Sustainable food consumption is critical for addressing global environmental challenges and promoting health and ethical practices. Understanding what drives sustainable food choices among younger generations, particularly Generation Z, is essential for developing effective strategies to encourage sustainable consumption patterns. Using the Theory of Planned Behavior as the theoretical framework, this study aims to explore how the variables of the theory (personal attitude, subjective norms, and perceived behavioral control), along with consumer knowledge, trust, and health concerns, affect Generation Z’s intentions to buy sustainable food. The research was carried out in Poland via the online interview method (CAWI), with 438 users ranging between the ages 18 and 27. The results show that attitudes and knowledge are significant predictors of sustainable food consumption among Generation Z, while subjective norms, perceived behavioral control, health consciousness, and trust do not significantly affect purchase intentions. This research underscores the importance of educational campaigns and marketing strategies that enhance consumer knowledge and shape positive attitudes towards sustainable food. These insights offer valuable implications for policymakers, marketers, and educators aiming to encourage sustainable practices. Understanding the drivers of Generation Z’s sustainable food consumption behaviors can provide valuable insights for developing effective strategies to promote sustainable consumption patterns. This study adds to the body of knowledge on sustainable food consumption by highlighting the specific factors that drive Generation Z’s purchasing intentions.

The fruit processing industry generates enormous amounts of byproducts, which are primarily removed through landfill or incineration. However, these processes cause carbon dioxide and methane emissions and release dioxin into the environment. The management of fruit processing byproducts is important for reducing the amount of food waste that is sent to landfills and for developing strategies through the reuse of these products for valorization and economic added value. Fruit processing byproducts are rich sources of bioactive compounds and fermentable and nonfermentable sugars. Therefore, these materials are very attractive feedstocks for developing integrated multifeed biorefineries that coproduce a wide range of natural products and bioenergy. The studies presented here have shown sustainable strategies for managing fruit processing byproducts via a biorefinery approach to achieve full valorization via a circular economy. The full valorization project proposed five main phases, namely, pretreatment, extraction, dark or aerobic fermentation, anaerobic digestion, and post-treatment, as well as two additional pathways to generate additional bioelectricity. When choosing the appropriate directions for the presented concept, a technoeconomic analysis should be carried out, considering the type of biomass and its availability at the site of the biorefinery and throughout the year of production. Applying the proposed concept of biorefineries in closed-loop technology is a promising way to enhance economic efficiency and decrease environmental influence in accordance with sustainable development.

Background. Chokeberry pomace is a valuable by-product of fruit processing because of its high levels of phenolic compounds and anthocyanins. The study was aimed to optimise chokeberry pomace extraction of total phenolic content, total anthocyanin content and antioxidant activity using response surface methodology. Material and methods. Response surface methodology was used to evaluate the effect of the concentration of ethanol (in the range of 60-96%) and sonication time (from 10 to 30 min) as independent variables on total phenolic content, antioxidant capacity and total anthocyanin content as the response functions. Results. The results showed that ethanol concentration, but not sonication time, had a significant influence on total phenolic content, antioxidant activity and total anthocyanin content. The optimal extraction conditions for total phenolic content (188.5 mg GAE/g DM) and antioxidant capacity (49.2 mM Tr/100 g DM) were 60% ethanol and 20 min sonication time. The optimal conditions in the case of total anthocyanin content (89.3 mg C3GE/g) were an 65% ethanol concentration and 13 min sonication time. Conclusion. The development of optimal extraction parameters should allow food producers to use efficient, cost-effective and environmentally friendly technology to isolate biologically active molecules from chokeberry pomace, while the selected extract could be a component of health-promoting bioactive products.

In recent years, there has been increasing interest in berry fruit processing byproducts, namely, seeds, pulp, and peel, due to the high content of nutritionally valuable ingredients. The market is seeing an increase in the popularity of fermented products, especially those from vegetables or fruits. Fermented fruit pomace can be used as an ingredient or food additive. Many studies have confirmed that the fermentation process can increase the antioxidant activity of plant extracts due to the decomposition of cell walls. The aim of this study was to evaluate the microbiological quality and antioxidant potential of fermented berry pomace (from chokeberry, blackcurrant, raspberry, and strawberry) in terms of its potential use as an alternative source of valuable ingredients for the design of new food products. The scope of this research included assessing microbiological quality, vitamin C and total phenolic compound (TPC) contents, and antioxidant activity using ABTS, DPPH, and FRAP assays. The polyphenolic compound and vitamin C contents, as well as antioxidant activity, depended on the mixture of microbial strains used for fermentation and the type of fruit pomace. The most favorable parameters for TPC, ABTS, DPPH, and FRAP were obtained for chokeberry pomace samples inoculated with yeast cultures. Chokeberry pomace exhibited the highest vitamin C content when inoculated with a mixture of bacteria.

The increasing demand for sustainably produced food has intensified interest in fermented milk products, such as yoghurt, which combine nutritional value with environmental and ethical considerations. However, the authenticity of sustainability claims in this sector remains contested, raising concerns about consumer trust and regulatory clarity. This review examines the role of certification and labelling in verifying and communicating the sustainability of fermented milk products. The analysis covers regulatory frameworks, consumer perceptions, and the potential of digital tools to improve transparency. Findings highlight inconsistencies in defining key terms such as organic, probiotic, and carbon-neutral, which hinder certification harmonization. Complex labels and allergen declarations can reduce clarity and trust, while overlapping or vague eco-labels risk contributing to consumer confusion and skepticism. Despite this, credible certifications still enhance purchase intent. Modern technologies, including blockchain traceability, interactive QR codes, and digital product passports, offer new ways to reinforce trust, though implementation costs and regulatory gaps remain barriers. This review concludes that effective sustainability communication must integrate robust certification schemes with simplified, transparent messaging. Harmonized standards, improved label design, and consumer education are essential to support informed choices and foster trust in sustainable dairy.