This 2-volume book highlights cutting-edge ecodesign research and covers broad areas ranging from individual product and service design to social system design. It includes business and policy design, circular production, life cycle design and management, digitalization for sustainable manufacturing, user behavior and health, ecodesign of social infrastructure, sustainability education, sustainability indicators, and energy system design. Featuring selected papers presented at EcoDesign 2021: 12th International Symposium on Environmentally Conscious Design and Inverse Manufacturing, it also includes diverse, interdisciplinary approaches to foster ecodesign research and activities. In the context of Sustainable Development Goals (SDGs), in particular SDG 12 (Responsible Consumption and Production), it addresses design innovations for sustainable value creation, considering technological developments, legislation, and consumer lifestyles. Further, the book discusses the conceptof circular economy, which aims to develop circular business models for resource efficient society by taking advantage of digital technologies including artificial intelligence, internet of things, digital twin, data analysis and simulation.

This book provides new knowledge about the nutrition and metabolism, as well as the roles of nutrients in the immunity, health, and management of companion animals (dogs and cats). The domestic dog (facultative carnivore) and the domestic cat (obligate carnivore) have evolved differentially in their digestive tract, nutrition, metabolism, chemical sensing, and feeding behavior. These animals have been human companions for at least 12,000 and 9,000 years, respectively, and continue to contribute to the mental health and well-being of children, adolescents, and adults. Both dogs and cats have become increasingly popular in many countries and worldwide over the past decades. Comprehensive update about how the animals utilize dietary nutrients for optimum growth, development, and health is beneficial for their owners, as well as students and researchers.

Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms. The metabolic activity of these microorganisms promotes the formation of organic acids, flavor development and leavening in food matrices, which most know as sourdough bread. This bread is still widely manufactured at farm level across Europe and worldwide, being highly appreciated by consumers for its distinct flavor, texture, healthy attributes and natural origin.

This book gives evidence-based background information and advice to athletes and coaches on if and how data from wearable technologies can be applied for preparing individual training procedures to achieve improvement on aspects of performance and health.