The sustainability of a diet is influenced by numerous factors, primarily the composition of the diet (selection of foods) and the origin of the foods and nutrients included.

Modifying dietary patterns to reduce the consumption of animal-based foods while focusing on alternative protein sources, as well as re-evaluating secondary raw materials generated from food processing as sources of nutraceuticals, are crucial aspects of sustainable nutrition within a circular economy.

This proposed research will investigate the sustainability of dietary patterns in Croatia for the first time. Adjusting the prevailing dietary patterns in developed countries is essential not only in response to the epidemic of chronic non-communicable diseases—currently the leading cause of mortality and morbidity—but also in light of the climate crisis.

Addressing this crisis necessitates a fundamental shift in food production, supply, and consumption. In this context, the project aims to research the sustainability of eating habits among the student population to identify key aspects that require change for improved health and sustainability.

The project will also explore the potential ways to reduce the amounts of food- or agricultural wastes through development of inovative ways of its reutilization focusing on sustainable extraction processes and formulating functional extracts from food waste pomace (such as tomato pomace, tangerine peel, and olive pomace) for use in nutraceuticals. The goal is to reduce environmental waste while producing high-value products with a lower ecological footprint compared to conventional methods.