Original Research
Accepted on 03 Nov 2025
Engaging Chefs in Sustainable Practice Using Theory U to Address Greenhouse Gas Emissions and Food Waste
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
Type at least 3 characters
520 articles
Policy and Practice Reviews
Accepted on 03 Nov 2025
EVALUATION OF NATIONAL POLICIES GOVERNING FOOD SYSTEMS IN MALAWI PRISONS AND THEIR IMPACT ON PRISONER NUTRITION AND HEALTH
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
Original Research
Published on 03 Nov 2025
Impact of vegetarian restaurant experiences on pro-environmental eating behaviors: a sustainable tourism perspective
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1658177
- 488 views
Review
Published on 30 Oct 2025
Beyond hummus—an up-to-date scientific review of chickpeas, health, and environmental impact
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1672634
- 1,462 views
Original Research
Published on 30 Oct 2025
The impact of environmental and health messaging, pulse prevalence, and filtering tools on pulse-based food choice and nutrient profiles: a randomized online experiment
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1667600
- 837 views
Original Research
Published on 29 Oct 2025
Role of productive capacities on agricultural productivity in BRI countries
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1616468
- 651 views
Review
Published on 29 Oct 2025
Grain amaranth, a potential and resilient food crop amenable to processing for diverse food and other products
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1656596
- 471 views
Methods
Published on 27 Oct 2025
Promoting sustainable food choices through the Ta'am Mustadam pilot intervention at UAE university canteen: study protocol
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1656866
- 610 views
Original Research
Accepted on 23 Oct 2025
Exploring buckwheat's potential - developing innovative dishes, sensory evaluation, consumer acceptance and market integration in Europe: A cross-country analysis
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
- 442 views
Original Research
Accepted on 23 Oct 2025
Utilizing Sweet Basil Hydrodistillation By-Products to Boost Soybean Oil Stability and Combat Induced-Hyperlipidemia
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
- 491 views
Original Research
Published on 23 Oct 2025
Bridging the “chasm”: identifying factors to accelerate the adoption of plant-based meat alternative products
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1637567
- 1,160 views
Original Research
Accepted on 20 Oct 2025
Physicochemical and Cooking Properties of Six Pigeon Pea (Cajanus cajan L) Genotypes from Malawi
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
- 375 views
Correction
Published on 16 Oct 2025
Correction: Environmental impact of feeding plant-based vs. meat-based dry dog foods in the United Kingdom
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1713231
- 1,047 views
Review
Published on 15 Oct 2025
Processing, preservation, and value addition of indigenous food crops in West Africa
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1657056
- 1,194 views
Original Research
Published on 15 Oct 2025
Locusts as a sustainable protein source: perceptions and nutritional awareness among Saudi citizens
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1685008
- 1,038 views
Original Research
Published on 14 Oct 2025
Sustainable heliciculture of Otala tingitana in controlled environments using plant-based feed supplements
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2025.1670337
- 769 views