Frontiers in Sustainable Food Systems | Nutrition and Sustainable Diets

Original Research

Published on 27 Feb 2025

A sustainability comparison of different traditional Chilean culinary preparations through an innovative method

in Nutrition and Sustainable Diets

Ornella Tiboni-Oschilewski
Camila Corvalán
Rebecca Kanter

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1496063

643 views

Review

Published on 26 Feb 2025

Remote sensing and artificial intelligence: revolutionizing pest management in agriculture

in Nutrition and Sustainable Diets

Danishta Aziz
Summira Rafiq
Pawan Saini
Ishtiyaq Ahad
Basanagouda Gonal
Sheikh Aafreen Rehman
Shafiya Rashid
Pooja Saini
Gulab Khan Rohela
Khursheed Aalum

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1551460

2,253 views

Original Research

Published on 26 Feb 2025

Cost and affordability of the food basket in the Republic of Moldova

in Nutrition and Sustainable Diets

Rodica Siminiuc
Dinu Țurcanu
Sergiu Siminiuc

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1453271

293 views

Original Research

Published on 25 Feb 2025

Analyzing socioeconomic and regional inequalities in minimum dietary diversity consumption among children aged 6–23 months in Ethiopia: a decomposed concentration index approach

in Nutrition and Sustainable Diets

Abel Endawkie
Shimels Derso Kebede
Eyob Tilahun Abeje
Ermias Bekele Enyew
Chala Daba
Lakew Asmare
Fekade Demeke Bayou
Mastewal Arefaynie
Asnakew Molla Mekonen
Abiyu Abadi Tareke

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1523115

312 views

Original Research

Published on 19 Feb 2025

Stimulation of glucose uptake by edible Pholiota nameko (T.Itô) S.Ito & S.Imai extract counteracts palmitate-induced insulin resistance in C2C12 myotubes

in Nutrition and Sustainable Diets

Seng-Kai Vong
Chiao-Ming Chen
Arpita Das
Lie-Fen Shyur
Yu-Ming Ju
Huei-Mei Hsieh
Shu-Hui Yang
Viola Varga
Sing-Chung Li

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1520875

414 views

Original Research

Published on 19 Feb 2025

Nutritional, bioactive, and antimicrobial analysis of powders and ethanolic extracts of three important halophyte plants (Anabasis articulata, Lycium shawii, and Zilla spinosa), and their application in bakery product

in Nutrition and Sustainable Diets

Ashiq Hussain
Aziz Mouhaddach
Ibtissame Khalid
Tusneem Kausar
Mohamed Bouhrim
Abdelaaty A. Shahat
Omar M. Noman
Bruno Eto
Shazia Yaqub
Rizwan Arshad

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1509423

382 views

Original Research

Published on 18 Feb 2025

Nutritional status and associated socioeconomic factors among low-income Saudi females

in Nutrition and Sustainable Diets

Khulud Alrougui
Ghedeir M. Alshammari
Khalid N. Alrwis
Kholoud B. Alabdulkarem
Mohammed Abdo Yahya

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1510426

410 views

Original Research

Published on 13 Feb 2025

Quantifying sustainability and resilience in food systems: a systematic analysis for evaluating the convergence of current methodologies and metrics

in Nutrition and Sustainable Diets

Rasha Hassan
Marcello Di Martino
Bassel Daher

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1479691

1,790 views

Systematic Review

Published on 10 Feb 2025

Influencing factors of adherence to sustainable diets: a systematic review of behavioral theories

in Nutrition and Sustainable Diets

Seyedeh Fatemeh Fatemi
Hadi Tehrani
Maryam Khosravi
Hassan Doosti
Niloufar Rasaei
Seyyed Reza Sobhani

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1465622

758 views

Original Research

Published on 10 Feb 2025

Are Emirati consumers in United Arab Emirates open to alternative proteins? Insights into their attitudes and willingness to replace animal protein sources

in Nutrition and Sustainable Diets

Sajid Maqsood
Feyisola Fisayo Ajayi
Hussein Mostafa
Kehinde Ganiyat Lawal
Juliet Mubaiwa
Nora Alantali
Maryam Alshihhi
Meera Aldhaheri

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1446790

1,095 views

Original Research

Published on 28 Jan 2025

Eating green in Copenhagen: organic consumers’ path to less meat and minimal food waste

in Nutrition and Sustainable Diets

Lea Ellen Matthiessen
Sinne Smed
Jørgen Dejgård Jensen
Dominika Średnicka-Tober
Laura Rossi
Susanne Gjedsted Bügel

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1534068

728 views

Original Research

Published on 24 Jan 2025

In-depth study of the nutritional composition, phytochemicals, antioxidant activity, molecular docking interactions, and toxicological evaluation of Abies marocana Trab. woody biomass

in Nutrition and Sustainable Diets

Malak Zirari
Marouane Aouji
Wissal Baghdad
Mohammed Er-rajy
Hamada Imtara
Feras Abujaber
Otmane Elharrati
Omar M. Noman
Mahmoud Tarayrah
Driss Hmouni

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1525572

746 views

Original Research

Published on 23 Jan 2025

Food safety practices and associated factors among food handlers in food establishments in Adama town, Central Ethiopia

in Nutrition and Sustainable Diets

Nimona Gemeda
Tamiru Yazew
Meseret Moroda
Chala G. Kuyu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1471429

2,380 views

Original Research

Published on 22 Jan 2025

Economic vs. ecological benefit for organic food: the role of perceived values in online consumer reviews

in Nutrition and Sustainable Diets

Hong Huo
Junru Yao
Qiutong Li
Rong Wu
Chen Wang
Dingyao Yu

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2025.1469869

902 views

Original Research

Published on 15 Jan 2025

Structure characterization and mechanism of angiotensin I-converting enzyme (ACE) inhibitory peptides modified by plastein reaction derived from tiger nut (Cyperus esculentus)

in Nutrition and Sustainable Diets

Junhua Shi
Zhuo Yang
Ming Xu
Guogang Zhao
Yawen Gao
Hongyan Zheng
Ji Feng

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1476134

491 views

Original Research

Published on 06 Jan 2025

The effects of rational and emotional sustainability appeals to consumers’ sensory perceptions and emotions

in Nutrition and Sustainable Diets

Muhammad Abdullah
Sidra Ghazanfar
Sana Mukhtar
Muhammad Ramzan

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1345171

751 views

A sustainability comparison of different traditional Chilean culinary preparations through an innovative method

Remote sensing and artificial intelligence: revolutionizing pest management in agriculture

Cost and affordability of the food basket in the Republic of Moldova

Analyzing socioeconomic and regional inequalities in minimum dietary diversity consumption among children aged 6–23 months in Ethiopia: a decomposed concentration index approach

Stimulation of glucose uptake by edible Pholiota nameko (T.Itô) S.Ito & S.Imai extract counteracts palmitate-induced insulin resistance in C2C12 myotubes

Nutritional, bioactive, and antimicrobial analysis of powders and ethanolic extracts of three important halophyte plants (Anabasis articulata, Lycium shawii, and Zilla spinosa), and their application in bakery product

Nutritional status and associated socioeconomic factors among low-income Saudi females

Quantifying sustainability and resilience in food systems: a systematic analysis for evaluating the convergence of current methodologies and metrics

Influencing factors of adherence to sustainable diets: a systematic review of behavioral theories

Are Emirati consumers in United Arab Emirates open to alternative proteins? Insights into their attitudes and willingness to replace animal protein sources

Eating green in Copenhagen: organic consumers’ path to less meat and minimal food waste

In-depth study of the nutritional composition, phytochemicals, antioxidant activity, molecular docking interactions, and toxicological evaluation of Abies marocana Trab. woody biomass

Food safety practices and associated factors among food handlers in food establishments in Adama town, Central Ethiopia

Economic vs. ecological benefit for organic food: the role of perceived values in online consumer reviews

Structure characterization and mechanism of angiotensin I-converting enzyme (ACE) inhibitory peptides modified by plastein reaction derived from tiger nut (Cyperus esculentus)

The effects of rational and emotional sustainability appeals to consumers’ sensory perceptions and emotions

Analyzing socioeconomic and regional inequalities in minimum dietary diversity consumption among children aged 6–23 months in Ethiopia: a decomposed concentration index approach