Editorial
Published on 28 Nov 2023
Editorial: Finding paths to net-zero carbon in climate-smart food systems
in Climate-Smart Food Systems
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1322803
Type at least 3 characters
2,638 articles
Articles
Original Research
Published on 28 Nov 2023
Tomato plant extract (Lycopersicon esculentum) obtained from agroindustrial byproducts and its antifungal activity against Fusarium spp.
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1323489
Review
Published on 28 Nov 2023
Flood-tolerant rice for enhanced production and livelihood of smallholder farmers of Africa
in Climate-Smart Food Systems
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1244460
Methods
Published on 28 Nov 2023
Intra-household discrete choice experiment for trait preferences: a new method
in Agricultural and Food Economics
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1257076
- 380 views
Editorial
Accepted on 27 Nov 2023
Editorial: Adaptation strategies to climate change impacts on cropping systems in tropical Asia: Greater efforts toward achieving the Sustainable Development Goals
in Climate-Smart Food Systems
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1284383
Original Research
Accepted on 27 Nov 2023
Potential Land-use Function Conflicts of Cultivated Land for Urban Sustainable Development: A Case Study in Yancheng City, China
in Land, Livelihoods and Food Security
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1274980
Original Research
Accepted on 27 Nov 2023
SDG 2 -Ending Hunger: The Effect of Nigeria's Land Titling on Production Output and Food Security of Farming Households
in Land, Livelihoods and Food Security
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1290576
Original Research
Accepted on 27 Nov 2023
Impact of High-Standard Farmland Construction on Farmers' Income Growth -Quasi-natural experiments from China
in Land, Livelihoods and Food Security
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1303642
Original Research
Accepted on 27 Nov 2023
Dealing with food safety concerns among urban poor when eating out: social practices in Dhaka, Bangladesh
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1248638
Editorial
Accepted on 27 Nov 2023
Editorial: The Forgotten Pollinators: The Importance and Conservation of Wild Pollinators
in Agroecology and Ecosystem Services
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1323557
Original Research
Published on 27 Nov 2023
From future diets to dishes: communicating dietary shift associated with a 1.5°C scenario for Brazil, China, Sweden and the United Kingdom
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1266708
- 260 views
Original Research
Published on 27 Nov 2023
Biophysical and textural attributes as selection indices for replacing the adopted cassava variety with the improved genotype to produce fufu
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1272724
Original Research
Published on 27 Nov 2023
Quality and bioactive compound accumulation in two holy basil cultivars as affected by microwave-assisted hot air drying at an industrial scale
in Sustainable Food Processing
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1219540
Methods
Published on 27 Nov 2023
Studying a gender responsive vaccine system: retrospective analysis of best methods
in Social Movements, Institutions and Governance
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1176101
- 113 views
Original Research
Accepted on 24 Nov 2023
The Main agroecological structure (MAS), a methodology for the collective analysis of the Mediterranean agroecological landscape of San Clemente, Region del Maule, Chile
in Agroecology and Ecosystem Services
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1241648
Original Research
Accepted on 24 Nov 2023
Evaluation of the green development efficiency of marine fish culture in China
in Aquatic Foods
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2023.1274224