Responsible Consumption and Production of Food – Prof. Carola Ricci
The course will mainly focus on SDG12, but will also tackle SDGs 2, 6, 13, 14, 15.
Title: Responsible Consumption and Production of Food
Provider: University of Pavia, Prof. Carola Ricci
Date: 15th-24th November 2022 (First Semester Academic Year 2022-2023)
L1: Food safety and security: their interralation and the need for a multilevel approach – C. Ricci, Tuesday 15th November, h 15.15-16.45
L2: Food safety and security: their interralation and the need for a multilevel approach – C. Ricci, Wednesday 16th November, h 11.00-11.45
L2: Food waste and loss: a tentative definition – C. Ricci, Wednesday 16th November, h 11.45 – 12.30
L3: Basic notion of circular economy and its application to the food market – R. Puglisi, Thursday 17th November, h 9.10-11.45
L4: Nudging: the right approach to indicate a sustainable consumption and production model? – R. Puglisi and I. Carter, Monday 21st Nov. h. 9.15-10.45
L5: The multi-stakeholder approach: the contribution by NGOs and private sector; a case study analysis: the so-called “Legge Gadda” – Banco Alimentare and European Federation of Food Banks + Food waste valorisation/reuse (
Description of the course:
A large share of the world population is still consuming far too little to
meet even their basic needs. The Agenda 2030 for Sustainable
Development Goal (SDGs) calls for halving per capita global food waste at
the retail and consumer levels and reducing food loss along production
and supply chains (including post-harvest losses) by 2030 (SDG 12 target
3). Reducing food loss and waste has the potential to contribute to other
SDGs as well, including the Zero Hunger goal (SDG 2), which claims end
to hunger, the achievement of food security and improved nutrition, and
the promotion of sustainable agriculture. The expected positive
environmental impacts from reducing food loss and waste would also
affect, among others, SDG 6 (sustainable water management), SDG 13
(climate change), SDG 14 (marine resources), SDG 15 (terrestrial
ecosystems, forestry, biodiversity).
In this vein, the aim of the course is to introduce with an interdisciplinary
approach the right to food (in its quantitative and qualitative dimension)
of present and future generations, presenting it in its multilevel
dimension (national, European and international). The course will then
provide a general overview of the distinction between food loss and
waste, analyzing official data referred both to the worldwide and local
context, introducing the class also to the basic concepts of circular
A a case study will be presented by the relevant NGO’s representatives
by Banco Alimentare: a best practice become possibile thanks to the so
called “legge Gadda” (Law No 166/2016) reorganizing the regulatory
framework on food donation simplifying, harmonizing and fostering the
process. It especially establishes the food recovery and redistribution of
surplus food for the most deprived in Italy as a priority. This law, which
was drafted with the valuable contribution of non-profit associations –
among which Banco Alimentare –, the food supply chain, and four
Ministries (Agricultural, Food and Forestry Policies; Economy and Finance;
Health; and Environment), includes some important trends: a clarification
of the MDD (Minimum Durability Date, the famous “best before” date), a
more favourable communication practice for food donations, and in
general incentives and recommendations for donating surplus food.
Moreover, the law encourages municipalities to reduce waste taxes to
companies donating their surplus food for charitable purposes, and it
provides for educational and awareness campaigns about food donation,
clearly adopting a “nudging” approach.
Such a multi-stakeholder initiative certainly represents a precise and
solid foundation for recovering surplus food, clearly redistributing what
“is left” for human nourishment in favour of those who are in need.
Through this mechanism, a circular economy scale has been introduced
in the Italian food consumption and distribution system, to prevent food
waste and food insecurity. The positive outcome of such a new
framework proved to be even more relevant during the Covid19 outbreak
and will the crucial to increase community resilience in the future, also
through ICT and digital tools.
The aim of the course is to introduce with an interdisciplinary approach
the right to food (in its quantitative and qualitative dimension) of present
and future generations, presenting it in its multilevel dimension (national,
European and international). The course will then provide a general
overview of the distinction between food loss and waste, analyzing
official data referred both to the worldwide and local context, introducing
the class also to the basic concepts of circular economy.
Finally, a recent Italian best practice will serve as a case study for the
Students, introduced by the NGO’s representatives which contribute to its
success. Therefore, the main learning outcomes are expected to be:
- Basic knowledge of the interrelation between food safety and food
security and the link between responsible food production/consumption
and sustainable development strategies for present and future
- Methods and tools suggested by a best practice to assess a more
responsible consumption and production to activate virtuous behaviours
by producers, consumers and retailers
- Awareness on sustainable approach as a consumer and as possible
change maker in the public or private sector.
How: in streaming on line.
The course will be delivered by professors of the University of Pavia,
expert in the different related areas (law, economics, ethics) and
enriched by specific contributions by NGOs (such as, Banco Alimentare,
the European Food Bank, as specified in due course) and the private
sector companies presenting their initiatives and relevant policies of
Corporate Social Responsibility (as specified in due course).
Each class will have a Q&A section.
Interactive lectures will introduce students to basic concepts. Students
are expected to contribute actively to class discussion.
Credits: 1 (8 hours).
Time period: First semester A.A. 2022/2023
Any prerequisites: No specific previous knowledge is required. It is proposed to all the
Students of the University of Pavia and of the Universities particiating to the ‘EC2U’ Alliance.
Learning resources: Materials (slides, topic specific video lectures and interviews, readings)
will be indicated in class and made available on the KIRO course page, available here.
Type of assessment: Multiple choice test on the contents presented and discussed in class
(through Kiro testing).
Quality assurance: University of Pavia.