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Sustainable food posts on social media : an exploratory study on X using hashtags

Thu, 01 Jan 2026 00:00:00 GMT

Título: Sustainable food posts on social media : an exploratory study on X using hashtags Autor: García-León, Ruth Areli; Ares, Gastón Resumen: Social media is considered a powerful tool to spread information about sustainable food, with both positive and negative impacts on sustainable food behavior. Thus, this exploratory study aimed to investigate the topics related to the hashtag #sustainablefood and their sources on “X.” Posts in English containing the hashtag #sustainablefood, between June 1st, 2021 and May 30th, 2022, were retrieved using a combination of the Twitter API and the social networking scraper SNS in Python. Characteristics of users generating the posts were retrieved from their profiles and analyzed using content analysis. Results indicated that companies and media organizations led the communications related to #sustainablefood, whereas regular consumers were a minority of the users posting content on the topic. In addition, associations between hashtags were analyzed with network analysis and using hierarchical cluster analysis, nine main topics were identified: agriculture, climateaction, climatechange, environmental, farm, plantbased, vegan, innovation, and foodtech. Hashtags on each topic varied by source, producing different messages. Plantbased and climatechange were identified as key bridging hashtags via betweenness centrality. This study contributes to understanding how sources use hashtags differently regarding sustainable food on social media and highlights the importance of analyzing post sources to avoid misattributing content to regular users.

Fruit and vegetables loss and waste in Uruguay, a high-income Latin American country : causes and reduction strategies from a multi-stakeholder perspective

Thu, 01 Jan 2026 00:00:00 GMT

Título: Fruit and vegetables loss and waste in Uruguay, a high-income Latin American country : causes and reduction strategies from a multi-stakeholder perspective Autor: Giménez, Ana; Ares, Gastón Resumen: Fruits and vegetables are a cornerstone of healthy and sustainable diets. Paradoxically, despite global consumption levels falling below recommendations worldwide, they are among the most lost and wasted food groups along the agri-food supply chain. The aim of this study was to qualitively explore the loss and waste of fruits and vegetables in Uruguay, a high-income Latin American country, from the perspective of diverse stakeholders. Semi-structured interviews were conducted with 20 key informants. Results suggest that most fruit and vegetable losses and waste occur at the production stage. Key causes identified include the commercial quality standards based on aesthetic criteria, overproduction resulting from uncoordinated planning, technological limitations in post-harvest handling, and the limited capacity of the national industry to absorb surpluses and suboptimal products. These structural factors are compounded by cultural dimensions, such as reluctance to consume imperfect-looking products or non-traditional edible parts. Interviewees proposed multiple strategies to reduce losses and waste, including awareness campaigns to revalue aesthetically imperfect products; strengthening coordination and planning within the production sector; investment in infrastructure and technology for appropriate product handling; implementation of recovery and redistribution processes; and the valorization of surplus and off-grade products through industrial processing. The central role of consumers was emphasized in reshaping demand patterns to foster more inclusive quality standards. These findings highlight the need for a systemic and cross-sectoral approach to reduce fruit and vegetable loss and waste in the country and to advance towards more sustainable, equitable, and resilient food systems.

Catalytic hydrophosphorylation of propiolates and three-component phosphorylation of aldehydes

Thu, 01 Jan 2026 00:00:00 GMT

Título: Catalytic hydrophosphorylation of propiolates and three-component phosphorylation of aldehydes Autor: Delgado-Hernández, Samuel; Peixoto de Abreu Lima, Alejandro; Martín-Díaz, Eva M.; Scoccia, Jimena; Carrillo, Romen; Tejedor, David Resumen: A practical and efficient regio- and stereoselective hydrophosphorylation of propiolates, as well as a multicomponent reaction incorporating an aldehyde component, is reported. Both processes proceed with atom economy in very straightforward experimental procedures. The reactions are catalyzed by DABCO (1,4- diazabicyclo[2.2.2]octane) and use readily available H-phosphonates as the phosphorylating agent.

Bioactive compounds and fatty acid composition in raw and cooked beef with two different ageing periods

Thu, 01 Jan 2026 00:00:00 GMT

Título: Bioactive compounds and fatty acid composition in raw and cooked beef with two different ageing periods Autor: Cougo, Ana Carolina T.S.; de Souza, Guillermo; Bonjour, Florencia; Irigaray, Bruno A.; Jachmanián, Iván; Brito, Gustavo; Campo, María del Mar; Ibánez, Facundo; Luzardo, Santiago Resumen: This study investigated the effects of ageing period (5 vs. 90 days) and meat status (raw vs. cooked) in a 2 × 2 factorial design on the concentration of bioactive compounds, intramuscular fat content and fatty acid composition of the longissimus lumborum muscle in beef. Samples were collected from 20 Angus steers finished on pasture. Significant (P < 0.05) interactions between ageing period and meat status were found for L-carnitine, glutathione, and taurine. Taurine and glutathione concentrations were greater (P < 0.05) in raw beef aged for 90 days, while L- carnitine content was lower in cooked meat aged for 5 days than the other treatments. Concentrations of coenzyme Q10, glutathione, L-carnitine, and taurine were higher (P < 0.05), and carnosine and anserine content were lower (P < 0.05) in meat aged for 90 days compared to 5 days. All bioactive compounds presented greater (P < 0.05) concentrations in raw than cooked meat. Beef aged for 90 days presented a greater (P < 0.05) proportion of intramuscular fat (IMF), and concentrations of saturated fatty acids (SFA), monounsaturated (MUFA), n-6 polyunsaturated fatty acids (PUFA)/n-3 PUFA ratio, atherogenic and thrombogenic indices. Cooking increased (P < 0.05) the concentrations of all fatty acids, however the PUFA/SFA ratio was greater (P < 0.05) in raw meat. Our findings show that ageing and cooking affect the bioactive compounds concentrations and fatty acids present in beef, and both factors should be considered to really know what meat provides under the conditions in which it is consumed.