Tomato Processing, Olive Oil and Wine Industry Wastes, Italy

New solutions are needed to assess production of soil improvers from consolidated composting processes at real scale and test the innovative pyrogasification of regional tomato processing, olive oil and wine industry side-streams. In this context the evaluation of potentiality of transformation (pyrogassification and composting) of residues of three different food chains for agricultural application even though already explored, are functional to the concept of circular economy in a Region in which food industry and agriculture are the driving force of the economy.

The Living Lab will assess and improve existing drawbacks in the process and quality of side-streams from composting and a pyrogasification prototype employed to produce biochar of high quality, which will be mixed with beneficial microorganisms with biostimulant properties to function as a soil improver. In this task conventional and organic farmers will be involved.

The Azienda agraria sperimentale Stuard (Stuard experimental agricultural company) will be the lighthouse in which the potential of soil improvers will be demonstrated through training and communication directed to farmers (including LL), schools, citizens authorities and eventual stakeholders.

New technologies to process residues from different value chains. New soil improvers that are field-tested either alone or as a cargo for microbial plant biostimulants.

The results and the technologies (in particular pyrogasification) can be extended also to other value chains of both plant and animal origins.