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) [Mentoring ] |
Sustainable Development Goals
Indicators of sustainability
Evaluation of Sustainability.
Healthy diets, sustainable diets
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; indicators | AA-1; AA-2;AA-3; AA-4; AA-5; AA-6 | Assignments Quizzes Participation Final Exam |
LO4. To relate food systems with environmental health, food safety, food security and nutrition in a global world. . | Food safety, food security, nutrition and sustainable agriculture; Healthy and sustainable diets. | 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-4 Tutoring | 5 |
AA-5 Discussion Forum | 5 |
AA-6 Quizzes and exam | 5 |
Total | 75 |
Learning Outcomes | Grading System | % out of total | Recovery |
LO1; LO2; LO3; LO4 | Assignments | 35 | 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 | 20 | Yes (Remedial exam) |
Syllabus
Lesson 1.- From the Brundtland report to the Sustainable Development Goals and what ¿sustainability¿ really means. Food Production Systems: system thinking and sustainability; conventional and intensive systems; low input agriculture; local and smallholder agriculture.
Lesson 2.- 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 3.- Can sustainability be measured? Indicators and evaluation of Sustainability: assessment of sustainability; methodology and sustainability indicators for agriculture and food production
Lesson 4.- Food safety, food security, nutrition and the role of sustainable agriculture. Environmental and ecosystems health; Healthy diets, sustainable diets: consumption as a driver for food production systems.
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.
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.