Università degli Studi di Napoli "Parthenope"

  1. Teaching
  2. ECONOMICS AND BUSINESS
  3. Sustainable food production and consumption II MOD

Stampa

Sustainable food production and consumption II MOD

Teaching schedule

Academic year: 
2019/2020
Teaching: 
Sustainable food production and consumption
Belonging course: 
Course of Bachelor's Degree Programme on ECONOMICS AND BUSINESS
Disciplinary sector: 
AGRICULTURAL ECONOMICS AND RURAL APPRAISAL (AGR/01)
Credits: 
3
Year of study: 
3
Teachers: 
Dott.ssa ANNUNZIATA AZZURRA
Cycle: 
Second semester
Hours of front activity: 
24

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.

Prerequisites

Basic knowledge of microeconomics and business economics.

Syllabus

For the 9 CFU program the student must consider both the 6 CFU module and the 3 CFU module.

Block III - Introduction to the main indicators for the analysis of sustainability in the food system. Environmental indicators (carbon foot-print, water foot-print and ecological foot-print); Food Sustainability Index; Urban Food Policy and food sustainability.

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

Textbooks

ASVIS Position Paper Cibo, Città, Sostenibilità. Un tema strategico per l’Agenda 2030. Disponibile online https://asvis.it/public/asvis2/files/Approfondimenti/PositionPaperGdL_Go...
Barilla Center for Food and Nutrition. Fixing Food 2018, Best Practice per raggiungere gli obiettivi di Sviluppo Sostenibile. Disponibile online https://www.barillacfn.com/m/publications/fixingfood2018-italian-mar2019...

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 topics.
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