Perspectives on the trends, challenges and benefits of green, smart and organic (GSO) foods.

Autor: Ashaolu TJ; Institute of Research and Development, Duy Tan University, Da Nang, 550000, Viet Nam.; Faculty of Environmental and Chemical Engineering, Duy Tan University, Da Nang, 550000, Viet Nam., Ashaolu JO; International Health Programme, School of Medicine, National Yang-Ming University, Taipei, Taiwan.
Jazyk: angličtina
Zdroj: International journal of gastronomy and food science [Int J Gastron Food Sci] 2020 Dec; Vol. 22, pp. 100273. Date of Electronic Publication: 2020 Oct 20.
DOI: 10.1016/j.ijgfs.2020.100273
Abstrakt: Rapid rate of industrialization has turned our planet around in favor of fast foods, food fraud, food terrorism, food waste, food adulteration, food poisoning, food contamination and food injustice, paving the path for green, smart and organic products. Green foods are grown and harvested in the absence of any form of environmental pollution or harmful conditions. Smart foods are termed to be good for the consumers, farmers and the planet. Organic foods are regarded as "credence goods" because some of the attributes that consumers may consider are neither obvious nor easily verified. Therefore, these three terms are interconnected as they forge a substantive common denominator - healthfulness. The concepts of green, smart and organic (GSO) foods are herein recounted together with their interdependence and relationship to health and sustainability. The processes, policies and global trends of GSO foods were discussed, whilst not undermining the benefits and challenges associated with them.
Competing Interests: The authors confirm that they have no conflicts of interest with respect to the work described in this paper.
(© 2020 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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