REGU09026 2022 Sustainable Food Systems and Regulatory Interactions
Full Title
Sustainable Food Systems and Regulatory Interactions
Transcript Title
Sust Food Syst Regul
Code
REGU09026
Attendance
N/A %
Subject Area
REGU - Regulatory Affairs
Department
ESCI - Environmental Science
Level
09 - NFQ Level 9
Credit
10 - 10 Credits
Duration
Semester
Fee
€
Start Term
2022 - Full Academic Year 2022-23
End Term
9999 - The End of Time
Author(s)
Declan Feeney, Frances Lucy, Paul Sullivan, Maria Dermiki
Programme Membership
SG_SSUST_M09 202200 Master of Science in Sustainable Food Systems
SG_SFOOF_M09 202200 Master of Science in Food Regulatory Affairs
SG_SFOOF_O09 202200 Postgraduate Diploma in Food Regulatory Affairs
SG_SSUST_O09 202200 Post Graduate Diploma in Sustainable Food Systems
SG_SFOOD_O09 202300 Postgraduate Diploma in Science in Food Product Development
Description
Students attending the Level 9 programmes of Food Regulatory Affairs and Sustainable Food Systems will attend this specific module. The learners will be exploring how sustainable food production is impacted by the current legislation. They will also be able to discuss the challenges from a regulatory point of view when exploring more sustainable food production practices.
Learning Outcomes
On completion of this module the learner will/should be able to;
1.
Interpret the farm-to-fork strategy and its contribution to EU Green Deal towards the production of sustainable food
2.
Appraise the ways circular bio-based economy can contribute to sustainable food production
3.
Appraise the contribution of regulations associated with primary productions to the achievement of goals of the farm-to-fork strategy towards the production of more sustainable foods
4.
Investigate how labelling of products can contribute to sustainable food choices
5.
Review the impact of regulations on sustainable packaging
6.
Analyse the impact of novel food regulation on the farm-to-fork strategy and towards sustainable food production
Teaching and Learning Strategies
The students will be exposed to a blend of learning activities e.g. online lectures (via adobe connect or similar), guest lectures, case studies, independent learning and directed learning. This approach in combination with the principles of 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 engagement will be allowing students to choose their own case study to work on, or fostering collaboration and community when students are working in teams or minimising threats and distractions when creating schedules and plans in order to keep students on track. Some examples of multiple means of representations 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 means of assessment (e.g. uploading assignments and journals). The online delivery may be blended with workshops to bring the learners together to facilitate group and peer learning.
In cases where it is necessary to build in previous knowledge students and scaffold their learning, they will be provided with slides, presentations or MOOC.
Module Assessment Strategies
This is a 100% CA module and the students will be assessed through a variety of assignments such as Case Studies, Essays and Presentations. Students may be assessed individually or in group environments with a strong emphasis on continual improvement and skill building. 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. As a way of providing multiple means of engagement, they will be provided with choices of assessment where applicable, ensuring the learning outcomes are achieved.
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.
Module Dependencies
Co-requisites
REGU09014 201900 Food Processing Regulations
REGU09013 201900 Framework of Food Regulations
ENVR09038 202000 Sustainable Production
ENVR09039 202000 Sustainability across the supply chain
Indicative Syllabus
1. Interpret the farm-to-fork strategy and its contribution to EU Green Deal towards the production of sustainable food
- EU Green Deal
- Objectives of the farm-to-fork strategy
2. Appraise the ways circular bio-based economy can contribute to sustainable food production
- Ireland’s Climate Action Bill & Circular Economy Bill
- Other domestic and EU legislation on Circular Economy
3. Appraise the contribution of regulations associated with primary productions to the achievement of goals of the farm-to-fork strategy towards the production of more sustainable foods
- Animal welfare legislation
- Pesticides/ plant protection agents legislation
- Principles of organic agriculture
4. Review the impact of regulations on sustainable packaging
- Food contact materials
- Recycled packaging
5. Analyse the impact of novel food regulation on the farm-to-fork strategy and towards sustainable food production
- Novel foods and ingredients
- Novel processes
6. Examine how labelling of food products can contribute to the EU Green deal and contribute to sustainable food choices
- Front of pack labelling
- Nutrition and health claims
- Date Marking
- Country of Origin labelling
Coursework & Assessment Breakdown
Coursework & Continuous Assessment
100 %
Coursework Assessment
| Title | Type | Form | Percent | Week | Learning Outcomes Assessed | |
|---|---|---|---|---|---|---|
| 1 | Debate | Coursework Assessment | Group Project | 20 % | Week 4 | 1,2 |
| 2 | Presentation | Coursework Assessment | Assignment | 20 % | Week 11 | 1,2,6 |
| 3 | Case study | Project | Written Report/Essay | 60 % | End of Semester | 1,3,4,5 |
Online Learning Mode Workload
| Type | Location | Description | Hours | Frequency | Avg Workload |
|---|---|---|---|---|---|
| Lecture | Online | Online Lecture | 2 | Weekly | 2.00 |
| Directed Learning | Not Specified | Directed Learning | 1.7 | Weekly | 1.70 |
| Workshop / Seminar | Flat Classroom | Workshop | 4.5 | Once Per Semester | 0.30 |
| Independent Learning | Not Specified | Independent Learning | 10 | Weekly | 10.00 |
Total Online Learning Average Weekly Learner Contact Time 4.00 Hours
Required & Recommended Book List
Required Reading
2021-10-29 Advances in Food Security and Sustainability Academic Press
ISBN 9780128213087 ISBN-13 0128213086
2021-10-29 Advances in Food Security and Sustainability Academic Press
ISBN 9780128213087 ISBN-13 0128213086
Advances in Food Security and Sustainability, Volume Six looks at the challenges, constraints and solutions necessary to maintain a healthy and accessible food supply in different communities. This ongoing series addresses a wide range of issues on food sustainability and security, with chapters in this release covering the Significance of Short Food Supply Chains During Pandemic Times, Food Security Challenges and Opportunities in Indonesia Post COVID-19, Understanding the genetic diversity and association mapping of nutritional traits in graminaceous crops: Progress and prospects, and Traditional foods and food security: Actors, production, and the challenge of integration into markets before and after the pandemic. Contains expertise from leading contributors on presented topics Covers a vast array of subjects related to food security and sustainability Explores challenges related to protecting environmental resources while also meeting human nutritional requirements
Required Reading
2019-10-24 Healthy and Sustainable Food Systems
ISBN 081539327X ISBN-13 9780815393276
2019-10-24 Healthy and Sustainable Food Systems
ISBN 081539327X ISBN-13 9780815393276
This comprehensive text provides the latest research on key concepts, principles and practices for promoting healthy and sustainable food systems. There are increasing concerns about the impact of food systems on environmental sustainability and, in turn, the impact of environmental sustainability on the capacity of food systems to protect food and nutrition security into the future. The contributors to this book are leading researchers in the causes of and solutions to these challenges. As international experts in their fields, they provide in-depth analyses of the issues and evidence-informed recommendations for future policies and practices. Starting with an overview of ideas about health, sustainability and equity in relation to food systems, Healthy and Sustainable Food Systems examines what constitutes a food system, with chapters on production, manufacturing, distribution and retail, among others. The text explores health and sustainable diets, looking at issues such as overconsumption and waste. The book ends with discussions about the politics, policy, personal behaviours and advocacy behind creating healthy and sustainable food systems. With a food systems approach to health and sustainability identified as a priority area for public health, this text introduces core knowledge for students, academics, practitioners and policy-makers from a range of disciplines including food and nutrition sciences, dietetics, public health, public policy, medicine, health science and environmental science.
Recommended Reading
2019-06-15 Sustainable Food Supply Chains Academic Press
ISBN 0128134119 ISBN-13 9780128134115
2019-06-15 Sustainable Food Supply Chains Academic Press
ISBN 0128134119 ISBN-13 9780128134115
Sustainable Food Supply Chains: Planning, Design, and Control through Interdisciplinary Methodologies provides integrated and practicable solutions that aid planners and entrepreneurs in the design and optimization of food production/distribution systems and operations. With synthesized coverage of the existing academic literature, this book integrates the quantitative models and tools that address each step of food supply chain operation, presenting readers with easy access to information that supports quantitative and practicable methods. Broken into four parts, the book includes an introduction, problem statement, quantitative models, tools, case studies, applications, and an integrated framework for food supply chain system and operations design. Contains quantitative models and tools that address the interconnected areas of the food supply chain Synthesizes the academic literature relating to sustainable food supply chains Deals with interdisciplinary fields of research (Engineering, Food Science, Biology, Land Planning) that rule food supply chain systems and operations Includes case studies and applications
Recommended Reading
2021-04-25 Transdisciplinary Case Studies on Design for Food and Sustainability Woodhead Publishing
ISBN 9780128178225 ISBN-13 0128178221
2021-04-25 Transdisciplinary Case Studies on Design for Food and Sustainability Woodhead Publishing
ISBN 9780128178225 ISBN-13 0128178221
Transdisciplinary Case Studies on Design for Food and Sustainability, a volume in the Consumer Science and Strategic Marketing series, analyzes the interconnectivity of sustainability, food, and design, demonstrating the presence of food design in various food-related fields of study. Broken into six parts, the book begins with the theory behind food and design. The following five sections include several case studies highlighting the different forms and applications of food design, including the use of food design in production and distribution, in food and restaurant businesses, in territory-identity, in social food design, and with regard to post-consumption. Using a case study approach to meet the needs of both academics and practitioners, Transdisciplinary Case Studies on Design for Food and Sustainability includes practical examples to illustrate food system challenges, to explain phenomena, and to build theory. Includes practical examples to illustrate food system challenges, to explain phenomena, and to build theory Considers impacts, use assessments, and scalability assets when presenting projects and case studies Addresses practical problems in food design
Module Resources
Non ISBN Literary Resources
https://www.fao.org/3/ca9917en/CA9917EN.pdf
Journal Resources
https://www.mdpi.com/journal/sustainability
https://www.sciencedirect.com/journal/current-research-in-food-science
https://www.sciencedirect.com/journal/current-opinion-in-food-science
https://www.sciencedirect.com/journal/food-policy
URL Resources
www.efsa.eu
www.fsai.ie
Other Resources
Additional Information