Sustainable food service

A.Y. 2018/2019
4
Max ECTS
32
Overall hours
SSD
AGR/15
Language
Italian
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.
Course syllabus and organization

Single session

Responsible
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
Educational website(s)
Professor(s)
Reception:
on appointment
settore didattico Colombo; IV floor