Sustainable Urban Drainage Systems (SUDS) represent a paradigm shift in stormwater management, offering holistic solutions to urban water challenges. This review examines SUDS principles, design strategies, effectiveness and barriers to implementation. SUDS prioritize infiltration and mimic natural hydrological processes to reduce flood risk, improve water quality and support ecosystems in urban environments. Effective SUDS design integrates different components such as permeable pavements, green roofs, and rain gardens, tailored to the local context. Evidence suggests that well-designed SUDS can mitigate peak flows, reduce runoff volumes, and purify water. However, barriers to widespread adoption include lack of awareness, upfront costs, and regulatory complexity. Overcoming these will require collaborative stakeholder action to prioritize education, policy support, and funding opportunities. Future research should focus on optimizing SUDS design, assessing long-term performance, and quantifying socio-economic benefits. By integrating SUDS into urban landscapes, cities can strengthen hydrological resilience, promote sustainability, and enrich urban life.

The Farm to Fork (F2F) Strategy, a key initiative of the European Commission under the European Green Deal, strives to make the European Union’s (EU) economy sustainable. Focused on the food system, the F2F Strategy prioritizes sustainability in agriculture, eco-friendly practices, biodiversity preservation, and climate change mitigation. It targets high food safety (FS) and environmental management (EM) standards across the Agri-food Supply Chain (ASC). Addressing sustainability challenges in the wine industry, this study delves into the Wine Value Chain (WVC). Emphasizing the intricate sustainability interplay within the WVC, this study concentrates on FS and EM to ensure the long-term viability of wine production. The primary goal is to create a comprehensive sustainability evaluation method for wineries, incorporating performance indicators from FS and EM components. The methodology involves assessing Food Safety Management Systems (FSMSs), evaluating Environmental Management Systems (EMSs), investigating contamination risks, and synthesizing results into a sustainability matrix. Findings highlight commendable FS practices, such as widespread Hazard Analysis and Critical Control Point (HACCP) adoption and underscore the need for increased EM focus. Notable figures include a 76.2% adoption of the HACCP system and 68.8% of wineries implementing an EMS. Performance indicators become critical for sustainability assessment, forming the cornerstone to gauge the industry’s effective sustainability management aligned with the F2F Strategy. This study stresses the holistic integration of FS and EM practices, providing insights into workforce engagement, regulatory compliance, and sustainable objectives. This research offers a tool for evaluating and advancing sustainability in the wine industry culminating in a sustainability matrix.

In the majority of nations, environmental sustainability is an integral aspect of government policies, highlighting the criticality of equipping upcoming engineers with the necessary environmental awareness and skills to tackle this complex challenge. Higher education institutions assume a pivotal role in fulfilling this mission as their engineering programs aspire to generate graduates who possess the necessary competencies to effectively operate as “sustainable” engineers. Novel pedagogical methodologies, such as service learning, are currently being utilized to foster the cultivation of sustainable development values. Service-Learning represents a highly congruent approach to achieving Sustainable Development Goal (SDG) 4, insofar as it seamlessly integrates educational curricula with relevant community issues. As a result, it effectively contributes to the advancement of education for a sustainable future. This investigation sought to assess the impact of service learning projects developed in a rural school community on the boosting of social skills and environmental values among engineering students. The empirical evidence suggests that Service-Learning initiatives centered on environmental issues are efficacious in promoting the acquisition of social and environmental values among students. This, in turn, results in a positive transformation of their skill sets. Significantly, a substantial proportion of environmental engineering students who previously demonstrated a low awareness of these skills acknowledged their acquisition upon completion of the Service-Learning projects. Moreover, no less than 75% of the participants endorsed the attainment of each of the 11 competencies evaluated.

Human health hazards appear in wine production. Wineries have implemented food safety management systems to control food hazards through Hazard Analysis Critical Control Point (HACCP). Wine-making industry applies HACCP by evaluating Critical Control Points (CCPs). One of the CCPs that exhibits inadequate control is the potential contamination risk of arsenic, cadmium, and lead throughout the winemaking procedure. Wineries performance level about controlling CCPs related to contamination risk by arsenic, cadmium and lead in the winemaking were analyzed. A sixteen-question questionnaire was made to achieve this research. Three indicators were calculated for training, legislation, and analysis performance components in CCPs control. Results revealed that wineries fault in analysis and legislation components. Identification and updating of legislation about As, Cd and Pb contamination risk is in starting performance level for wineries that produce less than 250,000 L/year wineries. Analysis performance level is even lower than legislation. Only one out of every three wineries possess information regarding the concentrations of arsenic, cadmium, and lead in the soils of vineyards where grapes are cultivated. Furthermore, the availability of data on their available concentrations in the soil solution is even more limited. Those wineries that controlled As, Cd and Pb concentrations make it according to official recommendations using techniques based on atomic absorption spectrometry. However, there is a lack of this spectrometry equipment in the wineries own laboratories.

Wine production has food safety hazards. A Hazard Analysis Critical Control Point (HACCP) system makes it possible to identify, evaluate, and control significant food safety hazards throughout the wine production process. The Prerequisites Programs (PPRs) and HACCP performance in Protected Denomination of Origin “Vinos de Madrid” wineries were analyzed. Winery performances were evaluated for every critical control point (CCPs) in each winemaking process stage, including their implementation of PPR and HACCP principles. This study was developed through a survey of 55 questions divided into 11 sections, and it was conducted on a sample of 21 wineries. The results revealed that the CCPs worst performance level are for the control of metals (Cd, Pb, As) in grapes and fungicides or pesticide control in the harvest reception. A total of 91.5% of the wineries had implemented a prerequisites program (PPRs), regardless of their annual wine production. However, there was variability in the type of prerequisite plans, training, level of knowledge of operators, and annual budget allocation. Three out of four wineries had an HACCP, although corrective action procedures and verification procedures had the lowest and the worst HACCP practical implementation. The significant barriers for HACCP performance in wineries are linked with a lack of food safety staff training, low involvement of all staff in food safety tasks, and poor application of CCP chemical and microbiologic control methods.

This study assesses the adoption and operational effectiveness of Environmental Management Systems (EMSs) in Italian wineries, focusing on ISO 14001:2015. It evaluates commitment, planning, communication strategies, emergency preparedness, and employee training practices. Using a comprehensive survey-based methodology, the research elucidates the dynamics of EMS implementation across various scales of winery operations. The research reveals a strong commitment among wineries to environmental objectives such as waste reduction and efficient electricity and water use. However, significant deficiencies were identified in EMS policy implementation, emergency preparedness, and the uptake of ISO 14001:2015 certification, with larger wineries showing more robust engagement in environmental training than smaller ones. The study incorporates five key performance indicators (KPIs) and a predictive model using logistic regression and Random Forest to analyze the likelihood of ISO 14001 certification based on the analyzed variables. The model highlights established processes, environmental policies, and frequent reviews as significant predictors of certification. These findings contribute original value by identifying critical leverage points and barriers affecting EMS effectiveness within the wine sector. The research uncovers nuanced interactions between the scale of operations and management engagement influencing EMSs’ success. It proposes novel, survey-based KPIs essential for assessing EMS performance in wineries, demonstrating their practical utility in pinpointing areas for improvement. The research limitations include potential biases from varying participation rates among surveyed wineries, affecting extrapolation to the broader Italian wine industry. Despite these limitations, the study provides substantive practical implications, suggesting that wineries can enhance both environmental sustainability and a competitive edge by addressing gaps in EMS implementation.