Mar 16

Caporalato e sfruttamento: la responsabilità della filiera agroalimentare

16/03/2022 | 14:00 - 16:00

Mar 16

Passion, Intuition and Professionalism in the Hospitality Industry: A Chat with Roberto Costa

Aula Magna UNISG

16/03/2022 | 17:30 - 19:00

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Home > Prossimi eventi / Upcoming events

Eventi - 16 Mar 22

Mar 16

Caporalato e sfruttamento: la responsabilità della filiera agroalimentare

16/03/2022 | 14:00 - 16:00

Mar 16

Passion, Intuition and Professionalism in the Hospitality Industry: A Chat with Roberto Costa

Aula Magna UNISG

16/03/2022 | 17:30 - 19:00

Eventi / Events

  • Prossimi eventi / Upcoming events
  • Archivio eventi / Archive events

Calendario / Calendar

Oggi
Lun
Mar
Mer
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m
m
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v
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29
30
31
2:00 PM - Online Open Day
1
2
3
4
5
6
7
8
9
10
11
12
6:00 PM - From Cloth Oil to Extra Virgin: The Changing Meaning of Italian Olive Oil in Recent Centuries
13
14
6:00 PM - Biodiversity Is an Artifact, or How People Make Ecosystems
15
16
17
18
19
6:00 PM - Traditional Mexican Cuisine
20
21
11:00 AM - From seeds to fork - Dai semi alla tavola
22
6:00 PM - SLOW FOOD COFFEE COALITION: TOGETHER FOR A GOOD, CLEAN AND FAIR COFFEE FOR ALL
23
24
25
26
6:00 PM - Ethnobotanical Studies in Rio de Janeiro, Brazil: Main Lines of Research
27
28
29
5:30 PM - Lo spreco alimentare nella ristorazione: perché misurarlo e come
30
5:00 PM - Ark of Taste México: book presentation
1
2
Online Open Day
Online Open Day
31/03/2021    
14:00 - 18:00
  • In evidenza
Book now your Online Open Day and find out more about our courses, speak to our professors and learn all about UNISG community and student [...]
More Info
From Cloth Oil to Extra Virgin: The Changing Meaning of Italian Olive Oil in Recent Centuries
From Cloth Oil to Extra Virgin: The Changing Meaning of Italian Olive Oil in Recent Centuries
12/04/2021    
18:00 - 19:30
  • Conferenze e Seminari
IN ENGLISH REMOTELY TIME: 6pm – 7.30PM By: Carl Ipsen This seminar will discuss Italian olive oil between the 18th and 21st centuries, a period [...]
More Info
Biodiversity Is an Artifact, or How People Make Ecosystems
Biodiversity Is an Artifact, or How People Make Ecosystems
14/04/2021    
18:00 - 19:30
  • Conferenze e Seminari
IN ENGLISH REMOTELY TIME: 6pm – 7.30PM The term “biodiversity”—which first appeared in the 1980s—is very much in vogue in the popular, scientific and political [...]
More Info
Traditional Mexican Cuisine
Traditional Mexican Cuisine
19/04/2021    
18:00 - 19:30
  • Conferenze e Seminari
IN ENGLISH REMOTELY TIME: 6pm – 7.30PM By: Paola Jeannete Vera Baez In Mexico, different regional cuisines serve as tourist attractions, highlighting the influence of [...]
More Info
From seeds to fork - Dai semi alla tavola
From seeds to fork - Dai semi alla tavola
21/04/2021    
11:00 - 12:00
  • Conferenze e Seminari
IN ITALIAN REMOTELY TIME: 11 am L'Europa ci chiede più bio: per farlo ci vogliono i semi giusti! I semi sono l'origine della vita. Sono [...]
More Info
SLOW FOOD COFFEE COALITION: TOGETHER FOR A GOOD, CLEAN AND FAIR COFFEE FOR ALL
SLOW FOOD COFFEE COALITION: TOGETHER FOR A GOOD, CLEAN AND FAIR COFFEE FOR ALL
22/04/2021    
18:00 - 19:00
  • Conferenze e Seminari
APRIL 22, 6PM IN ITALIAN WITH ENGLISH SUBTITLES WATCH IT LIVE HERE >  The main ambition of the Slow Food Coffee Coalition is to create [...]
More Info
Ethnobotanical Studies in Rio de Janeiro, Brazil: Main Lines of Research
Ethnobotanical Studies in Rio de Janeiro, Brazil: Main Lines of Research
26/04/2021    
18:00 - 19:30
  • Conferenze e Seminari
IN ITALIAN REMOTELY TIME: 6pm – 7.30PM BY: Odara Boscolo The Economic Botany and Ethnobotanic Laboratory (LABOTEE) is coordinated by Professor Odara Boscolo at the [...]
More Info
Lo spreco alimentare nella ristorazione: perché misurarlo e come
Lo spreco alimentare nella ristorazione: perché misurarlo e come
29/04/2021    
17:30 - 18:30
  • Conferenze e Seminari
IN ITALIAN  DATE: 29 APRIL, 5.30 PM LIVE ON THE UNISG FACEBOOK PAGE Misurare lo spreco alimentare, anche nel settore della ristorazione, rappresenta una base [...]
More Info
Ark of Taste México: book presentation
Ark of Taste México: book presentation
30/04/2021    
17:00 - 18:00
  • Conferenze e Seminari
FRIDAY 30 APRIL, 5pm IN ENGLISH  WATCH THE LIVE ON FACEBOOK > OR YOUTUBE>  The presentation of the publication will take place on April 30 [...]
More Info
Events on 31/03/2021
Online Open Day
Online Open Day
31 Mar 21
Events on 12/04/2021
From Cloth Oil to Extra Virgin: The Changing Meaning of Italian Olive Oil in Recent Centuries
From Cloth Oil to Extra Virgin: The Changing Meaning of Italian Olive Oil in Recent Centuries
12 Apr 21
Events on 14/04/2021
Biodiversity Is an Artifact, or How People Make Ecosystems
Biodiversity Is an Artifact, or How People Make Ecosystems
14 Apr 21
Events on 19/04/2021
Traditional Mexican Cuisine
Traditional Mexican Cuisine
19 Apr 21
Events on 21/04/2021
From seeds to fork - Dai semi alla tavola
From seeds to fork - Dai semi alla tavola
21 Apr 21
Events on 22/04/2021
SLOW FOOD COFFEE COALITION: TOGETHER FOR A GOOD, CLEAN AND FAIR COFFEE FOR ALL
SLOW FOOD COFFEE COALITION: TOGETHER FOR A GOOD, CLEAN AND FAIR COFFEE FOR ALL
22 Apr 21
Events on 26/04/2021
Ethnobotanical Studies in Rio de Janeiro, Brazil: Main Lines of Research
Ethnobotanical Studies in Rio de Janeiro, Brazil: Main Lines of Research
26 Apr 21
Events on 29/04/2021
Lo spreco alimentare nella ristorazione: perché misurarlo e come
Lo spreco alimentare nella ristorazione: perché misurarlo e come
29 Apr 21
Events on 30/04/2021
Ark of Taste México: book presentation
Ark of Taste México: book presentation
30 Apr 21

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