## 3 Discussion
However, to achieve the goals identified by the project, it is necessary in the first instance to accurately retrieve the factors that affect the well-being of workers in the winemaking sector. Studies focusing on this issue are numerous and often tend to be very dispersed, as they analyze a variety of problems ranging from the safety of the lower limbs [69] to the impact of overtime working hours on the well-being of workers and their families [70]. Other studies focus at a macro level on the organizational cultureand business management practices [71] or analyze the impact of management skills and behavior [72]. What is uncommon to find in literature is a study that addresses these issues in an organized and multidisciplinary manner. Environmental factors, such as ambient temperature, humidity, and brightness, are strictly related to workers' welfare [73; 74], but they also have a strong dependence on some of the wineries' production activities. As an example, if the thermo-hygrometric conditions in such workplaces are mainly determined by the processes taking place there, rather than being set to the optimal values for personnel, this usually means that some important technical solutions, such as thermal insulation of tanks, are not present and the global energy efficiency of the whole facility is low. Moreover, emotional (e.g., related to motivation, responsibility), social, physiological, and even psychological factors (e.g., work-related stress) [75; 76], should be identified to create a more extensive set of indicators useful to all-around monitor the employees' well-being in the wine industry. To do this, it is essential to start with a broad data collection based on a questionnaire and then, based on the evidence, focus on on-site data collection by using different types of sensors:  
* environmental sensors capable of measuring the ambient temperature and humidity but also the concentration of some noxious chemicals and gases produced during the different production phases (and the related exposure of workers to these substances);
* wearable sensors capable of monitoring the physical health and thermal stress of operators and providing valuable data to intervene promptly when conditions deviate from safe parameters. In addition, as previously anticipated, the assessment of the produced wines' quality, resulting from the sensory characterization by panelists, would integrate the analysis, overall providing a complete picture of the whole process of wine production from the harvesting to the table and product quality. The integration of multidisciplinary approaches and advanced technologies within the CANTINA 5.0 project represents a pioneering step towards the enhancement of the well-being and productivity of workers in the wine supply chain. By meticulously identifying and monitoring the key factors affecting worker welfare, from environmental conditions to psychological aspects, this project aims to set a new benchmark for the evaluation of the social sustainability of this industry. The integration of data coming from an extensive collection, based on questionnaires, and gatherings from precise on-site sensors, delineates a proactive workplace improvement strategy, aimed at enhancing both the work-life quality for operators, and the sustainability and efficiency of winery operations.