Sustainability

Editorial

3 pages, 170 KiB

Open AccessEditorial

The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes, and Sustainable Diets

by Alessandra Durazzo

Sustainability 2019, 11(10), 2876; https://doi.org/10.3390/su11102876 - 21 May 2019

Cited by 22 | Viewed by 3411

Abstract

This special issue, “The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes, and Sustainable Diets” is focused on the close correlation between the potential benefits and “functional role” of a food and the territory, including papers on [...] Read more.

This special issue, “The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes, and Sustainable Diets” is focused on the close correlation between the potential benefits and “functional role” of a food and the territory, including papers on the characterization of local foods and traditional recipes, on the promotion of traditional dietary patterns and sustainable diets. Full article

(This article belongs to the Special Issue The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets)

Research

Jump to: Editorial, Review, Other

16 pages, 566 KiB

Open AccessArticle

Influence of Ripening on Chemical Characteristics of a Traditional Italian Cheese: Provolone del Monaco

by Nadia Manzo, Antonello Santini, Fabiana Pizzolongo, Alessandra Aiello, Andrea Marrazzo, Giuseppe Meca, Alessandra Durazzo, Massimo Lucarini and Raffaele Romano

Sustainability 2019, 11(9), 2520; https://doi.org/10.3390/su11092520 - 30 Apr 2019

Cited by 22 | Viewed by 4921

Abstract

The envisaged promotion of local products contributes to environmental protection and is a valid tool for the promotion of socioeconomic development, enhancement of territories, and biodiversity preservation and sustainability. Provolone del Monaco is a semi hard pasta filata cheese granted PDO (Protected Designation [...] Read more.

The envisaged promotion of local products contributes to environmental protection and is a valid tool for the promotion of socioeconomic development, enhancement of territories, and biodiversity preservation and sustainability. Provolone del Monaco is a semi hard pasta filata cheese granted PDO (Protected Designation of Origin) designation by the European Union. Provolone del Monaco is obtained from raw cow’s milk, produced in the specific areas of the Lattari Mountains and Sorrento Peninsula (Naples, Italy), and ripened for at least six months. To the best of our knowledge, no studies concerning the complete chemical characterization of Provolone del Monaco cheese are available. In the present study; the chemical characterization (moisture; pH; titratable acidity; nitrogen; and fat content), fatty acid composition determined by using gas-chromatography-flame-ionization-detector (GC-FID); volatile organic compounds by solid-phase microextraction followed by gas chromatography-mass spectrometry (SPME-GC/MS), and maturation indices were evaluated during ripening. Two different average typical cheese sizes (3 kg and 5 kg) and two different internal portions were studied. After 6 months of ripening, the most important changes recorded were the loss of water, the increase in acidity, the nitrogen (as ammonia) release, and the production of volatile organic compounds. The cheese size did not affect the chemical composition of Provolone del Monaco. Full article

(This article belongs to the Special Issue The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets)

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14 pages, 1415 KiB

Open AccessArticle

Variability and Site Dependence of Grain Mineral Contents in Tetraploid Wheats

by Laura Del Coco, Barbara Laddomada, Danilo Migoni, Giovanni Mita, Rosanna Simeone and Francesco Paolo Fanizzi

Sustainability 2019, 11(3), 736; https://doi.org/10.3390/su11030736 - 31 Jan 2019

Cited by 7 | Viewed by 3193

Abstract

Crop production and natural resource use, especially in developing countries, represents one of the most important food sources for humans. In particular, two wheat species (tetraploid, which is mostly used for pasta and hexaploid, which is primarily used for bread) account for about [...] Read more.

Crop production and natural resource use, especially in developing countries, represents one of the most important food sources for humans. In particular, two wheat species (tetraploid, which is mostly used for pasta and hexaploid, which is primarily used for bread) account for about 20% of the whole calories consumed worldwide. In order to assess the mineral accumulation capability of some popular tetraploid wheat genotypes, a metabolomic (metallomic) approach was used in this study. The metallomic profile related to micro- (Zn, Fe, Cu, Mn, Ni and Cr), macro- (Ca, Mg and K) and toxic trace elements (Cd and Pb) was obtained by ICP-AES analysis in a large set of tetraploid wheat genotypes (Triticum turgidum L.) that were grown in two different experimental fields. Correlations and multivariate statistical analyses were performed, grouping the samples under two wheat sets, comprising cultivated durum cultivars (T. turgidum subsp. durum) and wild accessions (T. turgidum subsp. dicoccum and subsp. dicoccoides). The site dependence ranking for the selected genotypes with the highest nutrient accumulation was obtained. The significantly higher content of Mg (among the macronutrients) and the highest levels of Mn, Fe and Zn (among the micronutrients) were found for wild accessions with respect to durum cultivars. Moreover, the former genotypes were also the ones with the lowest level of accumulation of the trace toxic elements, in particular Cd. According to the performed statistical analyses, the wild accessions appeared also to be less influenced by the different environmental conditions. This is in accord with literature data, indicating the superiority of “old” with respect to modern wheat cultivars for mineral content. Although further studies are required on a wider range of genotypes to confirm these findings, the obtained results could be used to better select the less demanding and better performing cultivars in specific target wheat growing environments. Full article

(This article belongs to the Special Issue The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets)

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19 pages, 1357 KiB

Open AccessArticle

Wild Plants Potentially Used in Human Food in the Protected Area "Sierra Grande de Hornachos" of Extremadura (Spain)

by José Blanco-Salas, Lorena Gutiérrez-García, Juana Labrador-Moreno and Trinidad Ruiz-Téllez

Sustainability 2019, 11(2), 456; https://doi.org/10.3390/su11020456 - 16 Jan 2019

Cited by 21 | Viewed by 5179

Abstract

Natura 2000 is a network of protected spaces where the use of natural resources is regulated through the Habitat Directive of the European Union. It is essential for the conservation of biodiversity in Europe, but its social perception must be improved. We present [...] Read more.

Natura 2000 is a network of protected spaces where the use of natural resources is regulated through the Habitat Directive of the European Union. It is essential for the conservation of biodiversity in Europe, but its social perception must be improved. We present this work as a demonstration case of the potentialities of one of these protected areas in the southwest (SW) Iberian Peninsula. We show an overview of the catalog of native wild plants of the place, which have nutritional and edible properties, having been used in human food by the peasant local population over the last century, and whose consumption trend is being implemented in Europe mainly through the haute cuisine and ecotourism sectors. What is offered here is a study of the case of what kind of positive contribution systematized botanical or ethnobotanical scientific knowledge can make toward encouraging innovative and sustainable rural development initiatives. A total of 145 wild plants that are potentially useful for leading tourism and consumers toward haute cuisine, new gastronomy, enviromentally-friendly recipes, and Natura 2000 Conservation are retrieved. The methodology used for our proposal is based on recent proposals of food product development and Basque Culinary Center initiatives. Full article

(This article belongs to the Special Issue The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets)

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21 pages, 547 KiB

Open AccessArticle

Chemical and Sensorial Characteristics of Olive Oil Produced from the Lebanese Olive Variety ‘Baladi’

by Milad El Riachy, Christelle Bou-Mitri, Amira Youssef, Roland Andary and Wadih Skaff

Sustainability 2018, 10(12), 4630; https://doi.org/10.3390/su10124630 - 6 Dec 2018

Cited by 20 | Viewed by 5227

Abstract

The olive oil quality, nutritional and sensorial characteristics are associated with the chemical composition, which is the result of a complex interaction between several environmental, agronomical and technological factors. The aim of the present study is to investigate the impact of the geographical [...] Read more.

The olive oil quality, nutritional and sensorial characteristics are associated with the chemical composition, which is the result of a complex interaction between several environmental, agronomical and technological factors. The aim of the present study is to investigate the impact of the geographical origin, harvesting time and processing system on the chemical composition and sensorial characteristics of olive oils produced from the Lebanese olive ‘Baladi’. Samples (n = 108) were collected from North and South Lebanon, at three different harvesting times and from four processing systems. Results showed a strong effect of origin, processing system and harvest time on oil quality, fatty acid composition, total phenols and OSI. The early harvest showed higher total phenols content (220.02 mg GAE/Kg) and higher OSI (9.19 h). Moreover, samples obtained from sinolea and 3-phases recorded the lowest free acidity (0.36% and 0.64%), and the highest OSI (9.87 and 9.84 h). Consumers were not unanimous regarding the studied factors, although samples recording high ranks were mostly from South using sinolea, 3-phases and press systems at early and intermediate harvest. The overall findings suggest that the selection of the harvesting time and of the processing system could have significant influence on the characteristics of the olive oil. Full article

(This article belongs to the Special Issue The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets)

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13 pages, 1126 KiB

Open AccessCommunication

Qualitative Analysis of Traditional Italian Dishes: FTIR Approach

by Alessandra Durazzo, Johannes Kiefer, Massimo Lucarini, Emanuela Camilli, Stefania Marconi, Paolo Gabrielli, Altero Aguzzi, Loretta Gambelli, Silvia Lisciani and Luisa Marletta

Sustainability 2018, 10(11), 4112; https://doi.org/10.3390/su10114112 - 9 Nov 2018

Cited by 47 | Viewed by 15671

Abstract

Italian cuisine and its traditional recipes experience an ever-increasing popularity around the world. The “Integrated Approach” is the key to modern food research and the innovative challenge for analyzing and modeling agro-food systems in their totality. The present study aims at applying and [...] Read more.

Italian cuisine and its traditional recipes experience an ever-increasing popularity around the world. The “Integrated Approach” is the key to modern food research and the innovative challenge for analyzing and modeling agro-food systems in their totality. The present study aims at applying and evaluating Fourier Transformed Infrared (FTIR) spectroscopy for the analysis of complex food matrices and food preparations. Nine traditional Italian recipes, including First courses, One-dish meals, Side courses, and Desserts, were selected and experimentally prepared. Prior to their analysis via FTIR spectroscopy, the samples were homogenized and lyophilized. The IR spectroscopic characterization and the assignment of the main bands was carried out. Numerous peaks, which correspond to functional groups and modes of vibration of the individual components, were highlighted. The spectra are affected by both the preparation procedures, the cooking methods, and the cooking time. The qualitative analysis of the major functional groups can serve as a basis for a discrimination of the products and the investigation of fraud. For this purpose, the FTIR spectra were evaluated using Principal Component Analysis (PCA). Our results show how the utilization of vibrational spectroscopy combined with a well-established chemometric data analysis method represents a potentially powerful tool in research linked to the food sector and beyond. This study is a first step towards the development of new indicators of food quality. Full article

(This article belongs to the Special Issue The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets)

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13 pages, 709 KiB

Open AccessArticle

Fatty Acid Compositions of Selected Polish Pork Hams and Sausages as Influenced by Their Traditionality

by Michał Halagarda, Władysław Kędzior, Ewa Pyrzyńska and Wanda Kudełka

Sustainability 2018, 10(11), 3885; https://doi.org/10.3390/su10113885 - 25 Oct 2018

Cited by 7 | Viewed by 3069

Abstract

Sausages and hams are perceived as important components of culinary heritage for many regions all over the world. Consumers believe that traditional foods are characterized by unique sensory properties and high quality. However, the fats found in all pork meat products are generally [...] Read more.

Sausages and hams are perceived as important components of culinary heritage for many regions all over the world. Consumers believe that traditional foods are characterized by unique sensory properties and high quality. However, the fats found in all pork meat products are generally not associated with favorable dietary patterns. The aim of this study was to verify the possible differences regarding the composition of fatty acids between traditional Polish pork hams and wiejska sausages, and their conventional equivalents. For this purpose, the fat content and fatty acid profiles were determined. The research material consisted of 2 varieties of traditional hams and 5 varieties of sausages, as well as 4 varieties of both conventional hams and sausages. The results of this study demonstrated that traditional hams contained significantly higher percentage of C 20:3 (cis-11,14,17) acid than their conventional equivalents. Traditional sausages were characterized by lower shares of C 18:2 (cis-9,12) and Polyunsaturated Fatty Acids (PUFA), whereas higher content of C 18:1 (cis-9), C 18:3 (cis-9,12,15), C 20:0 and Monounsaturated Fatty Acids (MUFA). This resulted in significantly higher amounts of n-3 and lower of n-6 acids than in conventional sausages. All of the tested meat products were also characterized by an unfavorable n-6/n-3 ratio. Full article

(This article belongs to the Special Issue The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets)

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15 pages, 782 KiB

Open AccessArticle

Cultural Perspective of Traditional Cheese Consumption Practices and Its Sustainability among Post-Millennial Consumers

by Zanete Garanti and Aysen Berberoglu

Sustainability 2018, 10(9), 3183; https://doi.org/10.3390/su10093183 - 6 Sep 2018

Cited by 17 | Viewed by 6127

Abstract

(1) Background: The consumption of traditional foods has been linked to economic, social, and environmental sustainability; therefore, the main challenge of a changing marketplace is to ensure that young generations continue consuming traditional products. The current study uses a consumer culture theory (CCT) [...] Read more.

(1) Background: The consumption of traditional foods has been linked to economic, social, and environmental sustainability; therefore, the main challenge of a changing marketplace is to ensure that young generations continue consuming traditional products. The current study uses a consumer culture theory (CCT) perspective to examine the following: (1) the way individuals use their traditional products to identify themselves with the culture and to feel that they are a part of the community, (2) the underlying values that turn young consumers into loyal customers of hellim/halloumi cheese, and (3) its implications to hellim/halloumi producers. (2) Methods: A qualitative research method is applied to study the perceptions of post-millennials towards traditional cheese products from a cultural perspective. (3) Results: The results of the study reveal that loyalty towards traditional food products amongst post-millennials is build based on (1) the memories that surround the food, (2) the rituals that preparing and eating a food involve, and (3) the identity that it builds, allowing people feel sense of belonging to their ethnic group. (4) Conclusions: Loyalty amongst post-millennials towards traditional food products tends to be emotional, rather than rational or behavioral. It allows us to present both theoretical and managerial implications. It also calls for more empirical research to understand the changing marketplace and post-millennials’ consumption habits. Full article

(This article belongs to the Special Issue The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets)

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7 pages, 243 KiB

Open AccessCommunication

Alternative Use of Extracts of Chipilín Leaves (Crotalaria longirostrata Hook. & Arn) as Antimicrobial

by Johana Miranda-Granados, Cesar Chacón, Nancy Ruiz-Lau, María Elena Vargas-Díaz, L. Gerardo Zepeda, Peggy Alvarez-Gutiérrez, Rocio Meza-Gordillo and Selene Lagunas-Rivera

Sustainability 2018, 10(3), 883; https://doi.org/10.3390/su10030883 - 20 Mar 2018

Cited by 13 | Viewed by 7351

Abstract

The genus Crotalaria comprises about 600 species that are distributed throughout the tropics and subtropical regions of the world; they are antagonistic to nematodes in sustainable crop production systems, and have also shown antimicrobial capacity. Chipilín (C. longirostrata), which belongs to [...] Read more.

The genus Crotalaria comprises about 600 species that are distributed throughout the tropics and subtropical regions of the world; they are antagonistic to nematodes in sustainable crop production systems, and have also shown antimicrobial capacity. Chipilín (C. longirostrata), which belongs to this genus, is a wild plant that grows in the state of Chiapas (Mexico) and is traditionally is used as food. Its leaves also have medicinal properties and are used as hypnotics and narcotics; however, the plant has received little research attention to date. In the experimental part of this study, dried leaves were macerated by ethanol. The extract obtained was fractionated with ethyl ether, dichloromethane, ethyl acetate, 2-propanone, and water. The extracts were evaluated against three bacteria—namely, Escherichia coli (Ec), Citrobacter freundii (Cf), and Staphylococcus epidermidis (Se)—and three fungi—Fusarium oxysporum A. comiteca (FoC), Fusarium oxysporum A. tequilana (FoT), and Fusarium solani A. comiteca (FSC). During this preliminary study, a statistical analysis of the data showed that there is a significant difference between the control ciprofloxacin (antibacterial), the antifungal activity experiments (water was used as a negative control), and the fractions used. The aqueous fraction (WF) was the most active against FoC, FsC, and FoT (30.65, 20.61, and 27.36% at 96 h, respectively) and the ethyl ether fraction (EEF) was the most active against Se (26.62% at 48 h). Full article

(This article belongs to the Special Issue The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets)

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12 pages, 972 KiB

Open AccessArticle

Characterization and Antimicrobial Activity of Alkaloid Extracts from Seeds of Different Genotypes of Lupinus spp.

by Flora Valeria Romeo, Simona Fabroni, Gabriele Ballistreri, Serena Muccilli, Alfio Spina and Paolo Rapisarda

Sustainability 2018, 10(3), 788; https://doi.org/10.3390/su10030788 - 13 Mar 2018

Cited by 36 | Viewed by 5819

Abstract

Alkaloid profiles of 22 lupin genotypes belonging to three different cultivated species, Lupinus albus L., Lupinus luteus L., and Lupinus angustifolius L., collected from different Italian regions and grown in Sicily, were studied by gas chromatography mass spectrometry (GC-MS) to determine alkaloid composition. [...] Read more.

Alkaloid profiles of 22 lupin genotypes belonging to three different cultivated species, Lupinus albus L., Lupinus luteus L., and Lupinus angustifolius L., collected from different Italian regions and grown in Sicily, were studied by gas chromatography mass spectrometry (GC-MS) to determine alkaloid composition. More than 30 alkaloids were identified. The lowest alkaloid concentration was observed in the L. albus Luxor, Aster, and Rosetta cultivars, and in all the varieties of L. luteus and L. angustifolius. The highest content was observed in all the landraces of L. albus. Surprisingly, the white lupin Lublanc variety and the commercial seeds of cv Multitalia had a high alkaloid content. The tested species and the different genotypes exhibited different alkaloid profiles: lupanine, 13α-hydroxylupanine, and albine were the main alkaloids in the analyzed L. albus seeds; angustifoline and 13α-tigloyloxylupanine were well-represented in L. albus landraces; sparteine and lupinine were typical of L. luteus; and lupanine, 13α-hydroxylupanine, and angustifoline were the main alkaloids in L. angustifolius seeds. The samples with the highest amounts of total alkaloids proved to be interesting from a pharmaceutical viewpoint. The alkaloid extracts showed significant activity on Klebsiella pneumoniae and Pseudomonas aeruginosa clinical isolates. Full article

(This article belongs to the Special Issue The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets)

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1318 KiB

Open AccessArticle

Mass Spectrometry-Based Metabolomics of Agave Sap (Agave salmiana) after Its Inoculation with Microorganisms Isolated from Agave Sap Concentrate Selected to Enhance Anticancer Activity

by Luis M. Figueroa, Liliana Santos-Zea, Adelfo Escalante and Janet A. Gutiérrez-Uribe

Sustainability 2017, 9(11), 2095; https://doi.org/10.3390/su9112095 - 16 Nov 2017

Cited by 10 | Viewed by 4485

Abstract

Saponins have been correlated with the reduction of cancer cell growth and the apoptotic effect of agave sap concentrate. Empirical observations of this artisanal Mexican food have shown that fermentation occurs after agave sap is concentrated, but little is known about the microorganisms [...] Read more.

Saponins have been correlated with the reduction of cancer cell growth and the apoptotic effect of agave sap concentrate. Empirical observations of this artisanal Mexican food have shown that fermentation occurs after agave sap is concentrated, but little is known about the microorganisms that survive after cooking, or their effects on saponins and other metabolites. The aim of this study was to evaluate the changes in metabolites found in agave (A. salmiana) sap after its fermentation with microorganisms isolated from agave sap concentrate, and demonstrate its potential use to enhance anticancer activity. Microorganisms were isolated by dilution plating and identified by 16S rRNA analysis. Isolates were used to ferment agave sap, and their corresponding butanolic extracts were compared with those that enhanced the cytotoxic activity on colon (Caco-2) and liver (Hep-G2) cancer cells. Metabolite changes were investigated by mass spectrometry-based metabolomics. Among 69 isolated microorganisms, the actinomycetes Arthrobacter globiformis and Gordonia sp. were used to analyze the metabolites, along with bioactivity changes. From the 939 ions that were mainly responsible for variation among fermented samples at 48 h, 96 h, and 192 h, four were correlated to anticancer activity. It was shown that magueyoside B, a kammogenin glycoside, was found at higher intensities in the samples fermented with Gordonia sp. that reduced Hep-G2 viability better than controls. These findings showed that microorganisms from agave sap concentrate change agave sap metabolites such as saponins. Butanolic extracts obtained after agave sap fermentation with Arthrobacter globiformis or Gordonia sp. increased the cancer cell growth inhibitory effect on colon or liver cancer cells, respectively. Full article

(This article belongs to the Special Issue The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets)

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2237 KiB

Open AccessCommunication

Carbohydrates Components of Some Italian Local Landraces: Garlic (Allium sativum L.)

by Silvia Lisciani, Loretta Gambelli, Alessandra Durazzo, Stefania Marconi, Emanuela Camilli, Cecilia Rossetti, Paolo Gabrielli, Altero Aguzzi, Olindo Temperini and Luisa Marletta

Sustainability 2017, 9(10), 1922; https://doi.org/10.3390/su9101922 - 24 Oct 2017

Cited by 14 | Viewed by 5403

Abstract

Garlic is one of the most widespread and ancient medicinal plants. Its health benefits are due to its chemical components, and among these is carbohydrate, whose characteristics have been so far little investigated. The aim of this study is to typify the various [...] Read more.

Garlic is one of the most widespread and ancient medicinal plants. Its health benefits are due to its chemical components, and among these is carbohydrate, whose characteristics have been so far little investigated. The aim of this study is to typify the various components of carbohydrate (starch, individual sugars, fructans, and total dietary fibre) in four commonly consumed “Italian local landraces”: Bianco Piacentino, Rosso di Castelliri, Rosso di Sulmona, Rosso di Proceno, which are grown in two different geographical areas—Viterbo and Alvito—under the same agronomic conditions. This study will also evaluate how genotype and the cultivation area can affect the profile of the carbohydrate components of these landrace strains. Regarding unavailable carbohydrates, all of the varieties showed appreciable contents of fructans, the most representative component, which ranged from 45.8 to 54.4 g/100 g d.w. In contrast, total dietary fibre values varied from 9.1 to 13.1 g/100 g d.w. in Rosso di Castelliri and Bianco Piacentino, respectively, which are both grown in Viterbo. As for starch, only some traces were found, while the amount of total sugars ranged between 2.12 and 3.27 g/100 g d.w., with higher levels of sucrose. Our findings could provide important information that may be adopted to enhance and promote the quality of some local Italian garlic landraces through highlighting the influence that the cultivar and the environmental conditions can have on carbohydrates components. Full article

(This article belongs to the Special Issue The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets)

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Review

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22 pages, 1158 KiB

Open AccessReview

Mainstreaming Underutilized Indigenous and Traditional Crops into Food Systems: A South African Perspective

by Tafadzwanashe Mabhaudhi, Tendai Polite Chibarabada, Vimbayi Grace Petrova Chimonyo, Vongai Gillian Murugani, Laura Maureen Pereira, Nafiisa Sobratee, Laurencia Govender, Rob Slotow and Albert Thembinkosi Modi

Sustainability 2019, 11(1), 172; https://doi.org/10.3390/su11010172 - 31 Dec 2018

Cited by 94 | Viewed by 16963

Abstract

Business as usual or transformative change? While the global agro-industrial food system is credited with increasing food production, availability and accessibility, it is also credited with giving birth to ‘new’ challenges such as malnutrition, biodiversity loss, and environmental degradation. We reviewed the potential [...] Read more.

Business as usual or transformative change? While the global agro-industrial food system is credited with increasing food production, availability and accessibility, it is also credited with giving birth to ‘new’ challenges such as malnutrition, biodiversity loss, and environmental degradation. We reviewed the potential of underutilized indigenous and traditional crops to bring about a transformative change to South Africa’s food system. South Africa has a dichotomous food system, characterized by a distinct, dominant agro-industrial, and, alternative, informal food system. This dichotomous food system has inadvertently undermined the development of smallholder producers. While the dominant agro-industrial food system has led to improvements in food supply, it has also resulted in significant trade-offs with agro-biodiversity, dietary diversity, environmental sustainability, and socio-economic stability, especially amongst the rural poor. This challenges South Africa’s ability to deliver on sustainable and healthy food systems under environmental change. The review proposes a transdisciplinary approach to mainstreaming underutilized indigenous and traditional crops into the food system, which offers real opportunities for developing a sustainable and healthy food system, while, at the same time, achieving societal goals such as employment creation, wellbeing, and environmental sustainability. This process can be initiated by researchers translating existing evidence for informing policy-makers. Similarly, policy-makers need to acknowledge the divergence in the existing policies, and bring about policy convergence in pursuit of a food system which includes smallholder famers, and where underutilized indigenous and traditional crops are mainstreamed into the South African food system. Full article

(This article belongs to the Special Issue The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets)

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13 pages, 781 KiB

Open AccessReview

Contribution of Schinziophyton rautanenii to Sustainable Diets, Livelihood Needs and Environmental Sustainability in Southern Africa

by Alfred Maroyi

Sustainability 2018, 10(3), 581; https://doi.org/10.3390/su10030581 - 26 Feb 2018

Cited by 9 | Viewed by 4891

Abstract

Schinziophyton rautanenii is a multipurpose plant species in Southern Africa which provides numerous ecosystem goods and services. This review evaluated the contribution of the species to sustainable diets, livelihood needs and environmental sustainability throughout the geographical range of the species. The literature relevant [...] Read more.

Schinziophyton rautanenii is a multipurpose plant species in Southern Africa which provides numerous ecosystem goods and services. This review evaluated the contribution of the species to sustainable diets, livelihood needs and environmental sustainability throughout the geographical range of the species. The literature relevant to the study was obtained from scientific databases such as ScienceDirect, SciFinder, Pubmed, Google Scholar, Medline and SCOPUS. Literature was also obtained from the University of Fort Hare library, dissertation search engines like ProQuest, Open-thesis, OATD, and EThOS. S. rautanenii is an essential source of food, herbal medicines, income, oil, timber and wood. The species provides substantial health, economic and ecological benefits to local communities that depend on the species as a source of livelihood needs. This study represents a holistic view on multiple ecosystem goods and services that are derived from S. rautanenii forming an essential component of the 2030 Agenda for sustainable development goals (SDGs) adopted by the United Nations General Assembly. Use, cultivation and management of S. rautanenii in Southern Africa offers enormous potential for contributing to the fulfillment of the SDGs, resulting in improved food security, household nutrition and health, income, livelihoods, ecological balance, sustainable diets and food systems. Full article

(This article belongs to the Special Issue The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets)

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Other

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11 pages, 3319 KiB

Open AccessPerspective

Upland Italian Potato Quality—A Perspective

by Daniela Pacifico

Sustainability 2018, 10(11), 3939; https://doi.org/10.3390/su10113939 - 30 Oct 2018

Cited by 4 | Viewed by 3261

Abstract

Upland potatoes satisfies consumer demand for high quality foods linked to traditional areas of origin and for new specialties and niche products endowed with added nutritional value, as it is commonly thought that the crop and environment synergy improves the potential beneficial properties [...] Read more.

Upland potatoes satisfies consumer demand for high quality foods linked to traditional areas of origin and for new specialties and niche products endowed with added nutritional value, as it is commonly thought that the crop and environment synergy improves the potential beneficial properties of the tuber and gives it a special taste and a renowned quality. Herein, we report considerations on Italian germplasm and the effect of altitude on the sensorial and nutritional value of potato tubers, and investigate the possibility of addressing the nutritional challenge through mountain, eco-friendly, and social agriculture. Finally, we discuss the molecular and biochemical results concerning the impact of altitude on the compositional quality of the tuber, in order to justify promotional claims. Full article

(This article belongs to the Special Issue The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets)

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