Module Details

Module Code: SYST C4F01
Module Title: Environmentally Sustainable Food Systems
Title: Environmentally Sustainable Food Systems
Module Level:: 8
Credits:: 5
Module Coordinator: Stephen Whelan
Module Author:: Stephen Whelan
Domains:  
Module Description: The aim of the module is to develop learners critical thinking of the root causes of unsustainable practice, alternative models of agriculture and nutrition, and propose and appraise innovative systems.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Comprehend the key historical, ethical, economic, social, cultural and political dynamics leading to current systems
LO2 : Critique the complex interrelations between agriculture, food and public health paradigms within the food supply chain at both global and local scale
LO3 Re-evaluate and re-conceptualise the current agriculture and food system and the narrow framework in which it operates
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is recommended before enrolment in this module.
No recommendations listed
Co-requisite Modules
No Co-requisite modules listed
Additional Requisite Information
No Co Requisites listed
 
Indicative Content
Food Production Systems
Evolution of Food Production Systems, The Sociology of Agriculture and Food, Food Safety and Security, Food and Agriculture Policy, Issues and Challenges, Local and Global Food Systems, etc.
The Impact of Food Production
Production within Planetary Limits, Food Quality and Nutrient Density, Product (Carbon) Life Cycle and Global Trade, Environmental Impact of Food and Food Processing, etc.
Food Supply Chain
Introduction to Food Supply Chains (FSC), Food Packaging and Food Waste reduction/management Impacts of climate change, Food Shelf Life, Urban Food, By-products, etc.
Module Content & Assessment
Assessment Breakdown%
Continuous Assessment40.00%
Project60.00%

Assessments

Full Time

Continuous Assessment
Assessment Type Examination % of Total Mark 40
Timing n/a Learning Outcomes 1,2,3
Non-marked No
Assessment Description
In class assessment examining the students understanding of Learning Outcomes.
Project
Assessment Type Project % of Total Mark 60
Timing n/a Learning Outcomes 1,2,3
Non-marked No
Assessment Description
Research report on an aspect relating to the sustainability of current food production systems and measures to address these.
No Practical
No End of Module Formal Examination
Reassessment Requirement
Exam Board
It is at the discretion of the Examination Board as to what the qualifying criteria are.

SETU Carlow Campus reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Category Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Imparting knowledge and ideas and facilitating learners to learn independently. 12 Weeks per Stage 2.00 24
Lecturer-Supervised Learning (Contact) Contact Tutorials, case studies, guest speakers and practical work reinforcing content delivered in the formal lectures. 12 Weeks per Stage 1.00 12
Independent Learning Non Contact Completion of course work. Autonomous student learning and revision of concepts delivered through the lectures 12 Weeks per Stage 3.00 36
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Unger, P.W.. (2006), Soil and Water Conservation Handbook: Policies, Conditions and Terms (Sustainable Food, Fiber and Forestry Systems), Haworth Press., [ISBN: 9781560223229].
  • FAO. (2013), Climate Smart Agriculture Sourcebook, [ISBN: 9789251077207].
  • Maren Oelbermann. (2014), Sustainable agro-ecosystems in climate change mitigation, Wageningen Academic Publishers, [ISBN: 9789086862].
This module does not have any article/paper resources
This module does not have any other resources
Discussion Note: