Agriculture and sustainable development
A.A. 2022/2023
Obiettivi formativi
There is an apparent conflict between the need to produce enough food for a growing global population and to ensure that the production of food is sustainable. Increased production requires technologies (agrochemicals, GMO, hormones, anti-biotics) and possibly increased land for agricultural production rather than forestry or even production of biofuels.
The object of this course is to examine how the law regulating the production of food emerges from these tensions and the current debates on reform are shaped. The students will be asked to examine these inherent conflicts and to determine the extent to which agricultural production can be changed to ensure sustainability both in the sense of the production of sufficient food and in the protection of the environment.
There is an apparent conflict between the need to produce enough food for a growing global population and to ensure that the production of food is sustainable. Increased production requires technologies (agrochemicals, GMO, hormones, anti-biotics) and possibly increased land for agricultural production rather than forestry or even production of biofuels.
The object of this course is to examine how the law regulating the production of food emerges from these tensions and the current debates on reform are shaped. The students will be asked to examine these inherent conflicts and to determine the extent to which agricultural production can be changed to ensure sustainability both in the sense of the production of sufficient food and in the protection of the environment.
The object of this course is to examine how the law regulating the production of food emerges from these tensions and the current debates on reform are shaped. The students will be asked to examine these inherent conflicts and to determine the extent to which agricultural production can be changed to ensure sustainability both in the sense of the production of sufficient food and in the protection of the environment.
There is an apparent conflict between the need to produce enough food for a growing global population and to ensure that the production of food is sustainable. Increased production requires technologies (agrochemicals, GMO, hormones, anti-biotics) and possibly increased land for agricultural production rather than forestry or even production of biofuels.
The object of this course is to examine how the law regulating the production of food emerges from these tensions and the current debates on reform are shaped. The students will be asked to examine these inherent conflicts and to determine the extent to which agricultural production can be changed to ensure sustainability both in the sense of the production of sufficient food and in the protection of the environment.
Risultati apprendimento attesi
By the end of the course the students should be able to understand both sides of the tension between environmental sustainability and foods production sustainability. The student will be get the knowledge to be able to access the right information to go beyond the lectures and into the hard decision making that is currently underway. The student should then be in a position to contribute to the debate in an informed way.
Periodo: Secondo semestre
Modalità di valutazione: Esame
Giudizio di valutazione: voto verbalizzato in trentesimi
Corso singolo
Questo insegnamento non può essere seguito come corso singolo. Puoi trovare gli insegnamenti disponibili consultando il catalogo corsi singoli.
Programma e organizzazione didattica
Edizione unica
Periodo
Secondo semestre
Programma
Il programma del corso è articolato in due moduli.
Il primo modulo, a cura del Prof. Bernard O'Connor, avrà ad oggetto Agriculture Law e prevede la presentazione e trattazione dei seguenti argomenti:
The Common Agriculture Poilcy from Inception to Farm to Fork
· The history of CAP from defecit production, to overproduction, to Uruguay Round, the post Uruguay Round reforms and greening;
· The Farm to Fork
EU Quality Policy
· Quality policy: GIs and TRIPS.
Organic production
· The rules on Organic production.
· Genetically modified organisms, Hormones, Agro-chemicals
Is EU agricultural production sustainable?
· Is EU agriculture sustainable: (Possible Guest Lecturer: Luchino Ferraris, DG AGRI)
The General Food law in the EU
· Regulation 72/2002, EFSA, science and the authorisation of agro-chemicals.
Health and Safety in EU agricultural production
· The Internal market rules on health and safety
· Agrochemicals
· The SPS Agreement
Trade into and out of the EU
· Externalisation of EU standards, traceability, deforestation, commodities, the Brussels Effect, etc.
· Morals/Ethics in food production and trade, EU Seals case etc
Food Security and Sovereignty
The right to food, food sovereignty and security.
Principles and rules of European and Global Food Law
- The origins of WTO and the multilateral framework of international food law
- Eu law and WTO
- The precautionary principle
- The European food safety authority
Consumer Protection
- Consumer protection and food
- Environmental protection
Responsibilities of Food Business Operators
- A social responsibility - the duty to withdraw
- Food safety between preventive and compensation protection
- Defective products
- The relevance of the behavior of the injured person
Technical rules and national regulations
- The role of the EU as a standard setter;
- The Vienna Agreement;
- The Transparency Directive;
- The principle of national delegation
Food Law and Climate change
- Effects of climate change and crises in food chains
- The close relationship between agri-food production systems and climate change
- All factors affecting food safety
- Accessibility to food resources, availability, quality of raw materials, management of natural resources
An insight on foreign legislations
- US food law
- Food Safety Governance in China
- Trends in Food Legislation in Latin America.
Il primo modulo, a cura del Prof. Bernard O'Connor, avrà ad oggetto Agriculture Law e prevede la presentazione e trattazione dei seguenti argomenti:
The Common Agriculture Poilcy from Inception to Farm to Fork
· The history of CAP from defecit production, to overproduction, to Uruguay Round, the post Uruguay Round reforms and greening;
· The Farm to Fork
EU Quality Policy
· Quality policy: GIs and TRIPS.
Organic production
· The rules on Organic production.
· Genetically modified organisms, Hormones, Agro-chemicals
Is EU agricultural production sustainable?
· Is EU agriculture sustainable: (Possible Guest Lecturer: Luchino Ferraris, DG AGRI)
The General Food law in the EU
· Regulation 72/2002, EFSA, science and the authorisation of agro-chemicals.
Health and Safety in EU agricultural production
· The Internal market rules on health and safety
· Agrochemicals
· The SPS Agreement
Trade into and out of the EU
· Externalisation of EU standards, traceability, deforestation, commodities, the Brussels Effect, etc.
· Morals/Ethics in food production and trade, EU Seals case etc
Food Security and Sovereignty
The right to food, food sovereignty and security.
Principles and rules of European and Global Food Law
- The origins of WTO and the multilateral framework of international food law
- Eu law and WTO
- The precautionary principle
- The European food safety authority
Consumer Protection
- Consumer protection and food
- Environmental protection
Responsibilities of Food Business Operators
- A social responsibility - the duty to withdraw
- Food safety between preventive and compensation protection
- Defective products
- The relevance of the behavior of the injured person
Technical rules and national regulations
- The role of the EU as a standard setter;
- The Vienna Agreement;
- The Transparency Directive;
- The principle of national delegation
Food Law and Climate change
- Effects of climate change and crises in food chains
- The close relationship between agri-food production systems and climate change
- All factors affecting food safety
- Accessibility to food resources, availability, quality of raw materials, management of natural resources
An insight on foreign legislations
- US food law
- Food Safety Governance in China
- Trends in Food Legislation in Latin America.
Prerequisiti
Non richiesti
Metodi didattici
Il modulo di Agricultural Law sarà composto di 14 lezioni di 1,5 ore ciascuno
Le prime 4 lezioni e le ultime 4 saranno tenute in presenza. Le restanti lezioni saranno tenute on-line.
Il corso comincerà nella settimana del 27 febbraio e finirà nella settimana del 28 marzo.
Il modulo di Food Law sarà composto da 10 lezioni di 2 ore ciascuna.
Il corso comincerà nella settimana del 3 aprile e finirà nella settimana del 10 giugno.
Le prime 4 lezioni e le ultime 4 saranno tenute in presenza. Le restanti lezioni saranno tenute on-line.
Il corso comincerà nella settimana del 27 febbraio e finirà nella settimana del 28 marzo.
Il modulo di Food Law sarà composto da 10 lezioni di 2 ore ciascuna.
Il corso comincerà nella settimana del 3 aprile e finirà nella settimana del 10 giugno.
Materiale di riferimento
Non richiesto
Modalità di verifica dell’apprendimento e criteri di valutazione
L'esame sarà in forma di tesi scritta compresa fra le 2.000 e le 5.000 parole e dovrà essere consegnata entro 2 settimane dalla fine del corso. L'oggetto della tesi finale sarà discusso nel corso delle lezioni.
IUS/13 - DIRITTO INTERNAZIONALE - CFU: 6
Lezioni: 42 ore
Docenti:
Curti Adriano, O'connor Bernard