Despite the great relevance of sustainable development, the absence of a shared approach
to sustainable vitiviniculture is evident. This review aimed to investigate sustainability along …

This review collates the scientific literature regarding organic and biodynamic wines. It
concerns techniques that allow organic or biodynamic wines to be distinguished from …

Increasing public attention to issues of health and environmental sustainability has
contributed to a growing consumer demand for “natural” food and drinks. As has been …

Purpose The aim of this study is to understand which wine quality characteristics,
consumers' attitudes and socio-demographic characteristics affect the consumers' …

Organic food has important environmental and health benefits, decreasing the toxicity of
agricultural production, improving soil quality, and overall resilience of farming. Increasing …

Several studies have been conducted on organic wine consumption, but no specific study
has yet fully explored how the set of attributes explored by existing research affects the …

Similar to other foods, the concept of natural wine is much debated due to the lack of a clear
and regulated definition, leading to a proliferation of heterogeneous norms and standards …

The surface and output of organic agriculture is growing steadily in recent years, being
generally seen as a healthier, safer and more sustainable alternative to conventional …

Simple Summary The unsustainability of food production is still a major contributor to climate
change, therefore utilising new and sustainable food sources is a priority. Edible insects …

Wine is one of the few food products not subject to mandatory nutritional labelling, except for
alcohol content. As such, health-related characteristics might be inferred by attributes related …