TY - GEN
T1 - Technological University Dublin's Pathway to Embedding Sustainability in Food Degrees, NEMOS and Beyond
AU - Dunne, Julie
AU - Barry-Ryan, Catherine
AU - McMahon, Cormac
PY - 2023
Y1 - 2023
N2 - The School of Food Science and Environmental Health, Technological University Dublin, commenced a journey to embed Sustainability in its modules and programmes in 2020 with a nationally funded project ‘Sustainable Food Curriculum Co-Create’. The project’s goal was to build capacity for integrating sustainability learning outcomes across Food programmes through educator professional development and co-creation with students. The CPD curriculum design involved several stakeholders in Education for Sustainable Development from across the Food System including enterprise and state organisations who advised on sector-specific sustainability issues, food experts from across several Schools, and sustainability experts from across the University and beyond. It also was informed by industry publications and policy frameworks. In 2021, the School commenced the European Erasmus partnership NEMOS – A new educational model for acquisition of sustainability competences through service-learning. Using a TU Dublin designed sustainability mapping tool, our BSc Food Innovation degree was analysed for current levels of sustainability, based on the AASHE Stars categorisation. Through research involving internal and external stakeholders, barriers to sustainability were identified, and categorised as economical, supply chain issues, labour, knowledge, awareness, investment, government, human nature, climate change, environmental, social sustainability, capitalism, low adoption of Innovation, and food safety. Meanwhile, key food related Sustainability concepts that will be useful to inform the review of food degrees were identified and categorised as Farming Practices, Climate change direct impacts, Environmental, Agrifood Circular Bioeconomy, Waste reduction, Measuring and benchmarking, Food Safety and Regulatory Affairs, Food product development, Sustainable and Ethical Food Business. In all, 70 competencies were identified. In this special session, TU Dublin will outline the CPD module for enhancing lecturer capacity for embedding sustainability in the curriculum, the TU Dublin curriculum mapping tool for measuring sustainability, and provide an Irish and European context for sustainability competencies.
AB - The School of Food Science and Environmental Health, Technological University Dublin, commenced a journey to embed Sustainability in its modules and programmes in 2020 with a nationally funded project ‘Sustainable Food Curriculum Co-Create’. The project’s goal was to build capacity for integrating sustainability learning outcomes across Food programmes through educator professional development and co-creation with students. The CPD curriculum design involved several stakeholders in Education for Sustainable Development from across the Food System including enterprise and state organisations who advised on sector-specific sustainability issues, food experts from across several Schools, and sustainability experts from across the University and beyond. It also was informed by industry publications and policy frameworks. In 2021, the School commenced the European Erasmus partnership NEMOS – A new educational model for acquisition of sustainability competences through service-learning. Using a TU Dublin designed sustainability mapping tool, our BSc Food Innovation degree was analysed for current levels of sustainability, based on the AASHE Stars categorisation. Through research involving internal and external stakeholders, barriers to sustainability were identified, and categorised as economical, supply chain issues, labour, knowledge, awareness, investment, government, human nature, climate change, environmental, social sustainability, capitalism, low adoption of Innovation, and food safety. Meanwhile, key food related Sustainability concepts that will be useful to inform the review of food degrees were identified and categorised as Farming Practices, Climate change direct impacts, Environmental, Agrifood Circular Bioeconomy, Waste reduction, Measuring and benchmarking, Food Safety and Regulatory Affairs, Food product development, Sustainable and Ethical Food Business. In all, 70 competencies were identified. In this special session, TU Dublin will outline the CPD module for enhancing lecturer capacity for embedding sustainability in the curriculum, the TU Dublin curriculum mapping tool for measuring sustainability, and provide an Irish and European context for sustainability competencies.
KW - Sustainability
KW - Food programmes
KW - Educator professional development
KW - Co-creation
KW - Education for Sustainable Development
KW - Food System
KW - Sustainability mapping tool
KW - AASHE Stars categorisation
KW - Barriers to sustainability
KW - Food related Sustainability concepts
KW - Farming Practices
KW - Climate change
KW - Environmental
KW - Agrifood Circular Bioeconomy
KW - Waste reduction
KW - Measuring and benchmarking
KW - Food Safety
KW - Regulatory Affairs
KW - Food product development
KW - Sustainable and Ethical Food Business
KW - Sustainability competencies
UR - https://arrow.tudublin.ie/ltcpres/4/
U2 - 10.21427/41wy-d358
DO - 10.21427/41wy-d358
M3 - Conference contribution
T3 - Irish Journal of Academic Practice
BT - INTED2023, 17th annual International Conference of Education, Research and Innovation
CY - Valencia, Spain
ER -