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.
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.
Lecture notes and material presented by the teacher.