FZMR18-Sustainable Supply Systems: Part 2 - Manufacturing to Retail

Module Provider: Food and Nutritional Sciences
Number of credits: 5 [2.5 ECTS credits]
Level:7
Terms in which taught: Spring term module
Pre-requisites: APMA107 What is sustainability?
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2020/1

Email: C.Wagstaff@reading.ac.uk

Type of module:

Summary module description:

Delivered as an intensive campus based workshop of 3 consecutive days of seminars, tutorials and practical sessions delivered by academic members of teaching and research staff from the department of Food & Nutritional Sciences and the wider ºÚ¹Ï³ÔÁÏÍø and invited experts in the field from across academia and industry. This module addresses sustainability issues associated with manufacturing and retail across a range of food and drink sectors, including food service. Contributions include those from outside the sector who can provide an insight into broader trading standards and legislative frameworks. Speakers will be able to convey the approaches to sustainability from different manufacturer and retailer perspectives.

Aims:

The module aims to take the knowledge obtained from the prerequisite ‘What is Sustainability?’ module and apply it to the latter part of the food supply chain that encompasses a range of commodities and manufacturing methods. Students will develop the knowledge and skills to critically appraise the complexity of issues surrounding sustainable manufacturing and consumer/customer attitudes.Ìý

Assessable learning outcomes:

On completion of the module, learners should be able to:

•ÌýÌý ÌýDiscuss the issues facing sustainable manufacturing and processing of a variety of commoditiesÌý

•ÌýÌý ÌýCritically appraise different types of food supply chains in the context of sustainability

•ÌýÌý ÌýEvaluate new technological and methodological approaches to processing of commodities

•ÌýÌý ÌýUnderstand the decisions made by retailers in managing their supply chainsÌý

•ÌýÌý ÌýDiscuss the potential for implementing more sustainable practices during food supply

Ìý

Additional outcomes:

The following transferable skills will be developed in this module:

•ÌýÌý ÌýCritical evaluation of data from a variety of sources

•ÌýÌý ÌýEffective communication of scientific information in oral and written format with scientific rigour

•ÌýÌý ÌýDebating skills

Ìý

Outline content:

The workshop is divided into three days, each with a distinctive theme: supply chain sustainability framework, sustainable manufacturing and sustainability in retail. Students will hear from experts in each field and topics will cover sustainability principles and practices from a range of company types within the food and drink sector, different farming production methods, environmental protection, new developments in farming that address sustainability, and how current research is informing sustainable practice. Talks are accompanied by debates and interactive activities.

Brief description of teaching and learning methods:

This module will be delivered via a 3-day intensive on campus workshop that will include 20 hours of academic-led seminars and group discussions supported by expert outside speakers and 10 hours of independent learning and group work. The final assignment, which seeks to apply the learning to the participant’s business situation, accounts for 20 hours of student time.

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

Written Report

SWOT analysis of sustainability in your company. Review what your company does to address sustainability (different aspects of sustainability, where is your company at now with regards to sustainability and where are its weaknesses, what are the threats, what key areas should your business prioritise and how will these benefit the organization - 80%Ìý

Oral assessment and presentation (as a video recording)

A 10-minute presentation of a hypothetical presentation made to the board of the student’s company which outlines a proposal for adopting/improving standards of sustainability within the business.

The presentation will be done at distance using screen capture technology to be submitted as a recorded screencast.Ìý For Submission within 10 weeks of completion of the course.

Formative assessment methods:

Penalties for late submission:
Penalties for late submission on this module are in accordance with the University policy. Please refer to page 5 of the Postgraduate Guide to Assessment for further information: http://www.reading.ac.uk/internal/exams/student/exa-guidePG.aspx

Assessment requirements for a pass:

A mark of 50% overall in all assessed work.

Reassessment arrangements:

In the event of a student failing the module they will be reassessed based on resubmission of failed coursework assignments or equivalent pieces of work. ÌýModule marks are capped at 50% for passes at 2nd attempt.

Additional Costs (specified where applicable):

Last updated: 4 April 2020