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FDSC40980

Academic Year 2025/2026

Sustainability in Diet (FDSC40980)

Subject:
Food Science
College:
Health & Agricultural Sciences
School:
Agriculture & Food Science
Level:
4 (Masters)
Credits:
5
Module Coordinator:
Dr Alessandra Marcon Gasperini
Trimester:
Autumn
Mode of Delivery:
Online
Internship Module:
No
How will I be graded?
Letter grades

Curricular information is subject to change.

The module Sustainability in Diet (FDSC40980) explores the interconnections between food, diet, nutrition, human health, and the environment, with a particular focus on sustainability in diets and their role within wider food systems.

Learners will analyse how dietary patterns influence and are influenced by food systems, the environmental pressures of current practices, and the pathways towards diets that promote health while reducing environmental and socio-economic burdens.

The module introduces key indicators, methodologies, and frameworks for evaluating sustainability in diets and for informing dietary guidelines. It also examines the role of science, technology, and innovation in shaping food system transformation, alongside strategies to tackle food waste and reduce the carbon footprint across the food supply chain.

About this Module

Learning Outcomes:

On successful completion of this module, learners will be able to:

1. Explain the concept of sustainability in diets and its relevance to health, environment, and the food sector.
2. Apply indicators and frameworks to assess the sustainability of dietary patterns.
3. Analyse the environmental impacts of existing food systems.
4. Evaluate key drivers of food system and their influence on sustainability.
5. Communicate insights on sustainability effectively to professional and industry audiences.

Indicative Module Content:

Sustainable diets; Food Systems; Pillars of sustainability; Nutrient Requirements for healthy diet; Food-based dietary guidelines for a healthy diet (safe, adequate, balanced, environmentally sustainable, affordable, acceptable); Food waste reduction, recycle and reuse; Personalized sustainable diet; Technology and innovation in food system transformation; UN Sustainable Development Goals (SDGs); Paris Agreement; Food Security.

Student Effort Hours:
Student Effort Type Hours
Tutorial

6

Autonomous Student Learning

96

Online Learning

18

Total

120


Approaches to Teaching and Learning:
TEACHING AND LEARNING APPROACHES
The module uses a range of teaching and learning methods, including recorded lectures, reflective learning, enquiry and problem-based learning, and interactive tutorials. Students will build on existing knowledge and apply it by creating authentic pieces of work. Reflective and enquiry-based approaches will be used to deepen understanding, while active learning will be a key feature of the interactive tutorials.

All material (slides, recorded lectures, assignments, instructions) will be available in Brightspace. Students are responsible for attending/watching the lectures, reading lecture material as suggested, completing homework and assignments. Students are advised to note any questions they may have on the material and ask these during lectures dedicated to this, or speak to the module coordinator and/or tutor.

REFERENCING
All coursework and assignments in the module must follow the Harvard Referencing Style. Both in-text citations and a full reference list are required to acknowledge all sources. Proper referencing is essential to avoid plagiarism and to allow others to locate and evaluate the research. Guidance and examples are available on the UCD Library resource 'Cite Them Right' and in the Brightspace page of the module.

ACADEMIC INTEGRITY
Students are responsible for ensuring the academic integrity of all assessments submitted in this module, in accordance with the UCD Plagiarism Policy. The module coordinator will take all necessary steps to verify the integrity of submitted work.

USE OF GENERATIVE AI TOOLS
The use of Generative Artificial Intelligence (GenAI) and Large Language Models (LLMs) is prohibited for any coursework, assessments, or submissions in this module unless explicit permission has been granted by the module coordinator. Unauthorised use, or failure to properly acknowledge and cite these tools when permitted, will be considered plagiarism and academic misconduct under UCD’s Academic Integrity Policy.

POLICY UPDATES
All policies, related documents, and forms are subject to amendment. Students should regularly consult the UCD Registry, Secretariat and Library websites for the most current versions of policies, regulations and guidelines.

Requirements, Exclusions and Recommendations

Not applicable to this module.


Module Requisites and Incompatibles
Not applicable to this module.
 

Assessment Strategy
Description Timing Component Scale Must Pass Component % of Final Grade In Module Component Repeat Offered
Reflective Assignment: Sustainability Portfolio (Individual): a reflective synthesis linking personal observations of sustainability to core module concepts and professional practice. Week 11 Standard conversion grade scale 40% No
35
No
Assignment(Including Essay): Problem-based learning tackling a real-world sustainability challenge in the food sector, applying module frameworks and strategies, presented as a written report.
Week 12 Standard conversion grade scale 40% No
35
No
Quizzes/Short Exercises: Two quizzes throughout the module to assess comprehension of core lecture concepts through multiple-choice questions (MCQs), short answers, and data interpretation questions. Week 6, Week 14 Standard conversion grade scale 40% No
30
No

Carry forward of passed components
No
 

Resit In Terminal Exam
Spring Yes - 1 Hour
Please see Student Jargon Buster for more information about remediation types and timing. 

Feedback Strategy/Strategies

• Feedback individually to students, on an activity or draft prior to summative assessment
• Feedback individually to students, post-assessment
• Online automated feedback
• Peer review activities
• Self-assessment activities

How will my Feedback be Delivered?

Not yet recorded.

Drewnowski, A., 2017. Sustainable, healthy diets: Models and measures. In: H. Biesalski, A. Drewnowski, J. Dwyer, J. Strain, P. Weber and M. Eggersdorfer, eds. Sustainable nutrition in a changing world. Cham: Springer, pp.7 18. https://doi.org/10.1007/978-3-319-55942-1_2.

FAO and WHO, 2019. Sustainable healthy diets Guiding principles. Rome: Food and Agriculture Organization of the United Nations. Available at: https://www.fao.org/3/ca6640en/ca6640en.pdf.

Kevany, K. and Prosperi, P., eds., 2022. Routledge handbook of sustainable diets. 1st ed. London: Routledge. https://doi.org/10.4324/9781003174417.

Willett, W. et al. (2019). Food in the Anthropocene: The EAT Lancet Commission on healthy diets from sustainable food systems. The Lancet, 393(10170), pp.447 492. https://doi.org/10.1016/S0140-6736(18)31788-4.

HLPE (High Level Panel of Experts). (2017). Nutrition and food systems. Report No. 12, Committee on World Food Security, FAO.
https://www.fao.org/3/i7846e/i7846e.pdf.