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In the recent years the interest toward the use of biomass as a fuel for energy conversion, along with the continuous tightening of regulations, has driven the improvement of accurate design techniques which are required to optimize the combustion process and simultaneously control pollutant emissions. In this paper the use of a 3D Computational Fluid Dynamics approach is analyzed to that aim by means of an application to an existing 50 MW biomass fixed-bed combustion furnace fueled by grape marc. The paper aims to discuss these issues.

The studied furnace is an interesting example of biomass utilization as it may integrate biomass with organic residual by an industrial process. The numerical model has been implemented into an OpenFOAM solver, with an Eulerian-Lagrangian approach. In particular, the fully 3D approach here presented, directly solves for the gas and solid evolution in both the combustion bed and the freeboard. Special care has also been devoted to the treatment of radiating fluxes, having a remarkable influence, again, on the bed evolution.

Results have been compared to experimental data in terms of temperature showing a good agreement. Further comparisons have been done with literature available data for a similar power size biomass furnace showing reasonable similarities.

Emission formation processes in a biomass furnace are dealt with in this paper. The innovation lies in the use of a fully 3D numerical approach, that is validated with regard to temperature measurements gathered in a multi-MW experimental furnace.

The amount of food wasted every year is 1.3 billion metric tonne (MT), out of which 0.5 billion MT is contributed by the fruits processing industries. The waste includes by-products such as peels, pomace and seeds and is a good source of bioactive compounds like phenolic compounds, flavonoids, pectin lipids and dietary fibres. Hence, the purpose of the present study is to review the novel extraction techniques used for the extraction of the bio active compounds from food waste for the selection of suitable extraction method.

Novel extraction techniques such as ultrasound-assisted extraction, microwave-assisted extraction, enzyme-assisted extraction, supercritical fluid extraction, pulsed electric field extraction and pressurized liquid extraction have emerged to overcome the drawbacks and constraints of conventional extraction techniques. Hence, this study is focussed on novel extraction techniques, their limitations and optimization for the extraction of bioactive compounds from fruit and vegetable waste.

This study presents a comprehensive review on the novel extraction processes that have been adopted for the extraction of bioactive compounds from food waste. This paper also summarizes bioactive compounds' optimum extraction condition from various food waste using novel extraction techniques.

Food waste is rich in bioactive compounds, and its efficient extraction may add value to the food processing industries. Hence, compressive analysis is needed to overcome the problem associated with the extraction and selection of suitable extraction techniques.

Selection of a suitable extraction method will not only add value to food waste but also reduce waste dumping and the cost of bioactive compounds.

This paper presents the research progress on the extraction of bioactive active compounds from food waste using novel extraction techniques.

The ‘Raison d'etre’ for this article is the fact that the area is waking up, in no small way, to its wine, agricultural and tourist potential. It has produced some identifiable top grade wine for many years, on a ‘Take it or leave it’ basis. It is now interested in customers, but is not yet receiving too many visitors. This part of northwest Italy has always been poor, and has constantly been overrun by raiders since the beginning of apparently recorded history. The area, with which we are dealing, east of the French and south of the Swiss Alps contains beautiful countryside comprising five comparatively large villages and many smaller ones. It is some fifteen miles square, being simply full of hills, in many cases, not more than two miles apart. Each has a castle‐cum‐monastery on its top, evidencing the small self‐defending communities in which these people lived. The elite, which commanded them, could alone afford to drink the wine they produced.

These are the days of falling standards and sagging morale, nowhere more apparent than in the one‐time efficient public service. The division between management and workers in the field in the large public enterprises has grown wider and wider and we tend to blame the lower strata of the structure for most of the ills which beset us, mainly because its failures are more obvious; here, the falling standards of work and care speak for themselves. The massive reorganization of the National Health Service and local authorities has made evident, especially in the first, that the upper strata of the colossi which dominate our everyday lives have their ills too. Local authorities have been told “The party is over!” and the National Health Service has been told of the urgent need for the strictest economy in administration; that the taking over of personal health services from local authorities was wrongly attributed to “managerial growth” instead of a mere “transfer of functions”, but, nonetheless, new authorities were created, each with fast‐growing administrative organs operating services—doctors, nurses and patients—which had remained unchanged. Very large local authorities, with many functions lost to others, one would have expected to have resulted in economy of administration, has all‐too‐often been the opposite. Hardly surprising that those who pay for it all, distinct from those who receive of its largesse, are being stirred to rebellion, when they have been overtaxed, ill‐used and what is more important, ignored for so long.

The paper shows how sustainable value chain analysis (SVCA) can be used as a diagnostic tool to identify misalignment between resource allocation and consumer preferences, using a case study of the Oxford Landing wine chain, from South Australia to the UK.

The study incorporates a combination of value chain analysis (VCA) and life cycle analysis (LCA) in a single methodology to determine which activities, at each stage in the supply chain, create value (in the eyes of consumers) and the contribution of these activities to greenhouse gas emissions.

The case study demonstrates the value of comparing the consumer value associated with a particular activity with the emissions associated with that activity, as this draws the attention of managers, at each stage of the supply chain, to the potential trade‐offs that exist and the danger of focusing on either one (adding value or reducing emissions) in isolation.

The main limitation of the research methodology is that the study focuses on a single product (Oxford Landing) and a single chain to a single country (UK). Thus, it is difficult to generalise from the results of this single case study to the (South Australian) wine industry in general, without further information from other wineries and consumer perceptions of their brands in different parts of the world.

The case study highlights the importance of taking a holistic view when considering the sustainability of a product, process or chain – trade‐offs between environmental benefits and consumer perceptions of value can have significant commercial implications. It also illustrates the potential for SVCA to be used as a guide for the allocation of research and development expenditure (public and private) in pursuit of sustainable competitive advantage.

The study is the first to combine LCA with VCA in a context that allows researchers, practitioners and policymakers to identify areas for improvement, in what they do and how they do it.

While global wine consumption is growing, environmental sustainability in the wine industry is also receiving increased attention from retailers, governments, environmental groups, and consumers. New Zealand has experienced a winery boom over the past two decades with a 173 per cent increase in the number of wineries. Along with this growth, wineries are also facing issues such as water consumption, its impact on community, and waste management. The study therefore seeks to examine: the current sustainability initiatives undertaken by wineries; what drives the wine industry to engage in sustainable practices; and barriers to implementing sustainable practices.

Using a mixed method research approach, this study uses a triangulated approach to examine interviews and questionnaires to determine motivations and elements of influence.

This study found that the strong drivers for the sustainability initiatives are their concern about the state of the environment and social responsibility, followed by requirements for exporting and protection of agricultural land.

A limitation of this study was a low response rate from the online questionnaire, which may influence or bias study results. However, detailed face‐to‐face interviews help to gain clarification on concepts and study results.

While global wine consumption is growing, environmental sustainability in the wine industry is also receiving increasing attention from retailers, governments, environmental groups and consumers. New Zealand has experienced a winery boom over the past two decades with a 173 per cent increase in the number of wineries. Along with this growth, wineries are also facing issues such as water consumption, its impact on community, and waste management.

Although there are many studies about the wine industry, relatively few studies have examined sustainability elements from a mixed‐method approach to determine practical elements which may influence practices undertaken. It also examines practices undertaken by wineries, barriers to implementation and incentives to further implementation.

Identifying the barriers that hinder the circularity in the wine industry in Bulgaria and proposing a preliminary circular economy (CE) index for ranking in order of importance the barriers for providing a suitable and replicable model through the contextualization of the study applied at the territorial level.

The article adopts a Fuzzy AHP methodology based on 6 main barriers and 19 sub-barriers to find the weights of the barriers and rank them. The study was conducted in Bulgaria, and it consists of a questionnaire with pairwise comparisons to ask for expert opinions of members of the Executive Board of the National Association of Bulgarian Vinegrowers and additional members of the regional vine and winegrowing chambers.

The study identifies training and education and environmental barriers as the most important among the main barriers whereas, economic barriers are assessed as low impact. Considering the sub-barriers, lack of consumer awareness and interest, unclear taxation for CE, lack of knowledge about environmental emissions (carbon, water etc.) within the supply chains, and lack of digital trends are determined as the most significant sub-barriers.

The preliminary CE index can be practically used and tested, when necessary, by each winemaker according to their understanding and opinion of CE barriers and sub-barriers. The ranking within the CE index can lead winemakers also to decisions related to the company's social policy.

The study uses the Fuzzy AHP methodology with expert opinions to analyze and weigh the main barriers to achieving CE at the micro-level.

The objective was to evaluate the effect of banana peel into cake (a bakery product that may add bananas) and panettone (a product that never is added to bananas) formulations on consumers' acceptance and perceived attributes and the effect on the technological properties of the product.

Bakery products were produced with banana peel in the formulation and control samples without residue. Volunteers scored their acceptance and checked all attributes applied to the four samples in the blind and informed tests. The texture, color, proximate composition and bake properties were measured.

The acceptance of both cakes, with and without banana peel, was not affected when consumers were informed that there was a residue in both cakes. Relative risk indicated that information had no influence on acceptance. Panettone with banana pulp showed a reduction in acceptance when volunteers were informed of the presence of banana peel. Risk analysis showed a significant relative risk of product rejection when consumers were aware of information. The addition of banana peel enhanced panettone chewiness and crumb hardness, reduced bake loss of cakes, reduced the volume of both products and changed some color parameters of both products.

Banana peel is a source of functional compounds, but it is not clear how consumers react when informed that the food presents it.

The purpose of this paper is to analyze the innovation capacity of small and medium enterprises (SMEs) and micro enterprises through a theoretical framework that addresses the influence of some internal and external resources – derived from the literature review – on the development of innovation activities and on innovative firm’s results.

Based on a structured questionnaire, the empirical survey has involved 122 SMEs and micro enterprises of the most representative agrifood supply chains in the Campania region: dairy, wine, pasta and olive oil. The data have been then elaborated through the cluster analysis technique in order to explore any meaningful patterns that may exist in terms of the innovation capacity.

This study shows the existence of three clusters/innovation modes: collaborative innovators (CIs), non-collaborative innovators (NCIs), and non-innovators (NIs). Even though CIs represent 16.2 percent of the sample, this cluster shows an increased or stable revenue during 2011-2013 in comparison to the other two clusters.

This study provides a static view in comparison to the longitudinal analysis which could have provided a more dynamic view of the innovation capacity of agrifood SMEs and micro enterprises.

This is the first quantitative study focusing on the factors related to the innovation capacity of agrifood firms in the Campania Region. The study specifically analyses the innovation capacity of SMEs and micro enterprises. Moreover, it offers a comprehensive analysis of internal and external drivers to innovation.

This study estimates the economic impacts of the Texas wine and wine grape industry on the Texas economy by marketing channel. Survey data from the state's vineyards and wineries for 1996 is used to construct an input‐output model of the Texas economy and an industry impact framework using IMPLAN. Results show that the total core economic impacts of the Texas wine and wine grape industry were $85.8 million in output impacts, 1,157 jobs, $29.6 million in income impacts, and $46.6 million in total value added impacts in 1996. Much of these core economic impacts were attributable to the retail and restaurant marketing channels.