Sustainable Food Technology
Cultivating sustainable solutions to food processing and engineering.
Editor-in-Chief: Jorge Barros Velázquez
Publishing model: Gold open access
What can we do to ensure food security around the globe? How do we end world hunger? Where can we find the solutions to produce food more sustainably? Sustainable Food Technology seeks the answers to these big questions. While our companion journal, Food & Function, focuses on the purpose of food and its relation to health and nutrition, this new journal publishes high-quality sustainable research on food engineering and technologies. Key topics include food preservation methods, shelf life and the creation of greener packaging.
Scope
Sustainable Food Technology is a gold open-access journal dedicated to publishing innovative strategies for producing safe, high-quality food in environmentally sustainable ways. This multidisciplinary journal publishes research spanning chemistry, physics, engineering, biotechnology, as well as environmental and materials science, all aimed at advancing sustainable solutions in food production.
We welcome novel green strategies for both crops and animal products throughout all post-harvest stages of food production. We also invite research in biotechnology and bioengineering aimed at increasing food production sustainably.
Manuscripts submitted to Sustainable Food Technology should focus on either applied or fundamental science and cover the development and optimisation of technologies aimed at improving post-harvest supply-chain of food. All manuscripts must address environmental, economic and/or health challenges associated with food sustainability.
The quantitative and/or qualitative aspect of sustainability e.g. water usage, energy efficiency, process intensification, by-product extraction, or benchmarking of proposed sustainable packaging against conventional should be demonstrated and discussed.
Topics of interest include but are not limited to:
- Novel and sustainable food resources and food ingredients
- Food fortification
- Food production systems requiring less energy and water consumption
- Nanotechnology and biosensors in food processing, packaging and safety
- Data harmonisation, digitalisation and artificial intelligence to assist food production and control
- Omics-based food traceability tools to prevent economic and sanitary threats
- Biotechnology, bioengineering, and cellular agriculture approaches to enhance food production, quality, or safety
- Emerging techniques in food preservation and processing: food engineering innovations, non-thermal methods, bioactive compounds
- Green active and intelligent packaging and storage systems
- Circular economy approaches , including methods that enhance the value of food by-products and food waste (recovery and valorisation)
- Life cycle analysis and sustainability metrics in food production and processing
- Sustainable intensification of food production and processing
Manuscripts must show significant novelty and exhibit cutting-edge technologies or engineering advances. Sufficient chemical, microbiological and/or nutritional analysis must be provided to justify claims of novelty, interest and applicability of the research presented.
Manuscripts without a foundation in sustainability, or studies that are purely descriptive in nature are not suitable for publication in this journal.
The following fields of study are not included in the scope of Sustainable Food Technology:
- Nutritional studies – these can be published in Food & Function
- Routine applications of well-established processing and preservation techniques
- Compositional analyses of conventional foods not representing novel food resources
- In-vitro characterization of microorganisms not performed in food models or food systems
- Incremental advances or application of agricultural practices
We need to find the solutions to our biggest challenges in food production and processing. Sustainable Food Technology acts as a forum for scientists worldwide who wish to produce better, safer foods that respect our environment. I am more than delighted to be part of this exciting project
Jorge Barros Velázquez, Editor-in-Chief, Sustainable Food Technology
Journal Impact Factor
9.0 (2025)
First decision time (all)
20 days
First decision time (peer reviewed)
42 days
Indexing
eISSN: 2753-8095
Indexed in: Scopus, Directory of Open Access Journals (DOAJ)
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Sustainable Food Technology publishes:
- Communications
- Full papers
- Reviews
- Comments
Read the author guidelines for more information on article types and how to prepare your article for submission.
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Author guidelines
Our author guidelines explain how to prepare and submit your article and provide useful information on the review and publication process including transfers, revisions and any article processing charges (APCs) that may apply.
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Calls for papers
Any open calls for papers for this journal are shown below. All submissions to our open calls will undergo an initial assessment by the journal editors and subsequent peer review as per the usual policies of RSC journals.
Advances in nature-inspired nanotechnologies for a safer and sustainable food future
Sustainable Food Technology
Call for papers
Closing date: 28 July 2026
Prizes and recognition
Sustainable Food Technology Outstanding Early Career Researcher Award
Recognising the dedication, innovation, and impactful research endeavours of promising early career researchers.
Prize
Sustainable Food Technology outstanding reviewers
Recognising outstanding peer reviewers.
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