This paper examines the intertwined dynamics among digital transformation, IT innovation, and sustainability and their collective influence on firm performance in response to the evolving business landscape characterized by digitalization, IT innovation, and sustainability concerns. The study investigates how these factors collectively impact firm performance by analyzing a panel dataset of 1510 global companies from 2013–2023. The model utilizes a multiple linear regression analysis to incorporate firm performance scores as the dependent variable. At the same time, digital transformation, IT innovation, and sustainability factors are the independent variables, alongside firm-level control variables. The results reveal that digital transformation positively influences IT innovation and strategic business model (BM) development, confirming its direct impact on firm performance. Additionally, firms with simpler and younger structures achieve better outcomes than larger and more established ones. However, the study has limitations, as it is based on a panel dataset spanning 11 years; extending the analysis to a different and longer period could provide insights into the evolving nature of digital transformation, which is inherently dynamic. This study is groundbreaking in exploring these factors, offering a unique perspective through its analysis of an 11-year panel and its focus on assessing dynamic business models.

The collection of the organic fraction in Italy recorded significant growth in the decade 2010–2019 (+74%) due to both the increase in the spread of separate waste collection as well as the increase in the biological treatment plants of municipal waste. However, within the organic fraction there remains a share of non-compostable material (NCM) (plastic, glass, aluminum, etc.), equal to ~5% of the total, which affects the efficiency of composting practices as well as decreasing both the yield and the quality of the final compost, causing a portion of organic material to be subtracted from composting and ending up in landfills. Therefore, the purpose of this work is to evaluate how the sustainability of the organic fraction collection and the amount of compost obtained in the composting plants could improve, following the use of biodegradable and compostable bioplastic bags (shoppers), in replacement for conventional plastic ones. The Life Cycle Assessment (LCA) and Carbon Footprint (CF) methodology was used for the assessment, comparing two different scenarios based on data relating to the collection of the organic fraction in Italy in 2019. Scenario 1 relates to the composting of organic material that also contains plastics, bioplastics, and non-compostable materials, while in scenario 2 the share of plastic material in the first scenario has been entirely replaced by bioplastics. The results show that scenario 2 assumes the lowest values for 15 impact categories out of the 18 analyzed, and, among these, in three categories it assumes negative values: ozone formation-terrestrial ecosystems (−1.64 × 10⁻² kg NO_X eq), ozone formation-human health (−8.50 × 10⁻³ kg NO_X eq), and fossil resource scarcity (−4.91 × 10² kg oil eq). Furthermore, scenario 2 has a negative carbon footprint (−3.80 kg CO₂ eq) compared to scenario 1 (79.71 kg CO₂ eq), and in general it is the most sustainable scenario as a direct consequence of the greater amount of compost obtained (307.4 kg vs. 269.2 kg).

Food systems are major drivers of global environmental change, accounting for about one-third of global greenhouse gas (GHG) emissions and contributing to land degradation, freshwater depletion, and biodiversity loss. Within this system, post-retail activities generate an estimated 18–20% of total food-related GHG emissions. In Europe, food service is responsible for roughly 12% of total food waste, making collective catering a strategic sector for sustainability interventions. Objective: Through menu design and composition, collective catering services can influence the environmental performance of thousands of meals served daily. This study introduces a novel meal-level scoring system—the App for the Environmental Impact Assessment of Dishes in Collective Catering (EcoRistApp, ERA)—designed to assess and communicate the environmental performance of institutional canteen dishes. Methods: EcoRistApp was developed and applied to a representative selection of first courses, second courses, and side dishes. Environmental impacts were quantified using Life Cycle Assessment (LCA) with SimaPro 9.5.5 software and the ReCiPe Midpoint (H) method. Normalized and weighted impact results were aggregated into a composite Environmental Impact Index (EII), which was then translated into a five-color interpretative scale to enhance usability and comprehension. Results: The analysis highlighted marked differences in environmental performance among dishes, largely driven by ingredient type and origin. Plant-based meals, such as lentil soup, consistently achieved lower impact scores, while dishes containing animal-derived ingredients, particularly beef and fish, showed higher impacts across multiple categories. Recipes combining high- and low-impact ingredients demonstrated potential for reducing overall environmental burdens. Conclusions: By converting complex LCA outcomes into an intuitive scoring system, EcoRistApp supports informed decision-making by catering operators and consumers, encourages plant-forward menu strategies, and contributes to the environmental transition of food service systems.