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.
|Unit name||Food, Health and Environment|
|College/School||College of Health and Medicine
School of Health Sciences
|Coordinator||Ms Sandra Murray|
|Available as an elective?|
|Delivered By||Delivered wholly by the provider|
|Location||Study period||Attendance options||Available to|
- International students
- Domestic students
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|Study Period||Start date||Census date||WW date||End date|
* The Final WW Date is the final date from which you can withdraw from the unit without academic penalty, however you will still incur a financial liability (refer to How do I withdraw from a unit? for more information).
Unit census dates currently displaying for 2021 are indicative and subject to change. Finalised census dates for 2021 will be available from the 1st October 2020. Note census date cutoff is 11.59pm AEST (AEDT during October to March).
- Explain the components of different food systems and their relevance for provision of healthy and sustainable diets at the regional, national and global levels.
- Develop a reflective stance in relation to your own food choices and its impact on the environment
- Distinguish the diverse influences affecting consumers’ ability or desire to consume a Sustainable Diet through the 4 domains of health, environment, economy and society.
- Evaluate opportunities to transform the health and sustainability of the Australian food system.
|Field of Education||Commencing Student Contribution 1||Grandfathered Student Contribution 1||Approved Pathway Course Student Contribution 2||Domestic Full Fee|
- Available as a Commonwealth Supported Place
- HECS-HELP is available on this unit, depending on your eligibility3
- FEE-HELP is available on this unit, depending on your eligibility4
1 Please refer to more information on student contribution amounts.
2 Please refer to more information on eligibility and Approved Pathway courses.
3 Please refer to more information on eligibility for HECS-HELP.
4 Please refer to more information on eligibility for FEE-HELP.
Please note: international students should refer to What is an indicative Fee? to get an indicative course cost.
Prerequisites50 credit points in level 100 units
Tutorial – 2 hours (12 weeks), Workshop – 3 hours (2 weeks), Fieldwork – 3 hours (1 week).
|Assessment||Group project & 5minute presentation ‘pitch’ (30%)|Eco-friendly Food Challenge Blog (30%)|Advocacy Discussion Paper. (40%)|
|Timetable||View the lecture timetable | View the full unit timetable|
There is no prescribed textbook for this unit. The primary text that you do have access to inform this unit is:
Lawrence M, Friel S, 2020. Healthy and Sustainable Food Systems. Routledge. E-Reading
These materials will be useful to your developing knowledge and understanding of the content in this unit, but you are not required to purchase them. When seeking sources of evidence to support your assignment work, you will find these a useful starting point. These materials are available for a limited loan period from the University Library collection and as E-Readings through MyLo.Text books available as E-Readings or Hard Copy in reserve section of library
Germov J, Williams L. 2016. 4th Edition. A Sociology of Food and Nutrition-The Social Appetite. Oxford University Press – Hard Copy
Lang T, Heasman M. 2015. 2nd Edition. Food Wars. EarthScan from Routledge. https://www.routledge.com/Food-Wars-The-Global-Battle-for-Mouths-Minds-and-Markets-2nd-Edition/Lang-Heasman/p/book/9781138802629# - E-Reading
Lawrence G, Lyons K, Wallington T, 2010, Food Security, Nutrition and Sustainability. Earthscan Routledge. https://www.routledge.com/Food-Security-Nutrition-and-Sustainability-1st-Edition/Lawrence-Lyons-Wallington/p/book/9781849713870 - E-Reading
Lawrence M, Worsley T, 2007. Public Health Nutrition - From principles to practice. Allen and Unwin. ISBN: 9781741751024. https://www.allenandunwin.com/default.aspx?page=94&book=9781741751024 – Hard Copy
Mason P, Lang T. 2017. 1st Edition. Sustainable Diets - How Ecological Nutrition Can Transform Consumption and the Food System, 1st Edition
|Links||Booktopia textbook finder|
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