Innovation, Quality and Sustainability for a Resilient Circular Economy
portes grátis
Innovation, Quality and Sustainability for a Resilient Circular Economy
The Role of Commodity Science, Volume 1
Gallucci, Teodoro; Lagioia, Giovanni; Paiano, Annarita; Amicarelli, Vera; Ingrao, Carlo
Springer International Publishing AG
03/2025
541
Mole
Inglês
9783031282942
15 a 20 dias
Descrição não disponível.
Part I. Agriculture, Biomass, Foods and Beverages.- 1. Key factors of Digital agriculture on competitiveness, sustainability, and safety areas.- 2. Precision Agriculture technologies in the Italian agricultural context. A study on the rate of knowledge and diffusion among Italian farmers.- 3. The Role of Technological Innovations for Agrifood Resilience: A Systematic Literature Review.- 4. The agri-food products life cycle: the technological dimension role in an open innovation perspective.- 5. Innovation in the food sector: development prospects for synthetic meat production.- 6. Valorization strategies of technological and therapeutic properties of orange by-products.- 7. Circular economy in the agri-food industry. How social media create engagement.- 8. Circular urban food policies: the "Food in the circular city" model promoted by the city of Prato.- 9. S-LCA applied in a research project and social conditionality of the new Common Agriculture Policy 2023-2027.- 10. The S-LCA applied in a research project: "smallholders including farmers" impact subcategory.- 11. The potential of soil carbon sequestration: International and national soil carbon projects.- 12. Eco-innovation and digitalization of agri-food companies towards the circular economy: A pilot project for the evaluation of the impacts and circularity indicators for the agri-food chain.- 13. Application of the DNSH principle to the restoration and enhancement of a historical garden: the project "Well-being and spirituality: Orto-giardino Laudato Si".- 14. The adoption of information systems for the analysis of the life cycle of hazelnuts.- 15. Sweet chestnut fractions from sustainable circular process for the control of phytopathogenic oomycetes.- 16. A circular bioeconomy chain: indicators applied to the sustainable production of microalgae for industrial purposes.- 17. The ILCIDAF project for the development of an Italian Database of Life Cycle Inventory of agri-food products: the wheat milling phase.-18. Life Cycle Inventory data for the Italian olive oil supply chain: how to ensure representativeness.- 19. Carbon Footprint of seasonal meals: the case of school canteens.- 20. Water Footprint of agri-food products from MENA countries vs. EU.- 21. The air indicator of VIVA certification for the sustainability of Italian wine: analysis and perspectives.- 22. Environmental accounting for the circularization of the packaged water sector in Italy.- 23. Recent evolutions in food consumption patterns during the Covid-19 emergency. The emerging market of Food Delivery and its implications on food quality.- 24. Foods Supplements: quality assessment of formulations by expert panel.- 25. Wine quality improvement based on the perception of Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) - evidence from Bulgaria.- 26. Multi-elemental characterisation and multivariate analysis of Venetian Protected Designation of Origin (PDO) wines.- 27. Study of the volatile component and the flavonoid content of edible flowers.- 28. The cultivation of Iris pallida as an opportunity for the enhancement of Tuscan agro-biodiversity and a resource for the local economy.- 29. Honey Production in Italy: Quality, Sustainability, and Innovation Strategies of Companies in the Abruzzo Region.- 30. Determination of bioactive compounds in Italian honeydew honeys.- 31. Comparison of the carotenoid content in durum wheat pasta and wholewheat pasta by multivariate analysis.- 32. The likely effect of the rise in global temperature on cheese safety.- 33. Tomato supply chain and production quality control for international markets.- 34. Sustainability of rural supply chains in Nepal: selection, characterization and labelling of spices for the local market.- 35. Carob leaves extracts as new ingredients in the food field: extraction, characterization and antioxidant features.- 36. Carob Pods as Source of Bioactive Molecules in the Preparation of Functional Jelly.- 37. Crocus sativus L. flowers valorisation as sources of bioactive compounds.- Part II. Consumers' awareness, and behaviors.- 38. An empirical study to understand if sustainable consumers have sustainable behaviours.- 39. Greenwashing and consumer awareness on environmental issues: a pilot analysis.- 40. What factors influence post-Covid-19 consumer purchase habits? An empirical survey in the Italian agri-food sector.- 41. Towards a sustainable diet: the profile of vegan and vegetarian Italian consumers.- 42. Not in My Backyard or Please in My Backyard? A PRISMA-based literature review.- 43. From knowledge to consumption: how consumers perceive of the food quality.- 44. Exploring consumer and company perceptions of the use of digital technologies for traceability.- 45. Functional properties and preferences of consumption of honeys from different origin.- 46. Food safety and insect food: a preliminary consumers' indication.- Part III. Digitalization.- 47. Digital Innovation Ecosystems: a Systematic Literature Review and a New Definition.- 48. Smart City and Internet of Things.- 49. Digital transformation in companies and human resource management.- 50. "Everything-as-a-service": l'evoluzione del mercato privato dei beni in piattaforma pubblica di servizi.- 51. Supply chain 4.0: lean six sigma, industry 4.0 technologies and circular supply chain applied to an italian hospital case study.- 52. Bibliometric Analysis and Topic Modeling of the literature on Artificial Intelligence in Healthcare.- 53. Digital innovation in the healthcare system: integration between blockchain and artificial intelligence.- 54. The role of multi-stakeholder platforms in the path towards Circular Economy (CE) transition in Europe.- 55. Green Smart Manufacturing: potentials and limits towards Industry 5.0.- 56. The use of unmanned aerial systems in environmental monitoring.- Part IV. Circular economy and sustainability issues in several sectors.- 57. Natural gas supply in Italy: analysis and perspectives.- 58. The agro-photovoltaic sector as a possible implementation tool in Sicilian energy transition.- 59. Redevelopment of industrial brownfields through green hydrogen: evolution and criticalities.- 60. Life Cycle Assessment and Life Cycle Costing of a unitized regenerative fuel cell stack: a preliminary study.- 61. A Hypothesis of a Lean Warehouse Design for an Italian Textile-Apparel Company.- 62. Textile industry between past and future in the 'Museo Merceologico' (MuMe).- 63. Production and consumption trends in the European textile sector and main sustainability challenges.- 64. The future of the Italian tanning industry considering the recent geopolitical crisis.- 65. Risk assessment and life cycle approach to optimize the sustainability performance of leather products.
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Sustainability;Circular Economy;Innovation;Quality Management;Life Cycle Assessment;Quality Standard;Commodity Science;Environmental Management;Waste Management;Food Quality;Production Chain;Climate Change
Part I. Agriculture, Biomass, Foods and Beverages.- 1. Key factors of Digital agriculture on competitiveness, sustainability, and safety areas.- 2. Precision Agriculture technologies in the Italian agricultural context. A study on the rate of knowledge and diffusion among Italian farmers.- 3. The Role of Technological Innovations for Agrifood Resilience: A Systematic Literature Review.- 4. The agri-food products life cycle: the technological dimension role in an open innovation perspective.- 5. Innovation in the food sector: development prospects for synthetic meat production.- 6. Valorization strategies of technological and therapeutic properties of orange by-products.- 7. Circular economy in the agri-food industry. How social media create engagement.- 8. Circular urban food policies: the "Food in the circular city" model promoted by the city of Prato.- 9. S-LCA applied in a research project and social conditionality of the new Common Agriculture Policy 2023-2027.- 10. The S-LCA applied in a research project: "smallholders including farmers" impact subcategory.- 11. The potential of soil carbon sequestration: International and national soil carbon projects.- 12. Eco-innovation and digitalization of agri-food companies towards the circular economy: A pilot project for the evaluation of the impacts and circularity indicators for the agri-food chain.- 13. Application of the DNSH principle to the restoration and enhancement of a historical garden: the project "Well-being and spirituality: Orto-giardino Laudato Si".- 14. The adoption of information systems for the analysis of the life cycle of hazelnuts.- 15. Sweet chestnut fractions from sustainable circular process for the control of phytopathogenic oomycetes.- 16. A circular bioeconomy chain: indicators applied to the sustainable production of microalgae for industrial purposes.- 17. The ILCIDAF project for the development of an Italian Database of Life Cycle Inventory of agri-food products: the wheat milling phase.-18. Life Cycle Inventory data for the Italian olive oil supply chain: how to ensure representativeness.- 19. Carbon Footprint of seasonal meals: the case of school canteens.- 20. Water Footprint of agri-food products from MENA countries vs. EU.- 21. The air indicator of VIVA certification for the sustainability of Italian wine: analysis and perspectives.- 22. Environmental accounting for the circularization of the packaged water sector in Italy.- 23. Recent evolutions in food consumption patterns during the Covid-19 emergency. The emerging market of Food Delivery and its implications on food quality.- 24. Foods Supplements: quality assessment of formulations by expert panel.- 25. Wine quality improvement based on the perception of Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) - evidence from Bulgaria.- 26. Multi-elemental characterisation and multivariate analysis of Venetian Protected Designation of Origin (PDO) wines.- 27. Study of the volatile component and the flavonoid content of edible flowers.- 28. The cultivation of Iris pallida as an opportunity for the enhancement of Tuscan agro-biodiversity and a resource for the local economy.- 29. Honey Production in Italy: Quality, Sustainability, and Innovation Strategies of Companies in the Abruzzo Region.- 30. Determination of bioactive compounds in Italian honeydew honeys.- 31. Comparison of the carotenoid content in durum wheat pasta and wholewheat pasta by multivariate analysis.- 32. The likely effect of the rise in global temperature on cheese safety.- 33. Tomato supply chain and production quality control for international markets.- 34. Sustainability of rural supply chains in Nepal: selection, characterization and labelling of spices for the local market.- 35. Carob leaves extracts as new ingredients in the food field: extraction, characterization and antioxidant features.- 36. Carob Pods as Source of Bioactive Molecules in the Preparation of Functional Jelly.- 37. Crocus sativus L. flowers valorisation as sources of bioactive compounds.- Part II. Consumers' awareness, and behaviors.- 38. An empirical study to understand if sustainable consumers have sustainable behaviours.- 39. Greenwashing and consumer awareness on environmental issues: a pilot analysis.- 40. What factors influence post-Covid-19 consumer purchase habits? An empirical survey in the Italian agri-food sector.- 41. Towards a sustainable diet: the profile of vegan and vegetarian Italian consumers.- 42. Not in My Backyard or Please in My Backyard? A PRISMA-based literature review.- 43. From knowledge to consumption: how consumers perceive of the food quality.- 44. Exploring consumer and company perceptions of the use of digital technologies for traceability.- 45. Functional properties and preferences of consumption of honeys from different origin.- 46. Food safety and insect food: a preliminary consumers' indication.- Part III. Digitalization.- 47. Digital Innovation Ecosystems: a Systematic Literature Review and a New Definition.- 48. Smart City and Internet of Things.- 49. Digital transformation in companies and human resource management.- 50. "Everything-as-a-service": l'evoluzione del mercato privato dei beni in piattaforma pubblica di servizi.- 51. Supply chain 4.0: lean six sigma, industry 4.0 technologies and circular supply chain applied to an italian hospital case study.- 52. Bibliometric Analysis and Topic Modeling of the literature on Artificial Intelligence in Healthcare.- 53. Digital innovation in the healthcare system: integration between blockchain and artificial intelligence.- 54. The role of multi-stakeholder platforms in the path towards Circular Economy (CE) transition in Europe.- 55. Green Smart Manufacturing: potentials and limits towards Industry 5.0.- 56. The use of unmanned aerial systems in environmental monitoring.- Part IV. Circular economy and sustainability issues in several sectors.- 57. Natural gas supply in Italy: analysis and perspectives.- 58. The agro-photovoltaic sector as a possible implementation tool in Sicilian energy transition.- 59. Redevelopment of industrial brownfields through green hydrogen: evolution and criticalities.- 60. Life Cycle Assessment and Life Cycle Costing of a unitized regenerative fuel cell stack: a preliminary study.- 61. A Hypothesis of a Lean Warehouse Design for an Italian Textile-Apparel Company.- 62. Textile industry between past and future in the 'Museo Merceologico' (MuMe).- 63. Production and consumption trends in the European textile sector and main sustainability challenges.- 64. The future of the Italian tanning industry considering the recent geopolitical crisis.- 65. Risk assessment and life cycle approach to optimize the sustainability performance of leather products.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
