A Multidimensional Approach to Support Industrial Symbiosis: Reuse of Olive Oil Mill Wastewater in Bread Production

Industrial Symbiosis (IS) represents a key strategy within the Circular Economy (CE) paradigm, enabling firms located near enhance competitiveness through the collective exchange and valorisation of resources. By fostering the reuse of water, energy, and materials, IS contributes to the sustainable optimization of manufacturing processes. Nevertheless, the implementation of IS, as a distinct business model, requires the active collaboration of heterogeneous stakeholders, which often generates critical challenges in aligning interests and achieving equitable benefits. This study explores an innovative approach to agri-food symbiosis by evaluating the incorporation of Olive Oil Mill Wastewater (OOMW), a by-product of olive oil production, into bread formulations. This strategy not only mitigates the environmental burden associated with OOMW disposal but also promotes resource efficiency within the olive oil supply chain. Bread samples were produced by varying the concentration of OOMW, and each formulation was assessed according to quality characteristics, consumer acceptability parameters, and sustainability aspects. The selection of the best-performing formulation was conducted through a Multi-Criteria Decision-Making (MCDM) framework, specifically applying the VIKOR method. The findings highlight how the integration of OOMW into bread production can generate a dual benefit, improving food quality while advancing sustainable practices in both the olive oil and bakery sectors.