Topics covered during the course can be divided into four main thematic areas:
1) Agri-food companies and local system competitiveness, with specific reference to the analysis of the main theoretical models for the study of local food systems and their competitive advantages;
2) Agri-food companies and sustainability of natural resources, with specific reference to the analysis of the challenges derived from climate change, energy conservation and biodiversity protection, and a review of possible strategies with which agribusiness can contribute to their mitigation (e.g. organic and environmentally friendly agriculture; agro-energy, etc.).
3) Agri-food companies and social sustainability, with reference to the tools and policies to support quality, safety and healthiness of food products, analyzing also the interventions to promote the adoption of sustainable diets and to reduce food waste;
4) Agri-food companies and economic sustainability, with reference to strategies and policies supporting the multifunctionality of farms and diversification of their business, but also to new forms of marketing that are emerging on the agri-food markets (farmers' market; GAS; schemes box ; e-commerce).
ITALIAN VERSION
