Eco-innovations and strategies to improve agri-food sustainability

The agri-food sector is called upon to renew itself profoundly, as the contemporary pattern of food production and consumption is no longer sustainable. Indeed, global agri-food systems need to minimize their environmental impacts while meeting future demand. Industries and research are committed to innovating technologies and strategies to guarantee sufficient food production while lowering the environmental impact. This thesis explores recent innovations that can be implemented through the agri-food chain, from the agricultural field to the consumers' table. The main aim is to explore the whole food production chain, giving policymakers and stakeholders useful insights to enhance the agri-food sector's sustainability, guaranteeing an adequate income to all the agri-food chain actors and quality food to consumers. Chapter 1 investigates the impact of climate change on dryland farming and the economic sustainability of the primary sector in those areas. Using a systematic literature review and bibliometric analysis, it highlights the literature's focus, giving importance to participatory policy interventions and the multifunctionality of agricultural systems. This offers novel perspectives on addressing global challenges in vulnerable areas. Chapter 2 delves into the adoption of sustainable pesticide alternatives, aligned with the EU's Common Agricultural Policy 2023-2027 goals. A scoping review identifies key factors influencing farmers’ motivation to adopt or not adopt these practices. The main results emphasize the role of education, government subsidies, knowledge dissemination, and training initiatives in promoting environmental sustainability. Chapter 3 addresses consumer acceptance of cold plasma technology for sanitizing berries, a non-invasive method to enhance food safety and reduce waste. By testing nudges based on information about safety and environmental benefits, the study identifies strategies to increase acceptance and overcome food technology neophobia, providing actionable recommendations for promoting innovative food technologies. Chapter 4 explores consumer preferences for 3D-printed food, focusing on the quality attributes of 3D-printed snacks. Through a discrete choice experiment, the chapter reveals that Italian consumers valued most the sustainability certification and the ingredient origin. Additionally, results highlight that preferences differ between online and in-person buyers and between online and in-person purchases, thus providing insights to stakeholders and entrepreneurs for advancing this emerging technology. Chapter 5 examines the potential of citrus essential oils (CEOs) to mitigate heat stress in sheep, addressing the effects of climate change on livestock. Through a SWOT-SOr analysis, the study involves several stakeholders and identifies strategies to promote the use of CEOs in the sheep sector, outlining policy implications and opportunities to spread this practice adoption. Together, these chapters provide a comprehensive view of the pressing issues and innovations in agri-food systems, offering actionable solutions to enhance their resilience and sustainability while meeting consumer demand.