Food Microbiology and Nutrition

Sustainable Food Systems & Alternative Proteins

Sustainable food systems are essential for meeting global nutritional needs while minimizing environmental impact, conserving resources, and reducing greenhouse gas emissions. Research in this field focuses on alternative protein sources such as plant-based proteins, microbial proteins, algae, and insect-derived ingredients, which offer promising solutions to the growing demand for protein-rich diets. Life cycle assessment, eco-design, and circular economy principles guide the development of sustainable production methods. Innovations include precision fermentation, cultivated meat technologies, renewable agriculture practices, and low-carbon processing systems. Beyond environmental benefits, alternative proteins are evaluated for nutritional quality, sensory attributes, digestibility, and consumer acceptance. Policymakers and industries are increasingly integrating sustainability frameworks to support responsible sourcing, reduce food waste, and strengthen resilience against climate challenges. As awareness grows, alternative proteins are positioned to complement traditional supply chains, offering scalable, nutritious, and cost-effective options. Collaboration between food scientists, environmental experts, and regulatory bodies is driving the transformation toward a more sustainable global food ecosystem.