Sustainable Food Systems

This subject has the following teaching availabilities in 2015:

Delivered in a 1 x 5 day intensive study block at the Dookie campus (29 June - 3 July 2015) Accommodation and catering available on campus - single room accommodation, breakfast, lunch and dinner approx $400

For further details about accommodation etc, please contact Jacinta Way jway@unimelb.edu.au

170 hours

For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry.

It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support: http://services.unimelb.edu.au/disability

The Australian food industry plays an important role in the Australian economy. The industry encompasses a number of segments from agricultural production, food processing and distribution through to retail sales. A key feature of the food industry is its diversity. The future of the industry will be affected by how well it responds to the changing demands of society.

This subject introduces students to food production systems and challenges them to create more sustainable approaches to this production. Topics include, food production in Australia - where it happens and why - how it is changing to meet both the needs of the environment and society, associated impacts on the sustainability of regional communities, trade and policy issues which impact on distribution, global food movements and ongoing changes and innovations in global food markets, as well as resource economics implications in developing and developed countries. Future implications of policy and legislative and other changes will be assessed in terms of their impact on the changing structure of food production in Australia.

On completion of this subject students will be able to define, evaluate and apply the concepts of:

• Agriculture and food security with respect to affordability, accessibility, appropriateness, availability and sustainability, food;
• The impact of policy on agriculture and food systems;
• Trade policy and its impacts on food production and distribution;
• Issues impacting on sustainable food production including, climate change, carbon trading, ethical food production and global movements of food.

• Group presentation - 10 minutes (due during the intensive week, 10%)
• Group Assignment / case study 1500 words (due approximately week 5 of semester 2, 15%)
• Assignment 1500 words (due approximately week 9 of semester 2, 25%)
• Two hour final exam (semester 2 exam period, 50%)

Information Not Available

This subject potentially can be taken as a breadth subject component for the following courses:

• Bachelor of Arts
• Bachelor of Biomedicine
• Bachelor of Commerce
• Bachelor of Environments
• Bachelor of Music
• Bachelor of Science

You should visit learn more about breadth subjects and read the breadth requirements for your degree, and should discuss your choice with your student adviser, before deciding on your subjects.

This subject encompasses particular generic skills. On completion of the subject, students should have the:

• Capacity for independent critical thought, rational inquiry and self-directed learning and research;
• Capacity for creativity and innovation, through the application of skills and knowledge;
• Ability to integrate information across a broad range of disciplines to solve problems in applied situations;
• Highly developed written communication skills to allow informed dialogue with individuals and groups from industry, government and the community;
• Ability to participate effectively as a member of a team;
• Ability to plan work, use time effectively and manage small projects.