FOOD06013 2023 Introduction to Surplus Food
Full Title
Introduction to Surplus Food
Transcript Title
Introduction to Surplus Food
Code
FOOD06013
Attendance
N/A %
Subject Area
FOOD - 0721 Food Science & Processing
Department
HEAL - Health & Nutritional Sciences
Level
06 - Level 6
Credit
05 - 05 Credits
Duration
Semester
Fee
€
Start Term
2023 - Full Academic Year 2023-24
End Term
9999 - The End of Time
Author(s)
Thomas Smyth, Owen Kenny, Maria Dermiki, Paul Sullivan
Programme Membership
SG_SSUSS_S06 202300 Certificate in Sustainable Food Surplus Practice
SG_SSURP_S06 202300 Certificate in Surplus Food Distribution
SG_SSURQ_S06 202300 Certificate in Surplus Food Legislation and Safety
SG_SSUSF_S06 202300 Certificate in Sustainable Surplus Food Management
SG_SREPU_S06 202300 Certificate in Repurposing of Surplus Food
Description
This module seeks to introduce students to the complexities of food surplus and distribution, offering students an exploration of the issues that define this critical aspect of the food industry. With the UN Sustainable Development Goals, and the EU Farm to Fork Strategy, understanding the dynamics of food surplus and distribution is becoming more and more imperative. With a global population projected to surpass 9 billion by 2050, the question of how we sustainably produce, distribute, and allocate food resources, while increasing awareness of waste avoidance and valorisation is of paramount importance. This module is designed to equip students with the knowledge and skills necessary to grapple with this pivotal issue.
Learning Outcomes
On completion of this module the learner will/should be able to;
1.
Understand food surplus and its global impact
2.
Understand the connection between EU Farm2Fork Strategy and UN SDGs
3.
Examine issues of Food Security and Food Poverty nationally and internationally
4.
Relate the application of circular economy to food surplus
5.
Apply ethics in practice when working with surplus foods.
Teaching and Learning Strategies
The students will be exposed to a blend of learning activities, e.g. online lectures, independent learning and directed learning. This approach, in combination with UDL is expected to address various student learning needs. In terms of UDL multiple means of engagement, multiple means of representation and action, and multiple means of expression will be employed. Some examples of multiple means of representation will be providing students with a list of definitions for each section of the module, providing slides and recordings with captions. Some examples of multiple means of action and expression will be the facilitation of management of information and resources through the organisation of the Moodle according to themes. Moodle will be used to upload educational material (e.g. powerpoint presentations, recordings of online lectures and supplementary reading material) and as a means of assessment (e.g. uploading assignments and journals).
The lecture delivery may be blended with online workshops to bring the learners together to facilitate group and peer learning. In cases where it is necessary to build on previous knowledge, students will be provided with slides, presentations or MOOC.
Problem-based learning will be employed to facilitate deeper learning and provide the students with the skills to apply their knowledge to real life scenarios.
Module Assessment Strategies
This is a 100% CA module and the students will be assessed through a variety of short answer questions and MCQs. Regular assessments may be undertaken via moodle or Teams and assignments delivered as per module requirements. Assessment is designed to scaffold knowledge of the students. .
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
1) Understand food surplus and its global impact.
- Explore examples of food surplus.
- Explore when food become food surplus, and when does it become waste?
- Explore the environmental and social impacts of food surplus.
- Understand approaches to food waste avoidance and valorisation of food waste
2) understand the connection between EU Farm2Fork Strategy and UN SDGs.
- Examine the Farm2Fork Strategy and the goals within this related to Food Surplus management.
- Examine the UN SDGs related to Food Surplus management and how these tie in with F2F.
3) Examine issues of Food Security and Food Poverty nationally and internationally.
- Examine the impact of Food Poverty in a national and international context.
- Examine how Food Security can impact poverty in a national and international context.
4) Relate the application of circular economy to food surplus.
- Explore examples from industry on the repurposing of surplus food
5) Apply ethics in practice when working with surplus foods.
- Explore examples where repurposing of food takes place in a community setting
Coursework & Assessment Breakdown
Coursework & Continuous Assessment
100 %
Coursework Assessment
| Title | Type | Form | Percent | Week | Learning Outcomes Assessed | |
|---|---|---|---|---|---|---|
| 1 | Short answer quiz | Coursework Assessment | Assessment | 40 % | Week 4 | 1,2 |
| 2 | MCQ | Coursework Assessment | Multiple Choice/Short Answer Test | 60 % | OnGoing | 3,4,5 |
Online Learning Mode Workload
| Type | Location | Description | Hours | Frequency | Avg Workload |
|---|---|---|---|---|---|
| Lecture | Online | Online Lecture | 1 | Weekly | 1.00 |
| Independent Learning | Online | Independent learning | 5 | Weekly | 5.00 |
Total Online Learning Average Weekly Learner Contact Time 1.00 Hours
Required & Recommended Book List
Recommended Reading
2020-08-02 Food Industry Wastes Academic Press
ISBN 9780128173770 ISBN-13 0128173777
2020-08-02 Food Industry Wastes Academic Press
ISBN 9780128173770 ISBN-13 0128173777
Food Industry Wastes: Assessment and Recuperation of Commodities, Second Edition presents a multidisciplinary view of the latest scientific and economic approaches to food waste management, novel technologies and treatment, their evaluation and assessment. It evaluates and synthesizes knowledge in the areas of food waste management, processing technologies, environmental assessment, and wastewater cleaning. Containing numerous case studies, this book presents food waste valorization via emerging chemical, physical, and biological methods developed for treatment and product recovery. This new edition addresses not only recycling trends but also innovative strategies for food waste prevention. The economic assessments of food waste prevention efforts in different countries are also explored. This book illustrates the emerging environmental technologies that are suitable for the development of both sustainability of the food systems and a sustainable economy. So, this volume is a valuable resource for students and professionals including food scientists, bio/process engineers, waste managers, environmental scientists, policymakers, and food chain supervisors. Provides guidance on current regulations for food process waste and disposal practices Highlights novel developments needed in policy making for the reduction of food waste Raises awareness of the sustainable food waste management techniques and their appraisal through Life Cycle Assessment Explores options for reducing food loss and waste along the entire food supply chain.
Recommended Reading
2019 Assessment of Food Waste Prevention Actions
ISBN 9276123881 ISBN-13 9789276123880
2019 Assessment of Food Waste Prevention Actions
ISBN 9276123881 ISBN-13 9789276123880
Food waste is considered a sustainability challenge, and its reduction is advocated by the Sustainable Development Goal 12.3. The development of food waste prevention actions is, hence, essential. To identify the most efficient and effective prevention actions, a systematic analysis is required. However, the evaluation of food waste prevention interventions is still at an early stage of development and appropriate methods to assess their effectiveness are missing. In this context, the European Commission carried out a pilot exercise of collection and evaluation of food waste prevention actions. This exercise was carried out jointly by the European Commission Joint Research Centre and the Directorate-General for Health and Food Safety (DG SANTE) as part of the activities of the European Platform on Food Loss and Waste (FLW) (sub-group on 'Action and Implementation'). This report presents the results of this exercise that involved (i) the collection of food waste prevention actions through a survey distributed to the members of the EU Platform on FLW; (ii) the development of a systematic framework to evaluate food waste prevention actions with selected criteria and indicators, including a calculator for assessing impacts on the basis of life cycle assessment; and (iii) the assessment of the actions reported according to the framework developed. A total of 91 actions have been submitted by different actors (NGOs, local authorities, companies, etc.) covering a wide spectrum of action typologies: 'Redistribution of food for human consumption', 'Food valorisation', 'Consumer behaviour change', 'Improvement of supply chain efficiency', and 'Food waste prevention governance'. Based on the assessment of the prevention actions reported, suggestions for data collection improvement and better action design are provided.
Recommended Reading
2019 The Added Value of a Food Systems Approach in Research and Innovation
ISBN 927608794X ISBN-13 9789276087946
2019 The Added Value of a Food Systems Approach in Research and Innovation
ISBN 927608794X ISBN-13 9789276087946
There is a growing evidence and consensus that a food systems-based approach to Research and Innovation is crucial for effectively addressing the large and systemic challenges the European food systems are facing. Such a food systems approach attempts to understand the natural, technical, economic and social aspects of several interlinked activity areas from primary agriculture to logistics, processing, transforming and packaging of food to marketing, and consuming and the linkages between these elements. A food system approach towards Research and Innovation integrates the bio-physical focus with an actor-based approach, which enables scientists and other actors to address both the 'what' questions as well as the question 'how' changes and larger scale transformation can be realized. This policy brief contains concrete recommendation on how to put such an approach into the day-to-day practice of designing and implementing R&I programs and projects. This is relevant both at the level of EU, as well as that of Member States.
Module Resources
Non ISBN Literary Resources
Updated Literary Resources