OVERVIEW

The processes through which human societies produce food are mixtures of (1) bio-ecological elements, which are responsible for the potential availability of resources; (2) techno-productive elements, which determine the possibilities of resource extraction, processing and distribution; and (3) economic-environmental elements, which pursue the optimal allocation of capital and labor in techno-productive processes in order to maximize the value of bio-ecological resources over different time horizons.   

The teaching of Environmental Economics of Food Production provides students with a package of knowledge that enables them to understand the links between these three elements and to deal consciously with general problems of sustainable organization of food production both from the perspective of the economic agents active in food production and from that of the public regulator, whose responsibility it is to oversee the preservation of natural resources for future generations.

AIMS AND CONTENT

LEARNING OUTCOMES

By the end of the module, students will have acquired: 1. Knowledge and understanding - The subjective theory of value and the price formation mechanism in a perfectly competitive market. - The classification of goods according to rivalry in consumption and excludability, and the pricing problem of public goods. - The ecosystem services approach and the cascade model of interaction between ecosystems and human societies. 2. Applying knowledge and understanding - The ability to identify the value components of food products. - The ability to prepare a report that describes, through the ecosystem services framework, the economic consequences (a) of pressures originating outside the agri‑food sector on ecosystems, and (b) of pressures on ecosystems generated by the agri‑food sector.

AIMS AND LEARNING OUTCOMES

Attendance and active participation in the proposed training activities (lectures and laboratory activities) and individual study will enable the student to 

- identify the connections between the basics of economic theory imparted in this teaching and the technical and scientific issues related to sustainable food production

- apply the knowledge gained to the formulation of sustainable strategies for designing and monitoring food production and processing processes, both from the perspective of the private economic operator and the public authority 

- apply acquired knowledge to the formulation of hypotheses about the possible economic consequences of environmental pressures brought about by or experienced by the food production sector

TEACHING METHODS

The teaching consists of lectures given by the lecturer in which theory and a series of relevant examples will be presented. Two short "project works" will be conducted at the end of each of the two parts into which the program is divided.

Students who have valid certification of physical or learning disabilities on file with the University and who wish to discuss possible accommodations or other circumstances regarding lectures, coursework and exams, should speak both with the instructor and with Professor Federico Scarpa (federico.scarpa@unige.it  ), the Polytechnic School's disability liaison.

SYLLABUS/CONTENT

Part 1: Basic elements of the subjective theory of value; minimal foundations of the price formation mechanism in the market of perfect competition; classification of goods by consumption rivalry and excludability; price problem for public goods

Part 2: The ecosystem services approach and the cascade model of interaction between ecosystems and human societies; the problem of food production in an ecosystem services approach; production processes and value components; environmental pressures and economic consequences

RECOMMENDED READING/BIBLIOGRAPHY

All slides used during the lectures and other teaching materials will be available on aul@web

TEACHERS AND EXAM BOARD

LESSONS

LESSONS START

https://corsi.unige.it/en/corsi/11758/studenti-orario

Class schedule

The timetable for this course is available here: Portale EasyAcademy

EXAMS

EXAM DESCRIPTION

The examination will be in written form, with open-ended questions on the theory expounded in the lectures and possibly on project work.

ASSESSMENT METHODS

Details on how to prepare for the exam and the degree of depth of each topic will be given in class. It will generally be required to be able to accompany written answers with simple graphs and illustrative diagrams