CEFW - Circular Economy For Wine: the importance of sustainability social for the development of the circular economy applied to Made in Italy secondary agro-industry district of wine - UNISG

The CEFW project, in line with the “Green Food” and “Smart Food” themes of the NODES Ecosystem, aims to develop the theme of social sustainability in the circular economy in the transformation phase of the food system, proposing an innovative model of communication for the promotion of education and sustainable food culture and promoting the development of an entrepreneurial mentality strongly oriented to a vision of One Health.

Preliminary information

SCIENTIFIC MANAGER: Franco Fassio

OTHER UNISG RESEARCHERS INVOLVED: Simone Cinotto, Gabriele Proglio, Lorenzo Bairati, Donatella Saccone, Francesca Monticone, Paola Borrione, Simone Mostratisi

DURATION OF THE PROJECT: 14 months (November 2023 – December 2024)

FUNDING INSTRUMENT: NODES – Nord Ovest Digitale e Sostenibile: BANDO POC ACCADEMICI SPOKE 7 – Agroindustria Secondaria

MAIN INTERDISCIPLINARY RESEARCH AREA IN UNISG: Environment

SDGs:

Description

The Langhe wine district is a showpiece of Made in Italy. Much of its success is due to an identity that combines territorial embeddedness, certified denominations of origin (DOC-DOCG), memory of traditional knowledge innovated by new generations of producers, and attention toward the environment, climate change, and local ecology. However, the Langhe wine sector lacks a reliable certification of the social sustainability of its environmental and human landscapes. The CEFW project relates to the norm UNI/TS 11820:2022 “Measurement of Circularity – Methods and Indicators for the Measurement of Circular Processes in Organizations” and promotes the integration of the circular economy paradigm involving and embracing civil society. Following S3 (Smart Specialisation Strategy) regional strategies, CEFW looks at sustainable and inclusive development as a prerequisite to the progress of research, technological encroachment, innovation, and access to information and communication technologies. The sharing of know-how through digital supports will help the diffusion of policies for environmental and social change and useful skills for a new local paradigm. In the definition of certification standards and indicators, the researchers will work with sector leaders conducting interviews, organizing workshops and holding a public meeting for the presentation of project’s final outputs. Digital dissemination will be realized by expert writers on food and wine sustainability. The digital platform www.circulareconomyforfood.it has already successfully completed the test phase with a significant positive impact on all involved actors (SRL 3) and, thanks to the project, will be perfected through new experimentations relevant to all interested parties (SRL 7).