World Food Day is organized every year on October 16 to bring awareness to how our changing planet affects food production and distribution.

A Personal View in support of SDGs 1, 2, and 13, describing how use of quantitative data can support targeted interventions for nutrition resiliency and suggesting actions that can help to prevent acute malnutrition in the context of worsening climate and conflict conditions.

Building effective policy and practices to ensure sustainable supplies of nutritious foods requires understanding the contributing factors and developing appropriate practices in response.

The development of next-generation meat analogues can be accelerated by in-depth knowledge of the rheological properties of dense biopolymer blends.

Aquatic foods are increasingly being recognized as having an important role to play in an environmentally sustainable and nutritionally sufficient food system.

Agriculture is fundamental to all three pillars of sustainability, environment, society, and economy.

Coral reefs worldwide are facing impacts from climate change, overfishing, habitat destruction, and pollution.

A Review in support of SDG 2, summarising the consumption of fats globally and estimating the changes required to increase fat consumption in some parts of the world to nutritional recommendations, in a sustainable way

Research into coatings made from whey protein isolate and xanthan gum which could increase the shelf life of fruit and thus have potential to minimize post-harvest losses and food waste, supporting SDG2: Zero Hunger.

In the face of grand challenges for society to eliminate hunger and improve planetary and human health, thoughtful investments in the agricultural sector can make a difference, but there is a critical need to look beyond production of calories and toward more healthy diets and food systems. Modeling the impacts of alternative future pathways for Disability-Sdjusted Life Years (DALYs) can help inform the discussion.