Ecological Food and Environmental Choices
| Structure Type: | Study unit |
|---|---|
| Code: | RHV9004 |
| Type: | Optional / x |
| Curriculum: | H-VV 2006 |
| Level: | Continuing Education etc. |
| Credits: | 2 cr |
| Responsible Teacher: | Salomaa, Kirsi |
| Language of Instruction: | Finnish |
Learning Outcomes
The students realize the importance of elogogically sustainable choises in the purchases. He/she understand the importance of different quality systems and understand the cental consepts.
Student's Workload
Total work load of the course: 54 h
- of which scheduled studies 16 h
- of which autonomous studies 38 h
Prerequisites / Recommended Optional Courses
No prerequisites.
Contents
Sustainable development, the product life cycle, ecologically food, organic food. Quality systems: Laatuketju, Parasta Suomesta. Purcahses: Fairtaraide, local food,cost-effective energy. Waste management: recycling, avoiding waste. Cleaning: to identify different dirt, sustainable cleaner, how avoid contamination.
Recommended or Required Reading and Other Learning Resources/Tools
Heikkilä, P. 2002. Ekokeittiön valinnat: Ruokapalvelut ympärsitöä säästäenn. WSOY. Porvoo.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, selfstudies and individual assingments. Partly e-learning.
Assessment Criteria
Passed
The student can define the most central concepts. He/she knows the principes of sorting waste.
Assessment Methods
Passed Assignments. Passed / Failed