This unit investigates the components of a healthy and sustainable food system (production to consumption) from a multidisciplinary perspective, focusing on the domains of health, environment, economy and society.   Students will critically analyse the concept of the ‘Sustainable Diet’ and the changes needed to ensure that our food system is ecologically sustainable, healthy, and affordable. Students will be exposed to the views of the food industry, food producers and public health experts on food sustainability and will reflect on the implication their own food choices and their impact on the environment. This unit combines case-study and experience-based learning and exposes students to current and emerging trends and issues, equipping them with the essential knowledge and skills to improve our food system.

The driving forces behind this unit is our commitment to the United Nations Sustainable Development goals, the challenge of an increasing world population combined with increasing food insecurity, the rise of nutrition-related chronic diseases and the bi-directional relationship environmental change and the changes needed to ensure that the food system is ecologically sustainable, healthy, and affordable.