Sustainable Food Production (Fresh Produce) DipHE

Writtle University College

We are pleased to confirm that Writtle University College and ARU (Anglia Ruskin University) are joining together. The merger will happen during the 23/24 academic year. Writtle’s full range of Higher and Further Education courses will continue to be delivered on site at the Writtle campus, enhanced by resources available at nearby ARU. If you are starting your course in September 2024, your degree will be awarded by ARU.

Are you concerned about the environment, food security and sustainable development? Do you want to be part of the solution for businesses operating in an increasingly uncertain world?

In any trip to the supermarket you will see an exciting array of fruit and vegetables that are able to arrive in our homes through a deeply interconnected global world. This relies on production techniques and global supply chains impacted by economic and environmental factors. Every purchase decision we make has consequences for businesses, our own well-being, societies and the global environment.

World population is predicted to rise to 9 billion by 2050 accompanied by an accelerated increase in those living in urban areas to 70%. This presents many challenges to production systems, food quality but also to reduction of food waste both locally and internationally. An understanding of the factors that will contribute to meeting this demand for food, the nutritional benefits of fresh fruit and vegetables as well as the ethical and business environment in which fresh produce operates are key to finding sustainable solutions.

The food and beverages is the largest manufacturing sector in the UK and relies not only on successful production systems but also on imports. The graduate job opportunities within this sector are immense and recruiters constantly seek talented graduates who understand the business of production, the much needed resilience of global food systems and consumer trends. Besides the supply of safe, affordable and nutritious fresh products, we all want to have traceable foods that adhere to strict environmental and ethical standards.

This new course, draws on Writtle University College’s long history of production know how to produce business-focussed graduates able to think across discipline boundaries – skills valued by graduate employers. The course seeks to prepare students for this essential but ever changing sector. Knowledge of how consumer–led demands and buying habits are influencing the sale of produce in the UK and Europe, the importance of food security, provenance and ethical trade worldwide are all important to understanding future pressures.

Whether you wish to use your skills in UK based commercial enterprises, larger business industries or those that operate on an international scale, knowledge of this important and growing fresh produce sector provides a stepping stone to many varied graduate opportunities that exist in the UK and abroad.