Course description
This course equips students with essential skills and methodologies for designing, implementing, and managing projects in the fields of food systems, sustainable resource management, and environmental conservation. The curriculum combines theoretical knowledge with practical applications, ensuring that students develop the expertise to create project proposals that address pressing global challenges in food security, sustainability, and rural development. By the end of the course, students will be proficient in preparing competitive and impactful project proposals aligned with the United Nations Sustainable Development Goals (SDGs).
The importance of food systems and environmental sustainability has grown significantly, particularly in Europe, where policies increasingly focus on promoting sustainable practices and protecting natural resources. The European Union, through its Green Deal and other policy frameworks, prioritizes sustainable food production, environmental conservation, and climate resilience. These initiatives not only aim to ensure long-term food security but also address climate change, protect biodiversity, and promote responsible land use. As a result, there is a growing need for skilled professionals capable of designing and managing projects aligned with these evolving policies.
European funding opportunities are increasingly directed toward sustainability initiatives, creating a demand for professionals who can develop high-quality, well-structured project proposals. These funds support innovations in sustainable food systems, precision agriculture, and environmental protection. Understanding how to navigate these funding mechanisms and design projects that align with European priorities is critical for future project managers.

This course addresses these needs by providing students with the tools and knowledge required to succeed in the growing sector of sustainable food, agriculture, and environmental management.

The course consists of 40 hours of lectures and interactive sessions covering key areas, including:
• Understanding Sustainable Development: Introduction to sustainability frameworks, challenges in food production and resource management, and global and European policies shaping these sectors.
• Project Proposal Development: Step-by-step guidance on structuring effective proposals focused on food security, climate adaptation, rural development, and environmental sustainability.
• Project Management and Monitoring: Techniques for resource allocation, timeline management, risk assessment, and performance evaluation in sustainability projects.
• Innovation and Technology in Sustainability: Exploration of digital tools, circular economy models, and precision agriculture solutions that enhance sustainability.
• Policy and Governance: Deep dive into food and environmental policies, land-use regulations, and governance frameworks.
• Stakeholder Engagement: Strategies for collaborating with farmers, policymakers, research institutions, and industry leaders to ensure project success.
• Impact Assessment: Training in environmental, social, and economic impact assessment methodologies.
• Soft Skills Development: Emphasis on leadership, teamwork, negotiation, and problem-solving skills for sustainability professionals.

Virtual Component
The course is supported by a dedicated online learning platform (VIU Moodle), offering:
• Resource sharing (FAO, UN, World Bank reports).
• Assignments with feedback on project proposals.
• Discussion forums on food and sustainability challenges.
• Webinars and live sessions, including project presentations.

Learning Outcomes
Upon completing this course, students will be able to:
• Apply key sustainability concepts in food, agriculture, and environmental management.
• Develop well-structured project proposals.
• Manage sustainability projects from inception to evaluation.
• Conduct impact assessments and engage stakeholders effectively.
• Integrate innovative solutions into sustainability projects.

Teaching and Assessment Methods
• Written Exam (40%): Multiple-choice and open-ended questions.
• Project Proposal (50%): Development of a sustainability project proposal.
• Participation (10%): Engagement in discussions and teamwork.

Bibliography
• Sachs, J. D. (2015). The Age of Sustainable Development.
• Pretty, J. (2008). Agricultural Sustainability: Concepts, Principles, and Evidence.
• FAO reports on sustainable food systems.
• UN Sustainable Development Reports.
• Selected case studies from international organizations (FAO, UN, World Bank, OECD).

Required Preliminary Knowledge
No prior knowledge is required, but familiarity with sustainability concepts and project management is beneficial. Students are encouraged to review FAO publications and UN SDG reports.

Last updated: April 23, 2025