The main aim of the S.O.S. project is to strengthen the Olive-Oil System by improving its sustainability, considered not only as the ability to sustain the present conditions or systems through increased resilience, but also as the ability of agents to adapt and meet their needs in new ways, preparing for future unpredictability and unforeseen changes.
The S.O.S. project presents a multidisciplinary approach, aimed to produce transferable contributes for the improvement of quality and quantity of the Italian extra virgin olive oil, and to support its promotion through cultural outcomes.
Four key-words characterize the activities that will be pursued, expressing the complexity of sustainability:
1. Biodiversity.
2. Environment.
3. Economics.
4. Culture.
Sustainability improvement will be pursued through:
the exploration of the potential of minor cultivars (WP1). A pattern of minor cultivars from different regions of Italy will be characterized by genetic, biological, agronomic, chemical, physical, and technological point of view, in order to point out their potential as regards quality and quantity of the resulting extra virgin olive oil (EVOO),
the optimization of extraction processes through innovation (WP2). Innovations in extraction technology (physical coadjuvants, low-oxidative impact extraction) will be tested with the aim to increase oil yields and improve quality (higher content of minor compounds, lower oxidative stress),
the development of new packaging solutions to better preserve the oil quality and reduce food losses and environmental impact (WP2). Down-gauging of packaging materials and new packaging geometries, as well as optimization of the vending unit will be the approaches to innovation in EVOO packaging,
the exploitation of by-products, to differentiate products (including high-value functional foods) and incomes, produce energy and reduce wastes (WP3). Phenolic antioxidants will be extracted from different by-products (leaves, pomace, and oil-mill waste water) and, either as they are, or after encapsulation, they will be used to enrich several foods, ranging from confectionery to bakery
products. Moreover, green energy production from by-products will be tested,
the promotion of extra virgin olive oil through new analytical techniques supplying new information (WP4). Green analytical techniques will be set up in order to monitor olive ripening, assess EVOO quality and determine phenolic compounds. Where possible, low-cost prototypes will be developed to perform on-site analyses (in orchard or in oil mill).
The considered activities will be objectively evaluated by means of specific environmental and economic indicators (through LCA, LCC and other methods) as regards their real transferability and their contribute to te sustainability of the system.
The project includes producer oriented activities in which a multidisciplinary approach intersects with a modular approach. Each activity can be considered as a part of the whole project, but also as an independent module to be effectively transferred to real contexts.
The project includes also consumer oriented activities, that will allow to vehicle information and knowledge to consumers.
The S.O.S. project presents a multidisciplinary approach, aimed to produce transferable contributes for the improvement of quality and quantity of the Italian extra virgin olive oil, and to support its promotion through cultural outcomes.
Four key-words characterize the activities that will be pursued, expressing the complexity of sustainability:
1. Biodiversity.
2. Environment.
3. Economics.
4. Culture.
Sustainability improvement will be pursued through:
the exploration of the potential of minor cultivars (WP1). A pattern of minor cultivars from different regions of Italy will be characterized by genetic, biological, agronomic, chemical, physical, and technological point of view, in order to point out their potential as regards quality and quantity of the resulting extra virgin olive oil (EVOO),
the optimization of extraction processes through innovation (WP2). Innovations in extraction technology (physical coadjuvants, low-oxidative impact extraction) will be tested with the aim to increase oil yields and improve quality (higher content of minor compounds, lower oxidative stress),
the development of new packaging solutions to better preserve the oil quality and reduce food losses and environmental impact (WP2). Down-gauging of packaging materials and new packaging geometries, as well as optimization of the vending unit will be the approaches to innovation in EVOO packaging,
the exploitation of by-products, to differentiate products (including high-value functional foods) and incomes, produce energy and reduce wastes (WP3). Phenolic antioxidants will be extracted from different by-products (leaves, pomace, and oil-mill waste water) and, either as they are, or after encapsulation, they will be used to enrich several foods, ranging from confectionery to bakery
products. Moreover, green energy production from by-products will be tested,
the promotion of extra virgin olive oil through new analytical techniques supplying new information (WP4). Green analytical techniques will be set up in order to monitor olive ripening, assess EVOO quality and determine phenolic compounds. Where possible, low-cost prototypes will be developed to perform on-site analyses (in orchard or in oil mill).
The considered activities will be objectively evaluated by means of specific environmental and economic indicators (through LCA, LCC and other methods) as regards their real transferability and their contribute to te sustainability of the system.
The project includes producer oriented activities in which a multidisciplinary approach intersects with a modular approach. Each activity can be considered as a part of the whole project, but also as an independent module to be effectively transferred to real contexts.
The project includes also consumer oriented activities, that will allow to vehicle information and knowledge to consumers.