| CODE | FSN2011 | ||||||||
| TITLE | Food Policy and Sustainability | ||||||||
| UM LEVEL | 02 - Years 2, 3 in Modular Undergraduate Course | ||||||||
| MQF LEVEL | 5 | ||||||||
| ECTS CREDITS | 4 | ||||||||
| DEPARTMENT | Food Science, Nutrition and Dietetics | ||||||||
| DESCRIPTION | The study-unit will introduce the students to the fundamental principles of food policy. The unit will start off by looking at the definitions relating to food policy and demonstrate both local and international examples. The study-unit will focus on the importance of sustainability and its relevance in food and nutrition policy and include discussions to on different levels, from local to global, within government agencies, business/industry, or organizations amongst others. In addition, the study-unit will demonstrate that food policy involves participation of all societal stakeholders, use of regulations, and also climate change considerations. Other important areas in the area of food and nutrition policy are food insecurity, the concept of sustainable diets and planetary health, food waste and with reference to all the sustainable development goals (SDGs). This study-unit also includes considerations of natural resources, food production, processing,retailing, food hygiene, consumption, and nutrition. These principles will be addressed through lectures and discussion groups. Study-unit Aims: This study-unit is designed primarily to enable the students to understand key concepts relating to food policy and relate these to consumption of healthy and sustainable diets, food safety, and overall health and wellbeing of the global population and our planet. Learning Outcomes: 1. Knowledge & Understanding By the end of the study-unit the student will be able to: - Review the importance of sustainability and healthy diets within the current local and international settings; - Describe local and international food and agricultural policies, and recent publications designed to promote healthy and sustainable diets; and - Define and discuss the different sustainable development goals with a special reference to food and health. 2. Skills By the end of the study-unit the student will be able to: - Analyse diverse policies and propose solutions and recommendations; - Explore consumer rights to safe, sustainable and nutritious food; - Evaluate key issues pertaining to food and nutrition policy such as food insecurity, sustainability and climate change and propose solutions from a public health point of view. Main Text/s and any supplementary readings: Main Texts - Lang T, Barling D, Caraher M (2009). Food Policy. Oxford University Press. Supplementary Readings - Millstone, Erik and Tim Lang, eds. (2003 / 2nd edition 2008) The Atlas of Food. London: Earthscan (& New York: Penguin & Paris: Autrement). - Lang, Tim, Michael Heasman (2004). Food Wars: the battle for mouths, minds and markets. London: Earthscan. Technical reports and relevant weblinks will be provided. |
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| STUDY-UNIT TYPE | Lecture, Ind Study, Group Learning and Tutorials | ||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Margaret Camilleri Fenech Claire Copperstone |
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2025/6. It may be subject to change in subsequent years. |
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