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Sustainable Supply Systems

Sustainable Supply Systems

Release Date: Each September


Food and 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 consider how businesses in these sectors can work towards supplying customers in a way that is sustainable for industry, the environment and society. This module will be of interest to anyone seeking to understand more about sustainability and how it can be improved in  food and bio-based supply systems

Content

The course will consist of a series of lectures and guided learning focused on: 

List of Units

The Challenges

Why food and bio-based supply is different, Challenges to supply, FAO’s 4 domains of sustainability

The Economics

Key economic concepts for sustainable food and bio-based supply

Business Goals

What are businesses aiming for and how do they get there? How does sustainability fit in?

Paths to Sustainability

From mass production to lean production, Does lean = sustainable? Alternative food systems

Relationship Management

Managing supply chain relationships, Impacts on sustainability

The Power of Information

Information and sustainability in modern food and bio-based supply, Case study – the red meat supply chain

Measuring Sustainability

Environmental sustainability and Life Cycle Analysis, Challenges of measuring social sustainability

Added Value from Sustainable Practice

Marketing sustainability – Protected Designation of Origin and labelling

Case Studies of Sustainable Supply

Examples of food and bio-based supply in Wales – meeting challenges and improving sustainability

Improving Sustainability in Practice

Exploring options for improved sustainability in specific supply systems

Tutors

Tutors Name
Dr Neil MacKintosh
Dr Richard Kipling

Downloadable Resources

Download a copy of our brochure