In recent decades, processed meat consumers have drastically revised their consumption patterns and have gained an increasing awareness of related health concerns. Although several studies have examined the role of meat products in the human diet, we observed a certain scarcity in the multiperspective approach to the health implications of cocked ham. Therefore, we decided to verify different sources of potentially unhealthy constituents by simultaneously analysing the role that saturated fats, salt and nitrites play in consumer perception. The purpose of this paper was to investigate consumer preferences for healthier processed meat, in particular the specific objective of this study was to evaluate the balance between intrinsic and extrinsic characteristics and the components or additives that could pose a risk to the health of consumers, by considering the sensory and marketing characteristics involved in the choice of cooked ham. With these aims, two different analyses on stated preferences were carried out: firstly, a principal component analysis was performed to identify the main consumer attitudes towards meat products; subsequently, a conjoint analysis was carried out in order to identify the descriptive attributes. The results show that the presence of high salt content and nitrites discourage the intention to purchase, as the presence of a high fat content also does, however at the same time, consumers attach importance to taste, colour and juiciness that are strongly influenced by the above mentioned potentially unhealthy compounds. The overall results are strongly consistent with previous studies but evidence a certain dichotomy between sensory properties and health attributes.

High-level of technical skills and tactical behaviour are key factors for an optimal performance in soccer games. About the most used and innovative training methods, the small-sided games (SSGs) seem to be a worthy and valid methodology to train simultaneously many skills by reproducing several conditions of a real match. Accordingly, the aim of this study was to conduct a systematic review of the available literature to lead an improved understanding in the usefulness of SSGs for improving technical skills in soccer. To ensure a rigorous and reliable approach, the review was performed according to PRISMA (Preferred Reporting Items for Systematic review and Meta-analyses) guidelines. 1031 records were initially identified, but only 26 studies were further included in the review. Moreover, other two studies were added after a check of the bibliography of two major reviews. So, each of these studies was analysed according to the aforementioned guidelines and using inclusion criteria related to SSG and training in soccer. The current analysis provided several indications and recommendations for coaches and trainers of soccer teams in order to improve several technical skills by means of the use of SSGs. Furthermore, several evidences for using SSGs in school environment are also provided.

In the transition from linear production systems, unsustainable from the point of view of resources, to a model that finds strength in environmental, social and economic sustainability, the circular economy paradigm is the foundation that facilitates the planetary agro-ecological transition. The European Union has taken a number of steps (including the Circular Economy Package of Directives) shaping circularity as a wide-ranging driver measure involving many sectors. The paper intends to provide a regulatory framework on the current general situation regarding circularity in European Union, in order to extrapolate and give evidence to the aspects that intersect the agri-food sector. This is not only because they are poorly addressed in the literature, but also because there is a lack of regulatory instruments on the circular economy specifically addressing this area of interest. For this purpose, the analysis focuses on waste and residue/scrap management issues, recognized by law as by-products and end-of-waste status, as they are covered by circular economy legislation and as they can be applied to the agri-food sector. The latter allow the implementation of circularity strategies in the agri-food sector and, given the numerousness of production chains and the peculiarities of each of them, various regeneration and/or reuse processes of specific resources may be depicted. The intent is to provide useful knowledge on how to implement sustainable waste management, also proposing a concrete case on a by-product of olive oil processing, through which it is possible to highlight how the correct application of regulations favors the adoption of circular economic and management models in the firms involved, as well as informing the relevant economic operators on the possible profiles of legal liability that may arise from insufficient knowledge. Furthermore, this paper delves into the European Green Deal’s Strategy as it enriches the circular economy paradigm with new facets. NextGenerationEU and the National Recovery and Resilience Plan financially support this strategy in the aftermath of the socioeconomic crisis from COVID-19 in the EU Member States. This is in order to achieve the objective of achieving the agro-ecological transition.

In this study, we evaluate from the perspective of the theory of commitment costs if the level of farmer understanding about digestate attributes could influence the willingness to pay (WTP) for it. For this purpose, we carried out a research on a sample of 223 Sicilian farmers to correlate their WTP for digestate with a set of eight attributes which usually characterise organic soil conditioners. An experimental design was set up so that participants were given different waiting times to decide on their WTP and different levels of information on the attributes of organic soil conditioners. The results highlight a positive WTP, but farmers are strongly influenced by how much information is available on digestate. Without it, farmers' WTP decreases drastically probably due to phenomena correlated to what economic theory calls commitment costs.

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