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Module Catalogue

CH992-15 Food Systems

Department
Chemistry
Level
Taught Postgraduate Level
Module leader
Sarah Cook
Credit value
15
Module duration
10 weeks
Assessment
100% coursework
Study location
University of Warwick main campus, Coventry

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Introductory description

A stable and reliable supply of food is essential for human wellbeing and survival. Our global food systems are under immense pressure from population growth, climate change and socioeconomic factors such as war. We need to produce and distribute food in a system that is equitable and environmentally sustainable. Our global and regional food systems currently contribute to escalating carbon emissions. Therefore, it is vital that we strive to decarbonize our food system. However, the food system is complex and presents many challenges as well as opportunities for improvement.

Module aims

The aim of this module is to educate students on the carbon impacts of food production systems, including livestock farming, arable crops and alternative ‘future’ foods. We will explore different management and land use strategies and challenge students to robustly evaluate the impact of various sustainable and decarbonization methods.

Outline syllabus

This is an indicative module outline only to give an indication of the sort of topics that may be covered. Actual sessions held may differ.

  1. Food system challenges; one size does not fit all.
  2. Carbon costs of food production
  3. Land use and soil systems
  4. How farm management systems impact on CO2 emissions
  5. Energy (thus carbon) costs in the food system
  6. The yield gap and wasted carbon
  7. Evaluating the food system for sustainable carbon production/capture
  8. Consumer choice or legislation?

Learning outcomes

By the end of the module, students should be able to:

  • Demonstrate understanding of the impact of food systems on carbon emissions
  • Demonstrate awareness of regional, social and political constraints on decarbonizing the food system.
  • Analyse strategies to reduce carbon emissions of food production
  • Evaluate the quality and reliability of data sources in food system carbon measurements

Interdisciplinary

Students will be required to understand economic, social and environmental concerns and how they impact on the carbon contributions of the Food System

International

Students will learn to consider cases from both global and local perspectives.

Subject specific skills

Critically evaluate evidence for carbon contributions from Food Systems
Analyse the viability of mitigation options using appropriate data and techniques
Communicate the causes and consequences of the Food System to diverse audiences
Demonstrate ability to eloquently explore interdisciplinary causes and consequences of the Food System.

Transferable skills

Ability in assess the reliability of information sources
Understand complex issues from several points of view (debates)
Write a clear appraisal and arrive at conclusions in written work (essay)

Study time

Type Required
Lectures 20 sessions of 1 hour (13%)
Practical classes 2 sessions of 3 hours (4%)
Private study 54 hours (36%)
Assessment 70 hours (47%)
Total 150 hours

Private study description

Reading and appropriate learning activities to prepare for class, practice workshops and exercises etc.

Costs

No further costs have been identified for this module.

You must pass all assessment components to pass the module.

Assessment group A
Weighting Study time Eligible for self-certification
Assessment component
DEBATE - small groups of students will present different stakeholder viewpoints from a list of challenges 40% 20 hours No

Examples of provocative challenges
a. Is organic farming ‘better’ than conventional?
b. Is local food production enough or do we need imports?
c. How does wealth or poverty constrain food system choices (is organic only for the rich?)
d. Consumer choices versus legalisation, which is most effecting at reducing the carbon footprint of food?
Reassessment component
Individual presentation No
Assessment component
How to balance the immediate need for food against long-term carbon emissions? 60% 50 hours Yes (extension)

Students will need to focus on one or two specific foods/countries to limit their argument. We expect students to build on examples presented in the module using further reading.
Reassessment component is the same
Feedback on assessment

Debate will be peer assessed and moderated by staff with anonymous written feedback.
Essay will be marked by staff and written feedback provided through Tabula.

Courses

This module is Core for:

  • TCHA-F764 Postgraduate Taught Global Decarbonisation and Climate Change
    • Year 1 of F764 Global Decarbonisation and Climate Change
    • Year 1 of F76B Global Decarbonisation and Climate Change (Policy)

This module is Core optional for:

  • Year 1 of TCHA-F764 Postgraduate Taught Global Decarbonisation and Climate Change