This research examines the connection between Green Human Resource Management (GHRM) and Sustainable Performance (SP) in Spanish wineries, emphasizing the mediating roles of Employee Wellbeing (EW) and Work Engagement (WE). This study is pertinent, given the growing focus on sustainability as a core business strategy. To refine the precision of the examined cause-effect relationships, variables such as the age and size of the winery and membership in a Protected Designation of Origin (PDO) are incorporated as controls. Utilizing a conceptual model informed by prior studies, this study employs structural equation modeling (PLS-SEM) to analyze data from 196 wineries collected from September 2022 to January 2023. The findings highlight a positive and significant link between GHRM practices and the SP of these wineries, with EW and WE serving as partial mediators. The significance of this study lies in its contribution to the understanding of GHRM’s benefits in enhancing SP, particularly in the Spanish wine industry, a context not extensively explored in previous research. To the best of our knowledge, this study is the first to investigate the mediating effects of EW and WE on the GHRM-SP relationship in this sector, marking a notable advancement in this field.
The Mediterranean diet: a historical perspective
The Mediterranean diet originated in the Mediterranean basin and initially consisted of staples, such as olives, grapes, and wheat, which have a long history in the region. Over time, diet evolved due to various historical influences, including the introduction of wild and uncultivated products, game meat, pork, and vegetables during the barbarian invasions of the Roman Empire between 400 and 800 AD. The Arab influence in the ninth century brought a significant shift towards carbohydrate-rich foods, particularly dried pasta, as well as a variety of spices and seasonings. The discovery of the Americas introduced new ingredients, such as turkey, potatoes, corn, tomatoes, strawberries, pineapples, coconuts, and peanuts, along with chocolate, coffee, and sugar, which enriched the Mediterranean diet and made it as varied and rich as it is today. These historical developments have contributed to the rich diversity of the Mediterranean diet, making it a dynamic and continually evolving cuisine that reflects the fusion of cultures, ingredients, and culinary techniques across centuries and continents.
Management practices, and not surrounding habitats, drive bird and arthropod biodiversity within vineyards
This post is about a paper that concluded that individual management practices are more influential on vineyard biodiversity than the habitat context, overall management regime, or certification status. This study recommends that sustainability accreditation schemes focus on reducing the ecotoxicity of agrochemicals used and encourage the promotion of higher ground vegetation cover by reducing herbicide use to benefit vineyard biodiversity.
Underrated aspects of a true Mediterranean diet: understanding traditional features for worldwide application of a “Planeterranean” diet
This study explored the multifaceted nature of the Mediterranean diet, beyond its commonly recognized health benefits. It argues that traditional assessment methods focusing on specific food items and dietary scores fail to capture the diet’s cultural, environmental, and lifestyle dimensions. The paper emphasizes the holistic essence of diet, deeply embedded in the history and traditions of the Mediterranean people, which includes a diverse array of foods, social dining practices, and sustainable local agricultural methods. This paper suggests that future research should integrate these underrated aspects, considering the diet’s broader cultural and lifestyle context, to truly understand its impact on health and well-being. This comprehensive approach would allow for the application of a ” planeterranean ” diet globally, promoting not only nutritional health but also environmental and social well-being.
Effects of post-fermentation addition of green tea extract for sulfur dioxide replacement on Sauvignon Blanc wine phenolic composition, antioxidant capacity, colour, and mouthfeel attributes
This study emphasises the potential of green tea extract as a prospective preservative in winemaking, which is capable of improving the phenolic content and antioxidant capacity of wine while preserving its sensory characteristics. However, additional research is necessary to thoroughly understand the long-term consequences of using green tea extracts in winemaking, including their impact on wine aroma, flavour, and aging characteristics.
Importance of phenolic compounds in virgin olive oil in cancer treatment
Cancer remains a major health challenge worldwide, with natural compounds offering promising avenues for treatment and prevention. Specifically, olive oil-derived compounds such as oleuropein (OLE) and hydroxytyrosol (HT) are being investigated for their health benefits. These natural products, with a focus on compounds from the Mediterranean Diet, show potential as complementary therapies alongside conventional cancer treatments due to their accessibility and reduced toxicity.
Olive Oil and Brain Health: Neuroprotection and Cognitive Function
The special issue titled “Olive Oil and Brain Health: Neuroprotection and Cognitive Function” is focused on exploring the relationship between olive oil consumption and brain health. The issue will feature a variety of research, reviews, and short communications that delve into how olive oil, a key component of the Mediterranean diet known for its monounsaturated fats and bioactive compounds, might play a role in preventing neurodegenerative diseases like Alzheimer’s and enhancing cognitive functions
Association of plant-based dietary patterns with the risk of type 2 diabetes mellitus using cross-sectional results from RaNCD cohort
This study examines the relationship between plant-based diets and the risk of Type 2 Diabetes Mellitus (T2DM). Using data from the Ravansar Non-Communicable Disease cohort, it included 7,100 Kurdish participants, after excluding those with certain health conditions and dietary extremes. The research assessed the association between a Plant-Based Diet Index (PDI) and T2DM incidence, using a food frequency questionnaire to evaluate participants’ diets.
Attitudes towards natural wines among Spanish winemakers: Relationship with environmental awareness
this research pioneers in revealing the complex interplay of ecological awareness, sensory perceptions, and market understanding in shaping Spanish winemakers’ attitudes towards NWs. It underscores the need for further research to bridge the gap in consumer and producer perceptions and to address the current asymmetry of information in the wine market. The study’s limitations include its reliance on convenience sampling, suggesting a need for more comprehensive future research designs.
Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine
This study explored the potential of utilising white wine lees, a by-product of winemaking, in the industrial application of wine production. By examining the growth of wine lactic acid bacteria and their impact on the malolactic fermentation process, this study highlights the potential of using wine lees as a beneficial agent for MLF in red wines. The study also confirmed that the inclusion of white wine lees does not negatively impact the quality of wine and does not encourage the growth of spoilage microorganisms. Overall, this study proposes a sustainable recycling strategy for wine by-products in winemaking.