A multi-stakeholder analysis of the economic efficiency of industrial energy efficiency policies: Empirical evidence from ten years of the Italian White Certificate Scheme

© 2019 There is growing interest worldwide in more effective policies to promote industrial energy efficiency and mitigate climate change. The White Certificates Scheme is a market-based mechanism aimed at stimulating the adoption of Energy Efficiency Measures. The Italian White Certificates scheme - one of the most long-standing and articulated - is a successful example of industrial energy efficiency policies, considered an interesting and remarkable case by other countries, especially due to its robustness in terms of the volume of certificates traded. Despite the considerable interest in White Certificates, an in-depth analysis of the economic efficiency of the mechanism from the perspective of different stakeholders is still lacking. To address this gap, this study develops a cost-benefit evaluation framework and a multi-stakeholder economic efficiency analysis of the Italian White Certificates scheme focusing on the Italian State, utilities, players in the energy efficiency value chain, and energy users. Our findings (also corroborated with sensitivity analyses) show that the White Certificates Scheme has led to several positive impacts for almost all stakeholders involved, with the exception of energy utilities that have suffered a major economic loss mainly due to a reduction of energy sold to end users. Such loss is likely to promote a deep change in the role of utilities in the energy market in terms of the services they offer and their business models. Our findings, in addition to providing useful directions for future research, offer interesting insights and implications for policymakers who may take inspiration from the pros and cons of the Italian White Certificates scheme when promoting energy efficiency through incentive mechanisms

The role of digital technologies in supporting the implementation of circular economy practices by industrial small and medium enterprises

The adoption of Industry 4.0's digital technologies can enable the implementation of circular economy practices. Nonetheless, current indications for industrial practitioners on how to exploit the broad set of technologies for circular transition appear unclear. This issue is even more challenging for small and medium enterprises, which are typically endowed with more limited resources than larger firms and are characterised by both a digital and circular divide. This present study contributes to the academic debate by offering an exploratory empirical analysis-based on semi-structured interviews-that involved 10 Italian industrial small and medium enterprises to deepen the knowledge of the supporting role played by digital technologies in implementing circular economy practices by small and medium enterprises, also considering the potential synergies among such technologies. Results are of interest also to industrial decision-makers, allowing them to exploit their firms' resources towards the adoption of those digital technologies that could be more effective to foster the circular transition

Comparison of the compositional, microbiological, biochemical, and volatile profile characteristics of nine Italian ewes' milk cheeses.

Abstract Nine Italian ewes' milk cheeses were compared for compositional, microbiological, biochemical, and volatile profile characteristics. Mean values for the gross composition were rather similar among cheeses. The lowest pH values were found for cheeses that used primary starters. At the end of ripening, cheeses made from raw milk contained >6.0 log 10 cfu/g of nonstarter lactic acid bacteria. Several species of lactobacilli were identified, but Lactobacillus plantarum and Lactobacillus paracasei were dominant. Random amplified polymorphic DNA-PCR analysis showed the biodiversity among the strains, and in several cases a relationship with the cheese of provenance. Cheeses differed mainly for secondary proteolysis, as shown by the principal component analysis applied to reversed-phase fast protein liquid chromatography data of the pH 4.6-soluble fractions and by determination of the free AA. A total of 113volatile components were identified in the Italian Pecorino cheeses by solid-phase microextraction coupled with gas chromatography–mass spectrometry analysis. The volatile profiles of the 9 cheeses differed significantly. Quantitatively, alcohols were the most abundant chemical class for some cheeses, whereas ketones were the most abundant for other cheeses. Esters and carboxylic acids were largely found. Specific volatile components seemed to distinguish specific cheeses

Characterization of Italian Cheeses Ripened Under Nonconventional Conditions

International audience; Four Italian cheeses (Casciotta di Urbino, Barricato San Martino, Vento d'Estate, and Ubriaco di Raboso) nonconventionally ripened under different plant materials (walnut leaves, herbs, hay, and wine by-products, respectively) were compared for compositional, microbiological, biochemical, and volatile profile characteristics. Mean values for gross composition were rather similar. Because primary starters were not used for manufacture, the endogenous lactic acid bacteria were mainly present (7.0 to 9.0 log10 cfu/g). Except for Lactobacillus paracasei and Leuconostoc mesenteroides, which were commonly identified in 3 cheeses, Lactococcus lactis, Enterococcus sanguinicola, Lactobacillus brevis, Enterococcus durans/Enterococcus faecium, Lactobacillus plantarum, and Weissella cibaria/Weissella confusa were variously found in the 4 cheeses. Random amplification of polymorphic DNA-PCR analysis showed the biodiversity among the strains, and the species of lactobacilli were in part grouped according to their origin. As shown by the principal component analysis of reverse-phase fast protein liquid chromatography data for the pH 4.6-soluble fractions and by the determination of free AA, the secondary proteolysis of Barricato San Martino and Vento d'Estate mainly differed from the other 2 cheeses. Purge-and-trap and solid-phase microextraction were coupled with gas chromatography-mass spectrometry to determine volatile compounds. Vento d'Estate showed the highest levels of almost all chemical classes, and Casciotta di Urbino was characterized by a very low level of volatile components. Esters, ketones, and terpenes were the chemical classes that mainly differentiated the cheeses. Several volatile compounds seemed to be released directly from the plant materials used for ripening, especially terpenes for Vento d'Estate cheese. The lowest level of volatile free fatty acids was found in Casciotta d'Urbino, in which rennet paste was not used during manufacture. The highest concentration of free fatty acids, especially butyric and caproic acids, was found in Vento d'Estate cheese

Voltammetric Study for the Determination of Diclofenac in Aqueous Solutions Using Electro-Activated Carbon Electrodes

Diclofenac (DCF) is a nonsteroidal anti-inflammatory drug to treat pain and inflammatory diseases. The high consumption of the drug leads to a significant change in the ecosystem. With the aim of optimizing a fast screening analysis for DCF detection on many samples with a sensitive and cheap procedure, we considered electrochemical methods using carbon-based electrodes as sensors. The electrochemical behavior of the DCF was studied on glassy carbon electrodes (GCE) and on screen-printed carbon electrodes (SPCEs) from two different suppliers after an anodic activation. The surface of the SPCEs was analyzed by scanning electron microscope (SEM) and Energy Dispersive Spectrometry (EDS). On all the activated electrodes, the voltammetric procedure (Differential Pulse Voltammetry) for the determination of DCF was optimized by the Experimental Design method, and the linearity range of the response, as well as the calibration and limit parameters (limits of detection—LoD; limit of quantification—LoQ), were defined. Analyses on SPCEs were performed both by immersing the electrode in the solution and by deposing a drop of solution on the electrode. DCF signals are stabilized by the polishing process and enhanced by the anodic activation and acid pH. The electrochemical response of DCF is not reversible, and its by-products tend to be adsorbed on the surfaces, particularly on GCE. The lowest limit parameters were obtained using the GCE (LoD = 1.6 µg L−1) and the SPCE, having the smallest surface, immersed in solution (LoD = 7 µg L−1)

Lignin: a sustainable antiviral coating material

Transmission of viruses through contact with contaminated surfaces is an important pathway for the spread of infections. Antiviral surface coatings are useful to minimize such risks. Current state-of-the-art approaches toward antiviral surface coatings either involve metal-based materials or complex synthetic polymers. These approaches, however, even if successful, will have to face great challenges when it comes to large-scale applications and their environmental sustainability. Here, an antiviral surface coating was prepared by spin-coating lignin, a natural biomass residue of the paper production industry. We show effective inactivation of herpes simplex virus type 2 (>99% after 30 min) on a surface coating that is low-cost and environmentally sustainable. The antiviral mechanism of the lignin surface was investigated and is attributed to reactive oxygen species generated upon oxidation of lignin phenols. This mechanism does not consume the surface coating (as opposed to the release of a specific antiviral agent) and does not require regeneration. The coating is stable in ambient conditions, as demonstrated in a 6 month aging study that did not reveal any decrease in antiviral activity. This research suggests that natural compounds may be used for the development of affordable and sustainable antiviral coatings

Distribution of antibiotic resistance genes in the saliva of healthy omnivores, ovo-lacto-vegetarians, and vegans

Food consumption allows the entrance of bacteria and their antibiotic resistance (AR) genes into the human oral cavity. To date, very few studies have examined the influence of diet on the composition of the salivary microbiota, and even fewer investigations have specifically aimed to assess the impact of different long-term diets on the salivary resistome. In this study, the saliva of 144 healthy omnivores, ovo-lacto-vegetarians, and vegans were screened by nested PCR for the occurrence of 12 genes conferring resistance to tetracyclines, macrolide-lincosamide-streptogramin B, vancomycin, and \u3b2-lactams. The tet(W), tet(M), and erm(B) genes occurred with the highest frequencies. Overall, no effect of diet on AR gene distribution was seen. Some differences emerged at the recruiting site level, such as the higher frequency of erm(C) in the saliva of the ovo-lacto-vegetarians and omnivores from Bologna and Turin, respectively, and the higher occurrence of tet(K) in the saliva of the omnivores from Bologna. A correlation of the intake of milk and cheese with the abundance of tet(K) and erm(C) genes was seen. Finally, when the occurrence of the 12 AR genes was evaluated along with geographical location, age, and sex as sources of variability, high similarity among the 144 volunteers was seen

Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries

Background: Myrtle (Myrtus communis L.) is a medicinal and aromatic plant belonging to Myrtaceae family, which is largely diffused in the Mediterranean areas and mainly cultivated in Tunisia and Italy. To the best of our knowledge, no studies have already considered the use of the lactic acid fermentation to enhance the functional features of M. communis. This study aimed at using a selected lactic acid bacterium for increasing the antioxidant features of myrtle berries, with the perspective of producing a functional ingredient, dietary supplement or pharmaceutical preparation. The antioxidant activity was preliminarily evaluated through in vitro assays, further confirmed through ex vivo analysis on murine fibroblasts, and the profile of phenol compounds was characterized. Results: Myrtle berries homogenate, containing yeast extract (0.4%, wt/vol), was fermented with Lactobacillus plantarum C2, previously selected from plant matrix. Chemically acidified homogenate, without bacterial inoculum and incubated under the same conditions, was used as the control. Compared to the control, fermented myrtle homogenate exhibited a marked antioxidant activity in vitro. The radical scavenging activity towards DPPH increased by 30%, and the inhibition of linoleic acid peroxidation was twice. The increased antioxidant activity was confirmed using Balb 3 T3 mouse fibroblasts, after inducing oxidative stress, and determining cell viability and radical scavenging activity through MTT and DCFH-DA assays, respectively. The lactic acid fermentation allowed increased concentrations of total phenols, flavonoids and anthocyanins, which were 5–10 times higher than those found for the non-fermented and chemically acidified control. As shown by HPLC analysis, the main increases were found for gallic and ellagic acids, and flavonols (myricetin and quercetin). The release of these antioxidant compounds would be strictly related to the esterase activities of L. plantarum. Conclusions: The lactic acid fermentation of myrtle berries is a suitable tool for novel applications as functional food dietary supplements or pharmaceutical preparations

Investigation of a 15th century silverpoint drawing via µ-XRF

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