OVERALL SUSTAINABLE DEVELOPMENT GOALS
2030 AGENDA – Goals: 2, 3, 10, 11, 12, 14, 15, 16.


CONTENTS AND TRAINING OBJECTIVES
A) From popular uses of plants to current prospects for sustainability (Giulia Caneva)
1. Ethnobotany: its origins and development to the present day
2. Current prospects for the use and traditional knowledge of plants
3. Food, culture, typicality: existing relationships in the ecosystem balance in relation to anthropic use and principles of environmental sustainability

B) Food radiality, global justice, and intercultural inclusion (Mario Ricca)
1. Food and space-time relationships
2. Variety and multiplicity of anthropological projections of food.
3. Food, rights, and global food injustice

C1) Food safety (Giovanni Antonini)
1. Main reference legislation and control authorities
2. Food hygiene and microbiological safety and HACCP procedures
3. Chemical safety and food additives

C2) Food as the foundation of sustainable cities and communities (Fabio Bruni)
1. Rome, the largest agricultural municipality in Europe.
2. Responsible consumption and production.
3. Local production and agri-business.
4. Scientific and technological aspects in cooking.