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The assessment of the ‘quality’ of built heritage is a complex transdisciplinary issue, which both public administrations and real estate developers need to carefully consider when making any interventions. Recent international climate regulations underline that currently around 75% of buildings in the EU are not energy efficient. In Italy, those inefficient buildings are more than 50 years old and, if subjected to retrofit interventions, risk being totally transformed and losing their historical value in favor of a more contemporary use. This work aimed to study the residential heritage of the second half of the 20th century in the real estate market and to understand if, how, and in what measure the building and architectonical qualities are recognized and monetized by buyers. The city of Turin was chosen as a study area, and residential building qualities were analyzed using two quality indicators to perform a GWR on market POIs. The results highlighted that housing historical qualities are not homogeneously recognized by the real estate market, in favor of green ones. This work can help both public and private bodies to identify which ‘invisible’ quality residential buildings are immediately exploitable for enhancement strategies, with more respectful retrofitting interventions and a modern protection policy.

The assessment of the ‘quality’ of built heritage is a complex transdisciplinary issue, which both public administrations and real estate developers need to carefully consider when making any interventions. Recent international climate regulations underline that currently around 75% of buildings in the EU are not energy efficient. In Italy, those inefficient buildings are more than 50 years old and, if subjected to retrofit interventions, risk being totally transformed and losing their historical value in favor of a more contemporary use. This work aimed to study the residential heritage of the second half of the 20th century in the real estate market and to understand if, how, and in what measure the building and architectonical qualities are recognized and monetized by buyers. The city of Turin was chosen as a study area, and residential building qualities were analyzed using two quality indicators to perform a GWR on market POIs. The results highlighted that housing historical qualities are not homogeneously recognized by the real estate market, in favor of green ones. This work can help both public and private bodies to identify which ‘invisible’ quality residential buildings are immediately exploitable for enhancement strategies, with more respectful retrofitting interventions and a modern protection policy.

Sustainable food supply has gained considerable consumer concern due to the high percentage of spoilage microorganisms. Food industries need to expand advanced technologies that can maintain the nutritive content of foods, enhance the bio-availability of bioactive compounds, provide environmental and economic sustainability, and fulfill consumers’ requirements of sensory characteristics. Heat treatment negatively affects food samples’ nutritional and sensory properties as bioactives are sensitive to high-temperature processing. The need arises for non-thermal processes to reduce food losses, and sustainable developments in preservation, nutritional security, and food safety are crucial parameters for the upcoming era. Non-thermal processes have been successfully approved because they increase food quality, reduce water utilization, decrease emissions, improve energy efficiency, assure clean labeling, and utilize by-products from waste food. These processes include pulsed electric field (PEF), sonication, high-pressure processing (HPP), cold plasma, and pulsed light. This review describes the use of HPP in various processes for sustainable food processing. The influence of this technique on microbial, physicochemical, and nutritional properties of foods for sustainable food supply is discussed. This approach also emphasizes the limitations of this emerging technique. HPP has been successfully analyzed to meet the global requirements. A limited global food source must have a balanced approach to the raw content, water, energy, and nutrient content. HPP showed positive results in reducing microbial spoilage and, at the same time, retains the nutritional value. HPP technology meets the essential requirements for sustainable and clean labeled food production. It requires limited resources to produce nutritionally suitable foods for consumers’ health.

Sustainable food supply has gained considerable consumer concern due to the high percentage of spoilage microorganisms. Food industries need to expand advanced technologies that can maintain the nutritive content of foods, enhance the bio-availability of bioactive compounds, provide environmental and economic sustainability, and fulfill consumers’ requirements of sensory characteristics. Heat treatment negatively affects food samples’ nutritional and sensory properties as bioactives are sensitive to high-temperature processing. The need arises for non-thermal processes to reduce food losses, and sustainable developments in preservation, nutritional security, and food safety are crucial parameters for the upcoming era. Non-thermal processes have been successfully approved because they increase food quality, reduce water utilization, decrease emissions, improve energy efficiency, assure clean labeling, and utilize by-products from waste food. These processes include pulsed electric field (PEF), sonication, high-pressure processing (HPP), cold plasma, and pulsed light. This review describes the use of HPP in various processes for sustainable food processing. The influence of this technique on microbial, physicochemical, and nutritional properties of foods for sustainable food supply is discussed. This approach also emphasizes the limitations of this emerging technique. HPP has been successfully analyzed to meet the global requirements. A limited global food source must have a balanced approach to the raw content, water, energy, and nutrient content. HPP showed positive results in reducing microbial spoilage and, at the same time, retains the nutritional value. HPP technology meets the essential requirements for sustainable and clean labeled food production. It requires limited resources to produce nutritionally suitable foods for consumers’ health.

In contemporary urban logistics, drones will become a preferred transportation mode for last-mile deliveries, as they have shown commercial potential and triple-bottom-line performance. Drones, in fact, address many challenges related to congestion and emissions and can streamline the last leg of the supply chain, while maintaining economic performance. Despite the common conviction that drones will reshape the future of deliveries, numerous hurdles prevent practical implementation of this futuristic vision. The sharing economy, referred to as a collaborative business model that foster sharing, exchanging and renting resources, could lead to operational improvements and enhance the cost control ability and the flexibility of companies using drones. For instance, the Amazon patent for drone beehives, which are fulfilment centers where drones can be restocked before flying out again for another delivery, could be established as a shared delivery systems where different freight carriers jointly deliver goods to customers. Only a few studies have addressed the problem of operating such facilities providing services to retail companies. In this paper, we formulate the problem as a deterministic location-routing model and derive its robust counterpart under the travel time uncertainty. To tackle the computational complexity of the model caused by the non-linear energy consumption rates in drone battery, we propose a tailored matheuristic combining variable neighborhood descent with a cut generation approach. The computational experiments show the efficiency of the solution approach especially compared to the Gurobi solver.

In contemporary urban logistics, drones will become a preferred transportation mode for last-mile deliveries, as they have shown commercial potential and triple-bottom-line performance. Drones, in fact, address many challenges related to congestion and emissions and can streamline the last leg of the supply chain, while maintaining economic performance. Despite the common conviction that drones will reshape the future of deliveries, numerous hurdles prevent practical implementation of this futuristic vision. The sharing economy, referred to as a collaborative business model that foster sharing, exchanging and renting resources, could lead to operational improvements and enhance the cost control ability and the flexibility of companies using drones. For instance, the Amazon patent for drone beehives, which are fulfilment centers where drones can be restocked before flying out again for another delivery, could be established as a shared delivery systems where different freight carriers jointly deliver goods to customers. Only a few studies have addressed the problem of operating such facilities providing services to retail companies. In this paper, we formulate the problem as a deterministic location-routing model and derive its robust counterpart under the travel time uncertainty. To tackle the computational complexity of the model caused by the non-linear energy consumption rates in drone battery, we propose a tailored matheuristic combining variable neighborhood descent with a cut generation approach. The computational experiments show the efficiency of the solution approach especially compared to the Gurobi solver.

The Salcheto winery has undertaken a process of reduction of its primary energy consumption and the implementation of green energy technologies. They adopted solar photovoltaic, wood biomass, and geothermal energy sources. A horizontal ground source heat exchanger (GSHE) plant is used to cool a part of the pressed grapes and control the wine production temperature. The goal of this work was to investigate some technical issues of the plant and to increase the efficiency of the whole system. The first step was the evaluation of the actual operating conditions of the GSHE plant, by performing a thermal response test. The results allowed us to find the thermal diffusivity of 3.5 × 10−7 m2/s, and the calculation with the IGSHPA standard indicated a cooling performance of about 6 kW. A survey during the harvest highlighted a peak power of 6 kW. Therefore, to improve the plant, some modifications were proposed and analyzed. In the new layout, the geothermal plant serves the condenser of the refrigeration unit, allowing cooling of the all production lines, instead of only one. The peak power was evaluated as 32 kW, and the GSHE can fulfil this, up to 18 kW. For higher power, the evaporative tower will supply the remainder, covering a maximum of 45%. Furthermore, the refrigeration unit may cover the cooling requirements of the entire residential and office building, without other plant improvements.