Overview

Evolving dietary preferences, increasing concerns over food security and a growing awareness of the negative impact traditional food production practices have on the environment, have caused a major shift in the food landscape. Health, Nutrition and Sustainability: Exploring Unconventional Food Sources, Volume 1, addresses the surge in interest in exploring unconventional and alternative food sources that can diversify diets and become new sources of sustainable foods. From the underutilized to the lesser known, these foods are prime to improve nutrition and reduce ecological and carbon footprints. Health, Nutrition and Sustainability: Exploring Unconventional Food Sources, Volume 1, introduces readers to untapped food sources such as novel grains and seeds, underutilized fruits and vegetables, rare spices and herbs, edible invasives and edible flowers, and seaweed and microalgae and highlight their bioactive components and nutritional values. Through topics such as waste valorization, precision agriculture, organic farming and climate-smart agriculture strategies, the book also demonstrates how adaptation of underutilized plant foods play a crucial role in meeting global food security while minimizing environmental impact. The authors also navigate the readers through the safety and toxicity of these foods. A complementary volume highlighting the dietary, sensory, and gastronomic applications of unconventional foods and how they can enhance future product development is also available.

Full Product Details

Author:   Tanmay Sarkar, PhD (Lecturer, Government of West Bengal, India) ,  Slim Smaoui, PhD (Associate Professor, Centre of Biotechnology University of Sfax, Tunisia)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
ISBN:  

9780443329203

ISBN 10:   0443329206
Pages:   774
Publication Date:   03 November 2025
Audience:   Professional and scholarly ,  College/higher education ,  Professional & Vocational ,  Postgraduate, Research & Scholarly
Format:   Paperback
Publisher's Status:   Forthcoming
Availability:   Not yet available  
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Table of Contents

Section 1: Navigating an Unconventional Landscape 1. Ethical Sourcing and Food Systems: Environmental Benefits and Impact 2. Edible Invasives: Harvesting Flavor from Invasive Species 3. Heritage Crops and Forgotten Foods: Rediscovering Ancient Grains and Varieties 4. Medicinal Foods: Nourishing the Body and Mind 5. Forgotten Fermented Foods and Beverages: From Global Traditions to Modern Delicacies 6. Cultured Meat: Lab-Grown Delicacies 7. Wild Foraging: Exploring Nature's Edible Offerings 8. Plant-Based Proteins: Beyond Meat and Beans 9. Toxicity and safety analysis of alternative food sources Section 2: Grains, Seeds, Fruits and Vegetables 10. Novel Grains and Seeds: Unlocking Nutritional Potential 11. Unconventional legumes and oil seeds 12. Underutilized Fruits and Vegetables 13. Culinary Potential of Edible Flowers: A Botanical and Gastronomic Exploration Section 3: Spices and Roots 14. Wild medicinal plants: source of novel bioactives 15. Exopolysaccharide: Sustainable future food source 16. Plant roots as unconventional food source 17. Rare and unconventional spices and herbs Section 4: Entomophagy, Microalgae and Seaweed 18. Insects as Protein Powerhouses 19. Entomophagy and Food Security: The Role of Insects in Future Food Systems 20. Microalgae: The Nutritional Green Gold 21. Seaweeds and Aquatic Delights 22. Marine food source for sustainable future Section 5: Waste Valorization 23. Plant based waste as a source of future foods 24. Fish based waste as a source of future foods 25. Animal waste as a source of future foods 26. Repurposing Byproducts: Finding Value in Food Processing Waste 27. Innovative Approaches to Food Waste Reduction: Technological Solutions and Initiatives Section 6: Sustainable Agriculture and Future Prospects 28. Sustainable Agriculture Fundamentals 29. Precision Agriculture and Unconventional Food Sources 30. Organic Farming and Unconventional Ingredients 31. Environmental Impacts of Unconventional Food Production 32. Role of Emerging Technologies in Agriculture 33. Integrating Sustainable Practices in Climate-Smart Agriculture and Adaptation Strategies

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Author Information

Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer. Dr. Smaoui works as an Associate Professor in the Centre of Biotechnology of Sfax. He supervises research for the development of new healthier meat products, the use of agro-food industry by-products as potential sources to obtain valuable and bioactive compounds and the development of functional foods. He deals with meat quality and safety, analytical chemistry applied to food analysis, and research and development and analytical method validation by the application of chemometric techniques.

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