Political science and international relations

The course will be organised into three parts divided into modules: - Part I: The challenges of food sustainability between international law, the UN's agri-food hub and social communication; - Part II: The essential role of the FAO in establishing sustainable production systems; - Part III: Health, technology and knowledge: the hard sciences at the heart of food sustainability. Part I will deal with the institutional aspects of the FAO, the United Nations Development Agenda, land grabbing and its impact on food production, the role of the World Food Programme in combating food crises, the relationship between climate change and food sustainability, and the sociological approach to food sustainability. Part II will focus on the meaning and characteristics of a food system and the challenges posed by its sustainability, food loss and food waste, the real costs of an unhealthy diet, and the role of traditional production systems in promoting sustainable agri-food production systems. Part III will cover the relationship between healthy diets and food sustainability, local markets and food technologies to reduce waste, and the importance of data in relation to food sustainability and food security.

No pre-requisites

Online frequency

The course will be held online and will be accessible asynchronously. In order to assess the knowledge acquired at the end of each part, there will be a multiple-choice test on the topics covered.

The course will be held online and will be accessible asynchronously