SUSTAINABILITY LAB

The second module of the course on “integrated sustainability” focuses on sustainable food systems from different perspectives.
Students will learn about global challenges related to food sustainability and the role of food to achieve the SDGs, focusing in particular on sustainable food systems, nutrition, food waste, food security, sustainable place development strategies based on food and wine, and twin transition in agrifood.
The module offers background theory as well as experiential learning methods to put into practice acquired knowledge.

This class provides tools to support students’ understanding of key elements to be considered when dealing with sustainability challenges, offering new cognitive approaches to elaborate innovative solutions. Moreover, during the course, students will be able to discuss and engage with teachers and researchers in Ca’ Foscari who carry out research on sustainability from different perspectives.

No specific pre-requirements. Every student will contribute to the interactive discussion with instructors and students according to his/her/their background.

1. Sustainable food systems
2. Nutrition and education
3. Food waste
4. Food security
5. Sustainable place development strategies based on food and wine (place marketing, place branding, food and wine tourism)
6. Twin transition in agrifood

Scientific papers on specific topics

The final exam consists in the discussion of a team project work, and of a topic addressed in the course. Students will be grouped in teams and will solve a challenge defined by the instructors of the three modules of the minor.

Lectures, multimedia resources, and group discussions on specific topics.

Italian

oral

This subject deals with topics related to the macro-area "Circular economy, innovation, work" and contributes to the achievement of one or more goals of U. N. Agenda for Sustainable Development