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Sustainable Supply Systems

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Release Date: Each January and September

Professional Accreditation: IEMA (as part of MSc), and Dairy Pro

Lead Organisation: IBERS, Aberystwyth University

A look at innovative approaches to economic and environmentally sustainable supply systems

Food and other bio-based producers, processors and retailers need to work together to maintain product supply for a sustainable future and food security. This module will draw on the latest research to explore the concept of sustainability and the challenges to achieving it. It will consider how economic, environmental and social sustainability can be improved and governed, and examine innovative approaches and technologies available to support this process while maintaining food security, supply of safe and high quality products. This module will be of interest to anyone seeking to understand more about sustainability and how it can be improved in any bio-based supply system.

Assessments and Learning Outcomes for this module can be found HERE


This module is eligible for Dairy Pro points

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Qualifications which this Module may be Used Towards

PGCert Nuffield Farming Scholarship Option
MSc Agrifood Innovation Core
MSc Sustainable Horticulture Option
MRes Agrifood Innovation Option
Professional Doctorate in BioInnovation Option

List of Units

The Challenges

Why food and bio-based supply is different, Defining sustainability and challenges to sustainable supply

Environmental and Social Sustainability

A critical look at key aspects of sustainability and how they are assessed

Nutritional Sustainability and Health

Meeting nutritional, food safety and One Health requirements in sustainable supply

Economics, Business Goals and Sustainability

Key economic concepts for understanding sustainable supply, The aims of businesses and how they achieve them

Paths to Sustainability

From mass production to lean production, Does lean = sustainable? Alternative approaches to the sustainable supply

The Power of Information

Information and sustainability in modern food and bio-based supply, Case study – the red meat supply chain

Added Value from Sustainable Practice

Marketing of sustainability -- Protected Designation of Origin and labelling

Governing Sustainability

Achieving effective governance of food and bio-based supply

Case Studies of Sustainable Supply

Examples of food and bio-based supply – meeting challenges and improving sustainability

Improving Sustainability in Practice – Innovation in Supply Systems

Exploring innovative options for improved sustainability in specific supply systems


Tutors Name
Dr Kenton Hart

Downloadable Resources

Research Proposal Form Brochure