SUSTAINABLE FOOD SOLUTIONS (ONLINE) - 2025/6

Module Overview

As our global population reaches and extends beyond the 8 billion mark, we must consider sustainable food solutions in the face of the global climate and biodiversity crisis. This module explores the history of global farming and food production and considers the importance of agriculture in livelihoods, economic growth and prosperity. This module is aimed/appropriate for students with varied educational backgrounds and uses a transdisciplinary approach to exploring the core concepts, methodologies, technology, policy and challenges of sustainable food production. The module builds upon the basic concepts of sustainable development, equipping students with a change-maker mindset required to find solutions to transform our global food system to meet the needs of an ever-changing world.

Module provider

SOL - Sustainability, Civil and Env Eng

Module Leader

DAVIES Hannah (Vet Med)

Number of Credits: 15

ECTS Credits: 7.5

Framework: FHEQ Level 7

Module cap (Maximum number of students): N/A

Module Availability

Semester 2

Prerequisites / Co-requisites

None

Module content

Indicative content includes:

• The concept of global farming and food production – historical perspective and cultural influences, including importance of agriculture for livelihoods, health and economic growth.


• Introduction to different global farming systems.


• A brief introduction to sustainable food production and key principles.


• Key methodologies to research and analyse food solutions.


• A focus on the complexity of the impact of different diets on human, animal and environmental health and welfare inc. reference to IPCC report.


• Impact of climate change, political/economic influences on food security.


• An overview of the social, environmental and economic challenges in farming/food production.


• Land sparing versus land sharing techniques.


• A brief introduction to nature-based solutions.


• Better farming case study series to include assurance schemes and sustainability indices.


• Introduction to organic, agro-ecology and principles of regeneration as potential solutions.


• Critical exploration and evaluation of new technologies in food production.

Assessment pattern

Alternative Assessment

None

Assessment Strategy

The assessment strategy is designed to:
The assessment strategy is designed to provide students with the opportunity to demonstrate analytical, critical thinking and writing skills, and subject knowledge and interest.
The written summative assessment will consist of a post-module individual written assignment (maximum 2000 words) exploring sustainable food solutions for feeding a growing global population, based on a case study chosen by the student.
Formative assessment:
Students will be given the opportunity to complete an online test at the end of each unit so as to gauge their level of knowledge.
Feedback:
Written feedback on students’ formative assessment will be provided to help students address the summative assessment.

Module aims

• The focus of this module is to provide a grounding in current agricultural practices and policies highlighting the foundational concepts of sustainable food production. The aim is:
  To equip students with transdisciplinary understanding of the history, politics and cutting-edge issues of sustainable food production considering the human, animal, environmental and socio-economic impacts.
• To enable and inspire students to become active lifelong learners able to keep abreast of this fast moving topic.
• To equip students with the tools to find holistic, well-researched, measured and balanced solutions when faced with the complex challenges and polarizing views associated with sustainable food solutions and promote global food security.

Learning outcomes

Methods of Teaching / Learning

The learning and teaching strategy is designed to:
The learning and teaching strategy is designed to provide students with a clear grounding in the historical background to global farming and food production systems. Within this, students will develop their awareness of the complex issues associated with sustainable food solutions, alongside exploration of some of the current frontiers. The module spans animal, plant and novel protein diets, including exploring the technologies employed to produce modern ‘meat’ alternatives. Students will consider the wide reaching and complex impacts of different diets on human, animal and environmental health and welfare, using a systems thinking approach.
The learning and teaching methods include:

• Pre-reading material.


• Online interviews, videos and short documentaries.


• Online lectures.


• Live sessions.


• Written assessment writing guides.

Indicated Lecture Hours (which may also include seminars, tutorials, workshops and other contact time) are approximate and may include in-class tests where one or more of these are an assessment on the module. In-class tests are scheduled/organised separately to taught content and will be published on to student personal timetables, where they apply to taken modules, as soon as they are finalised by central administration. This will usually be after the initial publication of the teaching timetable for the relevant semester.

Reading list

https://readinglists.surrey.ac.uk
Upon accessing the reading list, please search for the module using the module code: VMSM006

Other information

The Institute for Sustainability is committed to developing graduates with strengths in Employability, Digital Capabilities, Global and Cultural Capabilities, Sustainability, and Resourcefulness and Resilience. This module is designed to allow students to develop knowledge, skills, and capabilities in the following areas:
Digital Capabilities: by using databases, engaging in data collection exercises, utilizing ICT skills to present their work, communicate with their peers and negotiate in the context of the simulation game. 
Employability: by developing presentation skills, policy-writing techniques, reflection skills, project and research management skills, and also networking. 
Global and Cultural capabilities: by the nature of the module, students are exposed to different global and cultural contexts surrounding food systems and governance. 
Resourcefulness and Resilience: in tacking the assignment students will have to come up with their own comparative study, collect and analyse evidence with support from the module leaders, find their own primary sources and academic literature beyond the prescribed readings and circumvent obstacles in the research process. 
Sustainability: by the nature of this module, students engage in a deep dive into the world of the sustainable development goals (SDGs) hence, sustainability as a concept and approach is enshrined in each and every topic discussed in the module.

Programmes this module appears in

Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2025/6 academic year.