Why Choose Lincoln
A focus on key issues set to transform business practice
On-site delivery at the National Centre for Food Manufacturing or at your own
Half-day short course (no assessment)
Dates can be arranged on-demand
Food Insights and Sustainability
Key Information
Programme Type
Short Course
Delivery
Half-day Course
Award
Certificate of Completion
Next Start Date
Available on Request
Course Overview
This one half-day course provides an overview of current issues in the food and beverage system that set to transform business practices. The focus of the course is applying the sustainability and circular economy sciences in food and beverage businesses.
All business practice must start by understanding their consumer, and today's consumers are asking far more of our food and beverage companies. These demands include no plastic packaging, net zero greenhouse gas emissions, and healthier indulgent foods, and they must align with the quality, environmental, and safety systems we are already working with. This course aims to enable you to be more innovative in strategy and innovate your own agenda so that responses are creative rather than reactive.
How You Study
This half-day course is delivered on site at the National Centre for Food Manufacturing, Holbeach and can also be delivered on business premises.
The course focuses on three key areas:
How to Measure Sustainability: As well as describing the established Life Cycle Assessment (LCA) and resource footprint methods, we will show you how to work out resource and carbon footprinting of your products. Measuring sustainability and circular economy depends on data and we will show you how to access databases that can help you to guide businesses so that they can make claims associated with sustainable actions.
Mapping Resource Flows for Business Sustainability: Understanding supply chains and where location data can be obtained will transform how claims of sustainability, provenance, or circular economy are made. On this course, we will show you how these approaches can be used for distribution, wholesale, and storage operations.
Communicating Sustainability: Understanding media and cues that will be of interest to your consumers is as important as the claim. We will show you how to develop key messages for your business and direct you to databases that can transform business practice.
How you are assessed
There is no assessment for this course but an National Centre for Food Manufacturing certificate of attendance will be issued.
Explore Flexible Learning
From short courses and microcredentials, to professional development modules and fully online Master’s degrees, we offer a range of flexible programmes to suit your individual needs. Our suite of programmes uses a variety of delivery methods, including online-only, face-to-face, blended, and distance-learning approaches.
