HOSP7085 - Food Production and Ethics

Module Details

Module Code: HOSP7085
Title: Food Production and Ethics
Long Title: Food Production and Ethics
NFQ Level: Intermediate
Valid From: Semester 2 - 2024/25 ( January 2025 )
Duration: 1 Semester
Credits: 5
Field of Study: 8110 - Hospitality
Module Delivered in: no programmes
Module Description: In this module students will explore topics such as the basic human right to food, food security and insecurity, the impact on environment and communities of global and local food production and the question of consumers as people vs consumers as a means to an end. These topics will be studied under the headings of ethics, morals and social responsibility.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Describe the principles of ethics within the domain of food.
LO2 Examine, implementing group work dynamics, arguments on ethical and moral behaviour in relation to food production.
LO3 Critically analyse situations in the global food environment where commercial food production activity resulted in negative impacts on the local community, economy or environment.
LO4 Evaluate food policies using the guiding principles of sustainability and the human right to food.
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
No requirements listed
 
Indicative Content
Ethics
Ethical behaviour; ethical decision making; morals; social responsibility; food inequality; sustainability; food fraud; the consumer as a means to an end.
Food policies
Global food systems; local/national food systems; national food policies; impact on communities, health and environment; children and food policy and prodcution.
Food production
Fair trade; sustainability & environmental concerns; ultra processed foods; high fat, sugar, salt foods; biotechnology; food commodities trading
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Presentation % of Total Mark 25
Timing Week 6 Learning Outcomes 1,2
Assessment Description
Group presentation of an argument reasoning for or against the ethical and moral considerations and behaviour of a food production activity.
Assessment Type Short Answer Questions % of Total Mark 15
Timing Week 9 Learning Outcomes 1,3,4
Assessment Description
SAQ's on terminology, policy, players and their roles in our food system.
Assessment Type Reflective Journal % of Total Mark 60
Timing Week 13 Learning Outcomes 1,3,4
Assessment Description
Using 3 examples from national or international food policy or food production covered in lectures and coursework, write a reflective journal on how ethical decisions surrounding those topics or activities impacted on your own thinking or behaviour.
No End of Module Formal Examination
Reassessment Requirement
Coursework Only
This module is reassessed solely on the basis of re-submitted coursework. There is no repeat written examination.

The University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Lecture and in class discussion on topics Every Week 2.00 2
Independent Learning Non Contact Independent research and suggested reading Every Week 5.00 5
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 2.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Lecture and in class discussion on topics Every Week 2.00 2
Independent Learning Non Contact Independent research and suggested reading Every Week 5.00 5
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 2.00
 
Module Resources
Recommended Book Resources
  • Henry Dimbleby,Jemima Lewis. (2024), Ravenous, [ISBN: 1800816529].
  • George Monbiot. (2023), Regenesis, Penguin Press, p.0, [ISBN: 0141992999].
  • Carolyn Steel. (2020), Sitopia, National Geographic Books, [ISBN: 9780701188719].
  • Carolyn Steel. (2013), Hungry City, Random House, p.402, [ISBN: 9780099584476].
Supplementary Book Resources
  • Neil Ward. (2022), Net Zero, Food and Farming, Routledge, [ISBN: 1032244267].
  • Alex Renton. (2022), The Food Programme: 13 Foods that Shape Our World, National Geographic Books, p.0, [ISBN: 1785947389].
  • Colin Sage. (2022), A Research Agenda for Food Systems, Edward Elgar Publishing, p.0, [ISBN: 9781800880252].
Recommended Article/Paper Resources
Other Resources