Associate Professor Rimante Ronto

Areas of research interest (related to sustainable food systems)

Food literacy, nutrition education, dietary behaviours, food preparation and cooking behaviours, sustainable diets 

How long has your affiliated tertiary institution offered sustainable food systems education?

I developed Global Nutrition and Food Security unit for Master of Public Health (MPH) course in 2020. This unit is divided into three modules: Introduction to Nutrition; Public Health Nutrition; and Sustainable Diets and Food Systems. 

What was the process for getting sustainable food systems education into your curriculum?

MPH students expressed their interest in having public health nutrition unit in their MPH course. A lot of our students come from low-middle-income countries; these countries are experiencing a double burden of nutrition. Therefore, this unit has been developed to address students’ needs in gaining knowledge on how to develop effective evidence-based strategies to address diet related issues and create sustainable food systems. 

Which course(s)/degree(s) and year level(s) contain(s) sustainable food systems education?

This unit is an elective unit within MPH course (2-year course). 

Are the learning and teaching activities integrated across multiple units/courses/modules and year levels or delivered as a stand-alone unit/course/module?

It is a stand-alone unit, however, most students enrolled in this unit have already completed core MPH units (e.g. health promotion, foundations of public health, epidemiology) so they will be able to think more critically and develop population-based interventions. 

Is this content compulsory or an elective?

It is an elective unit. 

Do you include experiential learning and teaching activities? (Please note: these can be on or off-campus, and part of the assessed curricula or a voluntary offering)

This unit will include experimental learning activities such as optional field trips to community gardens, food relief services, soup kitchens etc. Also, students will have sustainable diets related challenges and reflection, create resources for community (e.g. plant-based recipes, infographics on food wastage etc.). 

Which learning and teaching activity(s) would you consider to be your most effective to facilitate a deep learning amongst students? These can be in-class, assessment tasks, field trips, volunteer opportunities, etc.

Experiential learning (visiting Macquarie University Food Hub, Macquarie University community garden), real-life relevance and knowledge application, reflective practice.