Editorial. The sustainability challenge. New perspectives on the use of microbial approaches and their impact on food and feed

Building a more resilient food chain, reducing food loss and waste, improving food production practices and increasing plant-based food consumption are some of the fundamental actions suggested in The Sustainable Development Goals adopted by the United Nations Member States in 20151. The objective of this special issue was to explore how the use of microorganisms as direct or indirect sources of transformation could contribute to these sustainability practices. In this context, the following strategies have been presented: (i) valorization of side-streams and underutilized food resources via fermentation, (ii) improvement of the efficiency of bioprocesses for the food and feed industry, and (iii) understanding and applying the microbiome as a resource to improve the agro-food system