Urban and rural dietary patterns: are there differences? The results of the ESSE-RF epidemiological study by N. S. Karamnova, S. A. Shalnova, V. I. Tarasov, Yu. A. Balanova, A. E. Imaeva, G. A. Muromtseva, A. V. Kapustina, S. E. Evstifeeva, O. M. Drapkina

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Which factors influence the transition towards a healthy and sustainable food environment in Dutch hospitals? A qualitative view from stakeholders by Joline J. Wierda, Femke van Nassau, Sanne K. Djojosoeparto, Maartje P. Poelman

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Avoidable food waste in the distribution sector: quantification and valorization by Arianna Cusmai, Abhishek Dattu Narote, Alessio Tugnolo, Roberto Beghi, Valentina Giovenzana

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Prospects and challenges of nanomaterials in sustainable food preservation and packaging: a review by Ritesh Pattnaik, Sandeep Kumar Panda, Soumyadeep Biswas, Sayanti De, Subhra Satahrada, Subrat Kumar

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How Color-Harmony on a Food Plate Affects Consumers’ Perceptions? by Defne Akdeniz, Erdem Temeloglu

Subjects: “…food-color preference…”
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The Effect of Food Neophobia, Variety Seeking, and Food Consumption Motivation on Intention to Purchase Local Food by Hilal Gündoğan, Hilmi Bahadır Akın

Subjects: “…food neophobia…”
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Surveillance and analysis of microbial contamination in commercially available ready-to-eat foods in Songjiang District， Shanghai from 2017 to 2022 by QIU Xiang, ZHU Yuxing, GU Xinyi, SHENG Fengsong, JIANG Yuanqiang

Subjects: “…ready-to-eat food…”
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Funding South Africa’s food and nutrition policy: Estimates for the 2018–2022 funding cycle by Peter T. Jacobs, Vandudzai Mbanda, Sisonke Mtyapi

Subjects: “…food value chains…”
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A Review of Non-thermal Interventions in Food Processing Technologies by Shecoya White, Armitra Jackson-Davis, Kenisha Gordon, Kala Morris, Aaron Dudley, Angelica Abdallah-Ruiz, Katie Allgaier, Kyle Sharpe, Ajay Kumar Yenduri, Kaylyn Green, Fernanda Santos

Subjects: “…Food processing…”
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Il cibo come strumento di pressione geopolitica: il caso russo-ucraino by Alfonso Giordano, Flavia Lucenti

Subjects: “…food geopolitics…”
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War exposure and changes in eating behaviours in Ukrainian school‐aged children: A cross‐sectional online survey by Maria Gulich, Dina Fedorova, Olena Petrenko, Henna Vepsäläinen, Maijaliisa Erkkola

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Chemical Toxicants Used for Food Preservation in Africa. Is it a Case of Ignorance or Food Fraud? A Review by Nnabueze Darlington Nnaji, Helen Onyeaka, Kingsley Tochukwu Ughamba, Chukwuebuka Maxwell Ononugbo, Chinasa Valerie Olovo, Ifeanyi Michael Mazi

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Gamma Irradiation of Brown Rice: Effects of Dose, Variety, Paddy Age, and Packaging on Fungal Control, Shelf-Life and Post-Harvest Cost Estimate by G.B. Abrera, G. Diano, M.M. Tolentino, M.C.B. Gragasin, M.L.C. Cobar, G. Caraos, Z.M. De Guzman, H.M. Solomon, C.O. Asaad, C.C. Deocaris

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Omalizumab in Food Allergy in Children: Current Evidence and Future Perspectives by Cristiana Indolfi, Alessandra Perrotta, Giulio Dinardo, Angela Klain, Carolina Grella, Paola Palumbo, Michele Miraglia del Giudice

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Apparent digestibility of Ora-pro-nobis (Pereskia aculeata) leaf meal by Nile tilapia (Oreochromis niloticus) by Émerson José Alves Matos, Izabel Volkweis Zadinelo, Patricia da Silva Dias, Elisabeth Criscuolo Urbinati, Fábio Meurer

Subjects: “…alternative food…”
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Negotiating “Local” Food: Eastern Part Indonesia Narratives and Perspectives by Firdhan Aria Wijaya, Theresia Pratiwi Elingsetyo Sanubari

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“You want my money? dance!” by Bryan Dale

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Waste and residue management: sustainable hospital catering services by Hatice Baygut, Saniye Bilici

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Evaluation of the implementation of governmental policies and actions to create healthy food environments in Burkina Faso by Viviane Aurélie Tapsoba, Ella WR Compaore, Augustin Nawidimbasba Zeba, Jerome Winbetourefa Some, Julien Soliba Manga, Adama Diouf, Jean-Claude Moubarac, Stefanie Vandevijvere, Mamoudou H Dicko

Subjects: “…Food system…”
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Human milk oligosaccharides produced by synthetic biology by Jessica Bensimon, Xiaonan Lu

Subjects: “…Food synthetic biology…”
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