Sustainable Food Service
A.Y. 2018/2019
Learning objectives
Understanding of the principles that govern the sustainable development and of the legislative reference. Examination of the role that the components of environmental, economic, social and institutional sustainability to play along the chain of production and preparation of food.
Expected learning outcomes
Ability to analyze and manage the most significant levers to obtain food services sustainable through conoscenae of issues relating to the reduction / management of waste; sustainability of raw materials and formulations menu; economic management of the plants; safety of operators, consumer welfare, environmental impact.
Lesson period: Second semester
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Lesson period
Second semester
Course syllabus
The main course topics are: Concept of sustainability. Sustainability and food chain. Regulatory framework and certifications. Environmental impact and sustainability. Energy sustainability in reference to catering. The problem of waste and how to reduce / manage waste. Sustainability of raw materials. Sustainability of menus and formulations. Sustainability of packaging and disposables.
Teaching methods
Lecture notes and material presented by the teacher.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 32 hours
Professors:
Casiraghi Ernestina, Grassi Silvia
Professor(s)