Ashaolu Tolulope J, Ashaolu Joseph O
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.
Int J Gastron Food Sci. 2020 Dec;22:100273. doi: 10.1016/j.ijgfs.2020.100273. Epub 2020 Oct 20.
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.
快速的工业化进程已经改变了我们的星球，使得快餐、食品欺诈、食品恐怖主义、食物浪费、食品掺假、食物中毒、食品污染和食品不公现象盛行，为绿色、智能和有机产品铺平了道路。绿色食品是在没有任何形式的环境污染或有害条件下种植和收获的。智能食品被认为对消费者、农民和地球都有益。有机食品被视为“信任品”，因为消费者可能考虑的一些属性既不明显也不容易验证。因此，这三个术语相互关联，因为它们形成了一个实质性的共同特征——健康。本文阐述了绿色、智能和有机（GSO）食品的概念，以及它们之间的相互依存关系和与健康及可持续性的关系。同时讨论了GSO食品的生产过程、政策和全球趋势，而不忽视与之相关的益处和挑战。
