Sustainability is a complex topic in which the food production system and our eating habits play critical roles. Achieving a healthy and sustainable food future is a pressing issue that will require worldwide cooperation. A sustainable diet is one that is generally healthy while also having a low environmental and food-supply effect. Adopting a sustainable diet can help people retain their health while also ensuring the planet's resources are available to feed future generations of humanity. This is a complicated concept, but in its most basic form, a sustainable diet appears to benefit both the individual and the ecosystem, both now and in the future. Diets with low environmental impacts that contribute to food and nutrition security as well as a healthy life for current and future generations are known as sustainable diets. Sustainable diets are biodiversity and ecosystem-friendly, culturally acceptable, accessible, economically equitable, and inexpensive, nutritionally adequate, safe, and healthful, and they maximise natural and human resources.
Title : Medicinal plants with special reference to flavanoids and their role in nutrition and obesity prevention
Mohammad Kamil, Lotus Holistic Healthcare Institute, United Arab Emirates
Title : Dietary fiber, physical, physico-chemical studies of paddy varieties before and after inducing retrogradation; Sedimentation value, starch content, in-vitro starch digestibility of rice products
Vasudeva Singh, Gauhati University, India
Title : Nutrition and genetics as key determinants of phenotypic variation and molecular evolution
Sena Ardicli, Bursa Uludag University, Turkey
Title : Food technology innovations for ensuring nutrition and health security
Hari Niwas Mishra, Indian Institute of Technology Kharagpur, India
Title : In terms of nutritional value: Safe and sustainable beekeeping from the hive to the table
Yasin Ozdemir, Ataturk Horticultural Central Research Institute, Turkey
Title : The determination of irradiation on total biophenol quantity during storage of natural black table olives
Sahnur Irmak, Department of Food Technologies, Turkey