This Collection, which differs from other existing food security and sustainability Collections, emphasizes the existing links between sustainable and healthy food production and consumption, exemplified by the Mediterranean Diet, in its cultural, societal, and preventive health dimensions; and Public Health, considered beyond human health to also include animal, plant, and environmental health, in a One Health and Planetary Health approaches.

Thus, with this Collection we intend to publish high quality research, concerning strategies that allow achieving the goals set out in SDGs 2, 3 and 12, which are linked among each other by the theme “Food”, and their relationship with others SDGs, namely 13 and 15. However, other approaches included in the other SDGs, but which somehow have associated food/nutrition issues and optimization of natural resources are welcomed, accepting manuscript proposals, in the form of original research papers, review articles and systematic reviews, including but not limited to the following topics:

• Access for all people, particularly the ones at risk, to a quantity of food that meets the nutritional needs of each group, or growth phase/physiological state;

• Implementation of resilient agricultural practices that increase productivity and production, that help maintain ecosystems, that strengthen the capacity to adapt to climate change, extreme weather conditions, droughts, floods and other disasters, and that progressively improve quality of earth and soil;

• Maintenance of the genetic diversity of seeds, cultivated plants, farmed and domesticated animals and their respective wild species, managed appropriately at the national, regional and international levels, and ensuring access and fair and equitable benefit sharing the use of genetic resources and associated traditional knowledge;

• Premature mortality, non-communicable diseases, mental health and regular and nutritious food;

• Food/nutrition, One Health approach and sustainable food production;

• Nutritious and sustainable diets;

• Population growth and food production;

• Food production and the deterioration of natural resources and greater urbanization, water, farmland and rural labor;

• Methodological innovations, such as life cycle assessment, big data analytics, and digital health tools, which can provide modern frameworks for assessing food systems sustainability and their public health outcomes;

• Stress urban food environments, food deserts, and city-level interventions.

Keywords:

Climate changes and food systems; Climate-smart nutrition; Consumer behavior; Determinants of food choices; Eating behavior; Food security; Food systems transformation Food, health and society; Health and wellbeing; Health communication and literacy; Health promotion; Healthy diets for a healthier planet; Non-communicable diseases; Nutrition and food literacy; Nutrition and lifestyle; One Health; Planetary Health; Public health policy; Resilient diets; Responsible production and consumption patterns; Sustainable agriculture; Sustainable consumption and production; Sustainable Development Goals; Zero Hunger

This Collection supports and amplifies research related to the following SDG: Of the 17 Sustainable Development Goals (SDGs), 3 of them (2, 3 and 12) are directly linked to the theme of healthy and sustainable eating and production systems, and 2 others (13 and 15) are related:

• SDG 2: End hunger, achieve food security and improved nutrition and promote sustainable agriculture.

• SDG 3: Ensure healthy lives and promote well-being for all at all ages.

• SDG 12: Ensure sustainable consumption and production patterns.

• SDG 13: Climate Action.

• SDG 15: Life on Land.

Fermented dairy and non-dairy products have garnered significant attention in recent years due to their perceived health benefits, diverse flavors, and nutritional profiles. This collection explores the latest trends and advancements in these fermented products, focusing on fermentation technologies, innovations, and their potential health benefits.

The collection delves into the evolving landscape of fermentation technologies applied to both dairy and non-dairy substrates. It examines innovative techniques and methodologies aimed at enhancing product quality, flavor development, and nutritional content. Topics include novel microbial cultures, fermentation conditions optimization, and the integration of advanced processing technologies.

Scientific insights into the health-promoting properties of fermented dairy and non-dairy products are a central theme. Contributors explore the role of probiotics, prebiotics, and bioactive compounds generated during fermentation in supporting digestive health, immune function, and overall well-being. Discussions encompass the impact of fermentation on nutrient bioavailability and the potential therapeutic applications of fermented products.

Drawing from diverse disciplines such as food science, microbiology, and nutrition, this collection bridges scientific research with practical applications. It fosters cross-disciplinary dialogue on fermentation technologies, innovations, and their implications for public health and sustainable food systems. This collection is designed for researchers, industry professionals, policymakers, and educators interested in the latest developments and future directions of fermented dairy and non-dairy products. It serves as a comprehensive resource for understanding the scientific underpinnings, technological advancements, and market dynamics shaping this rapidly evolving field.

Keywords: Fermentation technologies; dairy and non-dairy products; Probiotics; Prebiotics; Bioactive compounds; Microbial cultures; functional properties; health benefits