Sustainability, Innovation and Biological Technology in Wine Production: An Empirical Analysis
Sustainability, Innovation and Biological Technology in Wine Production: An Empirical AnalysisNicola Cobelli, Margherita Angioni, Fabio Musso
The agri-food industry is strongly connected to environmental issues of sustainability; the very concept of quality agri-food goes hand in hand with the development of crops and production methods that protect the territory, and which increasingly reduce the use of substances harmful to humans and the environment (Casini et al, 2010; Cantino et al., 2018). This type of reasoning can be applied to the wine sector which has traditionally shown great attention to the environmental aspect, recognizing in this element a factor of wine quality (Gilinsky et al., 2015). As pointed out in the First Report on the Sustainability of Wine (http://www.vinosostenibile.org), awareness of the technical and commercial importance of the link between characteristics of the place of production and characteristics and identity of the wine led already in the 19th century to the development of the concept of territory and subsequently, with increasing sensitivity to social and environmental issues, many companies, also with a view to corporate social responsibility, have adopted innovations in corporate processes aimed at greater respect for the environment (Szolnoki, 2013; Siepmann, 2018).
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