The programme was designed by the Executive Commission made up of a teacher for each of the four areas called “Environment” (prof Bachiorri), “Food” (prof Bottari), “Economics” (prof Mancini) and “Law” (prof Pineschi).

In the first three weeks, from 1 to 21 June, the warm-up materials were made available which consist of recorded lessons, videos, texts to read and self-assessment tests.

A substantial part was dedicated to the "Case Study Competition" reserved for students, which saw the creation of 6 teams and periodic meetings with the organizer and coordinator of the competition, Professor Domenico Dentoni (University of Montpellier (FR).

From 22 to 28 June recorded lessons were put online and in the week from 29th June to 4th July lessons were presented in live streaming with a part of Q&A by the participants. Due to the presence of participants from California to India it was necessary to hold these lessons in the late afternoon from 17 pm to 19 pm.



"Environment, sustainability and food: discovering some key-interactions"
"Waste and by-products management in the food factories"
"Impact of emergency situations on food sustainability"
"International and European Union Law: Key Principles and Food Sustainability"
"Presenting your ideas"
"Communicating in multicultural contexts"


"Terramacchina" (a journey through the Province of Parma - documentary)
"The 2030 Agenda: a glocal approach to SDG2"
"Enviromental sustainability strategy in MUTTI"
"Sustainable transitions in the agrifood system: addressing environmental challenges along the supply chains"
"Understanding the complexity of food sustainability: from theory to practice through the food sustainability index"
"International cooperation: MYTOX-SOUTH partnership to improve food security & food safety"
"Tomato supply chain: product enhancement and innovation"
"Circular economy at Ferrero group: a case study"
"Good for You Good for the Planet – The way of doing business of Barilla"
"A Sustainable Model for Vineyards: Legal and Political Problems in the United States"
"Food Sustainability: Towards a Coherent Strategy in International and EU Law"
"Conservation of Plant Genetic Resources, Right to Seeds and Global Food Sustainability"
"International Legal Regimes on Biodiversity and Agrifood Biotechnology"
"The EU Novel Food Regulations: Operators’ Responsabilities"
"Food Sustainability, Health Claims and Labelling in the European Union Internal Market"
"Food Safety and Food Sustainability: An Interview to Dr Simone Gabbi"
"Sustainable management of quality food value chains"
"Sustainable Geographical Indications"
"International Trade and Dimensions of Food Security"


"An introduction to Sustainability and SDG2"
"EU science for food safety and food sustainability"
"2030 Agenda: the FAO perspective on SDG2"
"SDG2: An agribusiness perspective - Pre and after COVID-19"
"Methods for the recovery and enhancement of food waste in a circular economy perspective"
"Pappa di Parma, Food Security and sustainability"
"The sustainable management of quality food value chains: experiences, problems and solutions"
"WTO and legal duties on food sustainability"
"Food sustainability and the precautionary principle in the EU: internal & external aspects"