Natural Food Colorant Obtained from Wild <i>Berberis vulgaris</i> L. by Ultrasound-Assisted Extraction: Optimization and Characterization by Erika N. Vega, Lorena González-Zamorano, Elena Cebadera, Lillian Barros, Tânia C. S. P. Pires, Adriana K. Molina, Tayse F. F. da Silveira, Guillermo Vidal-Diez de Ulzurrun, Javier Tardío, Montaña Cámara, Virginia Fernández-Ruiz, Patricia Morales

Subjects: “…food additives…”
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Waste, weeds, and wild food by Flaminia Paddeu

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Ethnozoology of bushmeat by Romain Duda, Sandrine Gallois, Victoria Reyes-García

Subjects: “…anthropology of food…”
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TYPOLOGY OF MARKETING STRATEGIES FOR COMPANIES OF FOOD INDUSTRY by Joanna Szwacka-Mokrzycka

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Challenges and technological requirements in agri-food waste upcycling: The case study of olive leaf extract by Małgorzata Krzywonos, Graziana Difonzo, Antonella Pasqualone

Subjects: “…Upcycled food…”
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Paysage et système alimentaire à Curitiba (Brésil) : approche historique by Hervé Goulaze

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Profitability impact on health in the food sector by L. I. Sergeev, D. L. Sergeev

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STATISTICAL ANALYSIS THE FOOD SECURITY OF THE RUSSIAN FEDERATION IN THE REGIONAL CONTEXT by M. Mikhaylov, M. Belikova

Subjects: “…food security…”
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Development of financial performance of food retailers as an attribute behind the increase of food insecurity in selected Central and Eastern European Countries by Oksana Dubanych, Jan Vavřina, Josef Polák

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Review: Will “cultured meat” transform our food system towards more sustainability? by Jean-François Hocquette, Sghaier Chriki, Dominique Fournier, Marie-Pierre Ellies-Oury

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Vers une complémentarité des alternatives alimentaires : relocalisation des activités et écologisation des pratiques au sein de trois alternatives de distribution à Bruxelles by François Lohest, Tom Bauler, Solène Sureau, Joris Van Mol, Wouter Achten

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Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Revi... by Anna Maria Ogrodowczyk, Natalia Drabińska

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Alternative Local Food Shopping Communities in Hungary by Izabella Bakos, Anikó Khademi-Vidra

Subjects: “…local food…”
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Editorial: Transdisciplinary communication for sustainable food systems by Shugo Watabe, Yaqin Hu, Hayato Maeda, Chunhong Yuan

Subjects: “…food system…”
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Green actions for innovative cities. The new agri-food landscape by Emanuele Sommariva, Nicola Valentino Canessa, Giorgia Tucci

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Analytical methods for nanomaterials investigation in food and food-related materials by Daniele Passeri, Pierfrancesco Atanasio, Anacleto Proietti, Chiara Mancini, Flavio Cognigni, Giancarlo La Penna, Luca Buccini, Marco Rossi, Anna Chiara Turco, Marilena D'Amato, Angela Sorbo, Simone Dinarelli, Giulia D'Ettorre, Federica Aureli

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Current practices and key challenges associated with the adoption of resilient, circular, and sustainable food supply chain for smallholder farmers to mitigate food loss by Jessika Milagros Vásquez Neyra, Jessika Milagros Vásquez Neyra, Mirza Marvel Cequea, Valentina Gomes Haensel Schmitt

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The development of a food-group, tree classification method and its use in exploring dietary associations with metabolic dysfunction-associated Steatotic liver disease (MASLD) and... by Amina A. Alawadi, Amrita Vijay, Jane I. Grove, Moira A. Taylor, Guruprasad P. Aithal

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High-throughput analysis of microbiomes in a meat processing facility: are food processing facilities an establishment niche for persisting bacterial communities? by Zhaohui S. Xu, Vi D. Pham, Xianqin Yang, Michael G. Gänzle

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Exploring activist perspectives on Indigenous-settler solidarity in Toronto’s food sovereignty movement by Taliya Seidman-Wright, Sarah Rotz

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