The winegrowing sector worldwide is strongly committed to improving environmental and social sustainability. The aim of this work, based on a literature review, is to highlight cur- rent sustainability perspectives and the related main issues. There is a broad consensus that the challenge to achieve a greater spread of sustainable practices is to enhance environmental and social sustainability while maintaining economic viability. From the producers’ point of view, the priority is to bridge the still substantial knowledge gaps in terms of perceived environmental benefits, economic benefits, and costs. Thus, an increased research effort focusing on the costs and benefits of different winegrowing practices and technical assistance with implementation might support their diffusion. Moreover, targeted marketing strategies are needed to: enhance consumers’ involvement and their attitude toward sustainable wine; improve understanding and use of sustainable labels and claims; and raise awareness of some environmental credentials of wine packaging, mainly with reference to lightweight glass bottles
The studies on gender differences in food consumption have experienced a deep and remarkable development from several perspectives. Many studies have been addressed to highlight whether differences exist among males and females in purchasing behaviors or consumption for specific food products but no study pizza consumption segmented by gender has been carried out. This study evaluates gender differences in the consumption of traditional Italian pizza. For this purpose, a quantitative study was conducted on a representative sample of Sicilian pizza consumers. Our findings showed that there exist any gender differences in pizza consumption that appear to be strongly related to preferences for sensory attributes such as "smell", "appearance", "crunchiness" as well for "price". Our findings show that gender differences can significantly influence the buying process of this traditional Italian food, and they have important implications for the food industry since gender differences should be taken into account in new formulation and characterization of pizza.
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