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Innovation, Quality and Sustainability for a Resilient Circular Economy

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Cover of 'Innovation, Quality and Sustainability for a Resilient Circular Economy'

Table of Contents

  1. Altmetric Badge
    Book Overview
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    Chapter 1 Key Factors of Digital Agriculture in Competitiveness, Sustainability, and Safety Areas
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    Chapter 2 Precision Agriculture Technologies in the Italian Agricultural Context: A Study on the Rate of Knowledge and Diffusion Among Italian Farmers
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    Chapter 3 The Role of Technological Innovation in Agri-food Resilience: A Systematic Literature Review
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    Chapter 4 The Agri-food Product’s Life Cycle: The Technological Dimension Role from an Open Innovation Perspective
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    Chapter 5 Innovation in the Food Sector: Development Prospects for Synthetic Meat Production
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    Chapter 6 Valorization Strategies of Technological and Therapeutic Properties of Orange Byproducts
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    Chapter 7 Circular Economy in the Agri-food Industry. How Social Media Can Create Engagement?
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    Chapter 8 Circular Urban Food Policies: The “Food in the Circular City” Model Promoted by the City of Prato
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    Chapter 9 S-LCA Applied in a Research Project and Social Conditionality of the New Common Agriculture Policy 2023–2027
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    Chapter 10 The S-LCA Applied in a Research Project: “Smallholders Including Farmers” Impact Subcategory
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    Chapter 11 The Potential of Soil Carbon Sequestration: International and National Soil Carbon Projects
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    Chapter 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
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    Chapter 13 Application of the DNSH Principle to the Restoration and Enhancement of a Historical Garden: The Project “Well-Being and Spirituality: Orto-giardino Laudato Sì”
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    Chapter 14 The Adoption of Information Systems for the Analysis of the Life Cycle of Hazelnuts
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    Chapter 15 Sweet Chestnut Fractions from a Sustainable Circular Process for the Control of Phytopathogenic Oomycetes
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    Chapter 16 A Circular Bioeconomy Chain: Indicators Applied to the Sustainable Production of Microalgae for Industrial Purposes
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    Chapter 17 The ILCIDAF Project for the Development of an Italian Database of Life Cycle Inventory of Agri-food Products: The Wheat Milling Phase
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    Chapter 18 Life Cycle Inventory Data for the Italian Olive Oil Supply Chain: How to Ensure Representativeness
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    Chapter 19 Carbon Footprint of Seasonal Meals: The Case of School Canteens
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    Chapter 20 Water Footprint of Agri-food Products from MENA Countries vs. EU Countries
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    Chapter 21 The Air Indicator of VIVA Certification for the Sustainability of Italian Wine: Analysis and Perspectives
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    Chapter 22 Environmental Accounting for the Circularization of the Packaged Water Sector in Italy
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    Chapter 23 Recent Evolutions in Food Consumption Patterns During the COVID-19 Emergency. The Emerging Market of Food Delivery and Its Implications on Food Quality
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    Chapter 24 Foods Supplements: Quality Assessment of Formulations by an Expert Panel
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    Chapter 25 Wine Quality Improvement Based on the Perception of Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI): Evidence from Bulgaria
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    Chapter 26 Multi-element Characterization and Multivariate Analysis of Venetian Protected Designation of Origin (PDO) Wines
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    Chapter 27 Study of the Volatile Component and the Flavonoid Content of Edible Flowers
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    Chapter 28 The Cultivation of Iris pallida as an Opportunity for the Enhancement of Tuscan Agro-Biodiversity and a Resource for the Local Economy
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    Chapter 29 Honey Production in Italy: Quality, Sustainability, and Innovation Strategies of Companies in the Abruzzo Region
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    Chapter 30 Determination of Bioactive Compounds in Italian Honeydew Honeys
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    Chapter 31 Comparison of the Carotenoid Content in Durum Wheat Pasta and Whole Wheat Pasta by Multivariate Analysis
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    Chapter 32 The Likely Effect of the Rise in Global Temperature on Cheese Safety
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    Chapter 33 Tomato Supply Chain and Production Quality Control for International Markets
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    Chapter 34 Sustainability of Rural Supply Chains in Nepal: Selection, Characterization, and Labelling of Spices for the Local Market
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    Chapter 35 Carob Leaf Extracts as New Ingredients in the Food Field: Extraction, Characterization, and Antioxidant Features
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    Chapter 36 Carob Pods as a Source of Bioactive Molecules in the Preparation of Functional Jelly
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    Chapter 37 Crocus sativus L. Flower’s Valorization as Sources of Bioactive Compounds
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    Chapter 38 An Empirical Study to Understand Whether Sustainable Consumers Have Sustainable Behaviours
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    Chapter 39 Greenwashing and Consumer Awareness of Environmental Issues: A Pilot Analysis
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    Chapter 40 What Factors Influence Post-COVID-19 Consumer Purchase Habits? An Empirical Survey in the Italian Agri-food Sector
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    Chapter 41 Towards a Sustainable Diet: The Profile of Vegan and Vegetarian Italian Consumers
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    Chapter 42 Not in My Backyard or Please in My Backyard? A PRISMA-Based Literature Review
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    Chapter 43 From Knowledge to Consumption: How Consumers Perceive Food Quality
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    Chapter 44 Exploring Consumer and Business Perceptions of the Use of Digital Technologies for Traceability
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    Chapter 45 Functional Properties and Preferences of Consumption of Honeys from Different Origins
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    Chapter 46 Food Safety and Insect Food: A Preliminary Consumers’ Indication
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    Chapter 47 Digital Innovation Ecosystems: A Systematic Literature Review and a New Definition
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    Chapter 48 Smart City and Internet of Things
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    Chapter 49 Digital Transformation in Companies and Human Resources Management
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    Chapter 50 “Everything-as-a-Service”: The Evolution of the Private Market for Goods into a Public Service Platform
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    Chapter 51 Supply Chain 4.0: Lean Six Sigma, Industry 4.0 Technologies and Circular Supply Chain Applied to an Italian Hospital Case Study
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    Chapter 52 Digital Innovation in the Healthcare System: Integration Between Blockchain and Artificial Intelligence
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    Chapter 53 Bibliometric Analysis and Topic Modeling of the Literature on Artificial Intelligence in Healthcare
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    Chapter 54 The Role of Multistakeholder Platforms in the Path Toward Circular Economy (CE) Transition in Europe
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    Chapter 55 Green Smart Manufacturing: Potentials and Limits Toward Industry 5.0
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    Chapter 56 The Use of Unmanned Aerial Systems in Environmental Monitoring
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    Chapter 57 Eco-Innovation in Tourism: An Overview of a Promising Field of Research
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    Chapter 58 Innovative Approaches for the Digitalization of Tourism Businesses
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    Chapter 59 A Framework for Carbon Footprint Assessment in the Tourism Sector
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    Chapter 60 Life Cycle Assessment of a Spanish Pilgrimage Route: A New Style of Tourism for Promoting Sustainable Tourism and Curbing Climate Change
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    Chapter 61 Circular Economy Perspectives in the Italian Hotel Industry
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    Chapter 62 Mountain Tourism: Environmental Management for Fostering Tourism Destinations: From Context Analysis to Tourism Products
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    Chapter 63 Tourism Participative Management in Protected Areas: Case Study in the Protected Area of Parco Naturale Regionale Sirente Velino
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    Chapter 64 “Alagna Walser Green Paradise” Research: Quality of Life as a Topic to Enhance a Mountain Tourist Destination
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    Chapter 65 The Alagna Walser Green Paradise Project as a Tool for Enhancing the Cultural Heritage and Creativity Pillar
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Title
Innovation, Quality and Sustainability for a Resilient Circular Economy
Published by
Springer International Publishing, November 2023
DOI 10.1007/978-3-031-28292-8
ISBNs
978-3-03-128291-1, 978-3-03-128292-8
Editors

Lagioia, Giovanni, Paiano, Annarita, Amicarelli, Vera, Gallucci, Teodoro, Ingrao, Carlo

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