community. This finding has implications for genetic selection breeding programs aimed at improving feed conversion efficiency of sheep. Furthermore, the variations in the distribution of bacterial species identified between ruminal fractions, notably between solid and epithelial fractions, reveals a rumen fraction bias, which has implications for sheep rumen sampling techniques.

Cell-based meat labeling – current worldwide legislation status

A growing interest has been noted if both industry operatives and consumers in cell-based meat (CBM), as visible in the increasing investment into this technology by major food industry corporations. However, in almost all countries worldwide, there is a lack of clear legislation with regard to the labeling of such products. The aim of the article is to collect and review current legal regulations concerning the international approval and labeling these types of products. In the manuscript, we reviews and analyze the legal situation of CBM and its labelling in countries from 4 different continents (EU members, the UK, the USA, Canada, Australia and New Zealand, Japan, Singapore and Israel). Aside from Singapore, no other country has approved CBM for placement on the market. The US has reached an agreement and established regulatory frameworks on CBM matters, where both the USDA and the FDA will be the control institutions. Within the European Union, CBM products will be evaluated under the Novel Food Regulation. The most anticipated process in other countries is the evaluation of CBM under the legislation on novel foods and subsequent amendments. Since local laws are still being developed, special care should be taken by the policymakers to avoid implementing local laws which could cause a negative approach to the technology by the consumers.

Digital livestock systems and probiotic mixtures can improve the growth performance of swine by enhancing immune function, cecal bacteria, short-chain fatty acid, and nutrient digestibility

In response to climate change, the use of digital livestock systems and probiotic mixtures as technological strategies to improve animal health and production is driving new innovations in the farm animal industry. However, there is little information available regarding the effects of digital livestock systems and probiotic mixtures (consisting of Bacillus subtillus, Streptomyces galilaeus, and Sphingobacteriaceae) on the growth performance of the growth-finishing swine. Thus, the objective of this study was to investigate the effects of digital livestock systems and probiotic mixtures on the immune function, cecal bacteria, short-chain fatty acids, nutrient digestibility, and growth performance of growth-finishing swine. A total of 64 crossbred male swine (Duroc × Landrace × Yorkshire, average body weight: 60.17 ± 1.25 kg) were randomly assigned to four treatment groups: CON (control group with a conventional livestock system without a probiotic mixture), CON0.4 (a conventional livestock system with a 0.4% probiotic mixture), DLSC (a digital livestock system without a probiotic mixture), and DLS0.4 (a digital livestock system with a 0.4% probiotic mixture). The swine were reared under standard environmental conditions until their average body weight reached 110 kg. The results indicated that the growth performance of the swine improved with an increase in nutrient digestibility and immune function via modulation of blood immune markers in the group with a digital livestock system compared to the CON group, although the growth performance of the swine was similar between the DLSC and CON0.4 groups. Moreover, the application of the digital livestock system and the probiotic mixture maintained higher levels of Lactobacillus and balanced short-chain fatty acid profiles compared to the CON group. These results suggest that a digital livestock system and a probiotic mixture can improve the growth performance of swine by enhancing their nutrient digestibility, improving their immune function, and maintaining balanced cecal bacteria and short-chain fatty acids. Therefore, this study provides insights into the application of digital livestock systems and probiotic mixtures as a climate change response strategy to improve swine production.

Environmental advantages of coproducing beef meat in dairy systems

Beef meat, one of the more environmentally costly animal-based foods, can be produced in two general ways, as the main product on specialised farms or as a co-product on dairy farms. In this study, two cases (a semi-confinement dairy farm (A) and a pasture-based dairy farm (B)) have been analysed by means of LCA to evaluate the environmental impacts associated with the coproduction of beef meat. In both cases, purchased feed production was found to be the main cause of environmental impacts in most of the categories considered. Additionally, cow emissions to air were the main contributor for the global warming category. Comparing the two dairy systems, notably lower environmental impacts were obtained for B in 13 of the 18 categories analysed. Regarding CF, 8.10 and 8.88 kg CO₂eq/kg LW were obtained for A and B, respectively. These CF values were within the wide range found in the literature for beef meat (1.2-42.6 kg CO₂eq/kg LW). Beef calves and cull cows are an important output of dairy farming, so that coproduction enables milk and meat with lower CF and associated environmental impacts to be obtained. In addition, the variability of the data found in literature and the lack of LCA studies based on real data for beef meat coproduced on dairy farms evidence the importance of in-depth study of this interesting topic.

Biotechnological Production of Sustainable Microbial Proteins from Agro-Industrial Residues and By-Products

Microbial proteins, i.e., single-cell proteins or microbial biomass, can be cultivated for food and animal feed due to their high protein content and the fact that they represent a rich source of carbohydrates, minerals, fats, vitamins, and amino acids. Another advantage of single-cell proteins is their rapid production due to the growth rate of microorganisms and the possibility of using agro-industrial waste, residues and by-products for production through this renewable technology. Agro-industrial residues and by-products represent materials obtained from various processes in agriculture and agriculture-related industries; taking into account their composition and characteristics, as well as vast amounts, they have an enormous potential to generate sustainable bioproducts, such as microbial proteins. This review aims to summarize contemporary scientific research related to the production of microbial proteins on various agro-industrial residues and by-products, as well as to emphasize the current state of production of single-cell proteins and the importance of their production to ease the food crisis and support sustainable development.

Active aroma compounds assessment of processed and non-processed micro- and macroalgae by solid-phase microextraction and gas chromatography/mass spectrometry targeting seafood analogs

The odor of four algae was investigated and compared to evaluate the potential of these algae to mimic shrimp aroma. Solid-phase microextraction followed by gas chromatography analysis coupled with sensory analysis was used for performance assessment. The volatile organic compounds were determined in non-processed, raw samples (r), and processed cooked (c) and cooking water (w) samples for two microalgae [Nannochoropsis oceanica (NO) and Tetraselmis chuii (TC)], two macroalgae [Ulva rígida (UR) and Saccharina latíssima (SL)], and shrimp Vannamei cong (SH). The results showed significant differences in the composition of volatile compounds between macroalgae and microalgae. The key odorants in macroalgae were octanal, 2-octenal, nonanal, and β-ionone, and in microalgae were 1,5-octadien-3-ol, hexanal, 2,4-decadienal, 2-octenal, octanal, nonanal, 3,5-octadien-2-one, and terpenes. The PCA analysis of GC-MS data showed odor similarities between the studied samples, which were divided into five main groups: (1) TC(c) and TC(w); (2) TC(r) and NO(c); (3) NO(r), NO(w), and SL(w); (4) SL(c), UR(r), UR(c), and UR(w); and (5) SL(r). The data from the sensory analysis show bigger similarities between the macroalgae and the shrimp odor. Overall, the data provided indicate that the cooking water and cooked samples are very similar in key components of odorants. These features allow the possibility to use algae and their processed resulting products as a shrimp flavor replacement in non-animal-based food formulations, thus decreasing the pressure on seafood crops and aquaculture-associated issues leading to more sustainable livestock. Furthermore, circularity and waste reduction may be further enabled by the use of otherwise wasted cooking water as an odorant agent.

Meat Substitute Development from Fungal Protein (Aspergillus oryzae)

The aim of this research is to develop burger patties from fungal protein. For this purpose, to maximize fungal biomass production, an optimization of the growth medium was initially carried out by testing different carbon sources and its proportion with nitrogen. Subsequently, for the design of the fungal patties, the effect of different flours, binders, and colorants on the properties of texture, water retention capacity, and color were tested, with a traditional animal-based burger patty as a control. Based on the first results, two optimal formulations were chosen and analyzed using an electronic tongue with the same control as reference. The conditions that maximized biomass production were 6 days of incubation and maltodextrin as a carbon source at a concentration of 90 g/L. In terms of product design, the formulation containing quinoa flour, carboxymethylcellulose, and beet extract was the most similar to the control. Finally, through shelf-life analysis, it was determined that the physical characteristics of the fungal meat substitute did not change significantly in an interval of 14 days. However, the product should be observed for a longer period. In addition, by the proximate analysis, it was concluded that fungal patties could have nutritional claims such as rich content in protein and fiber.

Ten decadal advances in fungal biology leading towards human well-being

Fungi are an understudied resource possessing huge potential for developing products that can greatly improve human well-being. In the current paper, we highlight some important discoveries and developments in applied mycology and interdisciplinary Life Science research. These examples concern recently introduced drugs for the treatment of infections and neurological diseases; application of -OMICS techniques and genetic tools in medical mycology and the regulation of mycotoxin production; as well as some highlights of mushroom cultivaton in Asia. Examples for new diagnostic tools in medical mycology and the exploitation of new candidates for therapeutic drugs, are also given. In addition, two entries illustrating the latest developments in the use of fungi for biodegradation and fungal biomaterial production are provided. Some other areas where there have been and/or will be significant developments are also included. It is our hope that this paper will help realise the importance of fungi as a potential industrial resource and see the next two decades bring forward many new fungal and fungus-derived products.

Impacts of Incentive and Disincentive Mechanisms for Ensuring Environmentally Friendly Livestock Waste Management

Simple Summary

This study evaluated the impacts of incentive and disincentive mechanisms in ensuring environmentally friendly livestock waste management, drawing on a survey of 499 pig farmers from China. An assessment framework was developed and empirically tested using partial least squares structural equation modeling. The findings suggest incentives and disincentives can be effective in ensuring adoption of environmentally friendly livestock waste management practices. However, the disincentive mechanism demonstrated relatively lower interaction values than the incentive mechanism. The survey results indicated that discounts, subsidies, and training provision were the most impactful factors. In summary, the balance and interactions between incentives and disincentives need to be well-planned and managed to strengthen farmers’ adoption of environmentally friendly livestock waste management practices.

Abstract

Environmentally friendly waste management (EFWM) is a safer way of waste disposal that can foster a cleaner environment for both farms and their surroundings. It may lessen land, air, and water pollution, as well as moderate ecological footprints, and aid in sustainable agricultural development, which has become one of the major concerns of the modern era. To achieve these outcomes, incentives and control mechanisms initiated by the government may alter farmers’ behavior. The study involved a review of relevant literature and the conduct of interviews with 499 pig breeders to evaluate the impacts of government incentives and control mechanisms on fostering the adoption of environmentally friendly waste management practices by farmers. A theoretical framework based on existing studies is proposed, utilizing a structural equation modeling (SEM) approach to analyze the data and illustrate the relationships among incentives and control mechanisms. The results show that: (i) overall the impacts of incentive mechanisms were stronger and more effective than those of control mechanisms. Among them, subsidy policy and discount policy were the most influential for farmers’ adoption behavior. However, penalty and disincentive policy also impacted the outcome variables; (ii) a significant relationship was observed among regulatory, disincentive, and subsidy policies and a moderate relationship among penalty, insurance, and discount policies. However, bonus-community service and social critic policies did not show any significant relationship with any other variables. The research findings can assist the Chinese government in gaining a comprehensive understanding of the impacts of two crucial mechanisms and promoting the adoption of environmentally friendly practices by farmers. The government should highlight and strengthen the importance of social obligations and orientation, as well as providing monetary support at the rural level to improve farmers’ ability to adapt to environmentally friendly waste management practices.

Factors Affecting Zero-Waste Behaviours of College Students

This study evaluated the recognition and attitude toward microplastic and zero waste among college students and investigated the factors influencing their zero-waste behaviours. The study was conducted from 20 August 2021 to 10 September 2021, including students at a university in G metropolitan city, Republic of Korea. A total of 196 data were analysed. Statements were developed to verify how the use of disposables and the recognition, attitude, and behaviours related to zero waste were affected during the COVID-19 pandemic. Family type and usage of disposables were the factors affecting zero-waste behaviour in Model 1. In Model 2, which included the subcategory of zero-waste recognition, the health effects of microplastics and environmental preservation were significant factors. In Model 3, which included the subcategory of zero-waste attitude, the health effects of microplastics (β = 0.149, p = 0.016), use of eco-friendly products (β = 0.342, p < 0.001), and environmental preservation (β = 0.317, p < 0.001) were significant factors. The use of plastic products increased dramatically during the COVID-19 pandemic. Research and education are needed to promote zero-waste behaviours with a focus on microplastics. Raising awareness of the health effects of microplastics can enhance the effectiveness of education.

Improving Food Security through Entomophagy: Can Behavioural Interventions Influence Consumer Preference for Edible Insects?

Compared with meats, edible insects taste just as good, are equally or even more nutritious, and have a significantly smaller environmental footprint. However, the adoption of entomophagy is still limited, particularly in Western countries. Considering the environmental benefits of entomophagy and its potential contribution to food security, it is important to understand factors that can influence the willingness to try edible insects as meat substitutes, and policy tools that can encourage the adoption of entomophagy. This research conducts online experiments to test the effect of a wide range of personal traits and a behavioural intervention combining social norm nudges and information boosts. Our findings suggest that behavioural interventions are cost-effective tools to promote the adoption of entomophagy; consumers can be nudged and educated on the basis of the environmental consequences of their individual food choices and are receptive to adopting entomophagy as a sustainable alternative to animal protein.

What makes a plant-based diet? a review of current concepts and proposal for a standardized plant-based dietary intervention checklist

Within the last decades, plant-based diets have received increasing interest for their potential benefits to human and environmental health. The concept of plant-based diet, however, varies widely in its definition. Current definitions range from the exclusion of all animal products to diets that include meat, fish, and dairy in varying quantities. Therefore, the main objectives of this review were twofold: (a) to investigate how researchers use the term plant-based diet in nutrition intervention studies and (b) what types of food a plant-based diet may include. Searching two databases, we found that the term “plant-based diet” evokes varying ideas to researchers and clinicians. Fifty percent of the retrieved studies that included a plant-based dietary intervention completely proscribed animal products and used the term plant-based diet interchangeably with a vegan diet. In contrast, an ~33% of trials included dairy products and 20% of dietary interventions emphasized a semi-vegetarian dietary pattern. Based on specific examples, we point out how the usage of the umbrella term “plant-based diet” may cause significant ambiguity. We often encountered incomplete descriptions of plant-based dietary interventions, which makes comparison and reproducibility of studies difficult. As a consequence, we urge others to use the term “plant-based diet” only in conjunction with a detailed dietary description. To facilitate this process, we provide a template of a standardized plant-based intervention reporting checklist. Finally, the present review also highlights the urgent need for a consensus definition of the term plant-based diet and its content.

What Influences the Sustainable Food Consumption Behaviours of University Students? A Systematic Review

Objectives: Global environmental challenges demand sustainable behaviours and policies to protect human and planetary health. We aimed to summarize the evidence about the factors related to Sustainable Food Consumption (SFC) behaviours of university students, and to propose an operational categorization of SFC behaviours.

Methods: Seven databases were searched for observational studies evaluating Sustainable Food Consumption (SFC) among university students and that reported at least one behavioural outcome measure. Qualitative synthesis was conducted, and PRISMA guidelines for reporting were followed.

Results: Out of 4,479 unique references identified, 40 studies were selected. All studies examined personal factors, while 11 out of 40 also measured social or situational factors. Except for food waste, females had higher levels of SFC behaviours, but situational factors moderated this association. Knowledge and attitudes showed mixed results. Overall, sustainable food consumers reported healthier lifestyles.

Conclusions: Healthy lifestyle of sustainable food consumers suggests possible synergies between human health and sustainability in terms of motivations for food choice. Moderation effects of social and situational factors on personal factors reveal opportunities to design and examine the effects of choice architecture interventions.

Adoption of Climate Smart Agriculture by Communal Livestock Farmers in South Africa

The importance of adopting modern technology in agriculture, especially in a changing climate, cannot be underestimated in Africa. The aim of this review was to highlight the past and the status quo with regard to the adoption of current farming practices in relation to climate-smart agriculture (CSA) by communal livestock farmers in South Africa. The impact of animal agriculture on climate change was also deliberated. Different internet search engines and databases, like Google Scholar, EBSCO Host, Science Direct, etc., and peer-reviewed articles, books, and government and academic reports were employed to provide information to adequately address the aim. Keywords like “the impact of climate smart agriculture on communal livestock farmers”, “communal livestock in South Africa”, “communal farming and technology adoption”, etc. were used for the search. Various issues pertaining to the impact of animal agriculture on climate change, greenhouse gas (GHG) emissions, and implementing CSA in livestock farming were extensively discussed. The findings indicated that there is limited research on the adoption of CSA by communal livestock farmers in South Africa. The review concluded that strategies to adopt modern technology in communal areas should address the issues to enhance knowledge of farmers and all stakeholders, through increasing awareness, trainings, and skills programs. The government should build local capacity in innovative and affordable water and agricultural solutions, and reliable financial mechanisms should be in place to implement innovative sound technologies in communal areas.

Effects of Heat Treatment Processes: Health Benefits and Risks to the Consumer

Macroalgae are a biological group that has mainly been used in Asian countries; however, the interest shown by Western society is recent, its application in the industrial sector having increased in the last few decades. Seaweeds are filled with properties which are beneficial to our health. To use them as food and enhance these properties, heat has been used on them. This process alters the bioactive compounds. If we study the levels of moisture, they can vary according to the drying methods used. High values of moisture can lead to a short shelf life due to oxidation, microbial or enzyme activity, so controlling these values is highly recommended. Heat causes enzymatic activity as well as oxidation, which leads to degradation of phenolic compounds in comparison with freeze-drying, which causes fewer losses of these components. Due to the same occurrences, lipid content can also vary, modifying the bioactive compounds and their benefits. Pigments are some of the components most affected by heat, since, through this process, seaweeds or seaweed products can suffer a change in color. Iodine in macroalgae can decrease drastically; on the other hand, protein yield can be greatly enhanced. Some studies showed that the amount of arsenic in raw seaweeds was higher than when they were heat processed, and that arsenic values varied when different heat treatments were applied. Additionally, another study showed that heat can alter protein yield in specific species and have a different effect on other species.

Impacts of effluent from different livestock farm types (pig, cow, and poultry) on surrounding water quality: a comprehensive assessment using individual parameter evaluation method and water quality indices

Water pollution within and nearby different livestock farm types was assessed comprehensively for the first time in Vietnam. The samples of wastewater, ground water, and surface water were collected from 130 pig farms, 80 poultry farms, and 40 cow farms. Water quality was first assessed by individual parameter evaluation method in which measured values of water quality parameters were compared with the permissible limits in the national technical regulations on livestock's effluent (QCVN 62), surface water quality, and ground water quality. Subsequently, the overall quality of surface and ground water samples was evaluated by mean of water quality index (WQI). The results showed the large variations in effluent's quality, implying the considerable differences in wastewater treatment efficiency within and among farm types. Effluent from livestock farms was highly polluted by organic matters (expressed as BOD₅ and COD) and especially by microorganisms (expressed as total coliform-CF). Almost all wastewater samples contained higher number of CF than QCVN 62 (3900 MPN/100ml), with mean concentration of CF in effluent from cow farms, pig farms, and poultry farms were 1.2e+07 ± 5.0e+07 MPN/100ml, 8.8e+04 ± 7.1e+04 MPN/100ml, 1.5e+06 ± 4.2e+06 MPN/100ml, respectively. Improperly treated livestock's waste was likely to have impacts on quality of ground water and receiving surface water bodies. High CF contamination in effluent leads to 70% of the ground water samples in cow farms and poultry farms classified as unsuitable for drinking water supply by WQI values. Although effluent from poultry farms had smaller quantity and better quality, their receiving surface water bodies exhibited the worst quality, with average WQI of 37.5 ± 16.2 compared to 49.9 ± 12 of pig farms and 50.3 ± 20.8 of cow farms. This result suggests that livestock's effluent was not only pollution source of surface water bodies nearby livestock farms.

Algal proteins: Production strategies and nutritional and functional properties

Animal-based proteins are the most consumed worldwide given their well-balanced nutritional composition. However, the growing demand for animal proteins will not be sustainable due to their low conversion efficiency and high environmental footprint. Specific consumers' dietary restrictions and modern trends emphasize the importance of finding alternative sustainable non-animal sources to meet future food (and, in particular, protein) global needs. Algal biomass is considered a relevant alternative, presenting advantages over terrestrial biomass such as higher growth rate, low water consumption, no competition for arable land, carbon-neutral emissions, and production of numerous bioactive compounds. This review provides an overview of recent research advances on algae as source of proteins, including production strategies from relevant protein-producing species. Particular emphasis will be given to algae protein current applications and forthcoming challenges of their use. Nutritional and functional aspects of algae biomass or its protein-enriched fractions will be overviewed.

The Status of Occupational Protection During COVID-19 Pandemic: Knowledge, Attitudes, and Practice of Healthcare Workers in Endoscopy Units, China

Background: SARS-CoV-2 spreads rapidly around the world, and some patients present gastrointestinal symptoms. The existence of the virus in the gastrointestinal tract makes digestive endoscopy a high-risk operation, which associated with an increased risk of infection rate in healthcare workers. This study aimed at exploring current knowledge, practice and attitudes of healthcare workers in endoscopy units in China regarding the status of occupational protection during COVID-19 pandemic.

Methods: A cross-sectional study of a national online survey involving 717 healthcare workers in endoscopy units from 94 medical structures in 24 provinces and municipalities around China was conducted online via a questionnaire platform called Wenjuanxing (wjx.cn). The data were analyzed using correlation approaches, Kruskal-Wallis test for independent samples, and linear regression models.

Results: Most Chinese healthcare workers in endoscopy units had a good knowledge of COVID-19 (median: 10; range: 7–12), showed a strikingly positive attitude (median: 65; range: 39–65), and carried out good practice (median: 47; range: 14–50) in strengthening the protection, disinfection and management of COVID-19. In terms of attitudes, female staff was more concerned about protection against COVID-19 than male staff (KW = 8.146, P = 0.004). Nurses performed better in both attitude (KW = 2.600, P = 0.009) and practice (KW = 6.358, P < 0.001) than endoscopic physicians when carrying out personal protection, patient care and environmental disinfection against SARS-CoV-2 infection. More positive attitudes in protection were related to better protective behavior in endoscopic daily medical work (r = 0.312; P < 0.001).

Conclusion: The findings of this study suggest that Chinese endoscopy healthcare workers have an excellent mastery of knowledge about COVID-19, which is transformed into positive beliefs and attitudes, contributing to good practice during daily endoscopic procedures. Medical staff may benefit from further education. With the gradual normalization amid the ongoing COVID-19 pandemic, protection and management in endoscopy units may be changed accordingly.

Stem cells-derived in vitro meat: from petri dish to dinner plate

Sustainable food supply to the world is possibly the greatest challenge that human civilization has ever faced. Among animal sourced foods, meat plays a starring role in human food chain. Traditional meat production necessitates high proportion of agricultural land, energy and clean water for rearing meat-producing animals; also massive emission of greenhouse gases from the unutilized nutrients of the digestive process into the environment is a major challenge to the world. Also, conventional meat production is associated with evolution and spread of superbugs and zoonotic infections. In vitro meat has the potential to provide a healthy alternative nutritious meal and to avoid the issues associated with animal slaughtering and environmental effects. Stem cell technology may provide a fascinating approach to produce meat in an animal-free environment. Theoretically, in vitro meat can supplement the meat produced by culling the animals and satisfy the global demand. This article highlights the necessity and potential of stem cell-derived in vitro meat as an alternative source of animal protein vis-a-vis the constraints of conventional approaches of meat production.