This editorial describes a Special Issue which has been created to inspire high-impact recent advancements on bioprospecting beneficial microorganisms as a sustainable strategy to warranty global food security.

This chapter covers strategies for greenhouse gas management in livestock production, while maintaining a high-yeild and safe food system.

This content advances SDGs 12 and 13 by promoting responsible water resource consumption in pastoral lands and working with the environment rather than against it to raise livestock. Raising livestock responsibly and sustainably promotes SDG 2 for zero hunger as well.

The authors' goals of this study (associated with 13 dietary patterns or scenarios) are to assess 1) to what extent current food utilization in Indonesia (2 patterns) provides for meeting health and nutrition targets and how its GHGe (greenhouse gas emissions) and water footprints compare to global targets; and 2) how alternative dietary scenarios, optimized to meet nutrient needs at the lowest possible cost (7 scenarios) or designed to be more healthy and environmentally friendly (4 scenarios), compare to current food patterns for nutrient content, agricultural contributions to climate change, and freshwater conservation, as well as cost.

In concluding, the authors of this paper suggest the introduction of a policy and research agenda that addresses the multiple water–nutrition linkages (the reliable availability, accessibility, and quality of water for all household uses) that will advance our ability to ensure equitable access to healthy foods and safe water for all.

Objectives: A limitation in the design and monitoring of public health policies is the lack of conceptual models to explain their results.

This book chapter advances SDGs 2, 13, and 15 by summarizing the impact of high temperature on wheat production, physiological traits contributing to heat tolerance, and how to integrate new tools such as trascriptomics, proteomics, metabolomics, and ionomics with plant breeding.

Amahewu is a fermented maize-based gruel or beverage consumed mainly in Southern Africa.

Foods with probiotics are in high demand by consumers given their associated health properties that make them the most popular functional foods.

An Article in support of SDGs 2 and 12, assessing the financial costs of healthy and sustainable diets in countries with different income levels