FB3SFS: Sustainable Food Systems

Module code: FB3SFS

Module provider: Food and Nutritional Sciences; School of Chemistry, Food and Pharmacy

Credits: 20

Level: 6

When you’ll be taught: Semester 2

Module convenor: Dr Afroditi Chatzifragkou , email: a.chatzifragkou@reading.ac.uk

Module co-convenor: Professor Dimitris Charalampopoulos, email: d.charalampopoulos@reading.ac.uk

Pre-requisite module(s):

Co-requisite module(s):

Pre-requisite or Co-requisite module(s):

Module(s) excluded:

Placement information: NA

Academic year: 2025/6

Available to visiting students: Yes

Talis reading list: No

Last updated: 3 April 2025

Overview

Module aims and purpose

This module provides you with the knowledge and understanding of food systems structures, challenges and limitations, by thinking holistically in the context of a food systems approach. Focusing on the United Nations’ Sustainable Development Goals (SDGs), you will explore ways to address complex and systemic challenges and reshape future food systems that deliver food security and nutrition for all and promote sustainability outcomes, on both developing and developed countries.

Module learning outcomes

By the end of the module, it is expected that students will be able to:

1. Apply a food systems approach to identify, research and analyse issues emerging in food production, processing, distribution and consumption.
2. Describe different food chains and evaluate their effects on food systems
3. Integrate interdisciplinary approaches to promote sustainability in food systems.
4. Design novel approaches and solutions to address the challenges of future food security

Module content

The module is built around the four pillars of food systems: production, processing, distribution and consumption. Each pillar will be discussed in the context of rapid population growth, urbanization, growing wealth, technological change and innovation, policy change, as well as climate change and the depletion of natural resources. Current challenges around food security, food loss and waste, energy-intensity and ecological footprint associated with the industrialization of food supply chain will be explored. Additionally, a systems approach will be applied to assess the performance of the food system along all sustainability dimensions: economic, social and environmental. Life cycle assessment methodology will be introduced as a tool for assessing environmental impacts associated with all the stages of the life cycle of a commercial product, process, or service. This holistic vision will enable the identification of potential synergies and trade-offs between the three dimensions, to ensure overall positive impact on future food systems.

Structure

Teaching and learning methods

The module will be based on seminars and interactive workshops. The core material will be covered by a series of seminars, supported by online material (screencasts) and the learning outcomes that are linked to it will be evaluated through workshops. Each student will be issued with a case study based on food systems and sustainability, which will be bult through lectures, tutorials and interactive workshops.

Study hours

At least 36 hours of scheduled teaching and learning activities will be delivered in person, with the remaining hours for scheduled and self-scheduled teaching and learning activities delivered either in person or online. You will receive further details about how these hours will be delivered before the start of the module.