Sustainable Practices for the Food and Drink Industry
| Program start date | Application deadline |
| 2023-07-27 | 2023-04-01 |
| 2023-10-01 | 2023-07-01 |
| 2024-01-05 | 2023-10-01 |
| 2024-04-01 | 2024-01-01 |
Program Overview
Introduction:
Please note: This course is delivered through the Reskill & Recover project, which is part funded by the European Social Fund. Nottingham Trent University (NTU) is pleased to offer free (fully funded) places on this course to support employees of small and medium businesses that are based in Nottinghamshire or Derbyshire.
With the increasing concerns of the environmental impact of food, consumers are becoming more aware of the need to purchase food products that are less harmful to our planet. This implies that for food manufacturers to thrive in business, they would need to make some changes to their current practices towards sustainability.
This course will equip learners with adequate knowledge of the triple bottom-line sustainability and how sustainable practices can be embedded in the food and drink industry for growth and competitiveness strategy.
Program Outline
What you’ll study
Gain a basic awareness of what sustainability means in relation to the food sector and how you can make a difference. This course is fully remote.
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Topics |
Areas to be covered |
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Introduction to sustainability and the purpose of the United Nations (UN) Sustainable Development Goals (SDGs) |
This course provides an understanding of sustainability as laid out by the UN SDGs in relation to the food and drink industry. |
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The impact of the food Industry on the environment |
This entails the environmental impact of the activities involved in food production from raw material production to the end of life of the food product. |
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Improving environmental sustainability performance of food businesses |
Introducing sustainability objectives in the food business to address key environmental issues such as the reduction of food waste and the efficient use of energy and water, process optimisation, sustainable sourcing of raw materials and sustainable packaging |
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Life Cycle Analysis (LCA) of food products |
Understanding the application of LCA for evaluating the environmental impact of food products throughout their life cycle. |
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The use of digital skills for marketing |
This introduces strategic sustainability marketing. Which involves publicising the efforts made by informing current and prospective customers of the sustainable practices adopted in your food business. Acquiring skills for digital marketing such as webpage development and the use of QR codes. |
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Benefits of sustainable food manufacturing |
This enlightens the food business owner/operator on the financial benefits of embedding sustainability such as reduction in the cost of production, improved recruitment ability, better brand image as well as increasing sales through new customers. |
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Complying with current and future environmental regulatory legislation |
This entails understanding environmental regulatory legislation and setting goals to aid compliance. |
By the end of the course, you will be able to:
How you’re taught
Teaching and learning will take place online using Microsoft Teams.
This course is delivered by Blessing Nwokocha, lecturer in Food Technology and Sustainability within the School of Animal, Rural and Environmental Sciences at Nottingham Trent University.
What you'll gain
You will receive a Level 3 Certificate of Attendance upon successful completion of the course.
Future dates
If this upcoming course isn't at the right time for you, we have a selection of future dates to choose from:
Cohort One
– 24 March & 31 March 2023: 2 pm – 4 pm
Cohort Two
– 21 April & 28 April 2023: 2 pm – 4 pm