Base Knowledge
Oral and written comprehension and satisfactory written expression.
Teaching Methodologies
The curricular unit adopts a theoretical–practical approach, combining lectures with analysis, discussion, and interactive activities. Teaching methods include practical applications, case examples, and the use of multimedia, software, and professional tools where appropriate. Students will also develop an interdisciplinary entrepreneurship project with tutorial guidance.
Students have defined office hours for clarifying doubts or explaining concepts; the teacher’s institutional contact is available for questions and difficulties.
Study support materials are made available on the NONIO platform.
Learning Results
1. Provide students with skills that enable them to take over the management of a food and nutrition unit, directly or concessionaire, planning and managing the production of meals and the technical and human resources they need.
2. Know and describe the methodologies for assessing sustainability in food consumption
3. Identify the methodologies for quantifying food waste, its applicability and limitations
4. Describe and apply the methodologies used in the assessment of environmental sustainability
5. Develop strategies to promote sustainability in food service and catering units
Program
Introduction to the concept of food sustainability.
Dietary patterns, health and sustainability. Concept of sustainable diets and healthy eating practices.
Methodologies for quantifying food waste, their applicability and limitations.
Variation in food waste in different contexts: individual, family, food service and catering.
Food and environmental education strategies to promote sustainability. Communicating sustainable practices in food and nutrition services.
End-of-life management of food waste.
Circular economy.
Methodologies for assessing environmental sustainability.
Sustainable food systems: the life cycle of food (from production to consumption).
Assessment of environmental impacts from production to food consumption.
The role of the nutritionist-manager in Food and Nutrition Units in promoting sustainability, resource management and operations management.
Basic concepts of organisational management.
Introduction to Lean Management methodology applied to food and dietetics.
Nutritionists and cost management in Food and Nutrition Units.
Human resources management in Food and Nutrition Units.
Curricular Unit Teachers
Margarida João Ribeiro de Liz MartinsInternship(s)
NAO
Bibliography
Main bibliography
Abreu, E.; Spinelli, M.; Pinto, A. (2009). Gestão de Unidades de Alimentação e Nutrição: um modo de fazer. Editora Metha. São Paulo. 2009.
Secondary bibliography
Caetano, A e Vala, J. Gestão de Recursos Humanos – contexto, processos e técnicas. RH Editora. Lisboa. 2000.
Teixeira, S. Gestão das Organizações. Mcgraw-Hill. Alfragide. 1998
Teixeira et al. Administração aplicada às unidades de alimentação e nutrição. Atheneu. São Paulo. 2007.
Healthy and sustainable food systems. Routledge, 240pp: Lawrence M & Friel S (eds.) 2019
Connecting food systems for co-benefits: how can food systems combine diet-related health with environmental and economic policy goals? WHO, 33pp: Parsons K & Hawkes C (eds.) 2018
Food systems and diets: facing the challenges of the 21st century, 133pp: IFPRI 2016
Willet, W., et al. (2019). Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems.
Fanzo, J., Hunter, D., Borelli, T., & Mattei, F. (2021). Diversifying Food and Diets: Using Agricultural Biodiversity to Improve Nutrition and Health.
FAO (2018). Sustainable Food Systems: Concept and Framework. Organização das Nações Unidas para Alimentação e Agricultura (FAO).
Springmann, M., Clark, M., & Willett, W. (2018). Options for keeping the food system within environmental limits. Nature, 562, 519–525.
Barilla Center for Food and Nutrition (2019). Fixing Food: Towards a More Sustainable Food System.