ALGAE FROM WASTE TO SUSTAINABLE VINEYARD RESOURCE

Sustainability is gaining increasing importance in many industrial sectors, and that includes the wine industry. Producers and operators in this sector recognize the importance of adopting sustainable practices not only with the aim of environmental preservation, but also for responsible resource management. Adopting environmentally friendly strategies that can reduce the use of known and accepted traditional synthetic pesticides and fertilizers needs to become a priority in the race for a cleaner and safer wine policy. This concept has applications not only for sustainability and circular economy purposes but also addresses EU consumer food safety standards. The present study aims to review the main techniques that use algae to enhance soil properties and generally the health of the vineyard, respecting the principles of the circular bioeconomy.