This content aligns with SDG 3 and 12: This chapter discusses the potential use of microorganisms (bacteria, microalgae, and zooplankton) to substitute high value foods such as fish meal, fish oil, and plant-based supplements.

This content aligns with SDG 7 and SDG 12: Pomegranate peels are otherwise discarded. But this chapter discusses how the waste can be converted into a clean source of renewable energy.

This content aligns with SDG 2 and 3 by discussing the availability and nutritional qualities of pomegranate.

This content aligns with SDG 2 and 3 by discussing the availability and nutritional qualities of pomegranate.

This content aligns with Goal 12: Responsible Consumption and Goal 13: Climate action by outlining strategies for a negative carbon footprint in raising small ruminants for meat and dairy, producing protein-rich food without harm to the environment.

This chapter aligns with UN SDG goals 3 and 11 by positioning plant-based eating as a positive and beneficial choice to shift public attitudes toward more sustainable food consumption.

This chapter aligns with UN SDG goals 3 and 4 by advancing education on the relationship of the microbiota, food and health

This content aligns with SDG Goal 3 Good Health and Well being and Goal 12 Responsible Consumption and Production as it emphasizes distinct green strategies, solar production and more.

This content aligns with SDG 2: Zero hunger, and SDG 13: Climate action by covering how the media communicates the challenge of feeding more people and reducing climate impact at the same time.

The content aligns with SDG 12 (Responsible Consumption and Production) by promoting the valorization of agroindustrial residues like rice bran to reduce waste and create value-added products. It also supports SDG 9 (Industry, Innovation, and Infrastructure) through its focus on research and development for industrial applications in biorefinery systems.