The aging process changes the sensory sciences and can lead to malnutrition as eating becomes less pleasurable. This chapter explores how optimising food taste works toward ensuing ongoing good nutrition and health, contributing to SDGs 2 and 3.

There is worldwide concern about the environmental costs of conventional intensification of agriculture.

The emerging insects-as-food industry is increasingly promoted as a sustainable alternative to other animal protein production systems.

Describes psychological techniques that may offer an effective approach to preventing severe obesity from developing during puberty. Supports SGD goal: 2.2.2 Prevalence of malnutrition

Furthering SDGs 2 and 12, this report argues that feeding a population of 10 billion people by 2050 with a healthy and sustainable diet will be impossible without transforming eating habits, improving food production and reducing food waste.

One of the key Sustainable Development Goals (SDG) set by the United Nations (UN) aims by 2030 to “end hunger, achieve food security and improved nutrition and promote sustainable agriculture”.

Food waste is a great problem nowadays; while many people are starving around the world, tons of food is wasted every day.

Brassica carinata (Ethiopian mustard) could be a potential oilseed species for the semiarid tropics but no work has been done to explore the agronomic potential of the crop.

The world food price crisis in 2007/08 has aroused worldwide attention to the global food price volatility and food self-sufficiency issues.

This book chapter addresses goals 2 and 12 by analysing food systems sustainability through the lens of the interrelated implications and impacts of FLW on production and consumption.