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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 bidirectional relationship environmental change and the changes needed to ensure that the food system is ecologically sustainable, healthy, and affordable.

Summary 2020

Unit name Food, Health and Environment
Unit code CXA322
Credit points 12.5
Faculty/School College of Health and Medicine
School of Health Sciences
Discipline Health Sciences

Sandra Murray

Teaching staff

Sandra Murray and external experts

Available as student elective? Yes
Breadth Unit? No



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About Census Dates




50 cpts Level 100 units.


Teaching Pattern

12 x 2hr tutorials, 2 x 3hr workshops and 1 x 3hr field trip.


Assessment task 1: Eco-friendly Food Challenge Blog (3000 words) 30%;

Assessment task 2: Advocacy Discussion Paper (2000 words) 40%;

Assessment Task 3: Group presentation 30%

TimetableView the lecture timetable | View the full unit timetable



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