OSU FST Sustainability Learning Outcomes

Image of earth inside silhouette of an apple on a green field to symbolize sustainability

  1. 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.
  1. Apply chemistry and engineering principles in identifying sustainable practices in food processing
  1. Describe who the stakeholders may be and how a sustainable food system provides added economic value for stakeholders along the supply chain
  1. Communicate, in written or oral format, complex relationships among different stakeholders in a sustainable food system.
  1. 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.
  1. Evaluate, using data and evidence, the environmental, social, and economic impact of regulations and certification programs related to food production systems
  1. Explain how technologies are used to enhance food security and access to nutrition for a variety of communities
  1. Describe basic principles of regenerative agriculture and the impact of agricultural management systems in different parts of the world

  2. Identify current trends and predicting future ones which will directly impact the food processing industry

  3. Demonstrate understanding of tier 1, tier 2, and tier 3 supply chain traceability and transparency models and software platforms

FST INTEGRATES SUSTAINABILITY
INTO ITS PROGRAM