Food for Thought

‘Sustainability’ is an inescapable term right now, whether you’re a food producer or consumer. As a growing population increases food demand, and challenges environmental resources, we need fresh ideas on how to maintain our ecosystems while feeding seven billion mouths (and counting).

UCD’s new course, a BSc in Sustainable Food Systems, is a four-year Bachelor of Science degree, with classes beginning this September. It sits alongside 13 other programmes in UCD’s School of Agriculture and Food Science. 

This programme promises to provide students with a comprehensive understanding of the entire food chain, from on-farm production to human consumption and the scientific principles underpinning it. It will explore the complex challenge of sustainably producing food to meet the nutritional requirements of a growing world population, while protecting the planet’s limited natural resources.

Students will develop knowledge of food production systems, policy, principles, practices and technologies alongside developing their understanding of the three pillars of sustainability (environmental, social, and economic) and the impacts on food production and consumption.

Skills to analyse and evaluate sustainable food systems will be developed as well as how to apply knowledge learned to a practical real-world industry setting through engagement with peers, lectures, guest lectures and professional work experience.

Zoe McKay is programme director of the course, and her background is in the area of grass and forage science. “I’ve led the team,” she says, “who have expertise spanning from environmental [disciplines], rural business and agri-development, animal and crop science through to food science and consumption. There’s representation from across the school in addition to having insight from industry stakeholders regarding the needs of the programmes and what they need from graduates”.

“We have a broad range of programmes in agricultural science and related disciplines, but we didn’t have an offering that looked at the whole food chain from farm to fork and how we look at agri-food businesses in a sustainable system.”

The biggest challenge

Climate change impacts all people and just about every industry, but those working in agriculture and food production are especially impacted. “If we think about where the agri-food sector is today, climate change is the biggest challenge,” says Zoe. “Additionally, food production has increased and intensified, which can lead to declines in water quality and biodiversity”.

“Many companies are developing sustainability teams and managers. Just five years ago those roles didn’t exist. There are roles for people to advise and work with farmers and agri-food companies to achieve their sustainability targets, but also to link all pieces of the food chain together. So, there is a need for people with a knowledge and skillset around the issue of sustainability as it relates to the food system.”

Guest lectures and industry involvement

The prospectus for this course mentions guest lectures and industry experience. When it comes to the former, Zoe envisions a broad range of speakers and ideas. “What I hope is that through the modules offered there will be opportunities for students to learn from guest lecturers and industry representation from across the whole food chain,” she says. “One objective is engagement from industry to hear about both the challenges and the solutions that companies have; and building networks within the industry”.

“Then,” she continues, “third-year has an industry work placement. We’re trying to build collaboration between students and potential employers they might work for one day." 

Evolving environment and curriculum

As technology, policies and our environment change, so too must a course like this. And Zoe ensures that it will be dynamic.

“We have developed new modules to ensure a focus on what’s relevant,” she says. “Some modules are new, around sustainability challenges, and there is a new module around developments in food systems which looks at what’s new and groundbreaking. Also, within the school, staff that deliver modules on the programme are ‘research active’ and they bring that new knowledge to students. That will be a highlight as well.”

Zoe says that students are keen to learn about all things sustainable: “A lot of that interest is from young people focusing on all aspects of their lives and asking how sustainable is it,” she says. “It’s a novel and niche topic, and timely and relevant for those students who have interest in this area as a possible career choice.”

And, on the industry side, the course has already received some endorsement. “We’ve spoken to a number of people [in sustainability jobs],” says Zoe. “We talked to Dr Aoife Marie Murphy who works in Kerry as a sustainable nutrition manager. Her role didn’t exist three years ago! And she’s done a testimonial for us. In time to come we will have student testimonials, but for now we are grateful to have her support as through her role she sees this whole area opening up and the opportunities it brings.” 

Digging deeper

The modules delivered on the BSc in Sustainable Food Systems programme will cover foundations in the basic science initially, before becoming more granular, and eventually giving students the chance to learn about the key aspects of the food system.

“It’s not industry specific,” says Zoe. “When you think of food systems, one of the challenges is that it’s broad. Students will learn about many elements. It’s not specific to any industry in agri-food, it’s to give an understanding of the core concepts from managing soil and the environment to food production, processing, and packaging… all those components. And we’re then layering environmental, economic and social aspects on to those”.

“When we think about the structure of the programme, the first year will focus on the science that is grounding and underpinning a lot of technical developments and agri-tech. Specificity to the agricultural sector, there’ll be modules on Soil Science Basics, Agri-Environment Nutrient Management, Sustainable Animal Production, Principles of Crop Science and a module on ‘Land Use and the Environment’. We’ll also cover agricultural environmental policy, which is an important topic for students to understand.

“While there are core concepts that students must learn about, there are option modules (later in the degree) for students to select modules relating to disciplines they are especially interested in. So, for example if students have more interest in beef production or food processing industries, they’ll be in a position to learn about that specific industry in further detail through option and elective modules.