This new volume covers conceptual frameworks for understanding the functional construct of agro-food innovation and farming. It presents a selection of topics on regenerative agriculture and farming that lead to practices that can be useful on both organic and conventional farms. The volume first looks at ecotechnologies in the agrifood industry, such as the production of bacterial metabolites against phytopathogenic fungi as an alternative in food preservation, how food affects gut microbiota, the role of probiotic rhizobacteria in agriculture, and nanocellulose-based composites in the food industry. The authors also explore eco-technologies for water reuse in agricultural irrigation, eco-friendly farming practices to ensure sustainability, and ways to limit agricultural soil and air pollution in farming systems.