[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"item-2135":3,"related-2135":64},{"id":4,"title":5,"url":6,"summary":7,"summary_zh":8,"content":9,"source_name":10,"source_url":6,"published_at":11,"category":12,"cover_url":9,"hotness":13,"is_selected":14,"score":15,"score_detail":16,"sources":18,"tags":20,"primary_topic":9,"secondary_topics":24,"classification":25,"search_phrases":40,"slug":43,"view_count":15,"doi":44,"paper":45,"created_at":63},2135,"Cultivating future green chefs: students’ needs and competency levels in sustainable culinary creativity","https:\u002F\u002Fdoi.org\u002F10.3389\u002Ffsufs.2026.1908688","Introduction As the 2030 Sustainable Development Goals deadline approaches, food system transformation has become a global priority. Chefs play a key role in promoting sustainable consumption, yet culinary education should move beyond technical training to strengthen students’ creative competencies for addressing sustainability challenges. Methods This study adopted a questionnaire survey method and targeted university students majoring in hospitality-related fields in Taiwan. A total of 650 questionnaires were distributed, and 619 valid questionnaires were collected, yielding a response rate of 95%. Importance–Performance Analysis (IPA) was employed to examine students’ self-perceived training needs and self-reported current competency levels across sustainable culinary creativity competency dimensions. Results This study identified nine professional competency dimensions: product, culture, sustainable resources and food management (SRFM), business and marketing techniques (BMT), service, aesthetics, creativity, sustainable culinary technology (SCT), and culinary technology application (CTA). The results showed that SRFM and BMT were the dimensions most in need of priority improvement, while product, culture, service, and aesthetics were identified as secondary improvement dimensions. Discussion By analyzing students’ sustainable culinary professional competencies, this study provides a reference for planning future hospitality training curricula, helps reduce the gap between education and industry practice, and supports the cultivation of sustainable culinary professionals with sustainability literacy, innovative capabilities, and social responsibility.","引言 随着2030年可持续发展目标截止日期的临近，食物系统转型已成为全球优先事项。厨师在促进可持续消费方面发挥着关键作用，然而烹饪教育应超越技术培训，着力增强学生的创新能力，以应对可持续发展挑战。方法 本研究采用问卷调查法，以台湾地区酒店管理相关专业的大学生为研究对象。共发放问卷650份，回收有效问卷619份，有效回收率为95%。研究运用重要性—绩效分析（IPA）方法，考察学生在可持续烹饪创新能力各维度上的自感知培训需求与自评当前能力水平。结果 本研究识别出九个专业能力维度：产品、文化、可持续资源与食物管理（SRFM）、商业与营销技巧（BMT）、服务、美学、创造力、可持续烹饪技术（SCT）以及烹饪技术应用（CTA）。结果显示，SRFM和BMT是最需优先改进的维度，而产品、文化、服务和美学被确定为次优改进维度。讨论 通过分析学生的可持续烹饪专业能力，本研究为规划未来酒店管理培训课程提供了参考，有助于缩小教育与行业实践之间的差距，并支持培养具备可持续发展素养、创新能力和社会责任的可持续烹饪专业人才。",null,"Frontiers in Sustainable Food Systems","2026-09-10T00:00:00Z","论文",10,false,0,{"impact":15,"substance":15,"depth":15,"authority":15,"freshness":15,"relevant":15,"comment":17},"研究台湾酒店餐饮专业学生的可持续烹饪创造力胜任力，属餐饮教育议题，与三农、农业信息化、智慧农业无直接关联，不宜进入每日精选。",[19],{"name":10,"url":6},[21,22,23],"可持续餐饮","烹饪教育","食物系统转型",[],{"status":26,"locked":14,"version":27,"method":28,"evidence":29},"needs_review","2026-10-22.2","rules",{"candidates":30,"agricultural_evidence":14,"reason":39},[31],{"code":32,"score":33,"supported":34,"title":35,"abstract":36,"tags":38},"G1",3,true,[],[37],"技术培训",[],"农业相关性需要复核",[41,42],"食物系统转型 可持续餐饮 烹饪教育","食物系统转型 可持续餐饮","食物系统转型可持续餐饮烹饪教育-2135","10.3389\u002Ffsufs.2026.1908688",{"doi":44,"openalex_id":46,"authors":47,"venue":10,"cited_by_count":15,"oa_url":6,"card":56,"direction":60,"ingested_from":62},"W7212165694",[48,50,53],{"name":49,"orcid":9},"Hsin-Ling Wang",{"name":51,"orcid":52},"Wen‐Hwa Ko","https:\u002F\u002Forcid.org\u002F0000-0002-7907-2685",{"name":54,"orcid":55},"Min-Yen Lu","https:\u002F\u002Forcid.org\u002F0009-0007-3898-8455",{"tldr":57,"method":58,"finding":59,"direction":60,"opportunity":61},"调查台湾餐旅专业学生可持续烹饪创造力的培训需求与能力水平，用IPA找出优先改进维度。","问卷调查619名台湾餐旅专业学生，采用重要性-绩效分析（IPA）。","可持续资源与食物管理、商业与营销技术是最需优先改进的能力维度。","其他","可将IPA方法迁移至农业信息化课程或数字农业人才能力评估，识别培训短板。","openalex","2026-09-11T23:30:08.183101Z",{"total":65,"page":65,"page_size":65,"items":66},1,[67],{"id":68,"title":69,"url":70,"summary":71,"summary_zh":72,"content":9,"source_name":10,"source_url":70,"published_at":73,"category":12,"cover_url":9,"hotness":13,"is_selected":14,"score":74,"score_detail":75,"sources":81,"tags":83,"primary_topic":89,"secondary_topics":95,"classification":96,"search_phrases":122,"slug":125,"view_count":126,"doi":127,"paper":128,"created_at":139},2751,"Revised diets and urban infrastructure can improve human health and the global environment","https:\u002F\u002Fdoi.org\u002F10.3389\u002Ffsufs.2026.1881497","Current patterns of food production and consumption are widely recognised as unsustainable. This review explores opportunities to shift food systems towards healthy diets and secure food yields while remaining within planetary resource boundaries. Drawing on improved global data on the environmental impacts of different foods, we adopt a systems perspective to examine the interconnected nexus of health, diets and the global environment, with particular attention to the role of future urban food systems. As the global population becomes increasingly urbanised, cities have the potential to reshape food systems and urban infrastructure. Our analysis suggests that the Earth could feed some 10 billion people by the end of the century on less than half of today’s agricultural land if diets shift towards more plant-based and soilless foods, food waste is substantially reduced, and nutrients from urban waste streams are recycled as complementary fertilisers. Such changes could halve food-related air emissions, help restore biodiversity and contain the risk of crossing several planetary boundaries. They could also halt further expansion of cropland and pasture. From a health perspective, a shift towards predominantly plant-based diets, combined with lower intakes of calories, sugar, salt, fat, red meat and ultra-processed foods, could reduce obesity and non-communicable diseases, potentially extending life expectancy by up to a decade and preventing an estimated 15 million premature deaths annually. Importantly, many of these interventions could generate benefits within months or years, making dietary change and nutrient recycling potentially much faster levers for transformation than changes to long-lived infrastructure such as cars and roads.","当前粮食生产和消费模式被广泛认为不可持续。本综述探讨了在保持在地球资源边界内的同时，将粮食系统转向健康膳食和保障粮食产量的机遇。基于对不同食物环境影响改进后的全球数据，我们采用系统视角审视健康、膳食与全球环境之间相互关联的纽带，尤其关注未来城市粮食系统的作用。随着全球人口日益城市化，城市有潜力重塑粮食系统和城市基础设施。我们的分析表明，如果膳食转向更多以植物为基础和无土栽培的食物，食物浪费大幅减少，且城市废物流中的养分作为补充肥料被回收利用，那么到本世纪末，地球仅需不到当今农业用地的一半就能养活约100亿人口。此类变化可使与食物相关的空气排放减半，有助于恢复生物多样性，并遏制跨越多个地球边界的风险。它们还可以阻止农田和牧场的进一步扩张。从健康角度看，转向以植物为主的膳食，结合降低热量、糖、盐、脂肪、红肉和超加工食品的摄入量，可以减少肥胖和非传染性疾病， potentially延长预期寿命长达十年，并每年防止约1500万例过早死亡。重要的是，许多此类干预措施可在数月或数年内产生效益，使得膳食改变和养分回收成为比改变汽车和道路等长寿命基础设施更快的转型杠杆。","2026-09-17T00:00:00Z",87,{"impact":76,"substance":77,"depth":78,"authority":79,"freshness":13,"relevant":65,"comment":80},24,22,18,13,"基于全球数据的系统综述，提出植物基饮食、城市废弃物养分回收与减少浪费可在本世纪末以不足一半农地养活百亿人口，结论新颖且政策启示强，值得进入每日精选。",[82],{"name":10,"url":70},[84,85,86,23,87,88],"可持续农业","城市农业","食物浪费","植物基饮食","养分循环",{"code":90,"slug":91,"name":92,"path":93,"parent_code":94},"H6","biodiversity","生态保护与生物多样性","\u002Ftopic\u002Fenvironment\u002Fbiodiversity","H",[],{"status":97,"locked":14,"version":27,"method":28,"evidence":98},"classified",{"candidates":99,"agricultural_evidence":34},[100,106,112,117],{"code":90,"score":101,"supported":34,"title":102,"abstract":103,"tags":105},6,[],[104,91],"生物多样性",[],{"code":107,"score":33,"supported":34,"title":108,"abstract":109,"tags":111},"F3",[],[110],"肥料",[],{"code":113,"score":65,"supported":14,"title":114,"abstract":115,"tags":116},"E2",[],[],[86],{"code":118,"score":65,"supported":14,"title":119,"abstract":120,"tags":121},"H8",[],[],[84],[123,124],"食物系统转型 可持续农业 植物基饮食 养分循环","食物系统转型 可持续农业","食物系统转型可持续农业植物基饮食养分循环-2751",2,"10.3389\u002Ffsufs.2026.1881497",{"doi":127,"openalex_id":129,"authors":130,"venue":10,"cited_by_count":15,"oa_url":70,"card":133,"direction":137,"ingested_from":62},"W7213465358",[131],{"name":132,"orcid":9},"Jan-Olof Drangert",{"tldr":134,"method":135,"finding":136,"direction":137,"opportunity":138},"综述提出通过转向植物基饮食、减少浪费和回收城市养分，可在半量农地上养活百亿人并改善健康。","基于全球食物环境影响数据，采用系统视角分析健康、饮食与环境的关联。","植物基饮食加城市养分回收可减半食物排放、恢复生物多样性并每年避免1500万过早死亡。","农业绿色发展与碳","可研究城市有机废弃物养分回收技术及植物基\u002F无土食物本地化生产系统的落地路径。","2026-09-17T23:30:07.297934Z"]