On January 24, the CIRCOLIVE project was presented during the closing session of the prestigious Course on Physiological Suitability for Virgin Olive Oil Tasting, hosted by the Department of Agricultural and Food Sciences at the Alma Mater Studiorum – Università di Bologna. The session was led by Professor Tullia Gallina Toschi, who highlighted the project’s core mission: to foster circular economy practices and enhance sustainability competencies within the olive oil sector.

The course, attended by a diverse group of students and professionals in the agrifood field, provided a meaningful opportunity to bridge academic training with innovation-driven European initiatives. Professor Gallina Toschi’s presentation introduced CIRCOLIVE’s objectives, explaining how the project seeks to map, develop, and promote key green skills across the olive oil value chain—from production to by-product reuse.

One of the session’s interactive moments involved the distribution of QR codes linking to online questionnaires. This allowed attendees to actively contribute their perspectives and experiences to the project’s research, ensuring that CIRCOLIVE remains aligned with the real needs of the sector. Their feedback will directly inform future deliverables and strategic planning.

This integration of education, research, and stakeholder engagement exemplifies the collaborative spirit behind CIRCOLIVE. By empowering current and future professionals with knowledge and tools for circular practices, the project supports the transition toward a more sustainable and resilient olive oil industry.