The agri-food sector remains a cornerstone of Puglia’s economy, yet the by-products of olive oil and wine production—such as pomace, grape marc, and stems—are often underutilized. These so-called “wastes” hold potential as the foundation for innovative bio-based products, helping to create economic value while reducing environmental impact.
This was the focus of the Second Regional Workshop – Puglia Hub, held on April 7, 2025, at CIHEAM Bari, as part of the ROBOCOOP-EU project. Organised in collaboration with the Bio-District of the Lame, the event followed a Living Lab methodology, engaging researchers, businesses, policymakers, and civil society in developing new bioeconomy business models.
The day began with institutional greetings from:
Additional speakers included:
The technical session focused on technologies and strategies for by-product valorisation.
Antonio Trani (CIHEAM Bari) discussed converting waste into valuable resources using eco-friendly extraction methods, while Graziana Difonzo (University of Bari Aldo Moro) presented the use of wine and olive by-products in the food sector.
In the afternoon, participants joined an interactive roundtable divided into four working groups, each exploring a different business model:
Facilitation was provided by the CIHEAM Bari team, including Maroun El Moujabber, Noureddin Driouech, and others.
