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Sustainability in the Food and Beverage Industry


  • Credit value: 15 credits at Level 7
  • Convenor and tutor: Fred Yamoah
  • Assessment: a 1000-word reflective essay (25%) and 3000-word business report (75%)

Module description

The purpose of this module is to explore and engage with the theory and practice of sustainability as an essential management theme with huge implications for the successful performance of the food and beverage industry. Stakeholder theory, business logic for sustainability and sustainable business models in the food and beverage industry will be explored and comprehensively discussed. Further areas covered include sustainable supply and value chain management, the dynamics of sourcing sustainable food, sustainability marketing and formulating a sustainable food and beverage strategy.

Indicative module syllabus

  • Introduction to Sustainability
  • Stakeholder Theory and Sustainability
  • Business Logic for Sustainability
  • Sustainability Business Models in Food and Beverage
  • Sustainable Supply and Value Chain Management
  • Sustainable Food Sourcing Dynamics
  • Sustainability Marketing
  • Sustainable Food and Beverage Strategy (Industry/Organisation Level)
  • Global Sustainable Food and Beverage Industry

Learning objectives

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

  • critically analyse the concept of sustainability and its importance to the food and beverages industry
  • understand the business logic for sustainability in the food and beverages industry
  • apply a range of tools to assess the implementation of sustainability practices in food and beverage organisations
  • understand how theories of leadership and change management influence integration of sustainability into food and beverages organisations
  • use relevant models to evaluate and report on sustainability practices/programmes across the food and beverages industry value chain: process, product, organisational and supply chain level
  • demonstrate insight and critical understanding of the wider issues of sustainability within the food and beverages industry at the local, national, regional and global levels.