Enteric viruses are an important food safety concern and have been associated with many foodborne disease outbreaks. Norovirus and Hepatitis A virus have been implicated in majority of outbreaks; however, other foodborne viruses such as Hepatitis E virus, Sapovirus and Rotavirus can also present a risk to humans. Viral foodborne disease outbreaks have typically been associated with foods served raw including shellfish, fruits and vegetables. The contamination of food by viruses can occur anywhere in the supply chain.

This paper describes the relationship between agriculture, food supply chains and children’s and adolescents’ diets and their food accessibility, advancing knowledge on SDG 2, zero hunger.

Food losses and food waste (FLW) have attracted much attention in the world recently and become a priority in the global and national political agenda. Better understanding of the availability and quality of global FLW data is important for benchmarking reduction goals, environmental impacts analysis, and informing mitigation measures. In this chapter, the FLW data for 84 countries and 52 individual years during 1933 and 2014 in 202 publications were examined, contributing to SDG 12.

This book chapter addresses goals 2 and 12 by analysing food systems sustainability through the lens of the interrelated implications and impacts of FLW on production and consumption.

Successful Food-energy-water (FEW) nexus projects will be more likely to succeed if a transdisciplinary approach is used. Ecological modernization (ecological technology) policies and practices, and sustainable supply chains influence the FEW nexus from a commerce and industry perspective. Taking these perspectives and considering their intertwined linkages is important for advancing research and adoption of FEW nexus efforts. This paper provides an overview of these perspectives and interlinkages.