Minor crops exploitation to promote sustainability and healthy food production

Andrea Brunori, Antonella Del Fiore, Patrizia De Rossi, Chiara Nobili, Ombretta Presenti, Silvia Procacci, Valentina Tolaini, Fabio Vitali

Research output: Contribution to journalArticle


Quantity and quality food production is a key component of well-being in its most modern and complete meaning. In this view, it has a significant impact on all aspects of social, cultural, environmental and economic development. For the future, the great challenge of agri-food sector is to carry out production systems that simultaneously adapt agriculture to territory, ensuring food supply, and significantly affect the health of consumers. The aim of this work is to reflect on the use of some minor crops, eco-friendly and rich in bioactive compounds, for sustainable production of ingredients for healthy foods. Copyright © FrancoAngeli.
Original languageEnglish
Pages (from-to)35 - 44
Number of pages10
JournalRivista di Studi sulla Sostenibilita
Issue number1
Publication statusPublished - 2014
Externally publishedYes


All Science Journal Classification (ASJC) codes

  • Renewable Energy, Sustainability and the Environment
  • Development
  • Strategy and Management
  • Management, Monitoring, Policy and Law

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