Public University of Navarre



Academic year: 2019/2020 | Previous academic years:  2018/2019  |  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: Agronomía, Biotecnología y Alimentación
Lecturers
SORET LAFRAYA, BEATRIZ (Resp)

Partes de este texto:

 

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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Relationship between formative activities and proficiencies

Proficiencies Formative Activities
CT1 AA-1; AA-3;AA-5
CT4 AA-1; AA-2; AA-3;
CT6 AA-1; AA-2;AA-3; AA-4; AA-5; AA-6
CE18 AA-1; AA-3

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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) 10 No
LO1; LO2; LO3; LO4 Quizzes   35 No
LO1; LO2; LO3; LO4 Final exam   25 Yes (Remedial exam)

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Contents

Sustainable Development Goals
Indicators of sustainability

Evaluation of Sustainability.

Healthy diets, sustainable diets

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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: system thinking and sustainability; conventional and intensive systems; low input agriculture; local and smallholder agriculture.

Lesson 3. Impacts of Food Production. Technology towards a more sustainability food production and consumption: adaptation to climate change and reduction of emissions; soil, land and water management for mitigation of environmental impacts.

Lesson 4. Can sustainability be measured? Indicators and evaluation of Sustainability: assessment of sustainability; methodology and sustainability indicators for agriculture and food production.

Lesson 5. Healthy diets, sustainable diets: consumption as a driver for food production systems. Food security, nutrition and the role of sustainable agriculture.

 

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Bibliography

Acceda a la bibliografía que su profesor ha solicitado a la Biblioteca.


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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