The concept of sustainable diets (Mediterranean, plant food based etc.) will be outlined. An overview of the markers utilized to monitor the impact of food chain on environment will be given (water, carbon, nitrogen and ecological footprint). Causes and prevention of food losses and food waste will be outlined considering the impact on environment, economy and health. The relevance of food biodiversity in human nutrition and on the environment will be discussed. Example of Indigenous people’s food systems as model of biodiversity will be examined. The environmental pyramid, its applications and the link with health will be discussed.
Seminars: 10 hours
Description of the manner in which direct instruction is conducted: lectures and seminars
Description of the performance of duties:
Attendance on the class, written and presented seminar, written and oral exams