Surplus Food Legislation and Safety

Certificate

Course Details

Course Code	SG_SSURQ_S06
Level	6
Duration	1 semester
Credits	10
Method of Delivery	Online
Campus Locations	Sligo
Mode of Delivery	Part Time

How to Apply

How to Apply

Course Overview

The proposed programme will answer the objectives of the community climate action programme (CCAP), addressing the needs of community volunteer organisations (CVOs) identified through independent research, by providing a multi-faceted educational programme on practical aspects of food waste minimisation and food redistribution. The case studies will provide replicable examples of organisations who have used SFD alongside other complementary sustainability practices to create the basis for sustainable food communities. The regionally focused training will facilitate peer- and action-learning based on the education programme, case studies and toolkit.

FoodCloud Funding Available:

If you are a charity or community group involved in surplus food distribution and have volunteers or staff that would benefit from this course, you are eligible to apply for the FoodCloud Academy Grant.

If you would like more information, please email Foodcloudacademy@foodcloud.ie

The aim of this programme is to provide participants with the knowledge and competencies required to support the sustainable transition of our food systems, decrease the amount of food waste generated across the supply chain and address the UN Sustainable Development Goals which are part of the strategic plan of ATU. Specifically, by addressing the management of surplus food it will lead to the reduction of food waste as described in SDG 12 (Sustainable Production and Consumption) and particularly SDG 12.3 that aims be 2030 to halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses. Through the provision of skills to the stakeholders on successful food redistribution, it will address SDG 2 (Zero Hunger) and SDG 10 (Reduced Inequalities) and will contribute to the development of “Sustainable Cities and Communities” (SDG 11). The aim of the course is to provide High Quality Education (SDG 4) to stakeholders across the food supply chain, community organisation, charities, volunteers contributing to the partnership for the goals (SDG 17). This course will also be in direct response to a call from organisations in the food sector for bespoke training on sustainability to address key knowledge and skills gaps. It also addresses the Food Vision 2030, set by the Irish government aiming to establish Ireland as a world leader in Food over the next decade. The online format provides participants with access to a Level 6 qualification, while in full-time employment, thus enabling them to upskill and enhance their career opportunities. The support systems for the learners in ATU will also help students who return to education after a long break. ATU Sligo has a long expertise in delivering online programmes at different levels and recognises the needs of online learners who need the flexibility of various exit routes due to work-life commitments.

Course Details

Year 1

Semester	Module Details	Credits	Mandatory / Elective
1	Introduction to Surplus Food This module seeks to introduce students to the complexities of food surplus and distribution, offering students an exploration of the issues that define this critical aspect of the food industry. With the UN Sustainable Development Goals, and the EU Farm to Fork Strategy, understanding the dynamics of food surplus and distribution is becoming more and more imperative. With a global population projected to surpass 9 billion by 2050, the question of how we sustainably produce, distribute, and allocate food resources, while increasing awareness of waste avoidance and valorisation is of paramount importance. This module is designed to equip students with the knowledge and skills necessary to grapple with this pivotal issue. Learning Outcomes 1. Understand food surplus and its global impact 2. Understandthe connection between EU Farm2Fork Strategy and UN SDGs 3. Examine issues of Food Security and Food Poverty nationally and internationally 4. Relate the application of circular economy to food surplus 5. Applyethics in practice when working with surplus foods.	05	Mandatory
1	Food Safety and Legislation for the Safe Redistribution of Food This module aims to provide students with the knowledge and understanding of food legislation and legislation around the management of food waste in order to apply them when repurposing and revalorising food waste and food production side-streams. The learners will become familiar with the relevant food regulations and directive for the production of safe food. They will also gain an understanding of the food waste management hierarchy to apply the principles when revalorising and repurposing food waste. Learning Outcomes 1. Understand the main food standard codes of practices 2. Define the concepts of safe food production and traceability 3. Identify and apply best practices in food handling 4. Recongise when food becomes waste 5. Understand information presented on a food label.	05	Mandatory

Recommended Study Hours per week

Each module requires 6 hours of study. 1 hour for online lecture and 5 hours of independent learning.
This programme comprises of 2 modules.

Examination and Assessment

This programme is assessed through Continuous Assessment. No final examinations.

On-Campus Attendance Requirement

No attendance required.

Progression

Depending on prior qualifications, students may also be eligible to undertake one of several Level 9 Cert/ MSc. in a related food and/or environmental science discipline. Upon successful completion of the Certificate (L6) in Sustainable Food Surplus Practices, students may progress into one of several Level 7 & 8 food and/or environmental science related course(s) offered by ATU.

Download a prospectus

Undergraduate Prospectus Online, Flexible & Professional Development Prospectus

Entry Requirements

Applicants must be a minimum of 17 years old to apply for this programme and meet one or more of the following criteria:

Pass mark in any QQI FET Major Award at level 5.
Grade O6/H7 or better in five Leaving Certificate subjects. Leaving Certificate must include English or Irish and Mathematics. Maths at F2 is acceptable to meet the minimum Maths entry requirement. Irish at F2 is acceptable to meet the minimum language requirement. Equivalent qualifications from other countries also accepted.
Leaving Certificate Applied with 160 credits.
A Pass in the ATU Access programme, the QQI FET Foundation Certificate, the NUIG/ATU Foundation Certificate or any Foundation/Access Certificate.
Recognition of Prior Learning (RPL) may be used to gain access to the programme and/or gain exemptions.

Mature student applicants (aged 23 on or before 1st January of the course commencement year) do not have to meet the minimum entry requirements listed above and are considered on an individual basis (previous education, work experience, and demonstration of ability and competence to undertake the programme).

In addition, students for whom English is not their first language must meet the following English language requirements: A minimum score of 5.5 (with a minimum score of 5.0 in each component) in the International English Language Testing System (IELTS) or equivalent. All results must have been achieved within 2 years of application.

Fees

Total Fees EU: €500

Funding opportunities available through FoodCloud.

Further information on fees

Careers

Career Progression Graduates will be skilled to work with organisations involved in food aid, donations and surplus food distribution, non-governmental organisations, vocational training institutes e.g., trainer of trainers. Those working with CVOs will upskill and have opportunities to progress within the organisations.

Further Information

Who Should Apply?

Graduates of this programme will be skilled to work with organisations involved in food aid, donations and surplus food distribution, non-governmental organisations, vocational training institutes e.g., trainer of trainers. Those working with CVOs will upskill and have opportunities to progress within their organisations.