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Challenges in Sustainable Agriculture and Cities Development: Innovations and Improvements, From Cradle to Grave, Including Connections between Agro-Food Productions and Markets

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Agriculture".

Deadline for manuscript submissions: closed (31 July 2021) | Viewed by 45130

Special Issue Editor

Prof. Dr. Alessio Cappelli

E-Mail Website1 Website2
Guest Editor
Department of Agriculture, Food, Environment, and Forestry (DAGRI), University of Florence, Florence, Italy
Interests: agricultural engineering; food science; environmental sustainability; Life-Cycle Assessment (LCA); waste management; wheat and bakery product; dough rheology; ancients wheats; food processing equipment; food processing and engineering; Extra Virgin Olive Oil (EVOO); cereal technology; usability engineering; process and product innovations; insects as food; agricultural mechanization

Special Issue Information

Dear Colleagues,

The world's population is growing constantly, and is expected to reach 9.7 billion by 2050. This growth goes hand-in-hand with the increasing demand of food and with cities expansion and development, exacerbating environmental pressure.

Since that our planet is facing an unsustainable increase of the environmental impacts, we are called to provide innovations, improvements, and solutions which could significantly reduce the environmental pressures related to food productions and cities development.

In the case of food productions, these ameliorations need to be focused on the entire production chains, using an approach from cradle to grave. For these reasons, scientific contributions able to increase the sustainability of short food supply chains, local productions, and global traded products, fall within the scope of this special issue.

This special issue aims to create a collection of innovative scientific contributions (reviews, original research papers, short communications, letter to the editor and viewpoints) able to improve the sustainability of agro-food productions and cities development. In particular, scientific contributions related to the reduction of the environmental impacts in the following research fields are particularly welcome:

  • Crops cultivation and harvesting/post-harvesting (including processing and storage).
  • Innovations in livestock and plant breeding
  • Primary ingredients and raw materials production.
  • Processing of raw materials and ingredients in food production.
  • Processing technologies and equipment.
  • Ingredients and food packaging.
  • Innovations in food distribution, logistic, and marketing.
  • Improvement of the connections between food productions and local or global markets
  • Waste and by-product treatment (in particular for the production of extracts with bio-active compounds)
  • Sustainable alternative sources of protein
  • Life-cycle assessment in food productions and cities development, including improvement strategies
  • Valorization of mountain, arid, or semi-arid areas for agro-food production or for urban areas development
  • Sustainability of urban development and building construction
  • Energy efficiency of buildings and urban areas
  • Aquaponic and hydroponic in combination with aquaculture and urban development
  • Challenges, opportunities, and threats related to the actual COVID-19 pandemic in sustainable agriculture, food production, and cities development.

Dr. Alessio Cappelli
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • innovations in agriculture
  • environmental impacts
  • sustainable food productions
  • circular economy
  • energy efficiency of buildings and cities
  • waste valorization

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Published Papers (7 papers)

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Research

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17 pages, 303 KiB  
Article
Linking Sustainability, Embeddedness and Marketing Strategies: A Study on the Craft Beer Sector in Italy
by Maria Cipollaro, Sara Fabbrizzi, Veronica Alampi Sottini, Bruno Fabbri and Silvio Menghini
Sustainability 2021, 13(19), 10903; https://doi.org/10.3390/su131910903 - 30 Sep 2021
Cited by 14 | Viewed by 3603
Abstract
This paper proposes an in-depth analysis of the branding strategies implemented by agricultural craft breweries in Italy. For small-scale companies operating in the emerging craft beer sector, effective branding strategies play a key role in differentiating themselves from their competitors and gaining competitive [...] Read more.
This paper proposes an in-depth analysis of the branding strategies implemented by agricultural craft breweries in Italy. For small-scale companies operating in the emerging craft beer sector, effective branding strategies play a key role in differentiating themselves from their competitors and gaining competitive advantages. The paper focuses on the concept of sustainability and its relation to Neolocalism. In addition, the paper analyses to what extent the craft brewing companies leverage the status of agricultural craft breweries. A mixed-method approach is adopted in the analysis. A Web Content Analysis (WebCa) led to the extrapolation of relevant information from the company websites. The data were coded according to a 1/0 binary scheme (presence/absence) and subjected to cluster analysis. The results highlight the presence of six different typologies of strategies implemented by the agricultural craft breweries, thus identifying six clusters. The six clusters differ in their emphasis on both agricultural brewery status and the components characterising the corporate brand and the attributes defining the concept of sustainability. Full article
(This article belongs to the Special Issue Challenges in Sustainable Agriculture and Cities Development: Innovations and Improvements, From Cradle to Grave, Including Connections between Agro-Food Productions and Markets)
6 pages, 527 KiB  
Communication
Innovative Olive Tree Leaves Shredder Prototype for the Valorization of Wasted Leaves: An Application to High-Quality Compost Production
by Alessio Cappelli, Nicola Menditto and Enrico Cini
Sustainability 2021, 13(16), 9421; https://doi.org/10.3390/su13169421 - 22 Aug 2021
Cited by 5 | Viewed by 3752
Abstract
Extra virgin olive oil is considered worldwide as one of the most important products, a standard bearer of the Mediterranean diet. Despite this, the production chain of extra virgin olive oil generates four times more waste than quantity of oil. For this reason, [...] Read more.
Extra virgin olive oil is considered worldwide as one of the most important products, a standard bearer of the Mediterranean diet. Despite this, the production chain of extra virgin olive oil generates four times more waste than quantity of oil. For this reason, the disposal of olive mill wastes represents a significant environmental problem in all the Mediterranean countries. In this direction, several innovations and improvement strategies were proposed in the literature to correctly manage these by-products and, in some cases, to valorize them by the recovery of polyphenols and other interesting substances. However, innovations and improvement strategies for the valorization of olive tree leaves are definitely neglected in the literature, thus motivating this work. The aims of this work are as follow: firstly, to develop and test an innovative olive tree leaves shredder prototype to help olive oil millers in the management of waste leaves deriving from pruning and olive oil production; secondly, to test the combination of the minced olive tree leaves with other by-products in the production of high-quality compost. The results showed the effectiveness of the tested olive tree leaves shredder in significantly reducing the volume occupied by the leaves by 40%. Moreover, the mixing of the minced olive tree leaves with other by-products lead to a high-quality compost which, in accordance with Italian legislation, could even be certified and labeled with this denomination. Future research will investigate the quantification of the benefits in terms of environmental impacts using life cycle assessment. Full article
(This article belongs to the Special Issue Challenges in Sustainable Agriculture and Cities Development: Innovations and Improvements, From Cradle to Grave, Including Connections between Agro-Food Productions and Markets)
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12 pages, 2765 KiB  
Article
Indigenous Aureobasidium pullulans Strains as Biocontrol Agents of Botrytis cinerea on Grape Berries
by Viola Galli, Yuri Romboli, Damiano Barbato, Eleonora Mari, Manuel Venturi, Simona Guerrini and Lisa Granchi
Sustainability 2021, 13(16), 9389; https://doi.org/10.3390/su13169389 - 21 Aug 2021
Cited by 20 | Viewed by 3526
Abstract
Aureobasidium pullulans is a yeast-like fungus found on the surface of the grape berries that has been proven to act as a biocontrol agent for the management of grey mould disease caused by Botrytis cinerea. In this work, an indigenous strain of [...] Read more.
Aureobasidium pullulans is a yeast-like fungus found on the surface of the grape berries that has been proven to act as a biocontrol agent for the management of grey mould disease caused by Botrytis cinerea. In this work, an indigenous strain of A. pullulans isolated from grape berries and selected according to the in vitro activity against B. cinerea, was used in vineyards of the winery where it originated, in comparison with a commercial product containing two A. pullulans strains with the aim of assessing its effectiveness as a biocontrol agent. The experimental design included daily meteorological data registration and the early defoliation of grapevines as treatments. The monitoring of A. pullulans strains on grape berries by plate counts and molecular methods as well as of B. cinerea symptoms on grape bunches was performed in the different trials from the end of flowering to the harvest time. Results highlighted that although no significant differences (p < 0.05) in the occurrence of B. cinerea were detected according to different treatments, the mean incidence of symptomatic berries ranged from 7 to 16%, with the lowest values recorded in bunches treated with the indigenous A. pullulans strain. The efficacy of the biocontrol agent was affected more by meteorological conditions than the defoliation practice. Full article
(This article belongs to the Special Issue Challenges in Sustainable Agriculture and Cities Development: Innovations and Improvements, From Cradle to Grave, Including Connections between Agro-Food Productions and Markets)
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13 pages, 1075 KiB  
Article
Sustainability and Natural Wines: An Exploratory Analysis on Consumers
by Sara Fabbrizzi, Veronica Alampi Sottini, Maria Cipollaro and Silvio Menghini
Sustainability 2021, 13(14), 7645; https://doi.org/10.3390/su13147645 - 8 Jul 2021
Cited by 16 | Viewed by 5269
Abstract
Wine production and consumption in Italy have a long tradition strongly linked to conventional products. Because of these market dynamics, the Italian wine industry has strongly increased the production of organic wines, as well as that of biodynamic and natural wines. Based on [...] Read more.
Wine production and consumption in Italy have a long tradition strongly linked to conventional products. Because of these market dynamics, the Italian wine industry has strongly increased the production of organic wines, as well as that of biodynamic and natural wines. Based on a qualitative survey of 210 wine consumers, this study explores the motivations which move the interests of consumers for the consumption of natural wine. The aim of the study is to verify if and how sustainability inspires demand. Considering the scarcity of studies on “natural wines” this research aims to provide a cognitive framework capable of giving a social representation of natural wine from the consumers’ side, although not reaching a generalizable result. Full article
(This article belongs to the Special Issue Challenges in Sustainable Agriculture and Cities Development: Innovations and Improvements, From Cradle to Grave, Including Connections between Agro-Food Productions and Markets)
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Review

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10 pages, 527 KiB  
Review
Widespread Dietary Patterns (Healthy and Balanced Diet, Western Diet, and Vegan and Vegetarian Diets) Compared for Water Consumption: Which Is the Winner?
by Virginia Vettori, Bianca Bronzi, Chiara Lorini, Giuseppe Cavallo and Guglielmo Bonaccorsi
Sustainability 2021, 13(21), 11946; https://doi.org/10.3390/su132111946 - 28 Oct 2021
Cited by 2 | Viewed by 3222
Abstract
An increasing number of people are interested in following a dietary pattern that is environmentally sustainable and water saving. However, consumers are mostly unable to recognize evidence-based information on food and nutrition and efficiently manage their diet. We conducted a narrative review aiming [...] Read more.
An increasing number of people are interested in following a dietary pattern that is environmentally sustainable and water saving. However, consumers are mostly unable to recognize evidence-based information on food and nutrition and efficiently manage their diet. We conducted a narrative review aiming to support professionals to guide their assisted people that decide to follow a dietary pattern chosen for environmental or ethical reasons. We reviewed three scientific databases and Google Scholar, searching for papers that deal with the water consumption of widespread and well known dietary patterns (Healthy and Balanced Diet, Western Diet, and Vegan and Vegetarian diets). Our results suggest that moving toward a low-animal-based diet favors a reduction in water consumption, but current evidence is not sufficient to establish which is the winner in terms of water saving by comparing Vegetarian and Vegan diets. Full article
(This article belongs to the Special Issue Challenges in Sustainable Agriculture and Cities Development: Innovations and Improvements, From Cradle to Grave, Including Connections between Agro-Food Productions and Markets)
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16 pages, 668 KiB  
Review
Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality
by Alessio Cappelli and Enrico Cini
Sustainability 2021, 13(5), 2608; https://doi.org/10.3390/su13052608 - 1 Mar 2021
Cited by 82 | Viewed by 19837
Abstract
Pasta, bread, and bakery products are considered worldwide as essential foods for human nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide health benefits via bioactive compounds, present significant technological problems related to poorer dough rheological properties and [...] Read more.
Pasta, bread, and bakery products are considered worldwide as essential foods for human nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide health benefits via bioactive compounds, present significant technological problems related to poorer dough rheological properties and final product characteristics. Moreover, both the food industry and consumers are increasingly sensitive to environmental impacts, highlighting the urgent need for sustainable innovations and improvement strategies, from cradle to grave, for the entire production chains, thus motivating this review. The aim of this review is to provide technological innovations and improvement strategies to increase the sustainability, productivity, and quality of flours, pasta, bread, and bakery products. This review is focused on the main operations of the production chains (i.e., wheat cultivation, wheat milling, dough processing, and, finally, the manufacturing of pasta, bread, and bakery products). To achieve this goal, the use of life-cycle assessment (LCA) analysis proved to be an effective tool that can be used, from early stages, for the development of eco-friendly improvement strategies. The correct management of the wheat cultivation stage was found to be essential since it represents the most impacting phase for the environment. Successively, particular attention needs to be paid to the milling process, the kneading phase, to breadmaking, and, finally, to the manufacturing of pasta. In this review, several specifically developed solutions for these essential phases were suggested. In conclusion, despite further investigations being necessary, this review provided several innovations and improvement strategies, using an approach “from cradle to grave”, able to increase the sustainability, productivity, and final quality of flour, semolina, pasta, bread, and bakery products. Full article
(This article belongs to the Special Issue Challenges in Sustainable Agriculture and Cities Development: Innovations and Improvements, From Cradle to Grave, Including Connections between Agro-Food Productions and Markets)
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Other

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21 pages, 4201 KiB  
Systematic Review
Seaweeds as a “Palatable” Challenge between Innovation and Sustainability: A Systematic Review of Food Safety
by Giuseppe Cavallo, Chiara Lorini, Giuseppe Garamella and Guglielmo Bonaccorsi
Sustainability 2021, 13(14), 7652; https://doi.org/10.3390/su13147652 - 8 Jul 2021
Cited by 14 | Viewed by 4369
Abstract
Moderate or severe food insecurity affect 2 billion people worldwide. The four pillars of food security (availability, access, use and stability) are in danger due to the impact of climatic and anthropogenic factors which impact on the food system. Novel foods, like seaweeds, [...] Read more.
Moderate or severe food insecurity affect 2 billion people worldwide. The four pillars of food security (availability, access, use and stability) are in danger due to the impact of climatic and anthropogenic factors which impact on the food system. Novel foods, like seaweeds, have the potential to increase food yields so that to contribute in preventing or avoiding future global food shortages. The purpose of this systematic review was to assess microbiological, chemical, physical, and allergenic risks associated with seaweed consumption. Four research strings have been used to search for these risks. Preferred Reporting Item for Systematic Reviews and Meta-analysis (PRISMA) guidelines were applied. Finally, 39 articles met the selected criteria. No significant hazards for microbiological, allergenic, and physical risks were detected. Regarding chemical risk, algae can accumulate various heavy metals, especially when harvested in polluted sites. Cultivating seaweeds in a controlled environment allows to avoid this risk. Periodic checks will be necessary on the finished products to monitor heavy metals levels. Since the consumption of algae seems to be on the rise everywhere, it seems to be urgent that food control authorities establish the safety levels to which eating algae does not represent any risk for human health. Full article
(This article belongs to the Special Issue Challenges in Sustainable Agriculture and Cities Development: Innovations and Improvements, From Cradle to Grave, Including Connections between Agro-Food Productions and Markets)
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