| Title | Food Waste and Environmental-Sustainable Innovation: A Scenario for the Italian Citrus Market |
|---|---|
| ID_Doc | 20838 |
| Authors | Boccia, F; Di Pietro, B; Covino, D |
| Title | Food Waste and Environmental-Sustainable Innovation: A Scenario for the Italian Citrus Market |
| Year | 2021 |
| Published | Quality-Access To Success, 22, 182 |
| Abstract | Italy has always occupied an important position in the international citrus context, although there are some difficulties due above all to an excessive pulverization of the offer and a poor aggregation that favors foreign competitors. In recent years, the sector has been urged to introduce significant product, process and organization innovations, obtaining non-negligible results and to be considered as potential success factors. Also with regard to processed products, a trend reversal is taking place, enhancing and using the by-products until recently considered waste of limited commercial value that would otherwise go unused. The purpose of this work, therefore, is to highlight the evolution that has taken place over the years and the effects that the innovations applied to the citrus sector have had. Furthermore, through the analysis of the case studies, we want to focus attention on the importance of waste deriving from the citrus fruit transformation process and consider its use as a model of innovation to face present and future challenges from a sustainability perspective, environmental and circular economy and also for therapeutic purposes for the prophylaxis and treatment of pandemics such as Covid-19. |
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