Edited and reviewed by: Elena Ibañez, Spanish National Research Council (CSIC), Spain
This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
In recent years, the Mediterranean diet has been recovered, especially after its recognition as UNESCO's intangible cultural heritage. It involves the use of many plant-based foods common to several Mediterranean countries, such as olive oil, olives, fruits and vegetables, cereals, pulses, nuts, wine, but also meat and fish. The adoption of this diet has favorable and direct implications on health, but also on society and economy, with consequences for the sustainability and resilience of agrifood systems, inherent to production, relevant topics in the current context of climate change and water scarcity.
Additionally, these Research Topics are aligned with the 2030 Agenda of the United Nations, mainly contributing to Sustainable Development Goals 2 (Zero Hunger), 3 (Good Health and Wellbeing), and 12 (Responsible Consumption). In this twenty-first century, new challenges have been imposed on all of us involving the food distribution chain, from producers to consumers, including researchers. In parallel with food security, the access to safe food, and the reduction of food loss and waste are also urgent challenges to be addressed.
To achieve these worldwide objectives, it is necessary to explore innovative strategies for production of raw materials, to transform unexploited into new food raw materials, to use new manufacturing processes, as well as innovative conservation methods. All these objectives contribute to the availability and accessibility of quality foods that enable an increased adherence to the Mediterranean diet and should be achieved taking environmental concerns into account.
The Research Topic on “
Among the submitted manuscripts, four research articles were selected by external experts to enter this Research Topic of Frontiers in Nutrition.
The work by
In the study by
Finally,
Furthermore, the authors of the four articles come from four different countries, two European (Italy and Spain) and two non-European, namely China and Nigeria.
We are happy to launch this Research Topic, which includes four manuscripts that reported new findings on fermented foods. We hope that the readers of
AA-S: Writing—original draft, Writing—review & editing. ML: Writing—original draft, Writing—review & editing. CJ: Writing—original draft, Writing—review & editing.
The author(s) declare that no financial support was received for the research, authorship, and/or publication of this article.
The guest editors wish to thank the authors of the manuscripts published under this Research Topic for their contributions and the reviewers for their role in the evaluation process.
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. The author(s) declared that they were an editorial board member of Frontiers, at the time of submission. This had no impact on the peer review process and the final decision.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.