The course takes place in the second semester (March to May). Students who have in their curriculum the examination of 9 credits must contact the teacher.
Type of Assessment
Oral examination, in case preceded by a written questionnaire. Students attending the course: the assessment will be also based on seminars and tutorials.
Course program
1) RELATIONSHIPS BETWEEN AGRICULTURE, FOOD AND THE ENVIRONMENT.
Specificities of agricultural production processes; evolution of farming; relationships between agriculture and the environment; agri-environmental indicators. Characteristics of the impacts of farming on the environment: non-point source phenomena, number of agents involved, low level of information, scale and coordination issues.
Multifunctional agriculture: joint production, positive externalities and public goods.
Sustainability in local and global food supply chains.
Case studies.
2) AGRI-ENVIRONMENTAL POLICY.
Environmental implications of the evolution of agricultural, agri-food and rural development policies.
Costs and benefits of the environmental quality. Principles and tools of agri-environmental policy. Policies for the control of negative externalities and for the development of positive externalities: polluter-pays, provider-gets and consumer-pays principles of internalization.
Agri-environmental policy tools: organic farming, protection of biodiversity and traditional farming systems, landscape and hydrogeological protection.
Market mechanisms and remuneration of positive externalities: signaling of environmental attributes, certification systems, organic products, designation of origin, GMO-free products. The management of agri-environmental attributes in food chains, the role of the food industry and supermarkets.