Global populations and their consumption patterns have placed increased demands on our natural ecosystems. As a result, society has an ongoing challenge to develop within the carrying capacity of the planet. This module will look at sustainability in the context of development and manufacturing and the challenges that industry faces today and into the future. Students will investigate what sustainability means in the 21st century and explore our connectivity to ecosystems and the services they provide. Students will look at the application of circular economy principles and the policies and practices that can help transition society to one that is more sustainable, that works within the carrying capacity of the planet.

1. Interpret sustainability and sustainable development and what it means in the context of industrial systems and society.

2. Determine the importance of ecosystems service and natural capital in the context of a modern world and interpret its impacthumankind.

3. Appraise the application of circular economy principles in the transformation to a more sustainable future.

4. Evaluate Irish and European policy in terms of challenges for current industrial practices and what it means for future manufacturing activities.

5. Contrasta selection of methodologies used to measure sustainability.

Rising global population is putting increased pressure on the Food and Drink sector to produce and deliver healthy food and drink in way which is equitable, environmentally sound and economically viable. This challenge demands us to think holistically, recognising that our food and water supply exists in a complex web of interdependent activities and relationships. In this module students will explore this interconnectivity and understand how to use tools such as Life Cycle Analysis (LCA) and systems maps to critically evaluate system patterns and structures. Students will learn how to use systems thinking to tackle challenges and lead sustainable transition within the context of the global food and drink sector.

1. Demonstrate the value and application of systems thinking in context of sustainability issues such as food security, climate change and biodiversity.

2. Communicate an understanding of the complexity of food systems and the importance of interactions between and within such systems

3. Apply systems thinking tools to challenges in the Agri-food sector.

4. Assess leverage points that enable problem solving and sustainable transformation within systems

5. Identify the waste in your production process The 7 Deadly Wastes of Lean and suitable Lean tools to address Lean transformation and the culture of continuous improvement in your process

This module will introduce the learner to the concept of sustainable production in food manufacturing and processing facilities. The concept of resource efficiency will be explored, particularly in relation to raw material, energy and water use; and the generation of waste. The learner will become familiar with environmental licencing and its role in increasing resource efficiency and environmental protection in specified food manufacturing facilities. The principles and methods of life cycle thinking and life-cycle assessment (LCA) will be applied and the concepts of carbon footprints, water footprints and environmental handprints will be introduced.

1. Demonstrate a detailed knowlege and understanding of the background, current status, and policy implications related to resource (energy/water/raw materials) use and management.
2. Interpret the environmental licensing process forregulating food manufacturing activities and critically review a licence application for a specified activity.

3. Apply an holistic approach to resource efficiency within specified resource efficiency frameworks (e.g. BAT, Cleaner Production, etc)
4. Appraise relevant guidance tools, and develop an appropriate auditing checklist for a specified activity.
5. Undertake a resource efficiency audit for a specified activity and effectively communicate an action plan to improve resource efficiency.
6. Apply the principles and methods of life cycle thinking and life-cycle assessment (LCA) to the food sector.

This module aims to discuss the concept of sustainability across the food supply chain, from farm to fork, with emphasis on packaging, trade and distribution, consumption and waste. Students become familiar with the different ways waste, that is produced along the food supply chain, can be reduced or further utilised. They explore how information on sustainable production is communicated to consumers through labelling, and how labels affect food choices towards sustainable diet.

1. Demonstratedetailed knowledge and understanding of sustainable food supply chains

2. Explore ways to reduce or utilise waste generated across the supply chain

3. Critically evaluate food labels related to sustainability

4. Appraise perception of consumers towards labels and how these affect their food choices