Graz, Austria

Sustainable Food Management

Nachhaltiges Lebensmittelmanagement

Bachelor's
Language: GermanStudies in German
Subject area: engineering and engineering trades
Qualification: BSc
Bachelor of Science, BSc
6 Semester
University website: www.fh-joanneum.at
Food
Food is any substance consumed to provide nutritional support for an organism. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth.
Management
Management (or managing) is the administration of an organization, whether it is a business, a not-for-profit organization, or government body. Management includes the activities of setting the strategy of an organization and coordinating the efforts of its employees (or of volunteers) to accomplish its objectives through the application of available resources, such as financial, natural, technological, and human resources. The term "management" may also refer to those people who manage an organization.
Food
Approximately 3.1 million children die from hunger each year.
World Hunger Education Service, "World Child Hunger Facts," Hunger Notes, July 1, 2015
Management
The worker is not the problem. The problem is at the top! Management!
W. Edwards Deming (1993, p. 54) cited in: Melanie M. Minarik (2008) Building Knowledge Through Sensemaking. p. 13
Food
What is sufficient for health is not enough for pleasure. And it is often a matter of doubt whether it is the needful care of the body that still calls for food or whether it is the sensual snare of desire still wanting to be served. In this uncertainty my unhappy soul rejoices, and uses it to prepare an excuse as a defense. It is glad that it is not clear as to what is sufficient for the moderation of health, so that under the pretense of health it may conceal its projects for pleasure.
Augustine, Confessions, as translated by A. Outler, Book 10, Chapter 31, p. 197
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