Public University of Navarre



Academic year: 2017/2018
Bachelor's degree in Agricultural, Food and Rural Environment Engineering at the Universidad Pública de Navarra
Course code: 501004 Subject title: SUSTAINABLE FOOD PRODUCTION
Credits: 3 Type of subject: Optative Year: 4 Period: 1º S
Department:
Lecturers:
SORET LAFRAYA, BEATRIZ (Resp)   [Mentoring ]

Partes de este texto:

 

Contents

Sustainable Development Goals
Indicators of sustainability

Evaluation of Sustainability.

Healthy diets, sustainable diets

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Descriptors

Food production and consumption, sustainability, food security.

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General proficiencies

TC1:Ability to develop activities in the field of Rural and Agrifood Engineering, assuming a social, ethical, and environmental commitment.
TC4 Ability to search and use the information, rules and regulations relative to the field of action.
TC6 Ability to learn autonomously.

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Specific proficiencies

SC18: Ability to transfer technology; understand, interpret, communicate, and adopt advances in the field of agriculture.

 

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Learning outcomes

Learning outcomes Syllabus Activities Evaluation and Grading
LO1. To compare and differentiate food production systems and strategies aiming to achieve more sustainable food production and consumption. Food Production Systems: traditional and intensive systems, organic systems, local production, fairtrade AA-1; AA-2;AA-3; AA-4; AA-5; AA-6 Assignments Quizzes Participation Final Exam
LO2. To apply actions and technologies that minimize the impacts of food production on the environment. Technology towards a more sustainability food production and consumption; Food Production and climate, water, soil and biodiversity AA-1; AA-2;AA-3; AA-4; AA-5; AA-6 Assignments Quizzes Participation Final Exam
LO3. To integrate a holistic point of view in the development and implementation of food technologies. Concept and evaluation of Sustainability AA-1; AA-2;AA-3; AA-4; AA-5; AA-6 Assignments Quizzes Participation Final Exam
LO4. To evaluate the implications of the technologies and systems used in the food sector on food security and nutrition in a global world. Indicators; Healthy and sustainable diets; Food security, nutrition and sustainable agriculture AA-1; AA-2;AA-3; AA-4; AA-5; AA-6 Assignments Quizzes Participation Final Exam

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Methodology

Academic Activities Time (h)
AA-1 Reading and studying core materials 25
AA-2 Reading supplementary materials 10
AA-3 Prepare Assignments 20
AA-4 Tutoring 5
AA-5 Discussion Forum 5
AA-6 Quizzes and exam 5
   
Total 75

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Languages

English

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Evaluation

Learning Outcomes Grading System % out of total Recovery
LO1; LO2; LO3; LO4 Assignments   30 Yes (submission of the corrected assignments in the terms specified by the professor)
LO1; LO2; LO3; LO4 Participation (Discussion forum; tutoring) 5 No
LO1; LO2; LO3; LO4 Quizzes   40 No
LO1; LO2; LO3; LO4 Final exam   25 Yes (Remedial exam)

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Agenda

Syllabus

Lesson 1. From the Brundtland report to the Sustainable Development Goals and what sustainability really means.

Lesson 2. Food Production Systems: traditional and intensive systems, organic systems, local production, fairtrade.

Lesson 3. Food Production and climate, water, soil and biodiversity.

Lesson 4. Can sustainability be measured? Indicators.

Lesson 5. Evaluation of Sustainability.

Lesson 6. Technology towards a more sustainability food production and consumption.

Lesson 7. Healthy diets, sustainable diets: consumption as a driver for food production systems.

Lesson 8. Food security, nutrition and sustainable agriculture

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Bibliography

Access the bibliography that your professor has requested from the Library.


Basic Alexandratos, N. (2006). World Agriculture: Towards 2030/2050. FAO, Rome. Altieri, M.A. (1995). Agroecology: The Science of Sustainable Agriculture. Westview Press, Boulder.   CCAFS (2009). Climate change, agriculture and food security. CCAFS Report n°1.   Duchin F (2005) Sustainable consumption of food: a framework for analyzing scenarios about changes in diets. J Industrial Ecology 9, 99-114.   Food and Agriculture Organization of the United Nations (FAO) (2014). Building a common vision for sustainable food and agriculture: principles and approaches. Rome, Italy: FAO.   NRC (2010). Towards Sustainable Systems of Agriculture in the 21st Century. Committee on Twenty-First Century Agriculture, Systems and Board on Agriculture and Natural Resources, National Research Council (NRC). The National Academies Press, Washington, D.C.  Tilman D, Balzer C, Hill J et al. (2011) Global food demand and the sustainable intensification of agriculture. Proceedings of the National Academy of Sciences of the United States of America 108, 20260-20264    Supplementary Audsley E, Brander M, Chatterton J et al. (2010) How Low Can We Go? An Assessment of Greenhouse Gas Emissions from the UK Food System and the Scope for Reducing Them by 2050. Godalming, UK: FCRN and WWF-UK.   Barling, D., Lang, T., Rayner, G. (2009). Current trends in food retailing and consumption and key choices facing society. In: Rabbinge, R., Linnemann, A. (eds.). European Food Systems in a Changing World. ESF-COST Forward Look. COST, Brussels and ESF, Strasbourg.   Godfray HCJ, Beddington JR, Crute IR et al. (2010) Food security: the challenge of feeding 9 billion people. Science 327, 812-818.   Hazell, P., Wood, S. (2008). Drivers of change in global agriculture. Phil. Trans. R. Soc. B 363: 495¿515.   IPCC, 2007: Cambio climático 2007: Informe de síntesis. Contribución de los Grupos de trabajo I, II y III al Cuarto Informe de evaluación del Grupo Intergubernamental de Expertos sobre el Cambio Climático [Equipo de redacción principal: Pachauri, R.K. y Reisinger, A. (directores de la publicación)]. IPCC, Ginebra, Suiza.   Kearney, J. (2010). Food consumption trends and drivers. Phil. Trans. R. Soc. B 365: 2793-2807.   Macdiarmid JI, Kyle J, Horgan GW et al. (2012) Sustainable diets for the future: can we contribute to reducing greenhouse gas emissions by eating a healthy diet? Am J Clin Nutr 96, 632-639.  

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