Building Sustainable Arab Food Systems through Eco-friendly Innovations, Green Technologies, Local Products Valorization, and Food Tourism

الملخص

Food security remains a critical challenge in the Arab World, where population growth, climate change, import dependency, conflicts, and limited natural resources exert unprecedented pressure on food systems. In this context, novel approaches should be implemented to transform existing systems, guarantee sustainability, catalyze economic growth, and meet consumer needs. In this study, a scoping review methodology is employed to map relevent literature on recent advances in green technologies and innovative practices. Data are categorized based on eco-friendly innovations, local or terroir products valorization, and green policies. This review investigates the role of local products in the Arab region and how the application of green technologies can strengthen sustainable food security. Particular attention is given to circular economy approaches, technological advances in food processing, and community-driven initiatives that reduce food waste and enhance nutritional availability. Findings show that local products and by-products constitute a natural reservoir of valuable bio-resources. However, many of these resources remain underutilized due to insufficient marketing, limited compliance with quality standards, limited processing capabilities, and digital divide. To resolve these issues, it is essential to pave the way for functional green innovations and establishment of Arab policies that bolster creativity, environmental preservation, and economic growth. By drawing attention to food tourism, organizations are encouraged to support terroir products valorization and deply sustainable practices. Furthermore, multidisciplinary alliances, stakeholder involvement, and policy coherence are vital for promoting equitable and significant development and investment in Arab food systems. 

Keywords: Arab region, food system, local product, eco-friendly innovation, valorization, food tourism.