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Foods
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Waste Reduction and Management in Food Security and Food Sustainability
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Waste Reduction and Management in Food Security and Food Sustainability

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: 5 June 2025 | Viewed by 6189

Special Issue Editor

Dr. Ali Khoddami

E-Mail Website
Guest Editor
Faculty of Science, Sydney Institute of Agriculture, School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia
Interests: new food product development; value addition to food and food waste; functional food; food/feed processing; climate change and food; adulteration in food; indigenous food ingredients and their potential applications in food product development

Special Issue Information

Dear Colleagues,

Around 700 million people suffer with food poverty, while plenty of food is wasted or lost every year. Food loss and wastage occur from farms to households, which could be due to poor handling, improper transport or storage, extreme weather conditions, cosmetic standards, etc. Researchers across the globe aim to find the best ways to prevent food loss and waste to provide enough food for all, while reducing the pressure on the environment (lesser land and water usage) and decreasing greenhouse gas emission levels.

Therefore, communicating the research output that addresses food security and sustainability challenges throughout the value chain is vital. In addition, this information pertains not only to food loss/waste (food security and sustainability challenges); it must address the ways that food is being wasted in households and how to change the consumers’ behaviour to prevent food wastage.

Dr. Ali Khoddami
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food system
  • food security
  • food sustainability
  • value adding to food waste
  • food loss
  • world hunger
  • consumer behaviour

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Further information on MDPI's Special Issue polices can be found here.

Published Papers (5 papers)

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Research

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22 pages, 1920 KiB  
Article
Antioxidant Bio-Compounds from Chestnut Waste: A Value-Adding and Food Sustainability Strategy
by Roberta Barletta, Alfonso Trezza, Andrea Bernini, Lia Millucci, Michela Geminiani and Annalisa Santucci
Foods 2025, 14(1), 42; https://doi.org/10.3390/foods14010042 - 27 Dec 2024
Viewed by 372
Abstract
In an era of escalating environmental challenges, converting organic residues into high-value bioactive compounds provides a sustainable way to reduce waste and enhance resource efficiency. This study explores the potential of the circular bioeconomy through the valorization of agricultural byproducts, with a focus [...] Read more.
In an era of escalating environmental challenges, converting organic residues into high-value bioactive compounds provides a sustainable way to reduce waste and enhance resource efficiency. This study explores the potential of the circular bioeconomy through the valorization of agricultural byproducts, with a focus on the antioxidant properties of specific chestnut burr cultivars. Currently, over one-third of food production is wasted, contributing to both humanitarian and environmental crises. Through circular bioeconomy, we can transform biological waste into valuable products for use in fields like food innovation and sustainability. The antioxidant effects of three chestnut cultivars, Bastarda Rossa, Cecio, and Marroni, were assessed through in vitro assays, highlighting their potential to combat oxidative stress—an important factor for health-related applications. The characterization of the three cultivars showed the major presence of ellagic acid and gallic acid in the extract, renowned for their antioxidant activity. In vitro assays evaluated the phenolic and flavonoid content, as well as the antioxidant activity of the three extracts, confirming the cultivar Cecio as the richest in these bioactive compounds and the most performative in antioxidant assays. In vitro antioxidant and oxidative stress recovery assays on SaOS-2, fibroblast, and chondrocyte cell lines displayed a strong antioxidant activity. Furthermore, the cytotoxicity assay demonstrated the safety of all three extracts in the tested human cell lines. In silico docking simulations further validated the biological relevance of these compounds by predicting strong hydrophobic and polar interactions with oxidative stress-related protein targets. Overall, this study demonstrates the antioxidant properties of chestnut byproducts. The findings contribute to the development of functional foods, nutraceuticals, and other applications, underscoring the role of chestnut cultivars in advancing circular bioeconomy practices. Full article
(This article belongs to the Special Issue Waste Reduction and Management in Food Security and Food Sustainability)
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Figure 1

Figure 1
<p>DPPH assay. Absorbance decrease in three cultivar extracts analyzed compared to control, ascorbic acid (AA). Antioxidant activity (expressed as %AA) of chestnut varieties was measured at varying extract concentrations (0–500 µg/mL). (<b>A</b>–<b>C</b>) represent cultivars <span class="html-italic">Bastarda Rossa</span>, <span class="html-italic">Cecio</span>, and <span class="html-italic">Marroni</span>, respectively.</p> Full article ">Figure 2
<p>(<b>A</b>) The 1H NMR spectrum of an aqueous extract. (<b>B</b>) The aromatic region of the spectrum shows signals of gallic acid (*) and ellagic acid (+) for the cultivar <span class="html-italic">Bastarda Rossa</span> (RB, blue), <span class="html-italic">Cecio</span> (RC, red), and <span class="html-italic">Marroni</span> (RM, green). Signal integration allowed for polyphenol quantification, reported in <a href="#foods-14-00042-t005" class="html-table">Table 5</a>.</p> Full article ">Figure 3
<p>13C NMR normalized spectra of <span class="html-italic">Bastarda Rossa</span> (RB, blue), <span class="html-italic">Cecio</span> (RC, red), and <span class="html-italic">Marroni</span> (RM, green).</p> Full article ">Figure 4
<p>Cytotoxicity of chestnut extracts (RM: <span class="html-italic">Marroni</span>, RB: <span class="html-italic">Bastarda Rossa</span>, RC: <span class="html-italic">Cecio</span>) on SaOS-2 cells at varying concentrations (31.5–500 µg/mL) after 24 h (<b>top panel</b>) and 48 h (<b>bottom panel</b>) of treatment. Cell viability was measured using the MTT assay, and the results are expressed as a percentage of the untreated control group (CTR). Extract concentrations ranged from 31.5 to 500 µg/mL, with bars representing the mean ± standard deviation from three independent experiments.</p> Full article ">Figure 5
<p>Cytotoxicity of chestnut extracts (RM: <span class="html-italic">Marroni</span>, RB: <span class="html-italic">Bastarda Rossa</span>, RC: <span class="html-italic">Cecio</span>) on chondrocyte varying concentrations (31.5–500 µg/mL) after 24 h (<b>top panel</b>) and 48 h (<b>bottom panel</b>) of treatment. Cell viability was measured using the MTT assay, and the results are expressed as a percentage of the untreated control group (CTR). Extract concentrations ranged from 31.5 to 500 µg/mL, with bars representing the mean ± standard deviation from three independent experiments.</p> Full article ">Figure 6
<p>Cytotoxicity of chestnut extracts (RM: <span class="html-italic">Marroni</span>, RB: <span class="html-italic">Bastarda Rossa</span>, RC: <span class="html-italic">Cecio</span>) on fibroblasts at varying concentrations (31.5–500 µg/mL) after 24 h (<b>top panel</b>) and 48 h (<b>bottom panel</b>) of treatment. Cell viability was measured using the MTT assay, and the results are expressed as a percentage of the untreated control group (CTR). Extract concentrations ranged from 31.5 to 500 µg/mL, with bars representing the mean ± standard deviation from three independent experiments.</p> Full article ">Figure 7
<p>Oxidative stress recovery in various cell lines treated with chestnut extracts. RM = <span class="html-italic">Marroni</span>; RB = <span class="html-italic">Bastarda Rossa</span>; RC = <span class="html-italic">Cecio</span>. (<b>A</b>) SaOS-2; (<b>B</b>) chondrocytes; and (<b>C</b>) fibroblasts, at different concentrations (3.125–100 µg/mL). Oxidative stress was induced in cells using hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>), with untreated stressed cells (CNS) and untreated non-stressed cells (CS) serving as controls. Cell viability was measured using MTT, and results are expressed as a percentage of the untreated non-stressed control (CS). Data represent the mean ± standard deviation from three independent experiments.</p> Full article ">Figure 8
<p>An overview of the target/ligand complexes. (<b>A</b>) is ellagic acid in complex with the NEK6 kinase 3D structure; (<b>B</b>) is gallic acid in complex with the carbonic anhydrase III 3D structure. The enlarged pictures display the interaction network established among the target-binding residues and the ligand. The binding residues involved in hydrogen bonds, salt bridges, and hydrophobic interactions are labeled cyan, yellow, and gray, respectively. Hydrogen bonds and salt bridges are pictured as orange and blue dashed lines, respectively.</p> Full article ">
15 pages, 1003 KiB  
Article
Tackling Food Waste: An Exploratory Case Study on Consumer Behavior in Romania
by Cristina-Anca Danciu, Alin Croitoru, Iuliana Antonie, Anca Tulbure, Agatha Popescu, Cristian Stanciu, Camelia Sava and Mirela Stanciu
Foods 2024, 13(20), 3313; https://doi.org/10.3390/foods13203313 - 18 Oct 2024
Viewed by 1299
Abstract
The scourge of food waste (FW) is a significant global challenge, impacting climate change, food security, and the sustainability of agrifood systems. The objective of this paper is to identify, analyze, and understand the factors influencing household consumer behaviors in Romania regarding the [...] Read more.
The scourge of food waste (FW) is a significant global challenge, impacting climate change, food security, and the sustainability of agrifood systems. The objective of this paper is to identify, analyze, and understand the factors influencing household consumer behaviors in Romania regarding the reduction of FW. Three primary research objectives were established to assess food consumption behaviors within households, to explore attitudes toward FW, and to understand the motivations for reducing FW along with the measures implemented by households to address this issue. Methodology: Data were collected through an online self-administered questionnaire, designed to investigate consumer behaviors related to the avoidance of FW. A descriptive statistical analysis was performed, and a linear regression model was developed to evaluate a composite index measuring Romanian consumers’ behavior towards FW reduction. Results: The resulting model identifies key predictors that drive concrete actions to minimize FW, including the desire to mitigate the environmental impact, household conversations about FW and strategies to reduce it, established food routines, the influence of one’s social circle, individual ecological and social responsibility, and the effectiveness of awareness campaigns addressing the consequences of FW. Practical and social implications: The findings highlight the necessity of education and awareness initiatives to shift attitudes and behaviors concerning FW. Future research is warranted to deepen understanding and enhance interventions. Originality: This study represents a pioneering and innovative inquiry into FW behavior in Romania, filling a gap in the existing literature and contributing to the broader discourse on this pressing environmental issue. Full article
(This article belongs to the Special Issue Waste Reduction and Management in Food Security and Food Sustainability)
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Figure 1

Figure 1
<p>Study design. Source: Developed by the authors.</p> Full article ">Figure 2
<p>Histogram—Frequency (DV: The composite index for measuring food waste avoidance). Mean = 4.62; Std. Dev. 1.154; N = 369; (Authors’ own representation).</p> Full article ">
18 pages, 4313 KiB  
Article
Solid-State Fermentation of Cereal Waste Improves the Bioavailability and Yield of Bacterial Cellulose Production by a Novacetimonas sp. Isolate
by Shriya Henry, Sushil Dhital, Huseyin Sumer and Vito Butardo, Jr.
Foods 2024, 13(19), 3052; https://doi.org/10.3390/foods13193052 - 25 Sep 2024
Viewed by 1110
Abstract
Cereal wastes such as rice bran and cereal dust are valuable yet underutilised by-products of grain processing. This study aimed to bio-convert these wastes into bacterial cellulose (BC), an emerging sustainable and renewable biomaterial, via an inexpensive solid-state fermentation (SSF) pre-treatment using three [...] Read more.
Cereal wastes such as rice bran and cereal dust are valuable yet underutilised by-products of grain processing. This study aimed to bio-convert these wastes into bacterial cellulose (BC), an emerging sustainable and renewable biomaterial, via an inexpensive solid-state fermentation (SSF) pre-treatment using three mould isolates. Medium substitution by directly using untreated rice bran or cereal dust did not significantly increase the yield of bacterial cellulose produced by Novacetimonas sp. (NCBI accession number PP421219) compared to the standard Hestrin–Schramm (HS) medium. In contrast, rice bran fermented with Rhizopus oligosporus yielded the highest bacterial cellulose (1.55 ± 0.6 g/L dry weight) compared to the untreated control (0.45 ± 0.1 g/L dry weight), demonstrating an up to 22% increase in yield. Using the SSF process, the media production costs were reduced by up to 90% compared to the standard HS medium. Physicochemical characterisation using SEM, EDS, FTIR, XPS, XRD, and TGA was performed to gain insights into the internal structure, morphology, and chemical bonding of differently produced BC, which revealed comparable biopolymer properties between BC produced in standard and waste-based media. Hence, our findings demonstrate the effectiveness of fungal SSF for transforming abundant cereal waste into BC, providing a circular economy solution to reduce waste and convert it into by-products to enhance the sustainability of the cereal industry. Full article
(This article belongs to the Special Issue Waste Reduction and Management in Food Security and Food Sustainability)
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Figure 1

Figure 1
<p>Summarised representation of bacterial cellulose production from solid-state fermented cereal wastes [<a href="#B21-foods-13-03052" class="html-bibr">21</a>].</p> Full article ">Figure 2
<p>Large-scale BC production yield from untreated and treated waste media formulations. The (<b>A</b>) wet and (<b>B</b>) dry weight were determined on different waste formulations: Hestrin–Schramm (HS), rice bran (RB), cereal dust (CD), rice bran fermented with <span class="html-italic">R. oryzae</span> (RB-RO), rice bran fermented with <span class="html-italic">R. oligosporus</span> (RB-T), rice bran fermented with <span class="html-italic">P. osteratus</span> (RB-PO), cereal dust fermented with <span class="html-italic">R. oligosporus</span> (CD-T), cereal dust fermented with <span class="html-italic">P. osteratus</span> (CD-PO), cereal dust fermented with <span class="html-italic">R. oryzae</span> (CD-RO). The error bar represents the standard deviation. Different letters represent significant differences.</p> Full article ">Figure 3
<p>SEM images of commercially available nata de coco cellulose and cellulose produced from <span class="html-italic">Novacetomonas</span> sp. in HS culture medium. The (<b>A</b>,<b>C</b>) freeze-(FD) and oven-dried (OD) nata de coco, (<b>B</b>,<b>D</b>) freeze-(FD) and oven-dried (OD) cellulose from <span class="html-italic">Novacetomonas</span> sp. (scale bar—200 nm).</p> Full article ">Figure 4
<p>SEM micrographs of BC samples produced from fermented rice bran, using <span class="html-italic">P. osteratus</span>, <span class="html-italic">R. oryzae</span>, and <span class="html-italic">R. oligosporus</span> for SSF. The (<b>A</b>) oven-(RB-PO-OD) and (<b>D</b>) freeze-dried (RB-PO-FD) samples using <span class="html-italic">P. osteratus</span>, the (<b>B</b>) oven-(RB-RO-OD) and (<b>E</b>) freeze-dried (RB-RO-FD) samples using <span class="html-italic">R. oryzae</span>, and the (<b>C</b>) oven-(RB-T-OD) and (<b>F</b>) freeze-dried (RB-T-FD) samples using <span class="html-italic">R. oligosporus</span> (scale bar—200 nm).</p> Full article ">Figure 5
<p>Fibre diameter graphs of BC produced from fermented rice bran, using <span class="html-italic">P. osteratus</span>, <span class="html-italic">R. oryzae</span>, and <span class="html-italic">R. oligosporus</span> for SSF. The (<b>A</b>) oven-(RB-PO-OD) and (<b>B</b>) freeze-dried (RB-PO-FD) samples using <span class="html-italic">P. osteratus</span>, the (<b>C</b>) oven-(RB-RO-OD) and (<b>D</b>) freeze-dried (RB-RO-FD) samples from <span class="html-italic">R. oryzae</span>, and the (<b>E</b>) oven-(RB-T-OD) and (<b>F</b>) freeze-dried (RB-T-FD) samples using <span class="html-italic">R. oligosporus</span>. The curve represents the mean value of the fibre diameter.</p> Full article ">Figure 6
<p>FTIR spectra of oven- and freeze-dried BC synthesised from SSF-treated cereal dust using <span class="html-italic">P. osteratus</span>, <span class="html-italic">R. oryzae,</span> and <span class="html-italic">R. oligosporus</span> during SSF. BC synthesised from SSF-treated cereal dust with (<b>A</b>,<b>B</b>) <span class="html-italic">P. osteratus</span> (CD-PO-OD/FD), <span class="html-italic">R. oryzae</span> (CD-RO-OD/FD), and <span class="html-italic">R. oligosporus</span> (CD-T-OD/FD). BC synthesised from SSF-treated rice bran with (<b>C</b>,<b>D</b>) <span class="html-italic">P. osteratus</span> (RB-PO-OD/FD), <span class="html-italic">R. oryzae</span> (RB-RO-OD/FD), and <span class="html-italic">R. oligosporus</span> (RB-T-OD/FD).</p> Full article ">Figure 7
<p>X-ray diffraction patterns of BC synthesised from SSF-treated cereal dust and rice bran. BC samples from (<b>A</b>,<b>B</b>) cereal dust (CD) and (<b>C</b>,<b>D</b>) rice bran (RB) using <span class="html-italic">P. osteratus</span> (PO-OD/FD), <span class="html-italic">R. oryzae</span> (RO-OD/FD), and <span class="html-italic">R. oligosporus</span> (T-OD/FD) compared to nata de coco and HS medium, oven-dried (OD) and freeze-dried (FD).</p> Full article ">Figure 8
<p>Thermogravimetric analysis of BC samples produced in untreated and treated cereal dust and rice bran using <span class="html-italic">R. oligosporus</span> (T) for SSF. (<b>A</b>) BC samples produced using cereal dust (CD)<span class="html-italic">,</span> oven-(OD) and (<b>B</b>) freeze-dried (FD). (<b>C</b>) BC samples produced using rice bran (RB), oven-(OD) and (<b>D</b>) and freeze-dried (FD).</p> Full article ">Figure 9
<p>Derivative thermogravimetry (DTG) analysis of BC samples produced in untreated and treated cereal dust and rice bran with using <span class="html-italic">R. oligosporus</span> (T) for SSF. (<b>A</b>) BC samples produced using cereal dust (CD)<span class="html-italic">,</span> oven-(OD) and (<b>B</b>) freeze-dried (FD); (<b>C</b>) BC samples produced using rice bran (RB), oven-(OD) and (<b>D</b>) freeze-dried (FD).</p> Full article ">

Review

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21 pages, 344 KiB  
Review
Quality Properties of Bakery Products and Pasta Containing Spent Coffee Grounds (SCGs): A Review
by Mitra Ahanchi, Elizabeth Christie Sugianto, Amy Chau and Ali Khoddami
Foods 2024, 13(22), 3576; https://doi.org/10.3390/foods13223576 - 8 Nov 2024
Viewed by 1145
Abstract
Coffee is one of the most consumed and popular beverages worldwide, and it produces a significant quantity of waste. Spent coffee grounds (SCGs) are one of the major waste products that can be used as an ingredient for creating novel foods. Therefore, the [...] Read more.
Coffee is one of the most consumed and popular beverages worldwide, and it produces a significant quantity of waste. Spent coffee grounds (SCGs) are one of the major waste products that can be used as an ingredient for creating novel foods. Therefore, the effect of incorporating varying percentages of spent coffee grounds (SCGs) on the quality properties of bakery products and pasta is reviewed. Chemically, SCGs alter protein, fat, fiber, ash, and bioactive compound levels in bakery and pasta products, improving nutritional value and promoting health benefits. The impact of SCGs on the physical characteristics of baked goods depends on factors like SCG concentration and processing methods, which influence product texture and structure. Sensory properties are vital for consumer acceptance. SCGs can add unique flavors and colors to baked goods, but more attention is needed to optimize the SCGs’ incorporation concentration for a better consumer appeal. In conclusion, integrating SCGs into bakery products and pasta offers nutritional enhancement, sustainability, and sensory improvement opportunities. Optimizing product quality allows manufacturers to leverage SCGs’ potential in the food industry. Full article
(This article belongs to the Special Issue Waste Reduction and Management in Food Security and Food Sustainability)

Other

Jump to: Research, Review

14 pages, 668 KiB  
Protocol
Culinary Home Empowerment for Food Waste Prevention and Minimization: Feasibility and Efficacy Protocol
by Brandy-Joe Milliron, Roni Neff, Rachel Sherman, DeAndra Forde, Lauren Miller, Dahlia Stott, Alison Mountford and Jonathan M. Deutsch
Foods 2024, 13(16), 2529; https://doi.org/10.3390/foods13162529 - 14 Aug 2024
Viewed by 1132
Abstract
The purpose of this research is to evaluate the feasibility, acceptability, and preliminary efficacy of a household food-waste prevention and minimization intervention, titled the Culinary Home Empowerment for Food Waste Prevention and Minimization (CHEF-WPM), which consists of a culinary education video series for [...] Read more.
The purpose of this research is to evaluate the feasibility, acceptability, and preliminary efficacy of a household food-waste prevention and minimization intervention, titled the Culinary Home Empowerment for Food Waste Prevention and Minimization (CHEF-WPM), which consists of a culinary education video series for home cooks. The specific aims are to (1) assess the effects of the intervention at a population level across process (feasibility, usage, acceptability, satisfaction) and preliminary efficacy (motivation, opportunity, ability) metrics and (2) assess the effects of the intervention at a community level across process (feasibility, usage, acceptability, satisfaction) and preliminary efficacy (motivation, opportunity, ability, household food waste, sustainable dietary practices) metrics. The intervention includes eight modules, each containing three to five brief videos, as well as downloadable recipes and worksheets. The evaluation will explore the effects of the program through two distinct investigations, namely (1) voluntary access to the intervention content in a population-based setting and (2) intensive delivery of the intervention content as part of a remote class in a community setting. Evaluation of the intervention in the population-based setting will use a single-arm, quasi-experimental post-test only study design. All home cooks who access the videos will be invited to answer a five-question post-video survey about acceptability, satisfaction, and potential implementation of the learning. A separate sample of individuals will be recruited to participate in a more in-depth evaluation (pre- and multiple post-test survey). Evaluation of the community-based intervention will use a mixed methods study design. Findings from the two distinct evaluation studies will be jointly discussed and triangulated to support larger conclusions about the intervention’s desirability, impact on motivation, opportunity, ability, and food waste, and the potential directions for further improvement. Full article
(This article belongs to the Special Issue Waste Reduction and Management in Food Security and Food Sustainability)
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Figure 1
<p>The Motivation–Opportunity–Ability Model.</p> Full article ">Figure 2
<p>Conceptual framework of CHEF-WPM program [<a href="#B11-foods-13-02529" class="html-bibr">11</a>].</p> Full article ">
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