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Lecturer(s)
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Mlček Jiří, prof. Ing. Ph.D.
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Course content
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1. Principles of sustainability. 2. Sustainable food system. 3. Sustainability as a trend in gastronomy. 4. Sustainability assessment. 5. Food waste (secondary food waste, composting, etc.). 6. Initiatives to reduce food waste. 7. Zerowaste in gastronomy. 8. Slowfood and its potential. 9. Seasonality in gastronomy. 10. Support for local producers. 11. Demographic factors influencing the offer of businesses. 12. Fairtrade and fair dining in gastronomy. 13. Sustainable packaging in gastronomy. 14. Sustainability in relation to the consumption of animal commodities.
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Learning activities and teaching methods
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Lecturing
- Preparation for course credit
- 120 hours per semester
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| learning outcomes |
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| Knowledge |
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| characterize the basic principles of sustainability in gastronomy |
| characterize the basic principles of sustainability in gastronomy |
| describe the individual basic aspects of sustainability in gastronomy |
| describe the individual basic aspects of sustainability in gastronomy |
| characterize food waste |
| characterize food waste |
| describe the Zerowaste trend in gastronomy |
| describe the Zerowaste trend in gastronomy |
| describe the Slowfood trend and its potential |
| describe the Slowfood trend and its potential |
| provide basic information about supporting local producers |
| provide basic information about supporting local producers |
| Skills |
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| evaluate food waste and its usability |
| evaluate food waste and its usability |
| recommend a suitable procedure for processing food waste |
| recommend a suitable procedure for processing food waste |
| apply sustainability principles in gastronomy |
| apply sustainability principles in gastronomy |
| apply the principles of a zero-waste kitchen |
| apply the principles of a zero-waste kitchen |
| evaluate the production of local producers and support it |
| evaluate the production of local producers and support it |
| teaching methods |
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| Knowledge |
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| Lecturing |
| Lecturing |
| Educational trip |
| Educational trip |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Educational trip |
| Educational trip |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Written examination |
| Written examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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BALDWIN, CH.J. Sustainability in the Food Industry. Hoboken: Wiley-Blackwell, 2009. ISBN 978-0813808468.
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CAMPANHOLA, C., SHIVAJI, P. Sustainable Food and Agriculture. London: Academic Press, 2019. ISBN 978-0-12-812134-4.
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EDWARDS, K. Kuchyně šetrná k planetě. Brno: Lingea, 2021. ISBN 978-80-7508-722-5.
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REYNOLDS, CH. et al. Routledge Handbook of Food Waste. Abingdon: Routledge, Taylor & Francis, 2020. ISBN 9781138615861.
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SLOAN, P. et al. The Routledge Handbook of Sustainable Food and Gastronomy. Abingdon: Routledge, Taylor & Francis, 2015. ISBN 9780415702553.
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