Study Guide

Objective

Student knows the dimensions of the responsible food chain: environmental impacts of the food chain, food safety, nutrition, well-being at work, animal welfare, economic responsibility and local market presence. He/she is able to use this knowledge in later studies and is able to follow and participate in the discussion on the responsibility of the food chain in the media. The students are able to evaluate the reliability of information and are able to find reliable sources on topics related to responsibility in the food chain.

Content

• The significance of responsible food chain in globally
• Environmental responsibility of the food chain
• Food safety and traceability
• Nutritional recommendations
• Well-being at work
• Animal welfare as one dimension of the responsible food chain
• Economic responsibility and local market presence

Qualifications

Structure of Food Chain

Assessment criteria, satisfactory (1)

The student can name and define most of the dimensions of responsibility in the food chain. He/she is able to evaluate the reliability of the information and retrieve reliable information on the subject occasionally. The student shows an interest in different areas of responsibility. They follow the given instructions and work within the given schedule in some respects.

Assessment criteria, good (3)

The student can define and present the different dimensions of food chain responsibility. He/she is able to evaluate the reliability of information and to name and search for sources of reliable information in different areas of food chain responsibility. Students can refer to professional writings in the field and use the latest knowledge in their work for the most part. The student observes the need for development in his/her own activities.
The students exhibit analytical ability in their activities. They are able to follow the given instructions and work within the given schedule with minor exceptions.

Assessment criteria, excellent (5)

The student can define and explain the different dimensions of responsibility in the food chain reliably. Students are able to evaluate the reliability of information and are able to use sources of reliable information extensively. The student can refer to and interpret professional writings in the field and uses the latest information justifiably.
Students are prepared to apply what they have learned to practice and to develop their own and their work community's activities. They can follow the given instructions and act on the specified schedule during the process.

Materials

Heikkurinen, M. (2012). Vastuullisuus ruokaketjussa: Eväitä johtamiseen, mittaamiseen ja viestintään. MTT.

Heikkurinen, P., Jalkanen, L., Järvinen, M., Katajajuuri, J-M., Koistinen, L., Kotro, J., Riipi, I., Forsman-Hugg, S., Järvelä, K., Mäkelä, J., Pesonen, H-M., & Ulvila, K-M. (2012). Vastuullisuus ruokaketjussa. Eväitä johtamiseen, mittaamiseen ja viestintään. Maa- ja elintarviketalouden tutkimuskeskus (MTT). 26 s.