Unit MANAGEMENT OF SMALL AND MEDIUM-SIZED ENTERPRISE
- Course
- Management and food italian culture
- Study-unit Code
- A003269
- Curriculum
- Mercati agroalimentari
- Teacher
- Francesco Asdrubali
- Teachers
-
- Francesco Asdrubali
- Hours
- 42 ore - Francesco Asdrubali
- CFU
- 6
- Course Regulation
- Coorte 2023
- Offered
- 2024/25
- Learning activities
- Caratterizzante
- Area
- Aziendale
- Academic discipline
- SECS-P/08
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- Sustainability reports and certifications of small medium enterprises of the food sector.
- Reference texts
- didactic materials will be distributed by the professor
- Educational objectives
- orienting the management of small and medium-sized enterprises in the food sector towards more sustainable business models
- Prerequisites
- basic economics and sustainable development concepts
- Teaching methods
- conventional teaching; project works and case studies in small groups of students
- Learning verification modality
- oral test, discussion of the project work
- Extended program
- Sustainability and new quality models for institutions, bodies, organizations and businesses.
Corporate Sustainability. ESG certification, the three fundamental pillars: Environment, Social and Governance.
Environmental taxonomy and circular economy. The action plan for sustainable finance.
Sustainability reporting. Examples of environmental sustainability reports.
Environmental labels. Audit systems and environmental certification of production processes (ISO 14000, EMAS).
The sustainable management of small and medium-sized enterprises in the agri-food and catering sector. Energy efficiency and renewable sources: incentives, economic analysis and financial instruments.
Certifications, good practices, case studies. - Obiettivi Agenda 2030 per lo sviluppo sostenibile
- 7-9-12