Cargando…

Sustainability Certification, a New Path of Value Creation in the Olive Oil Sector: The ITALIAN Case Study

The Italian extra virgin olive oil supply chain has considerable potential for embarking on a path of sustainable development and evolution. In Italy, the great variety heritage and the different pedo-climatic characteristics result in local olive growing systems with different management techniques...

Descripción completa

Detalles Bibliográficos
Autores principales:	Lombardo, Luca, Farolfi, Camilla, Capri, Ettore
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996920/ https://www.ncbi.nlm.nih.gov/pubmed/33652608 http://dx.doi.org/10.3390/foods10030501

Ejemplares similares

The Challenge of Generating Sustainable Value: Narratives About Sustainability in the Italian Tourism Sector
por: Galuppo, Laura, et al.
Publicado: (2020)

Sustainability of the Olive Oil System
por: Alamprese, Cristina, et al.
Publicado: (2021)

Effect of oil palm sustainability certification on deforestation and fire in Indonesia
por: Carlson, Kimberly M., et al.
Publicado: (2018)

Valorization and Potential Antimicrobial Use of Olive Mill Wastewater (OMW) from Italian Olive Oil Production
por: Russo, Eleonora, et al.
Publicado: (2022)

O.2.3-5 Workplace Active Certification: the creation of a certification process that values and rewards professional organisations implementing physical activity for their employees
por: Vandaele, Frank, et al.
Publicado: (2023)

Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils
por: Astolfi, Maria Luisa, et al.
Publicado: (2021)

Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars
por: Paciulli, Maria, et al.
Publicado: (2021)

The EFSA Health Claim on Olive Oil Polyphenols: Acid Hydrolysis Validation and Total Hydroxytyrosol and Tyrosol Determination in Italian Virgin Olive Oils
por: Bellumori, Maria, et al.
Publicado: (2019)

New Strategies in the Cultivation of Olive Trees and Repercussions on the Nutritional Value of the Extra Virgin Olive Oil
por: Dini, Irene, et al.
Publicado: (2020)

Bioactive Secoiridoids in Italian Extra-Virgin Olive Oils: Impact of Olive Plant Cultivars, Cultivation Regions and Processing
por: Losito, Ilario, et al.
Publicado: (2021)

Building sustainable legacies: the new frontier of societal value co-creation
por: Greenleaf Publishing
Publicado: (2013)

Influencing Factors and Improvement Path of Synergistic Value Creation Efficiency of Emerging Enterprises
por: Liu, Mingzheng, et al.
Publicado: (2022)

Sustainable Value Co-Creation in the Virtual Community: How Diversified Co-Creation Experience Affects Co-Creation Intention
por: Chen, Yi-Wen
Publicado: (2020)

Phenolic Profile and Antioxidant Activity of Italian Monovarietal Extra Virgin Olive Oils
por: Negro, Carmine, et al.
Publicado: (2019)

Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil
por: Manganiello, Rossella, et al.
Publicado: (2021)

Retracted: Influencing Factors and Improvement Path of Synergistic Value Creation Efficiency of Emerging Enterprises
por: Intelligence and Neuroscience, Computational
Publicado: (2023)

Consumer Preferences for Origin and Organic Attributes of Extra Virgin Olive Oil: A Choice Experiment in the Italian Market
por: Carzedda, Matteo, et al.
Publicado: (2021)

By-Products from Winemaking and Olive Mill Value Chains for the Enrichment of Refined Olive Oil: Technological Challenges and Nutraceutical Features
por: Macaluso, Monica, et al.
Publicado: (2020)

Extra Virgin Olive Oil from Destoned Fruits to Improve the Quality of the Oil and Environmental Sustainability
por: Frangipane, Maria Teresa, et al.
Publicado: (2022)

Do Chefs Value Health in Their Olive Oil Purchasing Decisions?
por: Gutierrez-Salcedo, María, et al.
Publicado: (2021)

Facilitating ESCO market development through value co-creation: role of utility sector intermediaries
por: Badi, Sulafa
Publicado: (2021)

What type of client do you need? The brand value co-creation in the banking sector
por: Peña-García, Nathalie, et al.
Publicado: (2022)

New value creation and family business sustainability: Identification of an intergenerational conflict resolution strategy
por: Ardyan, Elia, et al.
Publicado: (2023)

The ambiguities of Indonesian Sustainable Palm Oil certification: internal incoherence, governance rescaling and state transformation
por: Choiruzzad, Shofwan Al Banna, et al.
Publicado: (2021)

Uncovering Olive Biodiversity through Analysis of Floral and Fruiting Biology and Assessment of Genetic Diversity of 120 Italian Cultivars with Minor or Marginal Diffusion
por: Lombardo, Luca, et al.
Publicado: (2019)

Chemical and Sensory Profiling of Monovarietal Extra Virgin Olive Oils from the Italian Marche Region
por: Pacetti, Deborah, et al.
Publicado: (2020)

The Value of a Nursing Certificate
Publicado: (1920)

Olive Oil Effects on Colorectal Cancer
por: Borzì, Antonio Maria, et al.
Publicado: (2018)

Exposure of the Main Italian River Basin to Pharmaceuticals
por: Ferrari, Federico, et al.
Publicado: (2011)

Test for Olive Oil
Publicado: (1863)

Olive Oil in Cholelithiasis
Publicado: (1907)

Olive Oil Antioxidants
por: Alarcón-de-la-Lastra, Catalina
Publicado: (2022)

Shifting focus: The impacts of sustainable seafood certification
por: van Putten, Ingrid, et al.
Publicado: (2020)

Extraction, Analysis, and Antioxidant Activity Evaluation of Phenolic Compounds in Different Italian Extra-Virgin Olive Oils
por: Fanali, Chiara, et al.
Publicado: (2018)

Extra-Virgin Olive Oils from Nine Italian Regions: An (1)H NMR-Chemometric Characterization
por: Ingallina, Cinzia, et al.
Publicado: (2019)

Consumer Misuse of Country-of-Origin Label: Insights from the Italian Extra-Virgin Olive Oil Market
por: Bimbo, Francesco, et al.
Publicado: (2020)

Chromatographic Fingerprinting Enables Effective Discrimination and Identitation of High-Quality Italian Extra-Virgin Olive Oils
por: Stilo, Federico, et al.
Publicado: (2021)

Effect of Intake of Extra Virgin Olive Oil on Mortality in a South Italian Cohort with and without NAFLD
por: Bonfiglio, Caterina, et al.
Publicado: (2023)

Value Creation Principles
por: Madden, Bartley
Publicado: (2020)

Value creation and CSR
por: Donaldson, Thomas
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_kku3p3jilsu18cjc755tlmntm5