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Sustainability
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Sustainable Approaches in Food Cold Chain
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Sustainable Approaches in Food Cold Chain

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Food".

Deadline for manuscript submissions: closed (30 September 2022) | Viewed by 3719

Special Issue Editors

Dr. Xinqing Xiao

E-Mail Website
Guest Editor
College of Engineering, China Agricultural University, Beijing 100083, China
Interests: smart sensing; smart agriculture; Internet of Things; energy harvesting sensing; self-powered sensing; battery-free sensing; food monitoring
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Xiaoshuan Zhang

E-Mail Website
Guest Editor
Department of Mechatronics at the College of Engineering, Beijing Lab of Food Quality and Safety, China Agricultural University (East Campus), Beijing 100083, China
Interests: sensors (IoT, flexible sensors) and data processing in food supply chain/industrial engineering; live animal management
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue will focus on the use of sustainable approaches in food cold storage. Food cold storage is one of the most important ways of guaranteeing food quality and safety in whole supply chain management. However, the food cold storage/cold chain process is a long-term state. The transparency, traceability and sustainability of food in cold storage are not easy to know or exploit. It is necessary and important to apply advanced information technology (IT) and management approches, such as the Internet of Things (IoT), advanced sensing technology and also energy harvesting technology for improving the food transparency, traceability and sustainability in cold storage/cold chain. 

Given the importance and relevance of this Special Issue, we invite researchers to contribute original research articles as well as review articles. Potential topics include, but are not limited to:

  1. Advanced IoT/sensing technology application for sustainable food cold storage/cold chain;
  2. Advanced energy harvesting technology for food cold storage/cold chain monitoring;
  3. Sustainable systems for food cold storage/cold chain;
  4. Sustainable management for food cold storage/cold chain;
  5. Sustainable evaluation approaches for food cold storage/cold chain.

Dr. Xinqing Xiao
Prof. Dr. Xiaoshuan Zhang
Guest Editors

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. Sustainability 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 2400 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 sustainability
  • sustainable food cold storage
  • sustainable food management
  • sustainable food evaluation

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Published Papers (1 paper)

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Research

23 pages, 4765 KiB  
Article
Blockchain Framework for Certification of Organic Agriculture Production
by Srdjan Tegeltija, Stefan Dejanović, Huanhuan Feng, Stevan Stankovski, Gordana Ostojić, Denis Kučević and Jelena Marjanović
Sustainability 2022, 14(19), 11823; https://doi.org/10.3390/su141911823 - 20 Sep 2022
Cited by 8 | Viewed by 3099
Abstract
Organic production, as a sustainable food production system, is designed to implement all agroecological principles that enable the preservation of human and animal health, environmental protection, and positive impact on society and the ecosystem while achieving significant economic benefits. Demand for organic food [...] Read more.
Organic production, as a sustainable food production system, is designed to implement all agroecological principles that enable the preservation of human and animal health, environmental protection, and positive impact on society and the ecosystem while achieving significant economic benefits. Demand for organic food products is constantly growing, and the land area under organic production is continuously increasing. The problem in this sector is that producers of organic products face many administrative and systemic obstacles that prevent the faster development of this sector. On the other hand, consumers do not have complete confidence in the current mechanisms of control of organic production, so in the sale on the food markets and in the rest of the market, fake and unverified organic products can be found. Based on sensor data from the production field, this paper presents the SAFE platform as a solution for the described problem. The data necessary for producers to carry out the certification process are harmonized with the current legislation for organic food production. The SAFE platform uses blockchain technology to secure data consistency and history since it makes it impossible to change data history. The results of a survey about the SAFE platform are presented. The proposed solution stimulates the development and improvement of agricultural production by organic production methods, accompanied by increasing capacity in organic production. Full article
(This article belongs to the Special Issue Sustainable Approaches in Food Cold Chain)
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