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Dinner is served: how climate change interferes with olive oil production

2026-01-20Artigo científico Acesso aberto
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datacite.subject.fosEngenharia e Tecnologia::Engenharia do Ambiente
datacite.subject.fosCiências Naturais::Ciências da Terra e do Ambiente
datacite.subject.sdg02:Erradicar a Fome
datacite.subject.sdg13:Ação Climática
datacite.subject.sdg17:Parcerias para a Implementação dos Objetivos
dc.contributor.authorLeal Filho, Walter
dc.contributor.authorLuetz, Johannes
dc.contributor.authorDinis, Maria Alzira Pimenta
dc.contributor.authorNagy, Gustavo
dc.date.accessioned2026-02-03T12:21:53Z
dc.date.available2026-02-03T12:21:53Z
dc.date.issued2026-01-20
dc.descriptionhttps://openpolicyfinder.jisc.ac.uk/id/publication/17471?from=single_hit
dc.description.abstractThe Mediterranean region accounts for nearly 95% of global olive oil production. However, climate change - manifesting in intensified heatwaves, prolonged droughts, and increased pest prevalence - is undermining both the quantity and quality of yields. These disruptions threaten the livelihoods of rural producers and destabilize international markets. This article examines the complexities facing growers and outlines targeted mitigation strategies, highlighting the broader implications of climate change for a staple commodity relied upon daily by millions around the world. The analysis highlights interconnected climate impacts on agriculture, trade, and gastronomy, and identifies opportunities to enhance resilience through policy, agronomic innovation, and sustainable practices. It advances an integrated approach to Mediterranean food sustainability, linking agricultural adaptation with culinary heritage.eng
dc.identifier.citationAPA7th: Leal Filho, W., Luetz, J. M., Dinis, M. A. P., & Nagy, G. J. (2026). Dinner is served: how climate change interferes with olive oil production [Note and Comment]. Sustainability Science, 21(1), 417–426. https://doi.org/10.1007/s11625-025-01756-x
dc.identifier.doi10.1007/s11625-025-01756-x
dc.identifier.issn1862-4065
dc.identifier.issn1862-4057
dc.identifier.urihttp://hdl.handle.net/10284/14998
dc.language.isoeng
dc.peerreviewedyes
dc.publisherSpringer Science and Business Media LLC
dc.relation.hasversionhttps://link.springer.com/article/10.1007/s11625-025-01756-x
dc.relation.ispartofSustainability Science
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectOlive oil production
dc.subjectClimate change adaptation
dc.subjectMediterranean agriculture
dc.subjectFood system resilience
dc.subjectAgroecological innovation
dc.subjectCulinary heritage
dc.subjectAgricultural trade
dc.titleDinner is served: how climate change interferes with olive oil productioneng
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage426
oaire.citation.issue1
oaire.citation.startPage417
oaire.citation.titleSustainability Science
oaire.citation.volume21
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameLeal Filho
person.familyNameLuetz
person.familyNameDinis
person.familyNameNagy
person.givenNameWalter
person.givenNameJohannes
person.givenNameMaria Alzira Pimenta
person.givenNameGustavo
person.identifier0000000121351158
person.identifier493603
person.identifier.ciencia-idE01A-32E6-9A1C
person.identifier.ciencia-id4710-147D-FDAF
person.identifier.orcid0000-0002-1241-5225
person.identifier.orcid0000-0002-9017-4471
person.identifier.orcid0000-0002-2198-6740
person.identifier.orcid0000-0002-8296-4465
person.identifier.ridAAH-5131-2019
person.identifier.ridF-3309-2011
person.identifier.scopus-author-id6602389932
person.identifier.scopus-author-id57207844992
person.identifier.scopus-author-id55539804000
relation.isAuthorOfPublication8af3c3c1-d73c-450a-a2a6-9fc392919b70
relation.isAuthorOfPublication40499c39-9554-4a8d-8d0f-3a7ec74d17a1
relation.isAuthorOfPublication1e85592a-e8e2-4aea-bd8e-1007c94388c0
relation.isAuthorOfPublication81dafb2a-b312-41bf-9ee7-60105b2de875
relation.isAuthorOfPublication.latestForDiscovery1e85592a-e8e2-4aea-bd8e-1007c94388c0

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