Syllabus overview (public)

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Programme Master in Management
Academic Year Academic Year 2020/2021
Module/course Code BX69
Delivery location Torino
Language English
Course type Elective courses 15h
Contact hours 15
ECTS M1 before 2020 2
ECTS M1 from 2020 2.5
Semester Spring
Module name Food Waste Management
Field (Discipline) Strategic Management

Outline


Module/course Summary


Module/course Summary


This course will cover why food waste as a topic has evolved from absent to predominant, not only as a 1.2 trillion dollars global issue in the context of climate change and growing populations, but as an outstanding opportunity to impact both the sustainability performance and the profitability of a hospitality enterprise.

An overview of the food loss and waste along the supply chain will help students get a better grip on the issue, existing solutions at each critical point, and touch on the topics of circularity, local sourcing and closed-loop systems.


One module will be focusing on technical solutions existing in f&b operations from inception to monitoring the reduction of food waste during the implementation. The importance of using new performance metrics, being financial and none-financial, will be studied and discussed, and participants will get exposure to existing innovative solutions, technologies and certification currently available in the industry.






Pre-requisite

Pre-requisite:
No pre-requisite required