Global Food Security and Sustainability

1. Main Text

This Editorial introduces the Special Issue “Editorial Board Members’ Collection Series: “Global Food Security and Sustainability””, and highlights key topics on this subject. Sixteen papers have been published, amongst which ten were original research and six were reviews.

They are all within the wide area of food security/insecurity and sustainability.

In the first contribution by Xiao et al. [Contribution 1], the spatial and temporal patterns of the rate of grain self-sufficiency (RSSG) at the county level in Guangdong Province from 2014 to 2023 were reported, proposing policy recommendations such as the prioritization of farmland preservation; the implementation of the “storing grain in the land” strategy to ensure food supply; the adoption of advanced agricultural technologies for the improvement of grain yield; the reduction in grain loss by the improvement of storage management and the enhancement of storage efficiency; and the facilitation of interdepartmental coordination.

The second contribution refers to the transition toward sustainable food, which requires integrated policies and collaborative action. Key commodity/supply chain groups need to be established. “Net-Map Analysis of the Italian Wheat Supply Chain” is well evidenced, analyzing the different stakeholder relationships and their complexities.

Sustainable food supply chains need to be taken into account as discussed by Dania et al. [1], depicting both vertical and horizontal collaboration approaches.

The third contribution by Ayuso et al. [Contribution 3] deals with dietary fiber (DF) and, more specifically, soluble dietary fiber, a key characteristic of nutrition that affects food security and sustainability. DF is considered an essential component of a healthy diet, and has been associated with several health benefits, reducing mortality from diseases. The authors reported that higher-value-added ingredients could arise from the revalorization of carob, artichoke, apple, and broccoli byproducts after enzymatic treatment, thus improving their nutritional and physicochemical properties.

The fourth contribution by Mastos et al. [Contribution 4] investigated the performance of sustainable supply chain management (SSCM) in the Greek food industry by using structural equation modeling. They concluded that society and the environment are affected by supply chain strategic orientation, and that they both affect economics. Moreover, firm-level critical sustainability factors play a determining role.

The fifth contribution by Loi et al. [Contribution 5] addressed the issue of mycotoxins as a key factor in global food security through the Horizon 2020 project. The authors referred to risk assessment and management strategies through the adoption of the harmonization of methods and marketable solutions.

The sixth contribution by Lima et al. [Contribution 6] deals with nanoemulsions as a means of food security in order to enhance essential oils’ dispersion and protection. Natural preservatives instead of synthetic ones are a key priority in food systems.

Consumers show preference for low-greenhouse gas (GHG)-emission produce [2], as well as the declaration of a carbon footprint (e.g., the European Commission’s Product Environmental Footprint). Hence, in the seventh contribution by Simmons et al. [Contribution 7], strategies for reducing the carbon footprint of cherry and orange production were examined, including the avoidance of emissions by sequestering C from the atmosphere.

The eighth contribution by Lee et al. [Contribution 8] considered global food safety systems and standards, addressing many case studies and issues related to food safety culture in developed and developing countries.

In the ninth contribution by Ajayi et al. [Contribution 9], the issue of bioactive peptides from plant-based proteins was explored, which has been gaining attention due to their promotion of human health and alleviation of diseases. In this direction, quinoa protein hydrolysates (QPHs) have been considered as an alternative therapy for the treatment of hypercholesterolemia.

The tenth contribution by Kotsou et al. [Contribution 10] dealt with edible insects as well as Tenebrio molitor, and their enhancement through the addition of albedo orange peel waste.

The eleventh contribution by Varzakas and Antoniadou [Contribution 11] dealt with food ethics and ethically informed food choices. The spiritual and physical significance of food were determined through the perspective of oral health aiding holistic aspects of well-being. Ethical practices and transparency will work their way towards more sustainable and equitable food systems.

The twelfth contribution by Varzakas and Smaoui [Contribution 12] brought to the forefront the whole dimension of sustainable food systems (SFSs), as connected to the Sustainable Development Goals (SDGs). A plant-based protein case study was well evidenced.

The thirteenth contribution examined food products developed using T. molitor larvae, addressing issues of food security and environmental sustainability linked to nutrition.

The fourteenth contribution by Vinas-Ospino et al. [Contribution 14] addressed the issue of green solvent technology offering significant advantages in terms of extracting carotenoids from fruit and vegetable byproducts. This is a major aspect of food security and sustainability.

The fifteenth contribution by Carvalho et al. [Contribution 15] employed a holistic way of considering sustainability, uniting healthy eating, personal health, and well-being.

Finally, Lara et al. [Contribution 16] described issues of food biodiversity and underutilized and neglected food crops, leading to food and nutrition insecurity. Indigenous crops, landrace varieties, and diversification are some of the proposed strategies underlined.

2. Conclusions

Global food security and sustainability issues need to be addressed in a holistic way, taking into account all stakeholders’ needs and expectations. All of the issues raised above will aid in safeguarding our health and the health of our planet; this being the case, the mission is to achieve this, and this will involve a coordinated effort from all of us. It is in our hands.

Author Contributions

Writing—review and editing, T.V. and C.S. All authors have read and agreed to the published version of the manuscript.

Data Availability Statement

Not applicable.

Acknowledgments

The Guest Editors would like to acknowledge the support given by Foods and all of the authors and editors who contributed to the success of this Special Issue.

Conflicts of Interest

The authors declare no conflicts of interest.

List of Contributions

Xiao, Y.; Zhao, J.; Zhang, Y.; Wang, S. Grain Self-Sufficiency in Guangdong, China: Current Trends and Future Perspectives. Foods 2025, 14, 1126. https://doi.org/10.3390/foods14071126.

Ciasca, B.; Cito, N.M.; Lattanzio, V.M.T. Getting Insights in Stakeholder Collaboration in the Transition Toward Safe and Sustainable Food Production: Net-Map Analysis of the Italian Wheat Supply Chain. Foods 2025, 14, 786. https://doi.org/10.3390/foods14050786.

Ayuso, P.; Peñalver, R.; Quizhpe, J.; Rosell, M.d.l.Á.; Nieto, G. Broccoli, Artichoke, Carob and Apple By-Products as a Source of Soluble Fiber: How It Can Be Affected by Enzymatic Treatment with Pectinex^® Ultra SP-L, Viscozyme^® L and Celluclast^® 1.5 L. Foods 2025, 14, 10. https://doi.org/10.3390/foods14010010.

Mastos, T.D.; Gotzamani, K.; Ieromonachou, P.; Tsiotras, G. A Structural Equation Model for Sustainable Supply Chain Management in the Food Industry. Foods 2024, 13, 3713. https://doi.org/10.3390/foods13233713.

Loi, M.; Moretti, A.; Lippolis, V.; Özer, H.; PembeciKodolbas, C.; Yener, E.; Demirtaş, İ.; Vila-Donat, P.; Manyes, L.; Lattanzio, V.M.T. MycoTWIN Working Group Discussion: A Multi-Actor Perspective on Future Research Directions for Mycotoxins and Toxigenic Fungi Along the Food and Feed Chain. Foods 2024, 13, 3582. https://doi.org/10.3390/foods13223582.

Lima, M.A.; Carusi, J.; Rocha, L.d.O.; Tonon, R.V.; Cunha, R.L.; Rosenthal, A. Physicochemical Characterization, Rheological Properties, and Antimicrobial Activity of Sodium Alginate-Pink Pepper Essential Oil (PPEO) Nanoemulsions. Foods 2024, 13, 3090. https://doi.org/10.3390/foods13193090.

Simmons, A.T.; Simpson, M.; Bontinck, P.-A.; Golding, J.; Grant, T.; Fearnley, J.; Falivene, S. Emissions Reduction Strategies for the Orange and Cherry Industries in New South Wales. Foods 2023, 12, 3328. https://doi.org/10.3390/foods12183328.

Lee, J.C.; Neonaki, M.; Alexopoulos, A.; Varzakas, T. Case Studies of Small-Medium Food Enterprises around the World: Major Constraints and Benefits from the Implementation of Food Safety Management Systems. Foods 2023, 12, 3218. https://doi.org/10.3390/foods12173218.

Ajayi, F.F.; Mudgil, P.; Jobe, A.; Antony, P.; Vijayan, R.; Gan, C.-Y.; Maqsood, S. Novel Plant-Protein (Quinoa) Derived Bioactive Peptides with Potential Anti-Hypercholesterolemic Activities: Identification, Characterization and Molecular Docking of Bioactive Peptides. Foods 2023, 12, 1327. https://doi.org/10.3390/foods12061327.

Kotsou, K.; Chatzimitakos, T.; Athanasiadis, V.; Bozinou, E.; Adamaki-Sotiraki, C.; Rumbos, C.I.; Athanassiou, C.G.; Lalas, S.I. Waste Orange Peels as a Feed Additive for the Enhancement of the Nutritional Value of Tenebrio molitor. Foods 2023, 12, 783. https://doi.org/10.3390/foods12040783.

Varzakas, T.; Antoniadou, M. A Holistic Approach for Ethics and Sustainability in the Food Chain: The Gateway to Oral and Systemic Health. Foods 2024, 13, 1224. https://doi.org/10.3390/foods13081224.

Varzakas, T.; Smaoui, S. Global Food Security and Sustainability Issues: The Road to 2030 from Nutrition and Sustainable Healthy Diets to Food Systems Change. Foods 2024, 13, 306. https://doi.org/10.3390/foods13020306.

Kotsou, K.; Chatzimitakos, T.; Athanasiadis, V.; Bozinou, E.; Athanassiou, C.G.; Lalas, S.I. Innovative Applications of Tenebrio molitor Larvae in Food Product Development: A Comprehensive Review. Foods 2023, 12, 4223. https://doi.org/10.3390/foods12234223.

Viñas-Ospino, A.; López-Malo, D.; Esteve, M.J.; Frígola, A.; Blesa, J. Green Solvents: Emerging Alternatives for Carotenoid Extraction from Fruit and Vegetable By-Products. Foods 2023, 12, 863. https://doi.org/10.3390/foods12040863.

Carvalho, G.P.; Costa-Camilo, E.; Duarte, I. Advancing Health and Sustainability: A Holistic Approach to Food Production and Dietary Habits. Foods 2024, 13, 3829. https://doi.org/10.3390/foods13233829.

Lara, S.W.; Tsiami, A.; Cross, P. Discovering and Mapping Colloquial Terminologies Describing Underutilized and Neglected Food Crops—A Comprehensive Review. Foods 2023, 12, 2428. https://doi.org/10.3390/foods12122428.

Footnotes

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