Alamprese C., Caponio F., Chiavaro E. (2021). Sustainability of the olive oil system. Foods, 01/08/2021, vol. 10, n. 8, p. 1-4.
https://doi.org/10.3390/foods10081730
https://doi.org/10.3390/foods10081730
Titre : | Sustainability of the olive oil system (2021) |
Auteurs : | C. Alamprese ; F. Caponio ; E. Chiavaro |
Type de document : | Article |
Dans : | Foods (vol. 10, n. 8, August 2021) |
Article en page(s) : | p. 1-4 |
Langues : | Anglais |
Langues du résumé : | Anglais |
Catégories : |
Catégories principales 10 - INDUSTRIES ; 10.4 - Huile d'OliveThésaurus IAMM SYSTEME DE PRODUCTION ; HUILE D'OLIVE ; DURABILITE ; RESILIENCE ; FILIERE ; PRODUCTION AGRICOLE ; ITALIE |
Résumé : | Sustainability is a widely accepted goal across many sectors of our society and, according to new concepts, it includes resilience and adaptive capacity. Resilience is important for a system to guarantee the maintenance of functions and structures, including when subjected to shocks. Adaptability is fundamental to face unpredictability and unforeseen changes. Both aspects must be considered in the sustainable development of the olive oil system, including environmental, economic, and social issues, but also the improvement of the well-established historical tradition by maximizing the process efficiency and the quality of the end product. Therefore, this Special Issue about Sustainability of Olive Oil System intends to give an overview of several aspects related to sustainability of the olive oil processing chain, in order to open minds to new sustainable thinking. |
Cote : | En ligne |
URL / DOI : | https://doi.org/10.3390/foods10081730 |