Unit Outline

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.

Intended Learning Outcomes

As per the Assessment and Results Policy 1.3, your results will reflect your achievement against specified learning outcomes.

On completion of this unit, you will be able to:


1.	Explain the components of different food systems and their relevance for provision of healthy and sustainable diets at the regional, national and global levels.
2.	Develop a reflective stance in relation to your own food choices and its impact on the environment
3.	Distinguish the diverse influences affecting consumers’ ability or desire to consume a Sustainable Diet through the 4 domains of health, environment, economy and society.
4.	Evaluate opportunities to transform the health and sustainability of the Australian food system.

Requisites


REQUISITE TYPE	REQUISITES
Pre-requisite	CXA209 - Nutrition Through the Lifecycle OR KGA207 Systems Thinking

Alterations as a result of student feedback

No alterations have been made as a result of student feedback.

How will I be Assessed?

For more detailed assessment information please see MyLO.

Assessment schedule


ASSESSMENT TASK #	ASSESSMENT TASK NAME	DATE DUE	WEIGHT	LINKS TO INTENDED LEARNING OUTCOMES
Assessment Task 1:	Sustainable Food Blog	Week 5	30 %	LO1, LO2, LO3
Assessment Task 2:	Group Project & 5 Minute Presentation	Week 10	30 %	LO1, LO3, LO4
Assessment Task 3:	Advocacy Discussion Paper	Week 13	40 %	LO1, LO3, LO4

Assessment details

Assessment Task 1: Sustainable Food Blog

Task Description:

You will undertake a sustainable food challenge and prepare a blog reflecting on your own personal food choices and their impact on the environment using a suitable reflective framework. Further details are available on Mylo.

Task Length:

3000 words

Due Date:

Week 5

Weight:

30 %

CRITERION #

CRITERION

MEASURES INTENDED

LEARNING OUTCOME(S)


1	Demonstrate appropriate and adequate use of reflection model.	LO2
2	Demonstrate critical thinking and writing practices	LO2
3	Reflections show insight and self-awareness	LO2
4	Demonstrate academic literacy about the components of food systems and influences affecting consumer ability or desire to consume a Sustainable Diet through the 4 domains of health, environment, economy and society	LO1, LO3

Assessment Task 2: Group Project & 5 Minute Presentation

Task Description:

This is a group assignment. You are required to complete a grant application for a project that addresses a food system problem either at the University of Tasmania or in your community and design a healthy and sustainable food system intervention to address it. Your group will choose one of the food system issues presented by your lecturer during the semester to address. Your group will present their project, using online technology, to a ‘panel’, chaired by the unit coordinator. Further details are available on Mylo.

Task Length:

Due Date:

Week 10

Weight:

30 %

CRITERION #

CRITERION

MEASURES INTENDED

LEARNING OUTCOME(S)


1	Communicates effectively via oral and written means	LO3, LO4
2	Interact with the audience	LO3, LO4
3	Demonstrate an understanding of a food system problem.	LO1, LO3
4	Describe and justify a logical project intervention OR solution	LO3, LO4

Assessment Task 3: Advocacy Discussion Paper

Task Description:

Research and write an advocacy discussion paper for a key decision-maker at the local, state or national level to make the case for funding or change to policies to address a food system issue that relates to sustainable diets. Further details are available on Mylo.

Task Length:

2000 words

Due Date:

Week 13

Weight:

40 %

CRITERION #

CRITERION

MEASURES INTENDED

LEARNING OUTCOME(S)


1	Demonstrate understanding of a food system issue relevant to sustainable diets.	LO1, LO3
2	Draw upon and critically evaluate diverse literature sources	LO1
3	Describe and justify a reasoned response to the food system issue.	LO1, LO3, LO4
4	Direct the response constructively to a chosen decision maker, using appropriate sources and language suitable for the target audience.	LO3, LO4

How your final result is determined

To pass this unit, you need to demonstrate your attainment of each of the Intended Learning Outcomes, achieve a final unit grade of 50% or greater, and pass any hurdle tasks.

Submission of assignments

Where practicable, assignments should be submitted to an assignment submission folder in MYLO. You must submit assignments by the due date or receive a penalty (unless an extension of time has been approved by the Unit Coordinator). Students submitting any assignment in hard copy, or because of a practicum finalisation, must attach a student cover sheet and signed declaration for the submission to be accepted for marking.

Requests for extensions

If you are unable to submit an assessment task by the due date, you should apply for an extension.

A request for an extension should first be discussed with your Unit Coordinator or teaching support team where possible. A request for an extension must be submitted by the assessment due date, except where you can provide evidence it was not possible to do so. Typically, an application for an extension will be supported by documentary evidence: however, where it is not possible for you to provide evidence please contact your Unit Coordinator.

The Unit Coordinator must notify you of the outcome of an extension request within 3 working days of receiving the request.

Late penalties

Assignments submitted after the deadline will receive a late penalty of 5% of the original available mark for each calendar day (or part day) that the assignment is late. Late submissions will not be accepted more than 10 calendar days after the due date, or after assignments have been returned to other students on a scheduled date, whichever occurs first. Further information on Late Penalties can be found on the Assessments and Results Procedure.

Review of results and appeals

You are entitled to ask for a review of the marking and grading of your assessment task if there is an irregularity in the marking standards or an error in the process for determining the outcome of an assessment. Details on how to request a review of a mark for an assignment are outlined in the Review and Appeal of Academic Decisions Procedure.

Required Resources

Required reading materials

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