Objectives and competences

• To understand the central concepts of sustainability and systemic balance
• To gain awareness of the main dimensions of major ecological challenges
• To explore more sustainable approaches to primary production in particular and the management of natural resources in general
• To understand the main environmental sustainability challenges of food production systems throughout the farm-to-fork chain.
• To develop research and communication skills

Teaching Methodologies

This course unit consists of theoretical, theoretical-practical classes and seminars, and stems from research work carried out at the ESB R&D center, CBQF. During the theoretical-practical classes, students are confronted with different issues covered by the unit and, organized into groups of 2-3 students, explore concrete dimensions for which they also prepare a presentation. The course unit includes an intense focus on interaction throughout the classes, to ensure attention, participation and assimilation of the topics. 

Syllabus

The environment, humans and survival through sustainability
Biodiversity, conservation and species extinction (both terrestrial and aquatic)
Ecosystems and ecosystem services
Water resources and water pollution
Mineral resources and solid waste
Energy: renewable, nonrenewable and negative consumption
Atmosphere, pollution and climate change
Food production and the future of agriculture