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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Sustainable Food Service
Code: G-027-
Teacher:  Ernestina Casiraghi
Year:   
Term: 
CFU: 
CFU subdivision: Lectures: 4
Basic aims:  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.
Acquired skills:  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 contents:  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.
Program:  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.
Prerequisites:  Info not available
Preparatory instructions:  The frequency is recommend on the third year.
Learning materials:  Lecture notes and material presented by the teacher.
Other info:  Oral interview designed to assess the understanding of sustainability issues and their possible application to the catering industry.
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Program of Sustainable Food Service (pdf version)
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