Management and Food Sustainability

The curricular unit will be developed according to a theoretical-practical model with moments of structured exposure of the contents and respective analysis/discussion/debate, as well as interrogative/interactive methodology and demonstration/exemplification of practical application in everyday situations and using, always justified, to videos, computer programs, professional instruments, as well as the development of an entrepreneurial project with mentoring.
It also contemplates, and whenever the autonomous study is justified with research on the exposed contents and the reading and critical analysis of articles / texts.
Periodic evaluation: 2 evaluation moments – 1 written frequency (60%) and 1 work (40%). The final classification of the UC must be equal to or greater than 10 points and the classification of each of the evaluations cannot be less than 9 points.
Alternatively, the assessment may be carried out by a final written exam during the periods designated for that purpose.

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

Resource management in Nutrition and Food Units
Basic concepts of organization management
Production and operations management
Cost management in food and dietary services
Management of food and non-food stocks
Human resource Management
Introduction to Lean Managment Methodology applied to food and dietetics
Framework of the nutritionist-manager in Food and Nutrition Units
Introduction to the concept of sustainability
Environmental sustainability assessment methodologies
Food standards, health and sustainability
Evaluation methodologies and sources of information on food consumption;
Methodologies for quantifying food waste, its applicability and limitations;
Variation of food waste in different contexts: individual, family, collective and public catering;
End-of-life management of food waste

NAO