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Ethics and Sustainability in Food and Beverages


  • Credit value: 15 credits at Level 6
  • Convenor: Thomas Kyritsis
  • Tutor: Adam Lucas
  • Assessment: a 1500-word business mission statement and commentary (30%), 1500-word essay (50%) and 10-minute presentation (20%)

Module description

The purpose of this module is to introduce and evaluate the concept of responsible business and sustainability within the global food and beverage industry. Business ethics together with ethical decision making will be investigated; it will provide a basis for discussion and analysis of ethical frameworks and issues in the industry. Sustainability, areas for sustainable development, environmental management systems, practices and processes will also be at the core of the module, whilst future challenges for the industry in these areas will be explored.

Indicative module syllabus

  • The principles of responsible business and sustainability
  • Ethics and food and beverage businesses
  • Business ethics and determination of ethical values
  • Areas for sustainable development
  • Environmental management systems for food and beverage
  • Sustainable food and beverage management
  • Ethical issues in food production and sourcing
  • Green marketing, labelling and accreditation
  • Corporate social responsibility (CSR)

Learning objectives

By the end of this module, you will be able to:

  • analyse and critically review the concepts of responsible business and sustainability within the global environment
  • appreciate the ethical issues and factors that may influence organisations in their decision making
  • evaluate the processes involved in ensuring sustainable development
  • identify appropriate systems and processes to ensure effective ethical and sustainable practices within the food and beverage business
  • apply the concept of green marketing, labelling and associated industry accreditation systems within a food and beverage business.