Guidance for Educators | Sustainability

We have compiled this set of trusted resources to support teaching and training about relevant areas of sustainability in relation to education in food science and technology.

Resource risks and pressures. Risk reduction (mitigated/ unmitigated). Materiality assessments. Unintended consequences/impacts of sustainability goals.          

 Healthy sustainable diet  

Circular economy and sustainable manufacturing including Net Zero and food waste/plastic

Novel production systems and ingredients    

Decent work and equitable trade        

Transparency, traceability and trust

Eco labelling and sustainability certification program(s) (International recognised and association voluntary standard)

[N.B. The following certification scheme show how some large organisations have designed and published their outputs. These are simply provided as examples and do not signify endorsement by IFST]