The increasing global demand for sustainable, high-quality protein sources has grown interest in edible insects, particularly in Acheta domesticus (house cricket), recently authorized as a novel food in the European Union (EU 2022/188). However, the main challenge of cricket farming is identifying a sustainable, nutritious, and cheaper feed than the current diets (e.g., poultry feed) (Tanga et al., 2021). This study investigated a circular economy approach by valorizing i) cricket frass—a nutrient-rich by-product of insect farming—as a cultivation medium for microalgae (Chlorella vulgaris, Phaeodactylum tricornutum, and Nannochloropsis salina), which could make microalgae production more environmentally friendly and cost-effective, and ii) using microalgae grown on frass-based media as diet supplementation to optimize the nutritional value of insects, particularly in terms of fatty acid (FA) composition. The microalgae C. vulgaris showed the best adaptation to a medium composed solely of water and frass and was selected to implement the crickets' diet, adding its biomass to the drinking water. Crickets were divided into three experimental groups: (i) control (no supplementation), (ii) supplementation with C. vulgaris extract grown in standard media, and (iii) supplementation with C. vulgaris extract grown in frass-based media. The FA composition of microalgae species and insects was carried out using Gas Chromatography–Mass Spectrometry (GC-MS). Our results showed that the inclusion of C. vulgaris in drinking water did not affect the performance parameters of crickets, in terms of individual weight, yield, and feed conversion ratio. Significant variations in FA composition were evidenced: i) in microalgae grown on frass-based media compared to microalgae grown on standard media; ii) in AD reared on C. vulgaris cultivated on frass compared to AD reared on standard diet. The fatty acid profile was enriched with essential fatty acids such as linoleic and alpha-linolenic acids, and nutritional quality indices confirmed that the house cricket presented healthy values.

Nickel (Ni) contamination in wild mushrooms represents a potential, yet underexplored, route of human exposure to this metal. This study investigates Ni concentrations in wild mushrooms foraged across Leicester (England) and evaluates the associated oral exposure risks from consuming edible species. 106 mushrooms were collected, including 95 from urban areas and 11 from the nearby Bradgate Park. Species identification was confirmed through DNA barcoding, using DNA extracted from 100 mg of homogenised mushroom material with the DNeasy Plant Mini Kit^©. Nickel concentrations were determined via ICP-MS, following sample preparation involving cleaning, drying, and homogenisation, with a detection limit of 3.40 mg/kg dry weight. Due to a high proportion of censored data (56.8%), the NADA package in R was employed for data analysis.

The findings revealed considerable variability in Ni concentrations among mushroom species, with levels ranging from below detection to 90.50 mg/kg (mean 7.67 ± 13.94 mg/kg). Spatial differences were also observed within the urban sampling zones, with the lowest Ni levels detected in the North West quadrant and the highest in the South East (p<0.05). Notably, Ni was undetectable in key edible species such as Agaricus bitorquis and Marasmius oreades. In contrast, elevated levels were found in toxic species like Panaeolus foenisecii (up to 26.42 mg/kg), Coprinus atramentarius (up to 90.50 mg/kg), and Mycena citrinomarginata (up to 76.43 mg/kg). Previous studies reporting trace Ni levels in Agaricus species from other regions, such as Croatia, align with these observations and suggest limited contamination in Leicester. Moreover, the calculated bioconcentration factor was below unity (0.2), indicating minimal accumulation relative to local topsoil concentrations.

Overall, these results indicate that the risk of nickel exposure through the consumption of wild edible mushrooms collected in Leicester is negligible. However, continued monitoring is recommended to ensure consumer safety and to better understand the environmental dynamics influencing metal uptake in wild fungi.

Spontaneous fermentation, a traditional preservation method rooted in cultural heritage, is increasingly recognized as a valuable source of probiotic microorganisms with functional health benefits. Unlike industrial fermentations that rely on standardized starter cultures, spontaneous processes rely on the native microbial consortia naturally present in raw materials, processing environments, and artisanal practices. These dynamic ecosystems often harbor strains of Lactobacillus spp., Leuconostoc spp., Pediococcus spp., Bifidobacterium spp., and yeasts with potential probiotic functions.

This paper explores the microbial diversity and probiotic potential of spontaneously fermented foods, with a focus on lactic acid bacteria and yeasts capable of surviving gastrointestinal transit, exerting antimicrobial activity, and modulating gut health.

As a source of microorganisms, we use sauerkraut and pickled vegetables because these products act not only as nutritious staples but also as functional carriers of beneficial microbes, many of which demonstrate resilience to gastrointestinal conditions and possess antimicrobial, enzymatic, and bioactive properties. The interactions among microbial populations generate bioactive compounds (e.g., organic acids, bacteriocins, and exopolysaccharides) that enhance food safety, shelf life, sensory profiles, and, most importantly, confer potential health effects such as gut microbiota modulation, immune support, and inhibition of pathogens.

Furthermore, we discuss the ecological dynamics of spontaneous fermentation, including microbial succession, interspecies interactions, and metabolite production, that enhance sensory and health-related traits. Emphasis is placed on recent research that characterizes and isolates novel probiotic strains from traditional ferments, offering new avenues for functional food development and microbiome-targeted interventions.

Spontaneously fermented foods thus represent not only gastronomic and cultural treasures, but also untapped microbial reservoirs that align with the global demand for sustainable, health-promoting nutrition. Their integration into functional food development may unlock new pathways for microbiome-friendly diets rooted in time-tested practices. This paper aims to bridge traditional knowledge with modern science, emphasizing the need for preserving microbial biodiversity while embracing innovation.

Biomasses from agro-industrial practices in the Amazon have generated significant inputs in the last decade for the development of projects and the extension of more sustainable production chains, based on the results of research, on a laboratory scale, pilot scales and in rapid expansion in industrial scaling. The rise in the use of biomass from raw materials of the so-called superfruits are notable examples: açaí (Euterpe oleracea Mart.), Brazil nut (Bertholletia excelsa HBK), pupunha (Bactris gasipaes Kunth), tucumã (Astrocaryum aculeatum) and buriti (Mauritia flexuosa) are examples of great prominence in the region's trade balance, contributing significantly to the import of products and by-products from Brazil. In view of the above, this research aims to present the nutritional, functional and technological properties of these biomasses as an element of industrial innovation in the use of isolated constituents in various segments of the food, pharmaceutical, dermocosmetic and packaging industries. The data show that research has been guided and deepened in protein, fibrous and starch-based biopolymers contained in these biomasses, with greater emphasis on investigations in isolation and applications of bioactive compounds and starches and fibers in the development of films and packaging with good resistance properties and high environmental biodegradability, being economically viable as food coatings, acting in synergy with the application of technologies and the increase of the sustainable circular bioeconomy in the Amazon, combining techno-economic and environmental development in the most diverse industrial segments.

Castanea sativa (sweet chestnut), widely cultivated for its edible nuts, generates significant quantities of by-products, such as burs, shells, and skins, often discarded despite their potential as valuable sources of bioactive compounds [1]. Emerging research highlights the richness of chestnut by-products in polyphenols, polysaccharides, and other phytochemicals, which possess notable antioxidant, antimicrobial, and anti-inflammatory properties [1,2]. These characteristics make C. sativa burs particularly attractive for applications in functional foods, nutraceuticals, and sustainable food packaging, supporting circular economy efforts and adding value to chestnut production chains.

In this context, the present study aimed to evaluate the bioactive potential of Castanea sativa (sweet chestnut) burs, an undervalued by-product of chestnut processing. Crude extracts were obtained using two extraction methods, conventional solid–liquid extraction and ultrasound-assisted extraction, employing both water and an ethanol/water mixture as solvents. All extracts were subsequently freeze-dried. The antimicrobial activity of the extracts was assessed using the minimum inhibitory concentration (MIC) method against key foodborne and clinical pathogens, including Staphylococcus aureus, Listeria monocytogenes, Pseudomonas aeruginosa, Escherichia coli, and Klebsiella pneumoniae. MIC values ranged from 0.250 to 2.5 mg/mL, demonstrating the extract’s antimicrobial efficacy. Antioxidant capacity was evaluated using three complementary assays. The ABTS assay yielded Trolox Equivalent Antioxidant Capacity (TEAC) values between 448.68 and 854.59 mg Trolox/g of lyophilized extract, while the FRAP assay demonstrated values ranging from 570.01 to 936.52 mg Trolox/g of lyophilized extract. Total phenolic content, quantified using the Folin–Ciocalteu method, ranged from 5.12 to 15.59 mg of gallic acid equivalents (GAE)/g. Additional phenolic compound analysis was also performed.

Overall, these results highlight the potential of C. sativa bur extracts as a sustainable source of bioactive compounds with promising antimicrobial and antioxidant properties, supporting their application in food preservation, functional product development, and circular economy initiatives within the agri-food industry.

Table olives are one of the most widely consumed fermented vegetables, with strong consumer acceptance. While their global production is widespread, cultivation is mainly concentrated in Mediterranean countries such as Spain, Italy, and Greece. However, the industry faces persistent challenges, particularly the low survival rate of commercial starter cultures during early fermentation. This has prompted a search for novel microorganisms with high biotechnological potential. Among them, Lachancea thermotolerans (Lt) stands out for its acidification capacity and beneficial interactions with lactic acid bacteria (LAB).

In this context, this study evaluated the technological potential of a collection of Lt strains. Initially, their acidification capacity was assessed in different culture media. Additional traits such as salt and low pH tolerance were also measured. The best-performing strains were then selected for co-culture studies with Lactiplantibacillus plantarum (Lp) strains. To evaluate the microbial interactions, biofilm formation was assessed on abiotic surfaces. Several Lt–Lp consortia significantly improved biofilm development compared to monocultures. These enhanced biofilms were further examined using scanning electron microscopy to understand structural interactions.

Selected Lt strains were then used in fermentations of Spanish-style green table olives, followed by inoculation with a reference Lp strain. In all fermenters, Lt successfully dominated the early stages, accelerating acidification and enabling rapid LAB growth. Final packaged olives fermented with two selected Lt strains received the highest sensory scores, confirming their positive impact on product quality.

In summary, Lt shows strong potential as a table olive starter culture, capable of forming stable, efficient microbial consortia and improving the sensory and microbiological quality of table olives.

Acknowledgments:
Project PID2021-125864OA-I00 funded by MICIU/AEI/10.13039/501100011033 and FEDER, EU. P. Gil-Flores also acknowledges her research contract PCI IN000286 funded by MCIN and FEDER.

Short food supply chains are an innovative sustainable approach emerging to address global food supply challenges by promoting closer relationships between producers and consumers, minimizing environmental impacts, and enhancing rural resilience. This is the first study to systematically examine the implementation of short food supply chains in Slovenia, investigating good practices, stakeholder challenges, and specific educational needs relevant to developing targeted capacity-building initiatives. Conducted within the framework of the Erasmus+ project Food Improviders, the research applies a quantitative cross-sectional design based on an online survey of Slovenian food producers.

The findings indicate that short food supply chains in Slovenia are predominantly characterized by direct sales, participation in local farmers’ markets, and increasing use of national and European-level quality assurance schemes. However, significant barriers persist, including limited regulatory support, inconsistent enforcement of food hygiene regulations, and infrastructural constraints such as poor digital connectivity. Producers expressed a strong interest in further training, especially in food safety, marketing, and knowledge-sharing on best practices, with a preference for blended learning approaches, combining occasional in-person workshops with digital modules, and identified one to two trainings per year as optimal.

To our knowledge, this is the first empirical study of its kind conducted in Slovenia. It identifies priority areas for future development, including policy alignment, infrastructural investment, and the design of inclusive educational programs. The findings have broader implications for advancing sustainable food systems across Europe.

Introduction

While food security is classically defined by four pillars—availability, access, utilization, and stability—emerging evidence suggests that these categories are insufficient to address the moral contradictions within modern food systems. In the European Union, over 20% of all food is lost or wasted, while 42 million people are unable to afford a healthy daily meal. Romania mirrors this paradox: high levels of food waste coexist with persistent food insecurity.

Methods

This study adopts a qualitative approach grounded in secondary data analysis from Eurostat, FAO, and Romanian national authorities, along with a conceptual inquiry into food ethics as a missing dimension of food security. It examines the broader legislative and behavioral context in Romania, including national policies and recent regulatory measures aimed at reducing food waste and promoting responsible consumption.

Results

Romania generates over 2.2 million tonnes of food waste per year, with 70% originating from households, retail, and food services. Simultaneously, 14.7% of the population reports being unable to afford a protein-based meal every other day. Only 12% of consumers take ethical considerations into account when discarding food. Romania’s legislation now requires food operators to prioritize donation and reuse, indicating a shift toward institutionalized ethical responsibility.

Conclusions

The current food security framework must be expanded to include ethical responsibility as a core dimension. This includes recognizing the role of food citizenship: the active engagement of individuals and communities in shaping just, sustainable, and inclusive food systems. An “ethical pillar” would enable the assessment of food systems not only by quantity and access but also by fairness, responsibility, and sustainability of use. Romania represents a relevant case study where legal and civic mechanisms converge, pointing to scalable pathways for integrating food ethics and food citizenship into national and European food policies.

Olive tree pruning is one of the main waste products generated by the olive oil and table olive industries. Currently, this biomass is either cut and left scattered on the soil for fertilization or burned, with neither practice generating any economic returns. Remarkably, olive biomass is rich in phenolic compounds, including oleuropein derivatives, which have market value in the nutraceutical, cosmetic, and food sectors. Therefore, this study evaluates the aqueous extraction of phenolic compounds from this untapped biomass, which can contribute to its valorization and serve as a first step in its integration into a biorefinery. Process: Olive tree pruning was dried and milled before extraction. Soxhlet extraction (0.1 L extractor, 5% s/l, 24 h) and liquid hot water at 120 °C for 60 min in the laboratory (autoclave, 0.5 L bottles, 15% s/l) and on a larger scale (Büchi-Glass Ulster 20 L reactor, 20% s/l) were applied for comparison. The recovered volume and the phenolic content were evaluated. The results showed that the highest total phenolic content was obtained using Soxhlet (0.038 g/g biomass, dry weight), followed by liquid hot water treatment (up to 0.015 g/g). The oleuropein content also varied depending on the extraction approach. The results suggest that liquid hot water can be used to partially recover phenolic compounds from olive tree pruning, albeit in a shorter time compared to Soxhlet extraction and using higher solid loads to facilitate scaling up. This operation can be integrated into the biorefining of olive tree pruning to produce antioxidants, such as oleuropein and hydroxytyrosol, along with other bioproducts.

African low- and middle-income countries (LMICs) need flexible and innovative technologies to address chronic problems such as food insecurity, poor crop yields, post-harvest loss, and malnutrition. Microbial and genetic biotechnologies now serve as major technologies for transforming food production, preservation, and quality nutrition in LMICs. Still, their use in African LMICs is presently hampered by infrastructural limitations, regulatory challenges, and socio-cultural opposition.

This report addresses the sustainability potential of microbial and genetic biotechnology to improve African LMICs' food security. It highlights the use of genetically modified (GM) crops with increased stress tolerance and nutritional content and microbial fermentation technology enhancing food preservation, safety, and functional properties. Drawing on Ugandan (bioengineered banana), Nigerian (Bt cowpea), and Kenyan (use of starter cultures in fermented foods) case studies, we examine how these biotechnologies are being adopted at the local level to enhance food production and reduce chemical input dependence.

The paper emphasises the need for stronger biosafety policy measures, strengthened local research and development facilities, and culture-sensitive public outreach to establish trust and long-term adoption. Additional investment in microbial genomics, synthetic biology, and open-access biotech platforms is also proposed as a step towards capacity building among African scientists and food producers.

In short, genetic and microbial biotechnologies hold immense promise for sustainable food innovation in African LMICs. Developing them for equitable use and deployment for equitable benefits can drive resilience, enhance food quality, and take the continent's overall vision for food sovereignty and sustainable development forward.