|Course code: 501004||Subject title: SUSTAINABLE FOOD PRODUCTION|
|Credits: 3||Type of subject: Optative||Year: 4||Period: 1º S|
|Department: Agronomía, Biotecnología y Alimentación|
|SORET LAFRAYA, BEATRIZ (Resp)|
Food production and consumption, sustainability, food security.
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.
SC18: Ability to transfer technology; understand, interpret, communicate, and adopt advances in the field of agriculture.
|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|
|Academic Activities||Time (h)|
|AA-1 Reading and studying core materials||25|
|AA-2 Reading supplementary materials||10|
|AA-3 Prepare Assignments||20|
|AA-5 Discussion Forum||5|
|AA-6 Quizzes and exam||5|
|CT4||AA-1; AA-2; AA-3;|
|CT6||AA-1; AA-2;AA-3; AA-4; AA-5; AA-6|
|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)|
Sustainable Development Goals
Indicators of sustainability
Evaluation of Sustainability.
Healthy diets, sustainable diets
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.
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.
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.
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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.