Course Title: Sustainable Production and Consumption

Part A: Course Overview

Course Title: Sustainable Production and Consumption

Credit Points: 12.00


Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2055

City Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 1 2006,
Sem 1 2007,
Sem 1 2008,
Sem 2 2011,
Sem 2 2012

Course Coordinator: Dr Anne Sibbel

Course Coordinator Phone: 03 9925 2718

Course Coordinator Email: anne.sibbel@rmit.edu.au

Course Coordinator Location: 7.03.46A


Pre-requisite Courses and Assumed Knowledge and Capabilities

None


Course Description

Sustainability remains an emerging concept but increasingly organisations are employing graduates with the capacity for setting and working towards environmental, economic and social objectives as part of their work roles. Through this course you will investigate unsustainable practices, especially related to the production and consumption of products, with particular attention to food supply systems. You will learn about initiatives already undertaken by businesses, governments and community agencies to improve the sustainability of operations. You will also be encouraged to consider how individuals can contribute towards sustainability through the day to day lifestyle decisions and in professional work.


Objectives/Learning Outcomes/Capability Development

ONPS2055 aims to develop general capabilities of responsible and ethical work practice, with particular reference to personal and professional responsibilities for sustainability. Through this course, you will have opportunities to continue to develop reflective abilities and skills in self management, critical analysis and problem solving, advocacy and communication


On completion of this course, you should be able to:
• Demonstrate an understanding of basic definitions, concepts and principles relating to sustainability
• Identify specific management tools and strategic concepts such as life cycle thinking, design for sustainability, eco-efficiency, product stewardship, and understand their application
• Recognise the organisational, behavioural and societal changes required to integrate sustainability into current systems of production and consumption
• Investigate and understand impacts on the environment of actions by individuals, communities and organisations
• Document and organise data to analyse products and services critically to assess their sustainability. Outline the findings to others in an engaging and professional manner.


Overview of Learning Activities

As well as completing a series of online reports, you will discuss contentious issues in sustainability, test a range of tools for evaluating sustainability, analyse the sustainability of operations of case studies and in real applications, consider strategies to enhance the sustainability of operations, and present information to raise consumer awareness of a sustainability issue


Overview of Learning Resources

Information is changing and resources are developing rapidly in this area. To ensure currency, students will be referred to authoritative publications and other resources, in sequence with the lecture series and online activities. 


Overview of Assessment

  1. Online activity reports 1-5.
  2. Assignment 1: Raising consumer awareness about sustainability issue.
  3. Assignment 2: Sustainability of food processing operations.