Teaching Methodologies
The approach to the content is developed according to a theoretical model with moments of structured exposition of the content and respective analysis, discussion or debate. An interrogative and interactive methodology is used prior to the presentation of the main contents and concepts, and their demonstration through practical application in everyday situations and professional guidelines. The theoretical approach will also involve seminars with specialists from areas that are integral to food sustainability. The practical approach will involve group work to discuss case studies, technical visits to organisations or companies and the development of practical projects.
Periodic assessment
The course unit is passed with a mark of 9.5 or more, resulting from the sum of the marks obtained:
– Group work and practical projects (50%)
– Summative written test (50%).
The grade in each of the assessments cannot be lower than 9.5.
Assessment by Exam
Written exam reflecting the theoretical and practical content taught.
Learning Results
At the end of the curricular unit, students will be able to:
1. Understand the interrelationship between global health, food systems and sustainability.
2. Analyse the implications of different dietary patterns on human health and the environment.
3. Develop strategies to promote healthy and sustainable diets.
4. Communicate and raise awareness about food sustainability.
5. Know the indicators and tools for assessing food sustainability in different contexts.
6. Identify methodologies for quantifying food waste, their applicability and limitations.
7. Identify good practices and technological innovations for sustainable food systems.
8. Know national and international public policies related to food security and sustainability.
9. Integrate knowledge from the areas of nutrition, public health, the environment and public policies.
Program
1. Fundamental concepts in the field of sustainability and global health
Global health: challenges and determinants
Food security and global health.
The relationship between food, health and sustainability.
2. Food systems and the environmental impact of food
Analysing food systems.
The effect of climate change on food security.
Environmental impact associated with different dietary patterns.
Healthy and environmentally sustainable diets.
The ecological footprint of food.
3. Economic, Social and Cultural Dimensions of Food Sustainability
Economic resilience, cultural and ethical aspects.
The role of communication and food education in promoting healthy and sustainable choices.
4. Evaluating and Monitoring Food Sustainability
Food sustainability indicators.
5. Innovations and Trends in Food Sustainability
6. Public Policies and Food Governance
Internship(s)
NAO
Bibliography
Lawrence M & Friel S (eds.) (2019) Healthy and sustainable food systems. Routledge, 240pp.
Connecting food systems for co-benefits: how can food systems combine diet-related health with environmental and economic policy goals?
WHO, 33pp: Parsons K & Hawkes C (eds.) 2018
Food systems and diets: facing the challenges of the 21st century, 133pp: IFPRI 2016
Willet, W., et al. (2019). Food in the Anthropocene: the EAT-Lancet Commission on healthy diets from sustainable food systems.
Fanzo J., Hunter D. Borelli T. & Mattei, F. (2021). Diversifying Food and Diets: Using Agricultural Biodiversity to Improve Nutrition and Health.
Garnett T. et al. (2013). Sustainable Intensification in Agriculture: Navigating a Course through Competing Food System Priorities. Food Climate Research Network.
FAO (2018). Sustainable Food Systems: Concept and Framework. Organização das Nações Unidas para Alimentação e Agricultura (FAO).