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2024/25 Taught Postgraduate Module Catalogue

FOEV5103M Sustainable Food Consumption

15 creditsClass Size: 50

Module manager: Carolyn Auma

Taught: Semester 2 (Jan to Jun) View Timetable

Year running 2024/25

This module is not approved as an Elective

Module summary

This module will investigate the real-world challenges food sustainability presents in the context of food consumption. It will apply systems thinking approaches and integrate perspectives from psychology, nutrition and public health, sustainability, critical geography, and sociology. This module will critically investigate the health, environmental, social and economic drivers and impacts of food consumption, examine the role of different stakeholders (e.g. retail, schools, local authorities etc), and identify opportunities to achieve sustainability outcomes. Students will work collaboratively in groups with others from different backgrounds on a case study based on a real world challenge, for example to explore issues or design interventions for healthy and sustainable diets.


This module aims to: (1) examine the essential theories, concepts, approaches and tools used in sustainable consumption studies, psychology, nutrition, and human geography in relation to food consumption; (2) critically evaluate the multiple meanings of ‘sustainable’ and ‘healthy’ diets in the Global North and Global South; (3) apply systems thinking to critically investigate what people eat and why; (4) take an interdisciplinary approach to formulating successful solutions for healthy and sustainable diets.

Learning outcomes
On successful completion of the module students will have demonstrated the following learning outcomes relevant to the subject:
MLO1: Demonstrate critical understanding of healthy and sustainable diets in different global contexts, and with respect to various attributes e.g. geographical, socio-economic etc.
MLO2: Critically evaluate the health, social, environmental and economic impacts and drivers of sustainable food consumption
MLO3: Formulate and propose appropriate solutions for healthy and sustainable food consumption practices across a range of socio-economic contexts to enhance food security.

Skills Learning Outcomes

On successful completion of the module students will have demonstrated the following skills learning outcomes:
1. Decision making: Make decisions that will improve sustainability of the food systems
2. Communicating with others: Communicate complex food systems concepts and strategies to diverse audiences


Details of the syllabus will be provided on the Minerva organisation (or equivalent) for the module

Teaching methods

Delivery typeNumberLength hoursStudent hours
Independent Learning51.005.00
Drop-in Session11.001.00
Private study hours119.00
Total Contact hours31.00
Total hours (100hr per 10 credits)150.00

Opportunities for Formative Feedback

1. There are opportunities for formative feedback during the group discussions, formative assessment, and activities in the seminars.
2. Formative group oral presentation based on specific topic. Feedback will inform summative assessment
3. There will also be drop-in sessions during which students can receive support towards their summative assessment from the teaching team.
4. Formative feedback will also be gleaned by students during in-class lectures and seminars when they ask questions to the teaching team and any guest speakers that would support the delivery of the module.

Methods of assessment

Assessment typeNotes% of formal assessment
Total percentage (Assessment Coursework)100.00

Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated

Reading list

The reading list is available from the Library website

Last updated: 08/03/2024


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