"Nutrition, Tradition, Environment":Sustainable Growth and Appeal of the Italian Culture of Food in a Global Business Communication Perspective

Università Cattolica del Sacro Cuore

Course Description

  • Course Name

    "Nutrition, Tradition, Environment":Sustainable Growth and Appeal of the Italian Culture of Food in a Global Business Communication Perspective

  • Host University

    Università Cattolica del Sacro Cuore

  • Location

    Milan, Italy

  • Area of Study

    Business, Environmental Sustainability

  • Language Level

    Taught In English

    Hours & Credits

  • ECTS Credits

    6
  • Recommended U.S. Semester Credits
    3
  • Recommended U.S. Quarter Units
    4
  • Overview

    "Feeding the Planet. Energy for Life": this is not only the Expo 2015 concept, but a real trend of better
    utilization of natural resources within the food chain and an assessment of the environmental impact of the
    production and consumption of food. Sustainable food is one of the most important values in sustainable
    development which is, as a matter of fact, human unique path for development. But sustainable food is also
    a global opportunity of business and it offers a world of opportunities for promotion and communication to
    stakeholders. Italy has always represented tradition, creativity and innovation in the business of food and it is
    an example of how balancing growth and sustainability in nutrition. Attention to preserve, protect and
    communicate environment and its fruits as a value is one of the ?gene? of our country. By essays readings,
    case histories analysis, meetings with guest speakers and management tools creation in group projects, the
    course introduces green marketing and environmental communication with definitions, perspectives and best
    practices of eco-efficiency, sustainability and greenwashing in all the topics of total business communication,
    conventional and unconventional, comparing global and glocal strategies. We will analyse the impact and
    cost of dietary models for people and the planet and global food companies communication about
    sustainability, its relationship with territories and values. The focus will be then on best practices about
    tradition, innovation and communication of "Made in Italy" sustainable food, exploring farms, food
    companies, the agro-food logistics and distribution chain, the restaurant and catering industry, research
    centres.
    This course is expected to be highly interactive. Students are expected to proactively contribute to class
    discussion and to the building of concepts step by step by means of individual and group assignments.

Course Disclaimer

Courses and course hours of instruction are subject to change.

Eligibility for courses may be subject to a placement exam and/or pre-requisites.

ECTS (European Credit Transfer and Accumulation System) credits are converted to semester credits/quarter units differently among U.S. universities. Students should confirm the conversion scale used at their home university when determining credit transfer.

Please note that some courses with locals have recommended prerequisite courses. It is the student's responsibility to consult any recommended prerequisites prior to enrolling in their course.