As the global population grows and environmental concerns escalate, the demand for sustainable and nutritious food sources intensifies. Organic plant-based food, encompassing a wide array of fruits, vegetables, grains, legumes, and plant-based proteins, emerges as a promising solution to address both nutritional and ecological challenges. This manuscript explores the multifaceted benefits of organic plant-based diets, highlighting their potential to nourish a growing population while mitigating environmental degradation and promoting human well-being. From nutrient content to ecological sustainability, the manuscript delves into the scientific foundations supporting the adoption of organic plant-based food as a crucial component of our future food systems.
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Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report
