Unsustainable food production and consumption are major drivers of food insecurity, with long-term implications for global sustainability. Despite the growing need for food sustainability education, there is limited literature addressing its development in school curricula. This study aims to evaluate and map trends in food sustainability education research in schools, using Scopus-indexed journals from 1998 to 2024. The findings reveal a marked increase in publications post-2014, highlighting the growing academic interest in this field. The United States made the most significant contribution, with 58 publications accounting for 33% of total citations, followed by the United Kingdom (30 publications, 9% of citations), and Australia (23 publications, 12% of citations). Sustainability (Switzerland, Q1, SJR 0.7) published the highest number of articles, totaling 24 publications and 466 citations, making it the most cited source in the field. Keyword analysis identified key themes such as "sustainability," "education for sustainable development," and "nutrition," while hot topics included the integration of sustainability into school curricula and the role of student engagement in food systems. Despite rapid growth in research, international collaboration remains insufficient, highlighting the need for stronger global partnerships to address food sustainability challenges. This study underscores the importance of incorporating food sustainability education in schools to contribute to achieving the United Nations Sustainable Development Goals (SDGs).

This study investigated the effects of three key factors, UV-C irradiation, storage time, and cutting effect, on the physicochemical properties of fresh-cut and whole plum tomatoes. UV-C irradiation was applied at three low radiation doses (0.22, 0.4 and 1.23 kJ/m²) appropriate for the ripening stage of the tomato. Tomatoes were subsequently stored at 5.9 °C for four days (96 h). Mass loss analysis demonstrated significantly higher water loss in fresh-cut tomatoes (up to 12.39%) compared to whole tomatoes (max 2.65%) with UV-C treatment amplifying this effect, especially at higher UV-C doses. Colorimetric changes were more pronounced in fresh-cut samples, as indicated by the higher total colour difference (ΔE*=6.23 vs. 2.95 in whole tomatoes) and greater chroma (C*) reduction (11.6% vs. 4.4%) reflecting increased oxidative stress induced by tomato cutting and UV-C-exposure. Firmness decreased more in fresh-cut tomatoes (F|_max reduction up to 28.5%), although UV-C irradiation moderately preserved firmness in whole fruits. Respiration rate was higher in fresh-cut tomatoes, rising by 64% in fresh-cut controls compared to whole controls (5.21 vs. 3.17 mL CO₂·kg⁻¹·h⁻¹), and was further increased by UV-C exposure (up to 7.43 mL CO₂·kg⁻¹·h⁻¹ at 1.23 kJ/m²), indicating enhanced metabolic stress. Additionally, soluble solids and titratable acidity responded to UV-C treatment, with more pronounced changes in fresh-cut tomatoes, suggesting metabolic changes. Ethylene production increased significantly in fresh-cut tomatoes, particularly at later storage times, contributing in accelerated ripening. Overall, UV-C irradiation demonstrated potential for extending shelf-life and preserving quality in whole tomatoes by limiting water loss and maintaining firmness and colour stability. However, in fresh-cut tomatoes, the benefits were UV-C dose-dependent and limited by increased susceptibility to oxidative stress and ripening. Optimization of UV-C dosage appears necessary to balance beneficial antimicrobial and shelf-life extension effects with the minimization of quality degradation in fresh-cut products.

Consumption of faba beans (Vicia faba L. ssp. minor) as a protein source of local origin has a lower climate impact than consumption of meat or imported soybeans. This study assessed the food potential of locally grown faba beans in the Netherlands by evaluating ten different cultivars. The cultivars were assessed for yield, nutritional composition, antinutritional factors, and techno-functional properties, and compared to soybeans and yellow peas. All faba bean cultivars had higher protein contents (26.4–29.6% d.m.) than yellow peas (20.7% d.m.) but lower than soybeans (33.1% d.m.). However, faba beans had a higher protein yield (1.54–2.05 tons ha^-1) compared to literature values for soybeans (0.96–1.19 tons ha^-1), but their amino acid composition was less favorable. Faba bean cultivars exhibited higher vicine and convicine levels compared to soy and yellow pea. Dehulling largely reduced the tannin content in the faba bean cultivars. The tannin content of faba beans was lower than that of soy but higher than that of yellow pea. Most faba bean cultivars contained higher levels of phytic acid than soy and yellow pea, and the trypsin inhibitor concentration was comparable to that of yellow pea but markedly lower than in soy. In terms of techno-functional properties, faba bean cultivars showed good foaming capacity and stability, as well as adequate water and oil holding capacities compared to soybeans and yellow peas, with no significant differences between cultivars. Despite the study including measurements of a single growing season and limited replicates, these results highlight faba beans as a promising alternative to soybeans and animal-derived proteins. Selecting the appropriate cultivar is essential to ensure optimal (anti)nutritional composition and techno-functional properties for specific food applications.