Università degli Studi di Napoli "Parthenope"

Teaching schedule

Academic year: 
2018/2019
Belonging course: 
Course of Bachelor's Degree Programme on ECONOMICS AND BUSINESS
Disciplinary sector: 
AGRICULTURAL ECONOMICS AND RURAL APPRAISAL (AGR/01)
Credits: 
6
Year of study: 
3
Teachers: 
Cycle: 
Second semester
Hours of front activity: 
48

Language

Italian

Course description

The course aims to provide students with the necessary tools to examine the economic, social and environmental impacts of current food production and consumption models and analyse the future development paths of sustainability-oriented food systems. In particular, the student will acquire the knowledge and skills necessary for the analysis and understanding of the links between sustainability, food production and consumption and will acquire specific skills to better guide both private and public strategies for the promotion of sustainable food production and consumption models.
The learning objectives of the course can be detailed as follows:
Knowledge and understanding:
The student must be able to understand the main theoretical and methodological tools necessary for the analysis and evaluation of the links between production, food consumption and sustainability; identify and understand the opportunities and challenges related to sustainability in the food sector and recognize the most appropriate strategies for promoting sustainable production and consumption models.
Ability to apply knowledge and understanding:
The student will have the ability to apply in a practical way the competences acquired in concrete cases, inside the organizations operating in the agri-food system and in their institutional reference environment.
Autonomy of judgment:
The student will have the critical ability to be able to re-elaborate the issues related to the sustainability of food production and consumption models addressed during the course, also through the elaboration of project work in an autonomous way aimed at deepening specific contemporary issues.
Communication skills:
The student will have to demonstrate the ability to convey the acquired knowledge in a clear and complete way, also by participating in collective discussions on in-depth topics that will take place during the lessons, as well as by presenting the project works assigned during the course. The student will have to demonstrate to know how to expose the issues addressed in a clear and effective manner.
Learning ability:
The student will have to demonstrate a good learning ability and application of the different contents addressed during the course.

Prerequisites

Basic knowledge of microeconomics and business economics.

Syllabus

The topics covered in the course can be structured into two main blocks of 24 h each.

Block I- Analysis of the main problems of modern food systems (24 h). The paradoxes of modern food systems. Food waste: analysis of the phenomenon and intervention strategies. Issues related to inefficiencies in the use of natural resources for agricultural and agri-food production (including land grabbing, water emergency, biodiversity reduction). Social externalities linked to current models of food production and consumption.
Block II - Strategies and tools for the promotion of sustainable food production and consumption (24h). The evolution and the current state of the main European and International policies for the promotion of sustainable agri-food production and consumption. Tools and strategies for enhancing sustainable food products. Sustainable marketing for agri-food companies. Certification schemes and sustainability labels. Sustainable alternative agri-food networks. Policies to foster sustainable diets.

The topics covered in the course can be structured into two main blocks of 24 h each.

Block I- Analysis of the main problems of modern food systems (24 h). The paradoxes of modern food systems. Food waste: analysis of the phenomenon and intervention strategies. Issues related to inefficiencies in the use of natural resources for agricultural and agri-food production (including land grabbing, water emergency, biodiversity reduction). Social externalities linked to current models of food production and consumption.
Block II - Strategies and tools for the promotion of sustainable food production and consumption (24h). The evolution and the current state of the main European and International policies for the promotion of sustainable agri-food production and consumption. Tools and strategies for enhancing sustainable food products. Sustainable marketing for agri-food companies. Certification schemes and sustainability labels. Sustainable alternative agri-food networks. Policies to foster sustainable diets.

Teaching Methods

The course is organized in traditional lectures and analysis of case studies selected by the professor. In addition, the in-depth analysis of some topics will be available on Blended through the e-learning platform Moodle.

Textbooks

Marino M., Pratesi C.A. (2015) Il cibo perfetto. Aziende, consumatori e impatto ambientale del cibo. Edizioni Ambiente.
Abitabile e Sardone (2016) – a cura di - Il consumo sostenibile dalla teoria alla pratica. Capitoli I-II e V. CREA http://www.crea.gov.it/wp-content/uploads/2016/10/Rapporto-finale-SAFEBI...

Learning assessment

The objective of the examination is to verify the level of achievement of the previously indicated learning objectives. During the course, for attending students, the degree of learning will be partially evaluated through the realization of project works on specific issues addressed by the professor.
At the end of the course, the exam will consist of an oral discussion aimed at verifying the acquired knowledge, the ability to understand and communicate with respect to the topics reported in the program.

More information

In order to realize the 9 CFU exam, students must integrate the 6 CFU program with the 3 CFU program.

Mutuazioni