Sustainability of the Olive Oil System

Cristina Alamprese; Francesco Caponio; Emma Chiavaro

doi:10.3390/foods10081730

Foods (Jul 2021)

Sustainability of the Olive Oil System

Cristina Alamprese,
Francesco Caponio,
Emma Chiavaro

Affiliations

Cristina Alamprese: Department of Food, Environmental, Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
Francesco Caponio: Department of Soil, Plant and Food Science (DISSPA), Università degli Studi di Bari Aldo Moro, via Amendola, 165/A, 70126 Bari, Italy
Emma Chiavaro: Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy

DOI: https://doi.org/10.3390/foods10081730
Journal volume & issue: Vol. 10, no. 8
p. 1730

Abstract

Read online

Sustainability is a widely accepted goal across many sectors of our society and, according to new concepts, it includes resilience and adaptive capacity [...]

n/a

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

About the journal

Abstract

Keywords