Together with her co-authors Radu Mihailescu, Adeline AlonsoUgaglia and Lucia Tomassini, IEE Senior Research Fellow Britta Niklas recently co-authored a chapter as part of the Elsevier Reference Module in Food Science. The chapter titled "Eco-labeling and its influence on production and marketing strategies implemented around the world: The case of food and wine industry", investigates the complex relations amongst eco-labelling, production and marketing strategies and consumer demand in the food and wine industries.

Eco-labels are presented as crucial marketing tools to promote sustainable products, driving transformation through informed consumer choices and incentivizing producers to adopt eco-friendly methods. Yet, Britta and her co-authors also recognize a few factors that can have a significant negative impact on the effectiveness of eco-labelling. For instance, issues associated with the concept of “greenwashing” can create consumer distrust and uncertainty. Price premiums associated with eco-labelled products are also barriers to an increase in demand, especially by price-sensitive consumers. Effective communication and transparent marketing associated with effective governmental and international regulation represent powerful tools in combating some of these hurdles. Britta and her co-authors further focus on wine industry and show that an important prerequisite for a successful increase in demand for eco-labelled wines is a clear communication through effective marketing. In this context technology will continue to play a pivotal role in re-shaping the eco-labelling context. In conclusion, their chapter emphasizes that eco-labelling plays a vital role in driving innovation in the food and wine sectors facilitating a more transparent and sustainable global food system.

Mihailescu, R., Niklas, B., AlonsoUgaglia A., and Tomassini, L. (2025): Eco-labeling and its influence on production and marketing strategies implemented around the world: The case of food and wine industry, in tbc (eds.): "Elsevier Reference Collection in Food Science - 3rd Edition" (Chapter Online First, Edited Volume Forthcoming): https://doi.org/10.1016/B978-0-443-15976-3.00118-5.