Food waste represents an important aspect with social, economic, and environmental implications. As previous studies underlined, the COVID-19 pandemic led to changes in the food consumption patterns among consumers. The aim of the study was to investigate the main changes in household food waste management during the COVID-19 pandemic in Romania compared with the period before the COVID-19 pandemic. Factors affecting food waste were also analyzed. Data were collected among Romanian households using an online administrated questionnaire. The 784 usable questionnaires were analyzed using descriptive statistics and Cluster analysis. Consumers’ food shopping habits have become more sustainable during the pandemic, with a positive impact on waste management. The amount of the food losses decreased, people found ways to valorize the food scraps. The Cluster analysis of 25 food waste behavior factors lead to a 3 clusters solution: “wasters” (n = 264), “careless consumers” (n = 227), “careful consumers” (n = 359). While the “wasters” group was represented by consumers who chose to plan the shopping and the menu for the next period, were represented mainly by males with a lower level of education, the “careless consumers” did not choose to plan before going shopping, they discharge lower quantities of food compared with the first group. The “careful consumers” proved to be the most organized one, being preoccupied about the menu planning and reuse of leftovers. People became more conscious about their shopping habits; however, not all groups greatly improved their habits. The results indicate that more actions are needed to increase the awareness at the household level regarding food waste management and sustainable consumption during changing times.

The vitamin content of cultivated mushrooms differs from one species to another, depending on their stage of development, the nutrient substrate used to produce them, and the microclimate in the culture space. Agaricus blazei Murrill is one of the most popular cultivated medicinal mushrooms, with scientifically proven therapeutic properties. Considering that the Agaricus spp. mushrooms culture substrate can be produced using various raw materials, in this paper we have studied the influence of the culture substrate using four types of substrate with different protein additions on the vitamin content of mushrooms. The food qualities of the Agaricus blazei Murrill mushrooms, evaluated by the chemical composition, generally revealed the product obtained on the classic compost, improved with the addition of proteinaceous of corn flour. Mushrooms harvested on this substrate have the highest levels of B₁ (1151 μg 100 g⁻¹ dm), B₉ (671 μg 100 g⁻¹ dm), B₁₂ (906 μg 100 g⁻¹ dm), PP (55.33 μg 100 g⁻¹ dm), and C vitamins (21.67 μg 100 g⁻¹ dm). The content of ergosterol, as a precursor of D₂ vitamin, has higher values in the product obtained on the classic compost, with the addition of wheat bran (90.17 mg 100 g⁻¹ dm) and the addition of corn flour (94 mg 100 g⁻¹ dm).

Agaricus spp. mushrooms are edible fungi of commercial and medicinal importance. Mushrooms convert nutritionally valueless substances into proteinous food with a very efficient bioconversion. Consumption of mushrooms, has increased substantially due to their delicacy, flavour, nutritional and medicinal value, being considered an excellent source of protein, which can contribute to the formulation of a balanced diet. Three species of Agaricus spp. mushrooms were used in this study: Agaricus campestris (L. ex Fr.), Agaricus bisporus (J.E. Lange) and Agaricus blazei (Murrill). This study aims to examine the effects of blanching, soaking and manufacturing processes (sun drying, oven drying and canning) on some chemical constituents of mushrooms (soluble dry matter, protein and total sugars). The analyses were performed initially at conservation and they were repeated after 6, 12 and 18 months of preservation. Since all treatments caused reduction of the dry matter content, it can be concluded that the smallest decrease during the storage period was recorded by soaked and sun dried A. blazei (1.6 g 100 g-1 FM). The maximum soluble dry matter loss was recorded at blanched and canned A. bisporus (2.8 g 100 g-1 FM). Blanching treatment of preheated (sun dried and oven dried) samples, after storage period, led the protein content to slightly decrease, between 0.4 g 100 g-1 DM and 0.8 g 100 g-1 DM. The smallest decrease of total sugars during the storage period was registered by canned, untreated A. campestris with 1.2 g 100 g-1 DM and the largest decrease was registered by blanched oven dried A. blazei with 2.9 g 100 g-1 DM.

This research paper presents a case study analysis of the behavior of three Sedum varieties and their growth in three different types of substrates without additional watering or fertilizing. The study aims to identify a suitable substrate for propagation and to provide insight into the plant’s growth patterns. By analyzing the growth of the Sedum species and varieties—SS’PW’, SS’CB’, and SS’P’—without intervening in their growth process, we were able to identify factors that play a more crucial role in promoting root growth, plant growth, aesthetic value, and use. Over a 20-month period, various technical tools were employed to conduct observations and measurements for both plants and weather conditions. The type of substrate significantly affected plant growth, with the green roof substrate exhibiting the highest overall average monthly root growth rate (0.92 ± 0.05 d, 1.01 ± 0.05 b, 0.96 ± 0.05 c) while in the case of stem growth, among all three varieties, the best results were obtained in the commercial mix (0.87 ± 0.04 a, 0.40 ± 0.02 c, 0.35 ± 0.02 d). Based on the morphological analyses, all values were significantly lower than the control. Best results for leaf weight and surface area were noticed in the green roof substrate with an average growth of 46%, 53%, 55%, and for stem weight, length, and thickness in the commercial mix with 64%, 61%, and 55% compared to the control, respectively. Leaves had varying morphological characteristics, but the chromatic characteristics were preserved. The plants had an overall poor growth which may not be desirable in landscape designs. The findings of this study are applicable in the planning and execution of eco-friendly infrastructure initiatives, leading to the development of more robust and environmentally friendly urban settings.

An analysis of the research, innovation and technology transfer environment carried out by the European Commission ranks Romania in one of the last places in Europe, mentioning the lack of investments in research, especially at the level of modern infrastructure and equipment, among the most important reasons. On the other hand, Romanian universities must face the competition at the international and the European level, in order to face the technical and socio-economic challenges both at the societal level, and with respect to the inherent technological evolutions. Under these conditions, this article presents a case study of a top university in Romania that has, for the first time in its history as an EU member, successfully implemented European structural funding investment and research grant for building a new advanced research institute at the level of excellence compatible with the most demanding expectations in the field of horticulture, and is using it in accordance with the standards of the European Research Area. In an analysis of the results of all horticultural labs covered by the new institute, also from a perspective of cross-cutting collaboration between them, during a 5-year study of sustainability, the model presented demonstrates the effectiveness and efficiency of European structural funds in the field of scientific research. It is a real success of advanced research, innovation, development, and technology transfer, which can be adopted by any other university in the EU.

In the history of mankind, the use of canned vegetables has been a source of ensuring a diverse range of vegetables in winter and has led to the development of cropping systems with technological features specific to industrialization. The effects of blanching temperature on the texture and quality of cucumber fruits under the conditions of lactic fermentation have been important topics of study over time. In comparison, in this paper we studied the complex influence of fermentation time (25 days) and temperature level (22 °C) on qualitative aspects such as pH level, total acidity and salt concentration change. Two different temperatures were also used for blanching with the salt solutions, 96 °C and 67 °C. The results of this study show that iodized sea salt was useful for whole pickles because they showed a better taste and texture. Pickled cucumbers blanched at 96 °C showed a better texture and lower acidity than those at 67 °C.