|Course code: 502004||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
CG1 The capacity to work in the field of agrifood and innovation in a socially and ethically responsible manner, and with a commitment to sustainability.
CT3 The ability to manage information. To identify information needs and be familiar with the sources, bibliographical resources and services available in order to perform basic research in the field of study. To classify information according to relevancy and analyse it critically.
CT5 A capacity for self-reliant learning. To apply the knowledge acquired to the performance of tasks, deciding on the most effective way to perform them and the time to devote to them, selecting the most suitable sources of information.
CE19 To know how to apply the bases of sustainability to food processing. Development and implementation of environmentally-friendly food processes. Use and optimisation of water and energy in agrifood processes. The capacity to use methods to assess and correct environmental impact.
|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|
|CT3||AA-1; AA-2; AA-3;|
|CT5||AA-1; AA-2;AA-3; AA-4; AA-5; AA-6|
|CE18 (IAMR)||AA-1; AA-3|
|CE19 (IPPA)||AA-1; AA-3|
|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. Food Production and climate change; soil and water pollution; biodiversity.
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. 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 6. Healthy diets, sustainable diets: consumption as a driver for food production systems.
Lesson 7. Food security, nutrition and the role of sustainable agriculture.
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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.
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