- Describe environmental impacts for a given food processing system (pre-production and post-production*) and the tools employed to do so:
- In terms of carbon footprint, water footprint, water/soil health, animal/plant health, food loss/waste, biodiversity, environmental toxicity. * “Post-production” refers to the processing steps beyond farm gates
- Explore the circular economic and the portfolio of packaging options for food products and their cradle-to-cradle impacts via lifecycle assessment
- Explore the “hand print” (positive impacts) versus “footprint” (negative impacts) of the food production system.
- Apply chemistry and engineering principles in identifying sustainable practices in food processing
- Describe who the stakeholders may be and how a sustainable food system provides added economic value for stakeholders along the supply chain
- Communicate, in written or oral format, complex relationships among different stakeholders in a sustainable food system.
- Describe collaboration and engagement strategies with government (regulatory), non-governmental organizations (NGO) and commercial stakeholders, and how they influence regional and global definitions of sustainability.
- Evaluate, using data and evidence, the environmental, social, and economic impact of regulations and certification programs related to food production systems
- Explain how technologies are used to enhance food security and access to nutrition for a variety of communities
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Describe basic principles of regenerative agriculture and the impact of agricultural management systems in different parts of the world
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Identify current trends and predicting future ones which will directly impact the food processing industry
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Demonstrate understanding of tier 1, tier 2, and tier 3 supply chain traceability and transparency models and software platforms