HOSP6169 - Sustainability&Food Production

Module Details

Module Code: HOSP6169
Title: Sustainability&Food Production
Long Title: Sustainability&Food Production
NFQ Level: Fundamental
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: Designed to develop students' understanding of the impact food production has on its locality, this module will focus on the principles, procedures and regulatory responsibilities involved in environmental management and applied sustainability within the food production sector.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Assess the environmental impacts of food production on local, national and international environments.
LO2 Critique national and international certification models for sustainability practices in food production.
LO3 Investigate resource efficiency in a food production situation.
LO4 Examine and measure the carbon footprint of ingredients
LO5 Evaluate emerging technologies and materials available to food producers and their benefit to more sustainable methods of food production through the entirety of the product cycle.
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
Environmental impact studies
Environmental Protection Agency (EPA), Waterways Ireland, County Councils. Non organic farming methods and consequences. Deforestation; effluent control; marine life.
Supports & Initiatives for sustainable businesses
SEAI energy audit programme; LEO for Green Business; EPA guidance; Green Enterprise; Food Cloud; The Government’s Climate Action Plan and Waste Action Plan for a Circular Economy.
Food certification models
Rainforest Alliance, Fair Trade; organic; Soil Association; International Organization for Standardisation (ISO), Origin Green, Protected Designation of Origin (PDO)
Food waste & By-product management
Introduction to food waste management and avoidance. Managing & limiting instances of food waste at procurement, processing and storage stages. Environmental impact of the use or refuse of by-products. Economic factors associated with by-products.
Carbon footprint
Impact of greenhouse gases on the environment. Identifying sources of carbon emissions in a food business. Measurement of carbon footprint of foods.
Utility management
Energy, waste, water; monitoring & management. Reducing use through awareness; reducing use through technology. Heat recovery; logistics; automation. Emerging and existing technologies.
Module Content & Assessment
Assessment Breakdown%
Coursework40.00%
End of Module Formal Examination60.00%

Assessments

Coursework
Assessment Type Presentation % of Total Mark 15
Timing Week 6 Learning Outcomes 1,2
Assessment Description
Presentation arguing the merits or challenges of a certification model or statutory regulation related to sustainability practices in food production.
Assessment Type Project % of Total Mark 25
Timing Week 9 Learning Outcomes 4
Assessment Description
Measure the carbon footprint of a consumer food product
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 60
Timing End-of-Semester Learning Outcomes 1,2,3,4,5
Assessment Description
End of module written exam covering topics studied in lectures and guided reading.
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

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 exploration of suggested reading with learning supported by site visit(s) to food production premises implementing best practice in sustainability and environmental management. Every Week 3.00 3
Independent Learning Non Contact Research and reading Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Lecture and exploration of suggested reading with learning supported by site visit(s) to food production premises implementing best practice in sustainability and environmental management. Every Week 3.00 3
Independent Learning Non Contact Research and reading Every Week 4.00 4
Total Hours 7.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Charis Michel Galanakis. (2018), Sustainable Food Systems from Agriculture to Industry, Academic Press, p.0, [ISBN: 9780128119358].
  • Mike Berners-Lee. (2022), How Bad Are Bananas?, Greystone Books, p.312, [ISBN: 9781771645768].
Recommended Article/Paper Resources
Other Resources