IFT Journal of Food Science examines sustainable supply chains for aquatic food – The National Provisioner

Report on the Special Issue of IFT’s Journal of Food Science: Health, Safety, and Sustainability of Aquatic Foods

Introduction

The Institute of Food Technologists (IFT) has announced the release of a Special Issue on Health, Safety, and Sustainability of Aquatic Foods in its peer-reviewed Journal of Food Science (JFS). This free-to-read issue, developed by IFT’s Aquatic Food Products Division, presents critical reviews and explores diverse aspects of aquatic foods and their significant role in achieving a sustainable future aligned with the United Nations Sustainable Development Goals (SDGs).

Scope and Content of the Special Issue

The special issue covers a broad range of topics essential to the aquatic food industry, including:

• Production and processing techniques
• Food safety and nutrition
• Shelf life and emerging technologies
• Monitoring environmental toxins and pathogens
• Product authentication and labeling integrity
• Innovations in processing methods
• Efficient utilization of processing byproducts to reduce environmental impact and enhance value

These topics directly contribute to SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-being), SDG 12 (Responsible Consumption and Production), and SDG 14 (Life Below Water) by promoting sustainable aquatic food systems that ensure food security, improve nutrition, and protect marine ecosystems.

Importance of Aquatic Foods in Sustainable Development

According to Dr. Qinchun Rao, Betty M. Watts Endowed Professor of Food Science at Florida State University and member of the IFT Aquatic Food Products Division, aquatic foods such as fish, shellfish, seaweed, and microalgae are vital sources of nutrition for the growing global population. These foods provide:

1. High-quality proteins
2. Essential omega-3 fatty acids
3. Vitamins and minerals
4. Bioactive compounds important for human health

Promoting aquatic foods can reduce reliance on red meat and poultry, which have higher carbon footprints, thereby supporting SDG 13 (Climate Action) and enhancing food security for vulnerable populations (SDG 1: No Poverty, SDG 2: Zero Hunger).

Role of the IFT Aquatic Food Products Division

Established in 1982, the IFT Aquatic Food Products Division serves as a global hub for professionals, researchers, and students specializing in aquatic food science and technology. With over 400 members across 35 countries, the division is committed to:

• Advancing knowledge in aquatic food safety, nutrition, and sustainability
• Fostering international collaboration and innovation
• Promoting sustainable product development aligned with global SDGs

Access to the Special Issue

The Special Issue on Health, Safety, and Sustainability of Aquatic Foods is available for free and can be accessed here.

IFT’s Journal of Food Science

1. Sustainable Development Goals (SDGs) Addressed or Connected

1. SDG 2: Zero Hunger
   • The article emphasizes the role of aquatic foods as vital sources of nutrition, contributing to food security and reducing hunger.
2. SDG 3: Good Health and Well-being
   • Aquatic foods provide high-quality proteins, essential omega-3 fatty acids, vitamins, minerals, and bioactive compounds crucial for human health.
3. SDG 12: Responsible Consumption and Production
   • The article discusses innovations in processing methods and efficient utilization of processing byproducts to minimize environmental impact and add value.
4. SDG 14: Life Below Water
   • Focus on monitoring environmental toxins, pathogens, and ensuring sustainable aquatic food production relates to conserving marine resources.
5. SDG 13: Climate Action
   • Promotion of aquatic foods as alternatives to red meat and poultry, which have high carbon footprints, supports climate action.

2. Specific Targets Under Those SDGs

1. SDG 2: Zero Hunger
   • Target 2.1: End hunger and ensure access by all people to safe, nutritious, and sufficient food all year round.
   • Target 2.2: End all forms of malnutrition, including achieving targets on stunted and wasted children.
2. SDG 3: Good Health and Well-being
   • Target 3.4: Reduce premature mortality from non-communicable diseases through prevention and treatment and promote mental health and well-being.
3. SDG 12: Responsible Consumption and Production
   • Target 12.2: Achieve sustainable management and efficient use of natural resources.
   • Target 12.5: Substantially reduce waste generation through prevention, reduction, recycling, and reuse.
4. SDG 14: Life Below Water
   • Target 14.1: Prevent and significantly reduce marine pollution of all kinds.
   • Target 14.4: Effectively regulate harvesting and end overfishing.
5. SDG 13: Climate Action
   • Target 13.2: Integrate climate change measures into national policies, strategies, and planning.

3. Indicators Mentioned or Implied in the Article

1. Indicators for SDG 2
   • Prevalence of undernourishment and access to nutritious food (implied through focus on aquatic foods as nutrition sources).
2. Indicators for SDG 3
   • Intake levels of essential nutrients such as omega-3 fatty acids, vitamins, and minerals (implied by emphasis on nutritional content).
3. Indicators for SDG 12
   • Amount of food processing byproducts recycled or reused (implied by discussion on efficient utilization of byproducts).
   • Levels of environmental toxins and pathogens monitored in aquatic foods (related to safety and sustainability).
4. Indicators for SDG 14
   • Concentration levels of environmental toxins and pollutants in aquatic environments (implied by monitoring efforts).
   • Rates of sustainable harvesting and reduction of overfishing (implied by sustainable production focus).
5. Indicators for SDG 13
   • Carbon footprint comparison between aquatic foods and red meat/poultry consumption (implied by mention of reducing carbon footprints).

4. Table of SDGs, Targets, and Indicators

Source: provisioneronline.com