ENVR09038 2020 Sustainable Production
Full Title
Sustainable Production
Transcript Title
Sustainable Production
Code
ENVR09038
Attendance
N/A %
Subject Area
ENVR - Environmental Science
Department
ESCI - Environmental Science
Level
09 - Level 9
Credit
10 - 10 Credits
Duration
Semester
Fee
€
Start Term
2020 - Full Academic Year 2020-21
End Term
9999 - The End of Time
Author(s)
Steve Tonry
Programme Membership
SG_SSUST_S09 202000 Postgraduate Certificate in Sustainable Food Systems
SG_SSUST_M09 202200 Master of Science in Sustainable Food Systems
SG_SSUST_O09 202200 Postgraduate Diploma in Science in Sustainable Food Systems
Description
This module will introduce the learner to the concept of sustainable production in food manufacturing and processing facilities. The concept of resource efficiency will be explored, particularly in relation to raw material, energy and water use; and the generation of waste. The learner will become familiar with environmental licencing and its role in increasing resource efficiency and environmental protection in specified food manufacturing facilities. The principles and methods of life cycle thinking and life-cycle assessment (LCA) will be applied and the concepts of carbon footprints, water footprints and environmental handprints will be introduced.
Learning Outcomes
On completion of this module the learner will/should be able to;
1.
Demonstrate a detailed knowlege and understanding of the background, current status, and policy implications related to resource (energy/water/raw materials) use and management.
2.
Interpret the environmental licensing process for regulating food manufacturing activities and critically review a licence application for a specified activity.
3.
Apply an holistic approach to resource efficiency within specified resource efficiency frameworks (e.g. BAT, Cleaner Production, etc)
4.
Appraise relevant guidance tools, and develop an appropriate auditing checklist for a specified activity.
5.
Undertake a resource efficiency audit for a specified activity and effectively communicate an action plan to improve resource efficiency.
6.
Apply the principles and methods of life cycle thinking and life-cycle assessment (LCA) to the food sector.
Teaching and Learning Strategies
The students will be exposed to a blend of learning activities e.g. online lectures (via adobe connect or similar), independent learning and directed learning. This approach is expected to address various student learning needs. Moodle will be used to upload educational material (e.g. powerpoint presentations, recordings of online lectures and supplementary reading material) and a means of assessment (e.g. quizzes, uploading assignments and journals). The online delivery may be blended with workshops to bring the learners together to facilitate group learning.
Module Assessment Strategies
Continuous assessment - 100%. Regular assessments may be undertaken via moodle and assignments delivered as per module requirements. Students may be assessed individually or in group environments with a strong emphasis on continual improvement and skill building.
Repeat Assessments
Repeat assessment, where relevant, will involve assignment, assessment or examination that provides evidence that the student has met the subject and topic learning outcomes to the required standard.
Indicative Syllabus
Demonstrate a detailed knowledge and understanding of the background, current status, and policy implications related to resource (energy/water/raw materials) use and management.
- Resource use worldwide and in Ireland.
- Current status of energy, water and material reserves and usage patterns.
- Pressures on the Food sector to improve environmental performance and reduce costs. Introduction on how resource efficiency can achieve both.
- Relevant EU and Irish policy.
Understand the environmental licensing process for regulating food manufacturing activities
- Categories of licences - IE, IPC, Waste activity Licences and permits, GHG permitting
- The stages of the licensing process.
Apply an holistic approach to resource efficiency within specified resource efficiency frameworks (e.g. BAT, Cleaner Production, etc)
- Resource Efficiency Frameworks e.g. BAT, Cleaner Production, Lean Manufacturing
- Waste Management hierarchy
Appraise relevant guidance tools, and develop an appropriate auditing checklist for, a specified activity.
- Industry best practice guidance documents for the food sector.
- BAT guidance documents.
- Audit development
Undertake a resource efficiency audit for a specified activity and effectively communicate an action plan to improve resource efficiency.
- Audit implementation
- Audit recommendations
- Management review
Apply the principles and methods of life cycle thinking and life-cycle assessment (LCA) to the food sector.
- ISO14040
- Stages of LCA: (i) definition of the Goal and Scope; (ii) Life Cycle Inventory Analysis; (iii) Life Cycle Impact Assessment and (iv) Interpretation
- Carbon Footprints, Water Footprints, Handprints
Coursework & Assessment Breakdown
Coursework & Continuous Assessment
100 %
Coursework Assessment
| Title | Type | Form | Percent | Week | Learning Outcomes Assessed | |
|---|---|---|---|---|---|---|
| 1 | Review a licence application | Coursework Assessment | Assessment | 20 % | Week 5 | 1,2 |
| 2 | Resource Effciciency Audit | Coursework Assessment | Assignment | 40 % | Week 9 | 3,4,5 |
| 3 | LCA Presentation | Coursework Assessment | Project | 40 % | End of Semester | 1,3,6 |
Online Learning Mode Workload
| Type | Location | Description | Hours | Frequency | Avg Workload |
|---|---|---|---|---|---|
| Lecture | Distance Learning Suite | Online Lecture | 2 | Weekly | 2.00 |
| Independent Learning | Not Specified | Self study | 10 | Weekly | 10.00 |
| Workshop / Seminar | Not Specified | Site visit/guest lectures | 4.5 | Once Per Semester | 0.30 |
| Directed Learning | Not Specified | Directed Learning | 1.7 | Weekly | 1.70 |
Total Online Learning Average Weekly Learner Contact Time 2.30 Hours
Module Resources
Journal Resources
Additional documents and reports will be provided to the learner via the module Moodle page. This will ensure that updates and changes to the content will be current and relevant.
URL Resources
www.epa.ie
www.seai.ie
http://eippcb.jrc.ec.europa.eu/reference/
www.enterprise-ireland.com
www.environ.ie
http://ec.europa.eu/environment/resource_efficiency/index_en.htm
http://ec.europa.eu/environment/circular-economy/index_en.htm
Other Resources
N/A
Additional Information
N/A