Agriculture and Sustainable Development
A.Y. 2024/2025
Learning objectives
The course will be divided in two sections: Agricultural Law and Food Law
Agricultural Law
This section will focus on the cultivation of agricultural products in the European Union and in particular how production can become more sustainable. The Course will look at the EU's Common Agricultural Policy, the authorization and use of agrochemicals, food production techniques and technologies, organic production, quality products, trade, sanitary and phytosanitary rules. A close examination of EU agricultural rules will allow for reflections on production and organizational problems the EU shares with all countries.
Food Law
This section will focus of food regulation both from an international and European point of view. The object of this course is to examine how the law regulating the production of food is managing the conflict between the need to produce enough food for a growing global population and to ensure that the production of food is sustainable.
Agricultural Law
This section will focus on the cultivation of agricultural products in the European Union and in particular how production can become more sustainable. The Course will look at the EU's Common Agricultural Policy, the authorization and use of agrochemicals, food production techniques and technologies, organic production, quality products, trade, sanitary and phytosanitary rules. A close examination of EU agricultural rules will allow for reflections on production and organizational problems the EU shares with all countries.
Food Law
This section will focus of food regulation both from an international and European point of view. The object of this course is to examine how the law regulating the production of food is managing the conflict between the need to produce enough food for a growing global population and to ensure that the production of food is sustainable.
Expected learning outcomes
By the end of the course the students should be able to understand both sides of the tension between environmental sustainability and the sustainability of food production. The student will get the knowledge to be able to access the right information to go beyond the lectures and into the hard decision making that is currently underway. The student should then be in a position to contribute to the debate in an informed way.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
The Common Agriculture Poilcy from Inception to Farm to Fork
· The history of CAP from defecit production, to overproduction, to Uruguay Round, the post Uruguay Round reforms and greening;
· The Farm to Fork
EU Quality Policy
· Quality policy: GIs and TRIPS.
Organic production
· The rules on Organic production.
· Genetically modified organisms, Hormones, Agro-chemicals
Is EU agricultural production sustainable?
· Is EU agriculture sustainable: (Possible Guest Lecturer: Luchino Ferraris, DG AGRI)
The General Food law in the EU
· Regulation 72/2002, EFSA, science and the authorisation of agro-chemicals.
Health and Safety in EU agricultural production
· The Internal market rules on health and safety
· Agrochemicals
· The SPS Agreement
Trade into and out of the EU
· Externalisation of EU standards, traceability, deforestation, commodities, the Brussels Effect, etc.
· Morals/Ethics in food production and trade, EU Seals case etc
Food Security and Sovereignty
· The right to food, food sovereignty and security.
Principles and rules of European and Global Food Law
- The origins of WTO and the multilateral framework of international food law
- Eu law and WTO
- The precautionary principle
- The European food safety authority
Consumer Protection
- Consumer protection and food
- Environmental protection
Responsibilities of Food Business Operators
- A social responsibility - the duty to withdraw
- Food safety between preventive and compensation protection
- Defective products
- The relevance of the behavior of the injured person
Technical rules and national regulations
- The role of the EU as a standard setter;
- The Vienna Agreement;
- The Transparency Directive;
- The principle of national delegation
Food Law and Climate change
- Effects of climate change and crises in food chains
- The close relationship between agri-food production systems and climate change
- All factors affecting food safety
- Accessibility to food resources, availability, quality of raw materials, management of natural resources
An insight on foreign legislations
- US food law
- Food Safety Governance in China
- Trends in Food Legislation in Latin America.
· The history of CAP from defecit production, to overproduction, to Uruguay Round, the post Uruguay Round reforms and greening;
· The Farm to Fork
EU Quality Policy
· Quality policy: GIs and TRIPS.
Organic production
· The rules on Organic production.
· Genetically modified organisms, Hormones, Agro-chemicals
Is EU agricultural production sustainable?
· Is EU agriculture sustainable: (Possible Guest Lecturer: Luchino Ferraris, DG AGRI)
The General Food law in the EU
· Regulation 72/2002, EFSA, science and the authorisation of agro-chemicals.
Health and Safety in EU agricultural production
· The Internal market rules on health and safety
· Agrochemicals
· The SPS Agreement
Trade into and out of the EU
· Externalisation of EU standards, traceability, deforestation, commodities, the Brussels Effect, etc.
· Morals/Ethics in food production and trade, EU Seals case etc
Food Security and Sovereignty
· The right to food, food sovereignty and security.
Principles and rules of European and Global Food Law
- The origins of WTO and the multilateral framework of international food law
- Eu law and WTO
- The precautionary principle
- The European food safety authority
Consumer Protection
- Consumer protection and food
- Environmental protection
Responsibilities of Food Business Operators
- A social responsibility - the duty to withdraw
- Food safety between preventive and compensation protection
- Defective products
- The relevance of the behavior of the injured person
Technical rules and national regulations
- The role of the EU as a standard setter;
- The Vienna Agreement;
- The Transparency Directive;
- The principle of national delegation
Food Law and Climate change
- Effects of climate change and crises in food chains
- The close relationship between agri-food production systems and climate change
- All factors affecting food safety
- Accessibility to food resources, availability, quality of raw materials, management of natural resources
An insight on foreign legislations
- US food law
- Food Safety Governance in China
- Trends in Food Legislation in Latin America.
Prerequisites for admission
None
Teaching methods
Oral lectures
Teaching Resources
classes' notes
Assessment methods and Criteria
Written examination
IUS/02 - COMPARATIVE PRIVATE LAW - University credits: 3
IUS/13 - INTERNATIONAL LAW - University credits: 3
IUS/13 - INTERNATIONAL LAW - University credits: 3
Lessons: 42 hours
Professor:
Giuggioli Pier Filippo
Shifts:
Turno
Professor:
Giuggioli Pier FilippoProfessor(s)