Organic compost in promoting growth and photosynthetic performance of Pereskia aculeata Mill. (Cactaceae) saplings by Nina Machado Suzigan, Gustavo dos Santos Cardoso, Nicole Almeida Barbosa, Giulianna Carolina Pincela da Costa, Geovana Gomes, Sara Dias Moura, Mônica Ellen Regis de Oliveira, Luiz Fernandes Cardoso Campos, Hyrandir Cabral de Melo, Letícia de Almeida Gonçalves

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Impact of Fisheries Exports on the Participation of Fisheries in Ensuring Food Security of the Country and the Arctic Region by Anatoliy M. Vasilyev

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Navigating the Challenges of Sustainability in the Food Processing Chain: Insights into Energy Interventions to Reduce Footprint by Orlando Corigliano, Pietropaolo Morrone, Angelo Algieri

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Food: God’s Gift to All People. Case Study from Croatia by Martina Ana Begić

Subjects: “…food…”
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RESEARCH OF THE INTERRELATION OF CONSUMER REVENUES, EXPENDITURES AND SAVINGS OF THE POPULATION IN RUSSIAN CONDITIONS by Yu. V. Indychenko

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Resistance to corporate agri-food. The case of plant-based meat by Alessandro Bonanno

Subjects: “…sociology of agriculture and food…”
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An Exploration of Determinants of Anemia in Pregnant Women at Buakayu Community Health Center Tana Toraja Regency by Erni Yetti R, Zadrak Tombeg, Anto J. Hadi, Sumardi Sudarman, Syamsopyan Ishak, Fitri Rahma Handayani

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Microbial Contamination and Food Safety Aspects of Cassava Roasted Flour (“Rale”) in Mozambique by Andreia Massamby, Su-lin L. Leong, Bettina Müller, Lucas Tivana, Volkmar Passoth, Custódia Macuamule, Mats Sandgren

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Assessing the impact of the country’s economic security on export development in the agro-industrial sector by E. V. Nagovitsyna, E. A. Bratukhina

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Role of Global Food Security in the Common Agrarian Policy of the European Union by I. N. Shcherbak

Subjects: “…global food security…”
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Dynamic Trends in Aquatic Product Supply and Consumption in China: Implications for Sustainable Diets and Environmental Impact Reduction by Wanni Yang

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Factors affecting the adoption of RFID in the food supply chain: a systematic literature review by Fundiswa Masekwana, Osden Jokonya

Subjects: “…food supply chain…”
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Advances in plant-based raw materials for food 3D printing by Zhihao Liu, Xinna Hu, Shuyu Lu, Bo Xu, Chenyu Bai, Tao Ma, Yi Song

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ORGANIC FOOD POSITIONING: HOW DO COMPANIES WANT THEIR BRAND TO BE PERCEIVED BY CONSUMERS? by Mihai STOICA

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U.S. farmers market attendance and experiences by Laura Witzling, Bret Shaw, Darlene Wolnik

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The healthfulness of major food brands according to Health Canada’s nutrient profile model for proposed restrictions on food marketing to children by Laura Vergeer, Christine Mulligan, Hayun Jeong, Ayesha Khan, Mary R L’Abbé

Subjects: “…Food marketing…”
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Discussion on the Classification of Chinese Flour Products by WEI Yi-min

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‘Will my fingerprint be enough?’: secondary school students struggle to purchase a healthy, tasty and sustainable meal on the UK free school meal allowance by Sundus Mahdi, Annie Connolly, Bob Doherty, Maria Bryant

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FORMATION OF PROFESSIONAL COMPETENCE IN THE COURSE OF PHYSICO-CHEMICAL LABORATORY WORKSHOP IN ECONOMIC UNIVERSITY by Natalia Yu. Stozhko, Boris I. Bortnik, Albina V. Tchernysheva, Ekaterina M. Podshivalova

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Buying conspicuous organic food when it’s crowded: how social crowding and the need for self-expression influence organic food choices by Qiuqin Zheng, Xiaoxia Chen, Haimei Zeng

Subjects: “…organic food…”
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