Assessing the impact of the country’s economic security on export development in the agro-industrial sector by E. V. Nagovitsyna, E. A. Bratukhina

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Role of Global Food Security in the Common Agrarian Policy of the European Union by I. N. Shcherbak

Subjects: “…global food security…”
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The co-design of support strategies for sustainable, healthy and affordable food provision in Early Childhood Education settings by Audrey Elford, Alison C Spence, Karen J Campbell, Margaret Rozman, Penelope Love

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Dynamic Trends in Aquatic Product Supply and Consumption in China: Implications for Sustainable Diets and Environmental Impact Reduction by Wanni Yang

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Factors affecting the adoption of RFID in the food supply chain: a systematic literature review by Fundiswa Masekwana, Osden Jokonya

Subjects: “…food supply chain…”
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An IoT-Based Hydroponic Monitoring and Control System for Sustainable Food Production by Omolola Ogbolumani, Bonginhlanhla Mabaso

Subjects: “…Food-water nexus, global food security, hydroponics, IoT, sensors, smart farming, sustainable agriculture…”
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IoT, Blockchain, Big Data and Artificial Intelligence (IBBA) Framework—For Real-Time Food Safety Monitoring by Siva Peddareddigari, Sri Vigna Hema Vijayan, Manickavasagan Annamalai

Subjects: “…food safety…”
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Advances in plant-based raw materials for food 3D printing by Zhihao Liu, Xinna Hu, Shuyu Lu, Bo Xu, Chenyu Bai, Tao Ma, Yi Song

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ORGANIC FOOD POSITIONING: HOW DO COMPANIES WANT THEIR BRAND TO BE PERCEIVED BY CONSUMERS? by Mihai STOICA

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Giving the hostel mess a miss: investigating students’ attitude and behaviour towards mess and skipping mess meals, using the theory of planned behaviour by Pravin Dange, Chanakya Kumar

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U.S. farmers market attendance and experiences by Laura Witzling, Bret Shaw, Darlene Wolnik

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The healthfulness of major food brands according to Health Canada’s nutrient profile model for proposed restrictions on food marketing to children by Laura Vergeer, Christine Mulligan, Hayun Jeong, Ayesha Khan, Mary R L’Abbé

Subjects: “…Food marketing…”
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Discussion on the Classification of Chinese Flour Products by WEI Yi-min

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‘Will my fingerprint be enough?’: secondary school students struggle to purchase a healthy, tasty and sustainable meal on the UK free school meal allowance by Sundus Mahdi, Annie Connolly, Bob Doherty, Maria Bryant

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FORMATION OF PROFESSIONAL COMPETENCE IN THE COURSE OF PHYSICO-CHEMICAL LABORATORY WORKSHOP IN ECONOMIC UNIVERSITY by Natalia Yu. Stozhko, Boris I. Bortnik, Albina V. Tchernysheva, Ekaterina M. Podshivalova

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Buying conspicuous organic food when it’s crowded: how social crowding and the need for self-expression influence organic food choices by Qiuqin Zheng, Xiaoxia Chen, Haimei Zeng

Subjects: “…organic food…”
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Working with all nations and all relatives in feeding the future by Shaileshkumar Shukla

Subjects: “…decolonial food governance…”
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U.S. farmers market attendance and experiences by Laura Witzling, Bret Shaw, Darlene Wolnik

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Expansão do agronegócio canavieiro no sul goiano e os efeitos na produção de alimento by Pedro Dias Mangolini Neves, Marcelo Rodrigues Mendonça

Subjects: “…South Meso-region of Goiás. Food safety. Reduction in food production.…”
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The relationship between perceptions toward advertising and consumption of energy-dense nutrient-poor foods among adults in the United States: results from a national survey by Chan L. Thai, Jacqui Villarreal, Jacqueline A. Thai

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