Title: Identify sustainable practices related to food-product development.
Course: Food Science and Dietetics (19254) > Section: Examining Product Development

Identification should include

- outlining the effect of
  - sustainable lifestyles
  - sustainable diets
  - food loss and food waste management
  - recycling on food-product development
  - sustainable agriculture practices (i.e., regenerative farm, best management practices [BMP], livestock)
- illustrating the connection among
  - sustainability
  - climate change
  - biodiversity
  - water supply
  - food and nutrition security
  - right-to-food
  - diets.

Process/Skill Questions:

Thinking

- Why should one be concerned about the environmental effect of food product development?
- What criteria do consumers use when selecting packaged foods?

Communication

- Why do manufacturers package the same product in a variety of ways?
- What communication skills can encourage sustainable production and practices?

Leadership

- Should manufacturers be held accountable for waste incurred from packaging? Why, or why not?
- What are the benefits of sustainability?

Management

- What steps can manufacturers take to reduce waste?
- How can processes be designed to be more sustainable?
- Why should the sustainability of sourcing be considered?