Learning objectives
Evaluation of the loading capacity of natural systems with regards to
their vitality and resilience within the chain food
Analysis of pros and cons of technological progress in the food system
Principles of circular economy applied to the agri-food sector
Identification and development of indicators of sustainability in the food
system
Prerequisites
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Course unit content
The demographic growth associated to the increase of ecological
footprint and to the consequences of climate change is going to put at
risk the food security in the next few years. To face this challenge it
needs to implement a new model of sustainable development combining
the environment preservation with the social rights and the economic
growth as pointed out by the UN Agenda 2030. The course will be
characterized by an interdisciplinary approach aimed to join different
competences such as environmental science, economics , social and legal
sciences
Full programme
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Bibliography
Rapporto ASvis 2021
Official Document Agenda 2030 United Nations
"Doughnut economcs by Kate Raworth Ed. Ambiente
"Food and the cities" a cura di Andrea
Calori e Andrea Magarini Ed. Ambiente
"Circular Economy for Food"
di Franco Fassio, Nadia Tecco
Ed. Ambiente
"The age of sustainable development" di Jeffrey Sachs Ed. Columbia
University Press
"Eating planet" Barilla Center for Food & Nutrition
Ed. Ambiente
Teaching methods
Class teaching supported by seminars hold by high profile specialists in
the field of sustainability.The content of the lessons will be made
available on the web site of the course.
Assessment methods and criteria
Oral exam followed by a presentation of a specific project and discussionn of a case study.
Other information
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2030 agenda goals for sustainable development
17 SDGs will be Fundamental elements of ther course
