The Role of Knowledge in Constructing the Quality of Olive Oil in Spain
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- Leonie Guerrero Lara & Laura M. Pereira & Federica Ravera & Amanda Jiménez-Aceituno, 2019. "Flipping the Tortilla : Social-Ecological Innovations and Traditional Ecological Knowledge for More Sustainable Agri-Food Systems in Spain," Sustainability, MDPI, vol. 11(5), pages 1-21, February.
- Antonio López-Pintor & Javier Sanz-Cañada & Ernesto Salas & Alejandro J. Rescia, 2018. "Assessment of Agri-Environmental Externalities in Spanish Socio-Ecological Landscapes of Olive Groves," Sustainability, MDPI, vol. 10(8), pages 1-25, July.
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- Markus Schermer, 2015. "From “Food from Nowhere” to “Food from Here:” changing producer–consumer relations in Austria," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 32(1), pages 121-132, March.
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- Idiano D’Adamo & Pasquale Marcello Falcone & Massimo Gastaldi & Piergiuseppe Morone, 2019. "A Social Analysis of the Olive Oil Sector: The Role of Family Business," Resources, MDPI, vol. 8(3), pages 1-17, August.
- Mario Fernández-Zarza & Santiago Amaya-Corchuelo & Giovanni Belletti & Encarnación Aguilar-Criado, 2021. "Trust and Food Quality in the Valorisation of Geographical Indication Initiatives," Sustainability, MDPI, vol. 13(6), pages 1-22, March.
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Keywords
agrifood systems; food quality; olive oil; Spain; knowledge;All these keywords.
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