Dal 16 Febbraio 2027 al 18 Maggio 2027 online
The Food Sustainability Manager is a figure who is in charge of corporate sustainability. Integrating sustainable practices into production and distribution processes can not only help reduce environmental impact, but can also attract customers who are sensitive to these issues, thereby improving the reputation of the company or restaurant and its long-term profitability. Il Food Sustainability Manager deve cercare di minimizzare lo spreco in tutta la filiera produttiva attraverso strategie come la pianificazione accurata degli ordini, il riciclo dei rifiuti e la donazione dei prodotti non utilizzati a enti o organizzazioni benefiche.
Quindi le sue responsabilità comprendono:
Food Sustainability Manager
Figura chiave all’interno delle aziende agroalimentari, responsabile della pianificazione e gestione delle strategie di sostenibilità lungo tutta la filiera: dalla produzione alla distribuzione. Si occupa di ridurre gli impatti ambientali, ottimizzare la logistica e promuovere pratiche di economia circolare.
Consulente per la sostenibilità alimentare
Professionista che supporta imprese del settore food & beverage, cooperative agricole e PMI nella definizione di strategie sostenibili, nella gestione delle certificazioni ambientali (ISO, GRI, ESG) e nella comunicazione etica verso i consumatori.
Green Supply Chain e Logistics Manager
Esperto nella gestione sostenibile della logistica alimentare, ottimizza trasporti, imballaggi e catene di approvvigionamento per ridurre emissioni e sprechi, adottando tecnologie innovative e soluzioni a basso impatto.
Responsabile qualità e certificazioni ambientali
Figura tecnica che opera in aziende di trasformazione e produzione alimentare per garantire conformità alle normative ambientali e di sicurezza, promuovendo prodotti certificati e packaging sostenibili.
Esperto in economia circolare e gestione degli sprechi alimentari
Specialista nella riduzione, riutilizzo e valorizzazione degli scarti alimentari. Collabora con aziende, enti locali e startup per sviluppare progetti di recupero e riuso di sottoprodotti, compostaggio e innovazioni green.
Comunicatore e divulgatore della sostenibilità alimentare
Professionista che si occupa di comunicazione, formazione e sensibilizzazione sui temi dell’alimentazione sostenibile. Può operare come formatore, consulente per campagne green o content creator specializzato in food sustainability.
Project Manager per l’innovazione sostenibile nel settore agroalimentare
Coordina progetti di ricerca, sviluppo e innovazione legati alla produzione alimentare sostenibile, all’introduzione di tecnologie abilitanti (come l’agricoltura verticale o il packaging biodegradabile) e al miglioramento dell’efficienza delle risorse.
Esperto in politiche e reporting di sostenibilità
Lavora per enti pubblici, organizzazioni internazionali o ONG, contribuendo alla definizione di politiche alimentari sostenibili e alla redazione di bilanci e report ESG secondo gli standard internazionali.
With the Food Sustainability Manager Specialization Course, you will be able to:
The Food Sustainability Manager Specialization course is for anyone with a bachelor's degree, work experience in the food or environmental sector and in restaurant management.
Introduction to food sustainability:
Food supply chain and logistics
Sustainability certifications and regulations
Technological innovations for food sustainability
Circular economy and food waste management
Sustainability monitoring and reporting
Le scelte alimentari del consumatore
Brand Design per la sostenibilità alimentare
Analisi LCA e Carbon Footprint nella filiera agroalimentare:
Digitalizzazione e blockchain per la tracciabilità sostenibile:
Finanza sostenibile e modelli di business nel settore agroalimentare:
Legislazione europea avanzata e scenari futuri:
Level 3 HACCP Certificate
Private Certificate of Course Attendance
Certificate of Project Work
50 ore minimo di studio autonomo in autoapprendimento per il materiale didattico fornito e per le dispense fornite durante le lezioni, inclusa la possibilità di rivedere le lezioni registrate su piattaforma e le eventuali esercitazioni previste
Preparatory phase: study on specific texts and industry content on e-learning platform, 20-hour online course aimed at issuing Level 3 HACCP certificate
Fase d’aula: 40 ore in live streaming
Project Work opzionale
Career guidance: reworking and dissemination of Curriculum in the region of residence or preference
An anti-waste cook, he helps the restaurant system by proposing a model where sustainability starts with people, through social, media and lectures I try to raise awareness of zero food waste, and healthy habits for the planet.
In 2010 Award as Best Pastry Chef for the Identità Golose Guide, in 2011 for Guida ai Ristoranti d'Italia de Il Sole 24 Ore, in 2012 he received the Best Chef Under 30 award from the Identità Golose Guide.
2019 Best Table award in Milan during Golosaria event. At the 2019 Food & Travel Italia Awards named Emerging Chef of the Year, thanks to his environmentally conscious and environmentally sustainable cuisine. For the same reason, he receives the 2019 Weekend Premium award. Best Dessert Table in the 2019 Milan 100 Guide. Gastronomic Education and Culture Award given by FoodCommunity in 2019.
Within the Michelin 2020 guidebook, the Tre Cristi Milano restaurant is mentioned only after just one year as Quality Cuisine.
Esperta di comunicazione da quasi 30 anni, insegnante di meditazione e negli ultimi anni anche come coach. Co-fondatrice di Genius Loci, un progetto all’incrocio tra alimentazione sostenibile, neuroscienze e il potere del gusto.
Ingegnere meccanico da oltre 15 anni lavora in ambito HSE con esperienza sviluppata in aziende multinazionali come HSE Manager di sito e di gruppo. In ambito di sostenibilità segue la rendicontazione, l’analisi, la reportistica dei KPI ambientali e la loro esposizione all’interno dei report di sostenibilità
Tecnologo alimentare con oltre vent’anni di esperienza nel settore food & beverage. Dal 2019 fornisce servizi di consulenza a startup e aziende con particolare focus sullo sviluppo di nuovi prodotti, la sicurezza alimentare e l’innovazione di processo.
La sua carriera inizia nel gruppo Barilla G. e R. Fratelli S.p.A. dove per quattordici anni ricopre ruoli di crescente responsabilità: prima come tecnologo in Ricerca & Sviluppo, poi come Quality & Technology Manager in uno degli stabilimenti produttivi.
Lead Auditor certificato UNI EN ISO 9001:2015, ha maturato una solida competenza trasversale grazie a una formazione continua nei campi dell’innovazione, della sostenibilità e della Food Safety.
Nel 2022 e nel 2024 partecipa come mentore al programma EWA – Empowering Women in Agrifood – promosso dal Future Food Institute.
Nel 2024 ha avviato un dottorato di ricerca nazionale sul Food System.
After graduating from the European Institute of Design (specializing in advertising graphics/art direction), he has been working since September 1996 as an art-director/creative director. His professional path passes through the most important advertising agencies in the Bologna area. Since 2002 he has been following direct clients, putting the skills he has gained at their disposal, giving birth to the MATTEO FARNÈ Marketing & Advertising, an "unstructured" agency composed of a dense network of freelancers with long-standing experience. He has done integrated advertising communication for top brands such as, among others, Dixan and Pritt (Henkel Group), Omnitel/Vodafone, Granarolo, Yomo, Misura Sweeteners, Ariete Home Appliances, Rimini Fiera, etc. Since October 1996, he also began teaching Graphic Design, Advertising Communication and Marketing at the Salesian Institute of Bologna in post-diploma and in-depth courses for professionals. Other teaching experiences: L.A.B.A. (Academy of Fine Arts Rimini - Visual Communication Design, Design Management), ISCOM (Training for Enterprises - Advertising Communication Techniques), N.A.D. (New Academy of Design - Master Visual Design), STOGEA (postgraduate master in Marketing and Communication), L.UN.A. (Free University of the Arts Bologna - Visual Communication, Advertising), AESGA Emilia Romagna (Higher Education courses), ISTITUTO CAPPELLARI (seminars on advertising communication, graphic design and marketing also at companies), ENFAP (training and refresher courses and seminars for companies).
Lawyer, expert in Italian and European food legislation, specializing in food labeling, labeling and packaging technologies and production processes.
He lectures and consults for Universities, Associations and Companies on highly technical topics.
Director and founder of Label School, an online label and supply chain school.
He has participated in numerous events as a speaker, in the areas of food safety, haccp, food labeling and environmental.
She graduated in Law from the University of Bari and then moved to Rome where, in 2020, she obtained an Executive Master's degree in "Marketing and Digital Communication" at the 24 Hour Business School. She then went into education with a Master's degree in "Teaching of Legal and Economic Subjects."
Today he is a licensed lecturer and teaches at several Secondary Institutes in the capital city while pursuing his continuing education in continuous learning.
Quality and Enviromental Manager for Aviapartner Italia Soc. Multinational Belgian, is ENAC and AIFOS Qualified Trainer. Thanks to his 30 years experience as HR and Industrial Process Organization Manager for Alitalia airline and as Quality Auditor for Blue Panorama, he has high technical skills from Project & Risk management to Aviation security, from Ground Handling to EASA, ECAC, ICAO and IATA regulations.
Learn about Bonus Chef and get a credit up to a maximum of 6,000 euros for expenses incurred in 2021 and 2022 for Italian Food Academy courses and masters.
Contact us toll-free or email us to find out more about the institute, to learn about our locations, faculty, programs and partners, or for proposals for collaborations and sponsorships.
Valorizza il tuo team e il tuo brand, compila il form e scopri visibilità, corsi e opportunità dedicate.
Excellence is now more affordable
Thanks to the Chef Bonus you can get a credit of up to 6,000 euros for expenses incurred in 2021 and 2022 for your professional training.
Starting February 27, 2023, it will be possible to apply to the Ministry of Enterprise and Made in Italy for the Chef Bonus.
WHAT IS IT?
Bonus Chef 2023 consists of a 40% tax credit (up to a maximum of 6,000 euros) recognized on expenses related to the restaurant industry for individuals engaged in the activity of professional chef at hotels and restaurants.
TO GET THE BONUS:
- you must have incurred, between January 1, 2021 and December 31, 2022, one or more of the expenses deemed eligible for the benefit
- one must be a resident or established of the state territory;
- Applicants must be in the full enjoyment of civil rights.
ELIGIBLE EXPENSES:
- Purchase of durable capital goods (high energy class machinery for food storage, processing, processing and cooking, professional tools and equipment for catering)
- Participation in professional development courses.
HOW THE 2023 CHEF BONUS WORKS
The 40% credit can be used for offsetting by F24, which must be submitted to the Internal Revenue Service. The credit is exempt from IRPEF and IRAP.
It is also possible to assign the credit with the transfer of the facility to other parties, including credit institutions and other financial intermediaries.