Abstract

MARTINEZ-SALVADOR, Laura Elena  and  REYES-JAIME, Alejandra. Sustainability in Protected Designations of Origin (PDO) in the European Union: An approach from a Systematic Literature Review. Siembra [online]. 2021, vol.8, n.2, e3288. ISSN 2477-8850.  https://doi.org/10.29166/siembra.v8i2.3288.

Protected Designations of Origin (PDO) safeguard and recognize food products with specific qualities resulting from their origins. This topic has been of recent interest to academics. Nonetheless, research that addresses sustainability in PDOs is still scarce. Thus, this paper aimed to identify the way the link between PDO and sustainability topic has been approached in recent research, especially on geographical spaces with a great history of use and exploitation of PDO figures, such as the European Union (EU). A systematic literature review methodology was selected by applying the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) methodology, and by using Scopus, WoS, and Science Direct database between 2005 and 2021. From this screening process, 41 eligible studies were selected, and a qualitative and quantitative analysis was performed on the selected sample to address the following elements: (1) timeline growth on the field of knowledge; (2) food type product analyzed in the research; (3) research’s geographical location; (4) methodologies used, and (5) sustainability term’s combinations and its link to food type product. The results showed that sustainability in PDO’s research in the EU has experienced an upwards trend and is mostly carried out in those countries with the highest volume of PDOs registration, focusing mainly on dairy and oil products. Most of them applied mixed methodologies to assess an interdisciplinary sustainability perspective from its social, economic, and environmental dimension, being sustainable production systems the most common term used in the research.

Keywords : sustainability; Protected Designations of Origin; systematic literature review; European Union; food quality.

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