British Food Journal: Volume 126 Issue 1

Guest editorial: Circular economy in the agri-food, tourism and hospitality industries in the post-pandemic era

Vera Amicarelli, Christian Bux, Mariantonietta Fiore

Blue economy and aquaculture before and during the pandemic era: a systematic literature review

Raffaele Silvestri, Domenico Morrone, Pasquale Del Vecchio, Gioconda Mele

The paper provides a contribution of systematisation to the literature on the blue economy and aquaculture as challenging issues for achieving sustainable growth and a circular…

Carbon footprint of FFP2 protective facial masks against SARS-CoV-2 used in the food sector: effect of materials and dry sanitisation

Pasquale Giungato, Bianca Moramarco, Roberto Leonardo Rana, Caterina Tricase

International outbreak of the SARS-CoV-2 infection has fostered the Italian government to impose the FFP2 protective facial masks in closed environments, including bar…

Upcycled food choice motives and their association with hesitancy towards consumption of this type of food: a Swedish study

Hanieh Moshtaghian, Kim Bolton, Kamran Rousta

This study investigates factors motivating upcycled food choices and assesses the association between these factors and hesitancy towards upcycled food consumption in a Swedish…

Social media on the route to circular economy transition from a dialogic perspective: evidence from the agri-food industry

Benedetta Esposito, Daniela Sica, Ornella Malandrino, Stefania Supino

This paper investigates circular economy communications and stakeholder dialogic engagement with circular economy posts published by European agri-food companies on Twitter from…

Hospitality SMEs and the circular economy: strategies and practice post-COVID

Robert Bowen, David Dowell, Wyn Morris

This research evaluates specific circular economy issues in relation to the hospitality sector. This is investigated in the aftermath of the COVID-19 pandemic, considering the…

Statistical analysis of the circular economy for the intervention policies of the NRRP

Pierluigi Passaro, Paola Perchinunno, Francesco Rotondo

This paper deals with analyzing the relationships between the domains of the Sustainable Development Goals (SDGs) and the Missions envisaged by the National Recovery and…

Evaluation of the agri-food supply chain risks: the circular economy context

Mladen Krstić, Valerio Elia, Giulio Paolo Agnusdei, Federica De Leo, Snežana Tadić, Pier Paolo Miglietta

Circular supply chains (CSC) are particularly important for the agri-food sector, which faces strict requirements generated by increased food consumption as a consequence of world…

Do circular economy practices moderate the wine tourism–green performance relationship? A structural analysis applied to the Spanish wine industry

Javier Martínez-Falcó, Bartolomé Marco-Lajara, Patrocinio del Carmen Zaragoza-Sáez, Luis A. Millan-Tudela

The research focuses on analysing the effect of wine tourism (WT) on the green performance (GP) of Spanish wineries, as well as the mediating role of green intellectual capital…

Sustainable and healthy purchasing behaviors towards palm oil-based food in Italy

Fabrizio Flavio Baldassarre, Savino Santovito, Raffaele Campo, Giacomo Dilorenzo

Palm oil is widely used in the food industry; however, there are two main controversies connected to its use, namely, its nutritional value and the environmental consequences…

“Green” practices in the food retail sector: evidence from the Romanian market

Raluca Mariana Grosu

Within a Europe highly concerned about becoming a zero net greenhouse gas emission continent, and where the circular economy is strongly promoted as a proper lever in this sense…

Online food delivery habits and its environmental impact during the COVID-19 pandemic: an Italian and Polish study

Erica Varese, Maria Chiara Cesarani, Bartłomiej Kabaja, Mariusz Sołtysik, Magdalena Wojnarowska

The purpose of this paper is to investigate, through a quantitative research, the impact of the COVID-19 pandemic on online food delivery in Italy and Poland, as well as to…

Generation Z, tourism and hospitality: the legacy of COVID-19

Domenico Morrone, Annunziata Tarulli, Raffaele Silvestri, Savino Santovito

As Generation Z (Gen Z) represents one of the most important segments in the travel and tourism sector, the present work aims to analyse Gen Z's behaviour in a post-pandemic…

Limits and potential of organic farming towards a more sustainable European agri-food system

Grazia Calabro, Simone Vieri

The aim of this paper is to assess whether the current European target to increase the areas under organic farming to 25% by 2030 is attainable and whether the simple increase in…

The role of traditional aspects, health consciousness and environmental concerns in Italian agri-food consumption during Covid-19

Gabriella Arcese, Grazia Chiara Elmo, Fabio Fortuna, Maria Giovina Pasca, Mario Risso

The study investigates how consumers' food purchasing habits changed during the Covid-19 pandemic in Italy. The research aims to understand if traditional aspects, health…

A fuzzy AHP study of barriers for circularity in the wine sector in Bulgaria

Vesselina Dimitrova, Teodoro Gallucci, Georgi Marinov, Petyo Boshnakov

Identifying the barriers that hinder the circularity in the wine industry in Bulgaria and proposing a preliminary circular economy (CE) index for ranking in order of importance…

Scenario analysis and climate change: a literature review via text analytics

Dario Aversa

Climate change has a direct impact on companies. Therefore, the scenario analysis is used to provide companies and stakeholders in this specific sector with forward-looking…

The circular potential of a Bio-District: indicators for waste management

Stefano Poponi, Alessandro Ruggieri, Francesco Pacchera, Gabriella Arcese

This work aims to assess the potential of a Bio-District as a model for applying the circular economy concerning the waste scope. It aims to understand the capability of organic…

Local food heritage in a mountain tourism destination: evidence from the Alagna Walser Green Paradise project

Riccardo Beltramo, Alessandro Bonadonna, Stefano Duglio, Giovanni Peira, Enrica Vesce

This paper aims at assessing the role of authenticity of local food in contributing to tourism as an ecosystem service in a small mountain tourism destination, i.e. Alagna…

Sustainable strategies of industrial tourism in the agri-food business: an exploratory approach

Francesco Badia, Graziana Galeone, Matilda Shini

This study aims to analyze the opportunities and potential of industrial tourism for the agri-food industry in the current post-pandemic scenario. Industrial tourism can favor…

Unripe carob pods: an innovative source of antioxidant molecules for the preparation of high-added value gummies

U. Gianfranco Spizzirri, Paolino Caputo, Rosa Nicoletti, Pasquale Crupi, Fabrizio D'Ascenzo, Cesare Oliverio Rossi, Maria Lisa Clodoveo, Francesca Aiello, Donatella Restuccia

This study aims to investigate unripe carob pod as a source of antioxidant molecules useful in the eco-friendly synthesis of a gelatin conjugate. This one was involved in the…

Emerging themes in food tourism: a systematic literature review and research agenda

Sujood, Ruksar Ali, Saba Irfan, Sheeba Hamid

The aim of this paper is to review and categorise the body of existing research in order to better understand the state of food tourism. The primary objective of this study is to…

Exploring the role of digitalization as a driver for the adoption of circular economy principles in agrifood SMEs – an interpretive case study

Biasino Farace, Angela Tarabella

This research aims to investigate the role of digitalization in facilitating the integration of circular economy (CE) principles within a firm operating in the Italian agrifood…

Sustainable and circular practices in the hotel industry in Southern Italy: opportunities, barriers and trends in food waste management

Giovanni Lagioia, Vera Amicarelli, Rossana Strippoli, Christian Bux, Teodoro Gallucci

The hotel industry is one of the leading producers of waste worldwide, and more than one-third of that waste is food. The purpose of this study is to investigate hotel managers'…

Identifying key factors that encourage vegetable intake by young adults: using the health belief model

Heather Hartwell, Jeff Bray, Natalia Lavrushkina, Jodie Lacey, Vanessa Mello Rodrigues, Ana Carolina Fernandes, Greyce Luci Bernardo, Suellen Secchi Martinelli, Suzi Barletto Cavalli, Rossana Pacheco da Costa Proença

Adequate vegetable consumption is fundamental to a healthy balanced diet; however, global compliance with recommendations is poor which is particularly important for young adults…

Unveiling sustainable service innovations: exploring segmentation patterns in Ecuadorian restaurant sector

María Gabriela Montesdeoca Calderon, Irene Gil-Saura, María-Eugenia Ruiz-Molina, Carlos Martin-Rios

This paper aims to analyze the relationship between sustainability practices and the degree of innovation in the service provided by restaurants. The study identifies relevant…

Circular economy in aquaculture: the perspectives of aspiring future operators

Margherita Masi, Piermichele La Sala, Benedetta Coluccia, Felice Adinolfi, Yari Vecchio

This study investigates the views of Italian aquaculture production science students, in their role of future operators, on the application of circular economy strategies.