Introduction

 

The aim of the course is to offer participants, students and professionals, a global vision of the environmental, economic, legal, social as well as communicative aspects, related to food sustainability and to promote skills that allow participants to apply the knowledge acquired to their professional experience with a view to producing and marketing food products consistent with the principles of sustainability.

In the present global emergency due to the COVID-19 pandemy, which is expected to significantly alter the paradigms and horizons of our future daily life, in its social and economic aspects, the theme of sustainability and its challenges will be proposed also from a different perspective that takes into account the structural changes that will be needed in our lifestyle.

The school, therefore, while maintaining its original structure, will tackle in depth, thanks to the contribution of internationally renowned scholars and participants from different countries of the world, the dynamics of food chain sustainability in a pre- and post-pandemic picture.

The Summer School will be divided into three stages:

1. a first warming-up part in which various materials (documents to read, videos, case studies etc) will introduce the participant to the main issues related to the UN 2030 Agenda and its Sustainable Development Goals, in particular to food sustainability;

2. a second part consisting of two weeks of lectures, work groups and testimonies of companies that have experienced innovative approaches to sustainability. In the first week the participants will have access to recorded lectures, while in the second the lectures will be live-streamed so as to allow and encourage participants to intervene and discuss directly with the speakers.

3. a follow-up that will include a global assessment and a feedback.

The lectures will be in English and a certificate of participation will be issued at the end of the School, provided that the participant has attended at least 80% of the activities.

The programme will cover a wide variety of topics ranging from environmental problems to socio-economic, legal and political issues related to food production and sustainability.

 

Expected outcomes for students

 

The target of this Summer School for the students will be to allow them to acquire tools, methods and reliable sources through which they will be able to analyse in a critical perspective problems related to sustainability and focusing on issues related to food.

Apart from lectures by experts, students will get in touch with real cases presented and discussed by people working in the field.

 

Expected outcomes for professionals

 

During the course, professionals will meet the various aspects of sustainability in the food  perspective. The approach is international and multi-disciplinary and will allow to tackle issues that extend from the primary production to the shelf and beyond.

Apart from lectures by experts, plenty of real cases will be presented and discussed by people working in the field and this will allow the exchange of experiences and the possibility to establish professional connections.