In this course we learn concepts and application of circular economy food waste issues and current regulations, and give tools for decision-making in governments and private organizations.
What is the carbon footprint and how it can be reduced and compensated in order to minimize our environmental impact.
Good environmental practices
How to use resources efficiently, tips for saving water and energy.
Responsible value chain, quality and continuous improvement.
Sustainability in sports
Hence the importance of knowing how to manage organizations and sports events, to make them more ecofriendly.
Cities and commerce
Concepts of Pedestrian priority, inclusive cities and Key Performance Indicators (KPI).
We will deepen in the profile of the demand, how we can contribute in the preservation of natural, historical and cultural heritage of destinations, the importance of sustainable gastronomy, quality and continuous improvement related with sustainability.
Sustainable Development Goals (SDGs)
THEY TRUST IN PROYECTO SUSTENTABLE
Archt. Nora Larosa
Chief Executive Officer
Expert in diagnosis, design and development of commerce – public space ecosystems, sustainable urbanism and environmental technologies to improve vulnerable neighborhoods.
Claudia Núñez Sánchez, MS
Chief Operating Officer
Expert in design, development and evaluation of sustainable management systems, social responsibility, food production, gastronomy, tourism and hospitality.