INTERNATIONAL COOPERATION IN FOOD SUSTAINABILITY
Learning outcomes of the course unit
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
Course contents summary
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
Rapporto ASvis 2018
Documento Ufficiale Agenda 2030 Nazioni Unite
"L'economia della ciambella" di 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
"The age of sustainable development" di Jeffrey Sachs Ed. Columbia University Press
"Eating planet" Barilla Center for Food & Nutrition
Rapporto FAO 2018 su crisi alimentare
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
Written exam followed by an oral presentation of a specific case study.