Module Title: | Environmentally Sustainable Food Systems |
Language of Instruction: | English |
Teaching & Learning Strategies: |
This module will be delivered using a learner-centred approach with a strong emphasis on the sustainability of current practices in day-to-day agriculture.
A variety of teaching and learning strategies will be used such as lectures, guest lecturers, group workshop, case-studies, group discussions and group activities. |
Module Aim: |
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 should be able to: |
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 |
Pre-requisite learning |
Module Recommendations
This is prior learning (or a practical skill) that is recommended before enrolment in this module.
|
No recommendations listed |
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. |
No incompatible modules listed |
Co-requisite Modules
|
No Co-requisite modules listed |
Requirements
This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. |
No requirements listed |
Module Content & Assessment
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.
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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.
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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.
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Assessment Breakdown | % |
Continuous Assessment | 40.00% |
Project | 60.00% |
Continuous Assessment |
Assessment Type |
Assessment Description |
Outcome addressed |
% of total |
Assessment Date |
Examination |
In class assessment examining the students understanding of Learning Outcomes. |
1,2,3 |
40.00 |
n/a |
Project |
Assessment Type |
Assessment Description |
Outcome addressed |
% of total |
Assessment Date |
Project |
Research report on an aspect relating to the sustainability of current food production systems and measures to address these. |
1,2,3 |
60.00 |
n/a |
No End of Module Formal Examination |
SETU Carlow Campus reserves the right to alter the nature and timings of assessment
Module Workload
Workload: Full Time |
Workload Type |
Frequency |
Average Weekly Learner Workload |
Lecture |
12 Weeks per Stage |
2.00 |
Lecturer-Supervised Learning (Contact) |
12 Weeks per Stage |
1.00 |
Independent Learning |
12 Weeks per Stage |
3.00 |
Total Hours |
72.00 |
Module Delivered In
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