Future of Food Volume II: Innovation, Sustainability, and Knowledge Translation for Resilient Food Supply Chains

Given the great success of 'The Future of Foods', we are pleased to launch Volume II of this outstanding Research Topic. Food supply chains are undergoing rapid transformation driven by climate change, technological and political disruptions, and shifting consumer expectations. Addressing these challenges requires not only scientific and technological innovation, but also awareness of the impact of food production, manufacturing and distribution on the environment and available resources as well as effective and practical mechanisms to translate scientific knowledge into practice across the entire food value chain.Emerging advances in areas such as alternative proteins, precision fermentation and nutrition, virtualization, and smart processing are redefining how food is produced and delivered. However, the impact of these innovations depends critically on how much stress they are posing on the use of resources as well as how knowledge is generated, communicated, adapted, and adopted by diverse stakeholders, including industry, policymakers, and consumers.This topic focuses on the future of food through the triple lens of innovation, sustainability/response to disruptions and crisis and knowledge translation, emphasizing interdisciplinary approaches that bridge research, implementation, and societal impact. It is encouraged that contributions address how scientific insights and technological developments can be effectively transferred into scalable, sustainable, and equitable commercial food solutions.Submissions may include, but are not limited to:Food Technology and Innovation• Alternative proteins (e.g. plant-based, cultivated, fermentation-derived, insects)• Novel processing technologies (e.g., precision fermentation, 3D food printing, extrusion, advanced drying and structuring, nonthermal treatments and validation)• Smart and sustainable processing and packaging solutions (e.g. compostable packaging materials, food waste streams extracts)• Digitalization and automation in food production and processing (e.g. machine learning, artificial intelligence tools)Sustainable and Resilient Food Systems• Climate-smart food production and processing strategies• Circular production approaches and valorization of by-products• Resource-efficient processing (water, energy, raw materials, waste reduction) and its evaluation• Food resilience under environmental and socio-economic stressorsConsumer Behavior and Societal Dimensions• Consumer acceptance of novel foods and technologies• Nutrition, health, and personalized diets• Training, ethical, cultural, and regulatory considerations shaping future foodsKnowledge Translation, Transfer, and Implementation• Frameworks and models for translating research into practice• Industry–academia–policy collaboration mechanisms• Extension, outreach, and capacity-building strategies• Barriers and enablers of technology adoption across sectors• Case studies demonstrating successful technology scale-up and implementationData, Modeling, and Decision Support• Data-driven tools to guide innovation and policy• Integration of life cycle assessment (LCA), techno-economic analysis (TEA), and sustainability metrics• Decision-support systems for stakeholders across the food chainPolicy, Governance, and Global Perspectives• Regulatory frameworks for emerging food technologies• Global food security and equity considerations• International collaboration and knowledge exchange platforms Topic editors: Maria G. Corradini, Noemi Elisabet Zaritzky, Tatiana Koutchma, Isabel Sousa, Laura Salvia Trujillo, Rosane Freitas Schwan, Cornelia Rauh Source: https://www.frontiersin.org/research-topics/81485/future-of-food-volume-ii-innovation-sustainability-and-knowledge-translation-for-resilient-food-supply-chains