This article explores how combining food literacy with sustainability education, grounded in Mediterranean Diet principles, can support adolescents in making healthier and more environmentally conscious food choices. Drawing on scientific evidence, we propose an integrated school-based approach that includes hands-on experiences, critical thinking, and community involvement to empower a new generation to tackle both health and planetary challenges.
Science, Sustainability, and Tradition: Highlights from the 4th Science & Wine World Congress
The 4th Science & Wine World Congress brought together 49 participants from 9 countries to explore energy, sustainability, and the green transition in wine and olive oil production. Hosted in Porto, Portugal, the event featured cutting-edge research on climate adaptation, circular bioeconomy, olive oil health benefits, and sustainable packaging. Key presentations included studies on the valorization of winemaking byproducts (Raúl Domínguez-Perles, Ana Novo Barros), olive cultivation and CO₂ sequestration (Francesco Serafini), olive oil and brain health (Emma Burgos-Ramos), and the environmental impact of packaging (Cristina Crava). A standout study by Fátima Paiva-Martins highlighted the protective effects of oleacein against metabolic diseases. A dynamic 3-minute poster session showcased emerging research and sharpened science communication skills. The event concluded with an inspiring visit to Graham’s Port Lodge, celebrating the harmony between tradition and innovation.
A Taste of What’s to Come: Science & Wine Congress
The article highlights the oral communications to be presented on May 28 and 29 at the Science & Wine Congress, beginning with the opening session on Sustainable Vineyard Management Practices, led by João Barroso and Ettore Capri. This session sets the tone for two days of discussions focused on innovation and sustainability in wine and olive oil production. The presentations explore a wide range of topics, including climate resilience in vineyards, water and energy efficiency, circular economy strategies, biotechnological applications, and the valorization of agricultural by-products. Researchers present practical solutions to enhance product quality, environmental performance, and economic viability across both sectors. The congress serves as a platform to connect science, industry, and policy in advancing sustainable practices in Mediterranean agriculture.
More Time to Join Us: Abstract Submission Extended Until May 18, 2025!
🇵🇹 Resumo (Português)
O 4.º Congresso Mundial Science & Wine, dedicado à energia, sustentabilidade e transição verde na produção de vinho e azeite, alargou o prazo para submissão de resumos até às 24h (hora de Lisboa) do dia 18 de maio de 2025. Embora o programa já apresente uma grande diversidade de temas e países, o setor do azeite e os profissionais da indústria continuam pouco representados. A organização apela à maior participação, sobretudo da comunidade científica e profissional portuguesa, para garantir um diálogo equilibrado e enriquecedor entre a academia e o setor produtivo.
🇬🇧 Summary (English)
The 4th Science & Wine World Congress, dedicated to energy, sustainability, and the green transition in wine and olive oil production, has extended the abstract submission deadline to 24:00 (Lisbon time) on May 18, 2025. While the programme already features a rich diversity of topics and countries, the olive oil sector and industry professionals remain underrepresented. The organisers call for greater participation, particularly from Portuguese researchers and practitioners, to ensure a balanced and fruitful dialogue between academia and industry.
Why Energy, Sustainability, and Innovation in Wine, Olive Oil, and Agriculture Must Be Discussed Together
As the 4th Science & Wine World Congress approaches, it is crucial to integrate discussions about sustainability across wine, olive oil, and high energy-consuming agricultural sectors. Although these industries are often treated separately, they share environmental challenges and opportunities for innovation, particularly in renewable energy adoption, precision agriculture, and technological advancements. Francesco Serafini will highlight how olive cultivation is not only traditional but a key tool against climate change due to its exceptional CO₂ sequestration capacity. Emma Burgos Ramos will focus on the neuroprotective benefits of olive oil polyphenols, especially in preventing age-related diseases like Alzheimer’s. The article emphasizes the urgent need for a systemic, collective approach to sustainability, and invites experts to submit abstracts addressing energy, innovation, and sustainable practices in agriculture by May 11, 2025.
Francesco Serafini: A Life Dedicated to Sustainable Olive Cultivation and the Fight Against Climate Change
The 4th Science & Wine World Congress – Energy, Sustainability, and Green Transition in Wine and Olive Oil Production is proud to welcome Francesco Serafini as one of its keynote speakers. His presence is more than symbolic—it represents decades of leadership, scientific expertise, and pioneering work in sustainable agriculture, with a particular focus on the…
Raúl Domínguez-Perles: Science as a Catalyst for Sustainability in Winemaking
Raúl Domínguez-Perles, a keynote speaker at the 4th Science & Wine World Congress, advocates for the valorization of winemaking by-products as functional ingredients with proven health benefits. His research bridges science and sustainability, offering innovative solutions aligned with circular economy principles and the green transition. By adopting a holistic approach, he examines the composition, stability, and bioactivity of polyphenolic compounds found in winemaking residues, with a special focus on their anti-inflammatory potential and role in healthy aging. His work highlights how waste can be transformed into valuable resources for public health and the sustainable future of the wine industry.
Last Chance to Save: Early Bird Tickets for the 4th Science & Wine World Congress Close on March 31st!
Don’t Miss OutRegistering before March 31st not only guarantees a reduced rate but also secures your place at one of the most important gatherings of the year for those passionate about the science and culture of wine and olive oil. With limited capacity, we strongly encourage early registration.
Submit your abstract, book your flight, and get ready to toast to innovation, sustainability, and tradition in Porto this May.
We look forward to welcoming you!
João Peças Lopes Joins the Scientific Committee of the 4th Science & Wine World Congress
Professor João A. Peças Lopes, a leading expert in sustainable energy systems, joins the scientific committee of the 4th Science & Wine World Congress. As a Full Professor at FEUP and Associate Director of INESC TEC, his research focuses on renewable energy integration, smart grids, and electric vehicle grid interaction. With extensive global contributions to policy, research, and consulting in energy transition, his expertise will be crucial in discussions on sustainable viticulture and olive oil production. His participation underscores the congress’s commitment to advancing energy solutions for agricultural sustainability.
Celebrating Women in Science: Emma Burgos Ramos and María Rodríguez Pérez at The 4th Science & Wine World Congress
This ARTICLE celebrates the contributions of two distinguished female researchers, Emma Burgos Ramos and María Rodríguez Pérez, invited speakers at the 4th Science & Wine World Congress – Energy, Sustainability, and Green Transition in Wine and Olive Oil Production. Both scientists have made significant strides in the fields of biochemistry, molecular biology, and nutrition, particularly in the study of polyphenols from olive oil and their impact on neurodegenerative and metabolic diseases. Their research has shed light on the protective effects of hydroxytyrosol against Alzheimer’s disease, the metabolic benefits of leptin, and the role of polyphenols in modulating gene expression. This post explores their academic journeys, key findings, and collaborative efforts in advancing sustainable health solutions through olive oil byproducts, reinforcing the connection between nutrition, sustainability, and disease prevention.