Sustainable nutrition involves creating food systems that provide adequate energy and essential nutrients for current populations without compromising the ability of future generations to meet their nutritional needs. It focuses on producing and delivering food in ways that are mindful of human health, the planet, and society.
A sustainable diet is not only healthy, safe, and nutritious but also environmentally friendly, accessible, affordable, and culturally acceptable.
This category features posts that delve into these topics, offering insights and solutions to promote sustainable nutrition and address the challenges of feeding a growing population responsibly.
Members of the KHNI Scientific Community had the privilege to attend and present research at the 22nd World Congress of Food Science and Technology in Rimini, Italy. The attendees ranged from academic researchers, government body representatives, students, food scientists from industry and many more. There was great interest in the poster and paper on the… Read more »
Earth Day, celebrated every April 22, is a time to reflect on our planet’s health and consider how our everyday choices impact the environment. It is important to recognize the relationship between Earth Day and nutrition/sustainability. Highlighting why these concepts are essential in the fight against climate change and environmental degradation. Understanding Sustainable Nutrition Sustainable… Read more »
KHNI has determined that Sustainable Nutrition is a key Mega Trend shaping the industry in 2024. Food is at the heart of one of the biggest challenges of our time – how do we feed a growing population whilst managing the accelerated environmental degradation of our planet? We urgently need to find solutions. It… Read more »
In recent years, the importance of ensuring that the food we eat is sustainably sourced and nutritionally complete has been to the forefront for consumers and policy makers alike. Many governments globally have begun to incorporate sustainability into their country’s food based dietary guidelines (FBDGs). They wish to ensure that the food that they recommend… Read more »
Sustainable Nutrition is defined as the ability of food systems to provide sufficient energy and essential nutrients to maintain good health of the population without compromising the ability of future generations to meet their nutritional needs (A Path from Sustainable Nutrition to Nutritional Sustainability of Complex Food Systems). It is nutrition that is produced and delivered… Read more »
With the population expected to reach 9.8 billion by 2050, there has been much debate about how to feed this global population without overstepping the planetary boundaries and accelerating global warming. It is well understood that drastic change is needed to our current food systems and transitioning human consumption patterns [1] have been identified as a… Read more »
Enzymes are used in food processing as a natural way to improve nutrition and texture. Learn about their importance in plant-based foods, infant formula, and more.
With the global population predicted to grow to 9.7 billion by 2050, there is increased focus on sustainable food production to meet rising demand worldwide. One major consideration is how food production contributes to food waste and how food waste impacts the world. In this article, we take a holistic and collaborative approach to understanding… Read more »
Food waste can be upcycled, reduced, or even eliminated entirely, but where in the supply chain do we start and how do we take action? Learn more from our experts with these infographics and on-demand webinar
A Life Cycle Assessment (LCA) is a science-based quantification of all of the environmental impacts created over the entire life cycle of a product. It is a tool being used more commonly in the food and beverage industry as companies try to evaluate and reduce the impact their businesses have on the planet and a stepping stone toward a future of sustainable nutrition.
How are enzymes used to make food more sustainable? Learn about the importance of enzymes in reducing the environmental impact of food production of food categories like bakery, meat, fish, and brewing.
What will the future bring for transparent measurement and communication of nutrition information, environmental measurements, and our food system? Our experts review existing and future tools that can help guide meaningful change to the future of food in this on-demand webinar.
A recent paper reviews 29 studies in high-income countries that used different methods to define what a healthier and more sustainable diet should look like.
The food currently lost or wasted globally is enough to feed 2 billion people. This article uses bread and bakery as a case study to review how individuals and food producers can take action against food waste.
Addressing sustainable nutrition is top-of-mind globally, but optimising for nutrition and sustainability can impact taste of foods and beverages. Learn about the role of taste science in tackling challenges that come with sustainable nutrition initiatives like sugar reduction and plant-based eating.
How much does sustainable nutrition messaging about upcycled ingredients impact purchase intent? Learn about the findings of a recent study.
Food protection and sustainability go hand-in-hand, and audacious innovation is key to minimizing food waste. Watch the full recording of this expert-led webinar to learn more.
What if we could turn waste into a sustainable protein source? This is what researchers are exploring through studies on the black soldier fly larvae.
Conscious consumers want to feel that a food or beverage aligns with their beliefs, which has led to a push for claims like ‘free from artificial colors or preservatives’, ‘organic’, and ‘made with natural ingredients’. Consumers who seek foods that they perceive as natural and healthy don’t offer the industry a consistent definition of what… Read more »
The food industry is constantly innovating to find clean label alternatives for food protection, allowing the removal of commonly used chemical preservatives from their products, such as sorbic acid, calcium propionate and sodium nitrite while still maintaining the functionality of those ingredients. The challenges that must be overcome when removing or replacing ingredients are substantial… Read more »
New research studies show that rising carbon levels may impact the nutrition of crops globally. Carbon dioxide is one of just a few resources plants need to grow, along with water and sunlight. As CO2 levels increase in our atmosphere due to global warming, plants will see an abundance of this resource, which can have… Read more »
Whey, previously a by-product of cheese-making previously used as fertilizer or thrown away, is now the most well-known ingredient in the sports industry. Identifying nutritious ingredients from by-products is one way to drive innovation.
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