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Sustainability of Olive Oil System
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Sustainability, defined as ‘meeting current needs without compromising the future’, is a widely accepted goal across many sectors of society. Sustainability’s criteria and indicators often only regard sustaining present conditions through increased resilience, intended as a system’s capacity to experience shocks while retaining essentially the same functions and structures. However, new sustainability concepts, sometimes referred to as “sustainagility”, also consider the properties and assets of a system that sustains the ability (agility) of agents to adapt and meet their needs in new ways, preparing for future unpredictability and unforeseen changes. Therefore, resilience must coexist with adaptive capacity for real, long-term sustainability. Consumers are paying increasing attention to the sustainability of the food supply chain; thus, sustainable development is necessary for all food processes. Since the olive oil sector has a well-established historical tradition, any change and innovation that aims to obtain a sustainable development not only needs to be analyzed in terms of environmental, economic, and social aspects, it should also be significantly improved and closely monitored. Thus, this Special Issue is a collection of papers that can increase sustainability knowledge in the olive-oil-processing chain, to take a significant step forward in future developments.
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Keywords
- accelerated shelf-life tests
- acidic hydrolysis
- alginate/pectin beads
- anaerobic codigestion
- antioxidant activity
- Antioxidants
- Artificial Neural Networks
- authentication
- authenticity
- autochthonous cultivars
- biocompounds
- Biodiversity
- biomethane
- biscuits
- botanical origin
- breadsticks
- brown-amber glass
- by-products
- carbon NMR
- chemometrics
- chlorophyll
- choice experiment (CE)
- Circular Economy
- clones
- Color
- consumer attitude
- consumer preferences
- Country of origin
- crop defense
- derivative UV spectroscopy
- differential scanning calorimetry
- electronic nose
- Encapsulation
- Environmental impact
- environmental sustainability
- extra virgin olive oil
- extra virgin olive oil (EVOO)
- foliar treatments
- food enrichment
- fruit developmental stages
- Functional Food
- Gene expression
- generational differences
- geographical origin
- Global warming
- gluten-free
- gluten-free breadsticks
- Green chemistry
- harvest season
- harvesting method
- harvesting time
- Health claim
- kaolin
- Life Cycle Assessment
- Life cycle assessment (LCA)
- life cycle costing (LCC)
- Local
- Machine learning
- mayonnaise
- metallized material
- minor accessions
- minor compounds
- molecular fingerprinting
- n/a
- oil chemical composition
- oil quality
- Olea europaea
- olive by-product
- olive composition
- olive cultivars
- olive landrace
- olive leaf
- olive leaf polyphenols
- olive leaves
- olive mill by-products
- olive mill wastewaters
- Olive oil
- olive oil by-products
- olive oil quality
- olive ripening
- olive storage duration
- olive wastewater
- organic
- organic food
- organic production
- oxidation
- oxidation stability
- packaging
- phenolic compounds
- phenolic extract
- PLS regression model
- PLS-DA
- polyphenol content
- pomace
- portable device
- principal component analysis
- proton NMR
- Quality
- quality parameters
- Reactive Oxygen Species
- reactive oxygen species (ROS)
- Reference, information & interdisciplinary subjects
- Research & information: general
- ripening
- salad dressing
- screening methods
- sensory properties
- shelf life
- Stability
- sustainability
- Sustainable Agriculture
- sustainable food system
- thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
- transparent plastic material
- up-cycled ingredients
- valorization of waste
- vascular cells
- vegan mayonnaise
- virgin olive oil
- volatile compounds
- waste recovery
- willingness to pay (WTP)
- zeolitite
Links
DOI: 10.3390/books978-3-0365-3370-4Editions