## 3 Results and Discussion  
The first activity of the SANI approach was to identify some highly consumed \"km zero\" agri-food products in the retail specialty store that involved local farms. Among them, local EVOO and tomato sauce were identified as being worthy of further investigation. Indeed, these two valuable and exclusive local product varieties of extra virgin olive oil (EVOO; produced by an oil mill located in the hills of the province of Chieti, Abruzzo) and tomato sauce (made from the tomato \"pera d'Abruzzo\", a typical variety of the Abruzzo region registered in the SIAN Plant Variety Register code 3399 SAAB-CRA) are highly consumed in the Abruzzo region, especially by people who know their organoleptic properties. However, they have never been fully characterized prior to the SANI study in terms of their specific nutrient contents, the absence of chemical contaminants, and their ecological footprints. As shown in Table 1, these products presented a specific quantity of nutritional molecules (vitamin E, carotenoids, and polyphenols), the total absence of specific chemical contaminants (2-MCPD, 3-MCPD, and glycolid) harmful for human health, and both were within the range corresponding to a low environmental impact on the Mediterranean area, as shown by their carbon footprint evaluations. In more detail, the results revealed a high quality of local EVOO, demonstrated by the presence of vitamin E (alpha-tocopherol 229.5 mg/kg) and an adequate polyphenol content (360 mg/kg). In the tomato sauce, the presence of specific carotenoids (beta-carotene 0.12 mg/100 g and lycopene 7.57 mg/100 g) and vitamin E (alpha-tocopherol 1.14 mg/100 g) were observed. This allowed us to confirm that the two local products naturally contain bioactive compounds beneficial for human health and, thus, can possibly be defined as \"high-quality foods\". This aspect is even more relevant if we consider the total absence of chemical contaminants, such as glycidyl fatty acids esters which, as demonstrated by previous studies, are harmful to human health and are generally present in processed oils and food-based products containing oil [44]. In this regard, it has been shown that palm oil has a high content of chemical contaminants as a result of the transformation process, while crude or unrefined oils and fats, such as extra virgin olive oil, either do not contain chemical contaminants or contain merely trace amounts [34,44,45]. However, it is important to specify that these evaluations were not performed for comparing the quality of the selected products to other brands, but mainly aimed to support the consumer toward conscious consumption through innovative methodology characterized by the easy readability of the specific nutritional properties of the product (e.g., through colorful SANI labels). Beyond the nutritional value of the foods in terms of their carbohydrate, protein, fat, and fiber contents, with a direct impact on physical fitness and health, attention should also be paid to the fact that each food has an environmental impact and by considering its entire lifecycle. The analysis performed on EVOO, together with the information gathered from the oil mill, revealed that the production of this specific local EVOO had a total emission of approximatively 6 kg CO\({}_{2}\)eq (carbon dioxide equivalent) for 5 L (e.g., 1.2 kg per liter). Thus, EVOO emission falls in the lower part of the carbon footprint average range in the Mediterranean area (10.51 kg CO\({}_{2}\)eq per liter of olive oil, in line with the world level) [42; 46; 47; 48]. The carbon footprint measured for the tomato sauce resulted of about 1.3 kg CO\({}_{2}\)eq per liter of product packaged in glass, thus in a good impact range considering that, depending on the packaging materials and the size used, the carbon footprint average ranged between 0.3 and 2.28 kg CO\({}_{2}\)eq per liter [49; 50]. Hence, the carbon footprint assessment of the two described products showed that both fall within the range corresponding to a low impact.