ENVR09039 2020 Sustainability across the Supply Chain
Full Title
Sustainability across the Supply Chain
Transcript Title
Sustainability across the supp
Code
ENVR09039
Attendance
N/A %
Subject Area
ENVR - Environmental Science
Department
ESCI - Environmental Science
Level
09 - Level 9
Credit
05 - 05 Credits
Duration
Semester
Fee
€
Start Term
2020 - Full Academic Year 2020-21
End Term
9999 - The End of Time
Author(s)
Declan Feeney, Frances Lucy, Steve Tonry, Maria Dermiki
Programme Membership
SG_SSUST_S09 202000 Postgraduate Certificate in Science 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 aims to discuss the concept of sustainability across the food supply chain, from farm to fork, with emphasis on packaging, trade and distribution, consumption and waste. Students become familiar with the different ways waste, that is produced along the food supply chain, can be reduced or further utilised. They explore how information on sustainable production is communicated to consumers through labelling, and how labels affect food choices towards sustainable diet.
Learning Outcomes
On completion of this module the learner will/should be able to;
1.
Demonstrate detailed knowledge and understanding of sustainable food supply chains
2.
Explore ways to reduce or utilise waste generated across the supply chain
3.
Critically evaluate food labels related to sustainability
4.
Appraise perception of consumers towards labels and how these affect their food choices
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 that provides evidence that the student has met the subject and topic learning outcomes to the required standard. Assignment guidelines will be provided.
Indicative Syllabus
Demonstrate detailed knowledge and understanding of sustainable food supply chains
- Discuss the principles of sustainable food supply chains, including packaging
- Explore the role of traceability on sustainable food production
Explore ways to reduce or utilise waste generated across the supply chain
- Food waste vs food loss
- Food waste valorisation and recovery
- Contribution of packaging and labelling on food waste
Critically evaluate food labels related to sustainability
- Front-of-pack labelling
- Country of origin
- Voluntary labelling (Eco-labelling, Quality labelling, Organic labelling)
Appraise consumer perception towards labels and how these affect their food choices
- Sustainable diets
- Food choices of consumers and food labelling
Coursework & Assessment Breakdown
Coursework & Continuous Assessment
100 %
Coursework Assessment
| Title | Type | Form | Percent | Week | Learning Outcomes Assessed | |
|---|---|---|---|---|---|---|
| 1 | Flow Chart presentation | Coursework Assessment | Project | 20 % | Week 8 | 1,2 |
| 2 | Flow chart report | Coursework Assessment | Project | 40 % | Week 10 | 1,2 |
| 3 | Literature review | Coursework Assessment | Assignment | 40 % | End of Semester | 3,4 |
Online Learning Mode Workload
| Type | Location | Description | Hours | Frequency | Avg Workload |
|---|---|---|---|---|---|
| Lecture | Distance Learning Suite | Online Lecture | 1 | Weekly | 1.00 |
| Independent Learning | Not Specified | Independant Learning | 5 | Weekly | 5.00 |
| Workshop / Seminar | Not Specified | Assigned work | 4.5 | Once Per Semester | 0.30 |
| Directed Learning | Not Specified | Directed Learning | 0.7 | Weekly | 0.70 |
Total Online Learning Average Weekly Learner Contact Time 1.30 Hours
Required & Recommended Book List
Required Reading
2018-01-17 Sustainable Food Systems from Agriculture to Industry Academic Press
ISBN 0128119357 ISBN-13 9780128119358
2018-01-17 Sustainable Food Systems from Agriculture to Industry Academic Press
ISBN 0128119357 ISBN-13 9780128119358
Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing addresses the principle that food supply needs of the present must be met without compromising the ability of future generations to meet their needs. Responding to sustainability goals requires maximum utilization of all raw materials produced and integration of activities throughout all production-to-consumption stages. This book covers production stage activities to reduce postharvest losses and increase use of by-products streams (waste), food manufacturing and beyond, presenting insights to ensure energy, water and other resources are used efficiently and environmental impacts are minimized. The book presents the latest research and advancements in efficient, cost-effective, and environmentally friendly food production and ways they can be implemented within the food industry. Filling the knowledge gap between understanding and applying these advancements, this team of expert authors from around the globe offer both academic and industry perspectives and a real-world view of the challenges and potential solutions that exist for feeding the world in the future. The book will guide industry professionals and researchers in ways to improve the efficiency and sustainability of food systems. Addresses why food waste recovery improves sustainability of food systems, how these issues can be adapted by the food industry, and the role of policy making in ensuring sustainable food production Describes in detail the latest understanding of food processing, food production and waste reduction issues Includes emerging topics, such as sustainable organic food production and computer aided process engineering Analyzes the potential and sustainability of already commercialized processes and products
Required Reading
2013-10-14 Sustainable Food Processing John Wiley & Sons
ISBN 9781118634370 ISBN-13 1118634373
2013-10-14 Sustainable Food Processing John Wiley & Sons
ISBN 9781118634370 ISBN-13 1118634373
With global inequalities becoming more pronounced, ingredient costs climbing, and global warming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when designing their food processing techniques for the future. Sustainable food processing is all about finding new ways of meeting present needs without comprising future viability, given constantly changing economic and environmental conditions. This is not just a corporate social responsibility issue, but relates directly to efficiency, cost-saving and profitability, and so the food industry must increasingly embrace sustainable food processing in order to succeed. This book provides a comprehensive overview on both economic sustainability and environmental concerns relating to food processing. It promotes ways of increasing sustainability in all the major sectors of the food industry, and will establish itself as a standard reference book on sustainable food processing. It will be of great interest to academic and industrial professionals. Opening chapters cover the concept and principles of sustainable food processing, with reference to various food processing sectors (dairy, meat, seafood, grain, fruit and vegetables). Further chapters on brewing, cold chain, consumption and packaging provide a comprehensive guide to making these key processes more sustainable. Issues such as cleaning, sanitation, and carbon footprint are discussed, before dedicated chapters covering energy and water consumption in the food industry address economic sustainability. Environmental impact assessment and food processing, waste utilization, risk assessment, and regulatory and legislative issues are also addressed. Contributors include a combination of leading academic and industrial experts, to provide informed and industrially relevant perspectives on these topics.
Recommended Reading
2020 Food and Sustainability
ISBN 0192545620 ISBN-13 9780192545626
2020 Food and Sustainability
ISBN 0192545620 ISBN-13 9780192545626
Module Resources
Non ISBN Literary Resources
N/A
Journal Resources
https://www.sciencedirect.com/journal/waste-management
https://www.sciencedirect.com/journal/separation-and-purification-technology
https://www.sciencedirect.com/journal/food-quality-and-preference
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
A European Green Deal: https://ec.europa.eu/info/strategy/priorities-2019-2024/european-green-deal_en
www.fsai.ie
www.bordbia.ie
www.efsa.eu
http://ec.europa.eu/environment/resource_efficiency/index_en.htm
http://ec.europa.eu/environment/circular-economy/index_en.htm
www.epa.ie
www.seai.ie
www.enterprise-ireland.com
www.environ.ie
Other Resources
N/A
Additional Information
N/A