Lucia Maddaloni

Background: Fresh-cut apples are highly susceptible to quality deterioration due to enzymatic browning and oxidative degradation of bioactive compounds. This study investigated the effects of conventional polyethylene packaging (PE, Pack 1) and two innovative biodegradable packaging materials (Pack 2 and Pack 3) on the stability of bioactive compounds in fresh-cut Golden Delicious apples during refrigerated storage. Individual phenolic compounds ((+)-catechin, caffeic acid, (−)-epicatechin, p-coumaric acid, rutin, and quercetin) were quantified by HPLC-PDA, while spectrophotometric assays were used to determine total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity (ABTS and DPPH). The environmental performance of the packaging materials was assessed through Life Cycle Assessment (LCA) using SimaPro v.9.5.5. Results: Polyphenol stability was significantly influenced by packaging and storage time (p < 0.001). Compared with fresh-cut apples at t0, Pack 2 promoted a 17.4% increase in total phenolic content after 21 days, whereas Pack 1 and Pack 3 showed reductions of 31.0% and 37.6%, respectively. HPLC analysis revealed compound-specific responses, with rutin and quercetin being markedly better preserved in Pack 3 after 21 days (17.65 and 1.93 mg/100 g, respectively) than in Pack 1 (0.67 and 0.19 mg/100 g, respectively). Two-way ANOVA confirmed significant effects of storage time, packaging, and their interaction on TPC, TFC, ABTS activity, and all individual phenolic compounds (p < 0.001), whereas DPPH activity was not significantly affected (p > 0.05). Pearson correlation (TPC–ABTS, r = 0.6885, p < 0.001) and principal component analysis indicated that antioxidant capacity was more closely associated with the qualitative phenolic profile than with total phenolic concentration alone. LCA highlighted environmental trade-offs among the packaging systems: Pack 1 showed lower impacts in several categories, Pack 2 displayed an intermediate environmental profile, whereas Pack 3 reduced dependence on fossil resources but exhibited higher land- and water-use impacts together with limitations related to end-of-life management. Conclusion: Packaging materials significantly affected the preservation of phenolic compounds and antioxidant activity in fresh-cut apples while exhibiting distinct environmental profiles. The results demonstrate that no packaging system simultaneously maximized product quality and environmental sustainability, highlighting the importance of integrating analytical performance with life-cycle assessment when developing innovative food packaging solutions.

Food systems are major drivers of global environmental change, accounting for about one-third of global greenhouse gas (GHG) emissions and contributing to land degradation, freshwater depletion, and biodiversity loss. Within this system, post-retail activities generate an estimated 18–20% of total food-related GHG emissions. In Europe, food service is responsible for roughly 12% of total food waste, making collective catering a strategic sector for sustainability interventions. Objective: Through menu design and composition, collective catering services can influence the environmental performance of thousands of meals served daily. This study introduces a novel meal-level scoring system—the App for the Environmental Impact Assessment of Dishes in Collective Catering (EcoRistApp, ERA)—designed to assess and communicate the environmental performance of institutional canteen dishes. Methods: EcoRistApp was developed and applied to a representative selection of first courses, second courses, and side dishes. Environmental impacts were quantified using Life Cycle Assessment (LCA) with SimaPro 9.5.5 software and the ReCiPe Midpoint (H) method. Normalized and weighted impact results were aggregated into a composite Environmental Impact Index (EII), which was then translated into a five-color interpretative scale to enhance usability and comprehension. Results: The analysis highlighted marked differences in environmental performance among dishes, largely driven by ingredient type and origin. Plant-based meals, such as lentil soup, consistently achieved lower impact scores, while dishes containing animal-derived ingredients, particularly beef and fish, showed higher impacts across multiple categories. Recipes combining high- and low-impact ingredients demonstrated potential for reducing overall environmental burdens. Conclusions: By converting complex LCA outcomes into an intuitive scoring system, EcoRistApp supports informed decision-making by catering operators and consumers, encourages plant-forward menu strategies, and contributes to the environmental transition of food service systems.

Ancient wheats can be understood as dynamic populations of historically cultivated wheat, which, unlike modern varieties, have not been developed through organised genetic improvement programmes, but rather through traditional farmer selection and local adaptation over centuries. Recently, ancient wheats have enjoyed renewed popularity, particularly in Italy, due to their wide genetic diversity and the significant role of wheat and its derivatives (e.g., bread, pasta, and baked goods) in the country’s culinary and cultural heritage. However, information on the characteristics of Italian ancient wheats remains limited and fragmented. Therefore, this review aims to collect, organise and compare the available evidence on the historical, agronomic, economic and sustainability parameters of ancient wheats, in order to provide an overall assessment of these varieties. The results showed that 34 Italian ancient wheats were studied, mainly from Tuscany and Sicily. With plant heights of up to 180 cm and yields of 1.4–4.8 t/ha, ancient wheats are characterised by greater height but lower productivity compared to modern wheats. They demonstrate good adaptability to poor soils and climatic stress, natural competitiveness with weeds and potential resistance to pathogens, rendering them suitable for sustainable, low-input agricultural systems. Furthermore, ancient wheat flours cost more than twice as much as commercial flours, with average prices of €3.00–5.10/kg, mainly due to artisanal production methods and belonging to short or niche supply chains. Finally, considerable variability in test weight (TW) and thousand kernel weight (TKW) could negatively affect flour or semolina yields. In conclusion, despite their low productivity, ancient wheats could offer significant opportunities in terms of environmental sustainability and biodiversity conservation, proving to be a strategic resource for more resilient and sustainable agriculture.

Front-of-pack labels (FOPLs) have been identified as a potential key tool to enable consumers to make healthier and more sustainable food choices. The simplification of complex nutritional, environmental, and processing data into clear and immediate formats is an essential function of FOPLs, which facilitates a more efficient connection between detailed product information and real-world purchasing decisions. This review critically evaluates the three main categories of FOPL—nutritional (e.g., Nutri-Score), environmental (e.g., Eco-Score) and processing-based (e.g., NOVA)—and examines emerging efforts to weave these dimensions into unified labelling frameworks. A bibliometric analysis of 1803 publications from Scopus, Web of Science, and Google Scholar was conducted, using VOS viewer to identify co-occurrence networks and thematic clusters. A narrative synthesis of label design methods, regulatory steps and consumer impact research followed this. Despite the considerable maturation of individual FOPLs, their combined application remains ad hoc. Establishing harmonized, multidimensional criteria is therefore essential to ensure consistent labelling that informs consumers and promotes public health and sustainability goals.

With over 180 million tons produced annually and a global market exceeding 500 billion dollars, beer is one of the most widely consumed beverages in the world, thanks to its broad variety of styles, traditions, ingredients, and brewing techniques. However, behind this widespread popularity lies a potentially impactful production chain, whose environmental impacts remain underexplored, particularly within the craft segment. This research evaluates the sustainability of a hemp-based craft beer produced in the Lazio region (Italy) using an integrated approach that combines life cycle assessment with environmental impact monetization. The results indicate that the main impacts in beer production are related to global warming potential (0.916 kg CO₂ eq/L), terrestrial ecotoxicity (0.404 kg 1.4-DCB eq/L), land use (0.841 m²a crop eq/L), and fossil resource scarcity (0.211 kg oil eq/L), primarily due to malt production and hop transportation. Packaging analysis revealed that including environmental costs, aluminum cans may add an additional environmental cost of €0.80–1.60 per unit, while glass bottles, despite their weight, incur a lower additional cost. For a beer priced at €3.50, this would translate to a real cost of €4.30–5.10, reflecting a 22–45% increase. Improving sustainability in the brewing sector requires strategic actions, such as careful supplier selection and appropriate packaging choices. Overall, sustainability in brewing emerges as a balance between production needs, distribution impacts, and systemic decisions.

Food spoilage is a natural process that influences the quality and safety of food products, negatively affecting their nutritional and organoleptic composition. In these regards, traditional industrial food preservation processes often rely on the use of traditional preservation techniques to extend food shelf life, while ensuring microbiological and chemical stability without compromising the product’s sensory characteristics. However, in recent years, consumers have become increasingly wary of chemical food additives; they often associate their use with potential health risks and negative impact on product appeal. In addition, this is compounded by an increasingly compellent European regulatory framework, as well as efforts in the search of natural and sustainable alternatives for food preservation. In this context, this review explores the potential of natural additives, such as polyphenols, flavonoids, and antioxidants, derived from agro-industrial waste, including fruit peels, vegetable by-products, and seeds. These compounds exhibit strong antioxidant and antimicrobial properties, which not only extend the shelf life of food products but also enhance their safety and quality. Considering vegetable wastes (i.e., pomegranate peels, olive leaves, olive mill wastewater, and grape pomace) as the main by-products from which natural additives can be extracted, this study provides an overview of their efficacy in preventing lipid oxidation and reducing microbial growth, while maintaining sensory properties. This could represent an opportunity both for maintaining food quality and prolonging food shelf life by valorizing by-products to be otherwise disposed of, and also contribute to mitigating the environmental impact associated with the food industry and to optimize food preservation processes. In addition, it highlights the possibility of employing sustainable alternatives to synthetic additives, capable of extending the shelf life of food products while ensuring their safety for human consumption.

The production of beer, a beverage of global cultural and industrial importance, has a significant impact on the environment due to the use of natural resources and the emissions generated during the various stages of the production process. Therefore, this article examines the sustainability of beer production through a review of literature articles that have used Life Cycle Assessment (LCA) to assess its environmental impacts. A systematic literature review was conducted by selecting peer-reviewed articles published between 2001 and July 2024 using databases such as Scopus and Google Scholar. The search included studies analyzing different stages of the beer life cycle, from raw material production to packaging and distribution, using specific keywords related to LCA and brewing. The results showed that energy use and packaging are the two critical aspects identified in the review, which represent a significant part of the environmental footprint. However, it is important to note that the available studies on the subject are few and heterogeneous and they use different methodologies, impact categories, and functional units, which complicates the comparison and synthesis of results, limiting the ability to draw definitive conclusions. Recommendations were made to improve sustainability, including the adoption of more efficient technologies, the use of recycled materials for packaging, and the implementation of sustainable agricultural practices. These strategies could aim to significantly reduce the overall environmental impact of beer production.

This article examines the sustainability of beer production through a review of the available scientific literature. Beer production, a beverage of both cultural and industrial importance at a global level, significantly impacts the environment due to the use of natural resources and emissions generated during the various stages of the production process. This study adopts the Life Cycle Analysis (LCA) approach to assess the environmental impact of beer production, from the extraction of raw materials to the disposal of the finished product. Only peer-reviewed studies published between 2001 and July 2024 that address at least one stage of the beer production process were included in the review. The results highlight the critical points of the production cycle and suggest sustainable practices to reduce the environmental impact. This study provides a detailed overview of LCA methods applied to beer production, including defining objectives and scope, life cycle inventory, impact assessment and interpretation of results, and providing recommendations to improve sustainability in the brewing sector. The objectives of this study were to identify the critical point within the beer production cycle that significantly contributes to environmental impacts and to suggest sustainable practices and strategies that can be adopted to reduce the environmental footprint of beer production.