Quantity and quality food production is a key component of well-being in its most modern and complete meaning. In this view, it has a significant impact on all aspects of social, cultural, environmental and economic development. For the future, the great challenge of agri-food sector is to carry out production systems that simultaneously adapt agriculture to territory, ensuring food supply, and significantly affect the health of consumers. The aim of this work is to reflect on the use of some minor crops, eco-friendly and rich in bioactive compounds, for sustainable production of ingredients for healthy foods.
