Part I. Agriculture, Biomass, Foods and Beverages
1. Key factors of Digital agriculture on competitiveness, sustainability, and safety areas
2. Precision Agriculture technologies in the Italian agricultural context. A study on the rate of knowledge and diffusion among Italian farmers
3. The Role of Technological Innovations for Agrifood Resilience: A Systematic Literature Review
4. The agri-food products life cycle: the technological dimension role in an open innovation perspective
5. Innovation in the food sector: development prospects for synthetic meat production
6. Valorization strategies of technological and therapeutic properties of orange by-products
7. Circular economy in the agri-food industry. How social media create engagement
8. Circular urban food policies: the "Food in the circular city" model promoted by the city of Prato
9. S-LCA applied in a research project and social conditionality of the new Common Agriculture Policy 2023-2027
10. The S-LCA applied in a research project: “smallholders including farmers” impact subcategory
11. The potential of soil carbon sequestration: International and national soil carbon projects
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
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"
14. The adoption of information systems for the analysis of the life cycle of hazelnuts
15. Sweet chestnut fractions from sustainable circular process for the control of phytopathogenic oomycetes
16. A circular bioeconomy chain: indicators applied to the sustainable production of microalgae for industrial purposes
17. The ILCIDAF project for the development of an Italian Database of Life Cycle Inventory of agri-food products: the wheat milling phase.-18. Life Cycle Inventory data for the Italian olive oil supply chain: how to ensure representativeness
19. Carbon Footprint of seasonal meals: the case of school canteens
20. Water Footprint of agri-food products from MENA countries vs. EU
21. The air indicator of VIVA certification for the sustainability of Italian wine: analysis and perspectives
22. Environmental accounting for the circularization of the packaged water sector in Italy
23. Recent evolutions in food consumption patterns during the Covid-19 emergency. The emerging market of Food Delivery and its implications on food quality
24. Foods Supplements: quality assessment of formulations by expert panel
25. Wine quality improvement based on the perception of Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) - evidence from Bulgaria
26. Multi-elemental characterisation and multivariate analysis of Venetian Protected Designation of Origin (PDO) wines
27. Study of the volatile component and the flavonoid content of edible flowers
28. The cultivation of Iris pallida as an opportunity for the enhancement of Tuscan agro-biodiversity and a resource for the local economy
29. Honey Production in Italy: Quality, Sustainability, and Innovation Strategies of Companies in the Abruzzo Region
30. Determination of bioactive compounds in Italian honeydew honeys
31. Comparison of the carotenoid content in durum wheat pasta and wholewheat pasta by multivariate analysis
32. The likely effect of the rise in global temperature on cheese safety
33. Tomato supply chain and production quality control for international markets
34. Sustainability of rural supply chains in Nepal: selection, characterization and labelling of spices for the local market
35. Carob leaves extracts as new ingredients in the food field: extraction, characterization and antioxidant features
36. Carob Pods as Source of Bioactive Molecules in the Preparation of Functional Jelly
37. Crocus sativus L. flowers valorisation as sources of bioactive compounds
Part II. Consumers’ awareness, and behaviors
38. An empirical study to understand if sustainable consumers have sustainable behaviours
39. Greenwashing and consumer awareness on environmental issues: a pilot analysis
40. What factors influence post-Covid-19 consumer purchase habits? An empirical survey in the Italian agri-food sector
41. Towards a sustainable diet: the profile of vegan and vegetarian Italian consumers
42. Not in My Backyard or Please in My Backyard? A PRISMA-based literature review
43. From knowledge to consumption: how consumers perceive of the food quality
44. Exploring consumer and company perceptions of the use of digital technologies for traceability
45. Functional properties and preferences of consumption of honeys from different origin
46. Food safety and insect food: a preliminary consumers’ indication
Part III. Digitalization
47. Digital Innovation Ecosystems: a Systematic Literature Review and a New Definition
48. Smart City and Internet of Things
49. Digital transformation in companies and human resource management
50. “Everything-as-a-service”: l’evoluzione del mercato privato dei beni in piattaforma pubblica di servizi
51. Supply chain 4.0: lean six sigma, industry 4.0 technologies and circular supply chain applied to an italian hospital case study
52. Bibliometric Analysis and Topic Modeling of the literature on Artificial Intelligence in Healthcare
53. Digital innovation in the healthcare system: integration between blockchain and artificial intelligence
54. The role of multi-stakeholder platforms in the path towards Circular Economy (CE) transition in Europe
55. Green Smart Manufacturing: potentials and limits towards Industry 5.0
56. The use of unmanned aerial systems in environmental monitoring
Part IV. Circular economy and sustainability issues in several sectors
57. Natural gas supply in Italy: analysis and perspectives
58. The agro-photovoltaic sector as a possible implementation tool in Sicilian energy transition
59. Redevelopment of industrial brownfields through green hydrogen: evolution and criticalities
60. Life Cycle Assessment and Life Cycle Costing of a unitized regenerative fuel cell stack: a preliminary study
61. A Hypothesis of a Lean Warehouse Design for an Italian Textile-Apparel Company
62. Textile industry between past and future in the ‘Museo Merceologico’ (MuMe)
63. Production and consumption trends in the European textile sector and main sustainability challenges
64. The future of the Italian tanning industry considering the recent geopolitical crisis
65. Risk assessment and life cycle approach to optimize the sustainability performance of leather products.