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 |