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Examining synergies between Lean, Industry 4.0, and Industry 5.0 principles, the aim is to showcase how Lean's focus on people enhances Industry 5.0 implementations, leading to the development of the Lean 5.0 paradigm. In addition, insights from artisanal industries, like the fashion one, are specifically collected.

First, a literature review was conducted to define a comprehensive framework to understand how Lean fits into the Human-Centric (HC) paradigm of Industry 5.0. Second, a case study was employed to give empirical insights and identify practical initiatives that brands can pursue, involving two best-in-class leather goods brands located in Italy.

A conceptual framework to pave the way for new paradigm Lean 5.0 was defined and validated through a case study. To path the way for a case study in the fashion industry, the Lean HC paradigm is detailed into domains and related categories to group practices. The empirical insights demonstrate that Lean HC actions can be effectively supported by Industry 4.0 technologies in traditional sectors like the fashion industry, shifting towards Industry 5.0.

The proposed framework and related practices can be used by companies to facilitate their transition towards Industry 5.0, leveraging on Lean Manufacturing.

The innovative contribution of the present work mainly refers to the proposed conceptual framework, encompassing Lean, HC and Industry 4.0 and introducing Lean 5.0 paradigm. The case study enriches the empirical contributions in the fashion industry.

Organisations are investing in systems such as product lifecycle management (PLM) to support product development, collaboration across complex supply chains and to provide a framework for digital transformation. Graduates of apparel programmes would benefit from a knowledge of PLM to help realise the opportunities that PLM offers. The purpose of this paper is to report on an educational research project that used PLM as a context for practice-based learning and as a mechanism to update the learning experience and stimulate the development of future practice.

This paper reports on the experiences, critical reflections and data from an action research study to establish a learning community through an educational partnership for PLM software within an undergraduate fashion business course. The cohort of the first year of the intervention (n = 28) is the main study population.

The findings indicate that PLM provided a stimulating learning context supportive of a detailed understanding of current industry practice, critical and innovative thinking and the development of a professional identity.

The opportunity for the development of both industry and educational practice is outlined.

A general introduction to PLM provides important information to support and advance Fashion Industry 4.0. Educational partnerships can reduce barriers to the integration of advanced technologies into the higher education curriculum.

Applications of PLM are under researched in textiles and apparel. The paper contributes to the broadening of the knowledge base of PLM and its potential to achieve strategic transformation of the sector.

This exploratory study aims to identify and prioritize key sustainable innovation challenges faced by family-owned businesses in the wine ecosystem. It also explores whether the criticality of these challenges differed pre- and post-COVID-19 by comparing the prioritization of these challenges at these two times.

Three methodologies were used. First, a systematic literature review identified the key sustainable innovation challenges in the wine ecosystem, which were then summarized into macro-categories (macro-challenges). Second, a panel of experts validated these challenges. Finally, the best-worst method was used using 40 qualitative interviews to prioritize the most critical challenges in two alternative scenarios to explore potential changes in challenge criticality following COVID-19.

This study provides evidence that the primary challenge to sustainable innovation (i.e. constraints on businesses because of limited financial resources) was the same pre- and post-COVID-19. In contrast, although the challenge associated with knowledge sharing was identified as a key strategy of wine ecosystem actors, particularly in recent years, it was the least critical factor at both times.

This exploratory study extends the conceptual boundaries of sustainable innovation by introducing it to the wine ecosystem. It establishes a practical agenda for small and medium-sized enterprises to enable managers who are constrained by limited resources to prioritize challenges. This agenda outlines a path to identifying competitive strategies. This path can also be followed by a range of stakeholders within this ecosystem to achieve resilience and define medium-to-long-term strategies. Furthermore, policymakers and governments can follow this path to formulate more targeted investment management plans and policies, thereby supporting sustainable economic growth in this key sector for many countries.

Although not yet fully defined, natural wine represents a sector that has gained the widespread attention of final consumers and, therefore, also of the restaurant world, because of its promise of sustainability. The objective of this paper is to understand Italian haute cuisine's interest in natural wine, with the aim of analysing what qualifies this product as sustainable.

After introducing a theoretical framework based on the concept of natural wine, a brief paragraph is dedicated to consumer preferences; subsequently, the analysis focusses on a questionnaire given to restaurateurs to determine the impact that natural wine has had in the Italian context. The results try to identify the importance that restaurateurs give to the characteristics of natural wine and their propensity for using such wine in their own businesses.

The analysis, conducted on a sample of medium-high range restaurants, highlights their strong interest in natural wine, as a result of the final consumers' attitude towards wine with characteristics attributable to sustainability. The positive perception by restaurateurs is similar across Italy, both geographically and in terms of the size of the restaurant.

The originality of the work is the focus on the world of restaurants. To date, the literature on natural wine remains embryonic and always refers to the final consumer. This research is the first step in a broader study that will involve a greater number of restaurants, extending beyond Italy to all of Europe, with the aim of understanding the real development potential of natural wine.