I think Roman Empire garum (fish sauce) factories where one of, if not the first thing in known history to trigger lawmakers to set a minimum distance from factories to residential areas (something like 1 mile iirc).
Max Miller does a lot with garum, he even made some at one point (not a process for the faint hearted!) and it was his and Historical Italian Cooking’s dishes where I first learned about colatura. Highly recommend them both, another ingredient I’ve become fond of through Roman cooking is long pepper. Not too sure about its global availability but in the UK I buy it from Indian shops. Parthian Chicken is another excellent dish, although some have an acute sensitivity to the smell of asafoetida resin as my unfortunate housemate discovered! Asafoetida is actually a substitute for silphium, a herb harvested to extinction by the Romans themselves.