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.

Traditional foods represent centuries of cultural wisdom and biodiversity-based knowledge, deeply connected to regional identity, health, and sustainability. Yet, in the era of digitalization and biotechnology, their scientific and economic potential remains underexplored. This Topical Collection aims to bridge traditional food research with biotechnology, digital transformation, and sustainability sciences—demonstrating how heritage-based innovations can enhance food security, climate resilience, and consumer wellness.

This Collection will explore technological advances in processing, functional characterization, fortification, preservation, and commercialization of traditional foods. A special focus will be placed on interdisciplinary approaches that merge ethnoscience, biotechnology, smart food systems, and circular economy principles. Comparative examples from Asia, Europe, Africa, Latin America, and Oceania will highlight how regional food traditions inspire scalable global innovations, making this Collection relevant to academia, industry, and policymakers alike.

By explicitly aligning its scope with global frameworks such as the UN Sustainable Development Goals (SDG 2, SDG 3 and SDG 12), FAO’s sustainable food systems initiatives, and climate adaptation strategies, this Collection emphasizes traditional foods as living systems of innovation. It will showcase how cultural identity, scientific advancement, and sustainability can co-exist—paving the way for inclusive, resilient, and globally relevant food technologies.

Keywords:

Cultural Heritage

Technological Innovations

Food Transformation

Nutritional Value

Health Benefits

Sustainability

Innovation

Market Trends

Economic Impact

Culinary Creativity

Fusion Cuisine

Heritage Foods

Food Preparation

Artisanal Sweets

Global Culinary Influence

Sweet Treats

Local Delicacies

Gastronomy

This Collection supports and amplifies research related to SDG 2, SDG 3 and SDG 12.