Table of Contents
Evaluation of the Quality and Sustainability of Olive Oils by Taster with Different Degrees of Experience
Ilenia Bravo, Ilenia Colamatteo, Rosaria Romano, Domenico Vistocco
Intentionality or Identity? And Does it Matter? A Qualitative Study of Food Sustainability of Agritourism in Sardinia, Italy
Cristina E. Ciocirlan, Giacomo Del Chiappa
Corporate Sustainability Reporting Directive (CSRD) Following its First Application: A Bibliometric Analysis
Lorenzo Coronella
Toward Healthier and Sustainable Diets: Factors Influencing Chinese Consumers’ Olive Oil
Purchasing Behavior
Xiaomeng Fang, Giulio Mario Cappelletti, Vladimir Zhechev
Educational Poverty and Educating Communities: Strategies of Welfare Interventions
in Italy
Camillo Stefano Pasotti, Francesca Pia Scardigno
Sustainable Urban Food Policies: Financial Approaches for Lasting Impact
Fjona Zeneli
Yes, it is Insects: Psychological and Sensory Determinants of Consumer Responses to
Insect-Based Pasta
Cristina Zerbini, Donata Tania Vergura, Settimio Ziccarelli, Beatrice Luceri
Downloadable Issue
Volume 6, No. 2 – 2025
published on 30th November, 2025
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