Sustainable Supply Systems
Release Date: 19th Jan 2022
Professional Accreditation: IEMA (as part of MSc)
Lead Organisation: IBERS, Aberystwyth University
A look at innovative approaches to economic and environmentally sustainable supply systems
Food and other bio-based producers, processors and retailers need to work together to maintain product supply for a sustainable future. This module will draw on the latest research to explore the concept of sustainability and the challenges to achieving it. It will consider how economic, environmental and social sustainability can be improved and governed, and examine innovative approaches and technologies available to support this process while maintaining supply of safe, high quality products. This module will be of interest to anyone seeking to understand more about sustainability and how it can be improved in any bio-based supply system.
This module is core to the MSc
We've recorded a short Podcast, titled "Can the Welsh dairy, beef and sheep sectors be sustainable?"
In this episode, Dr Neil MacKintosh explains what is meant by sustainability and how the Welsh food industry might have to change in the future. He also talks about the distance learning opportunities through BioInnovation Wales and, in particular, the module on Sustainable Supply Systems.
Listen to the podcast below!
The course will consist of a series of lectures and guided learning focused on:
List of Units
Why food and bio-based supply is different, Defining sustainability and challenges to sustainable supply
|Environmental and Social Sustainability||
A critical look at key aspects of sustainability and how they are assessed
|Nutritional Sustainability and Health||
Meeting nutritional, food safety and One Health requirements in sustainable supply
|Economics, Business Goals and Sustainability||
Key economic concepts for understanding sustainable supply, The aims of businesses and how they achieve them
|Paths to Sustainability||
From mass production to lean production, Does lean = sustainable? Alternative approaches to the sustainable supply
|The Power of Information||
Information and sustainability in modern food and bio-based supply, Case study – the red meat supply chain
|Added Value from Sustainable Practice||
Marketing of sustainability -- Protected Designation of Origin and labelling
Achieving effective governance of food and bio-based supply
|Case Studies of Sustainable Supply||
Examples of food and bio-based supply in Wales – meeting challenges and improving sustainability
|Improving Sustainability in Practice – Innovation in Supply Systems||
Exploring innovative options for improved sustainability in specific supply systems
|Dr Neil MacKintosh|
|Dr Kenton Hart|
Brilliant module - it's given me loads to reflect on and given me a broader perspective on complexity. ...For me the most significant piece of research highlighted in this module was the importance of collective action and cooperation to create sustainable networks and synergy. [I will use what I have learned] to support the development of school farms and gardens, education around nutrition and sustainable food production for the next generation (and their families).
Waste is a big issue in the meat industry particularly for smaller processors and butchers as they have smaller profit margins and it’s important for them to maximise their returns. So, I wanted to learn more about the meat supply chain and help to identify if, and where, waste reduction cost savings could be made. The Meat Processing and Sustainable Supply Systems modules have been really useful in helping me to explore new products and ways to help make the meat industry become more of a circular economy.