Goal 12: Responsible Consumption and Production

Ensure sustainable consumption and production patterns

The University of Wollongong is committed to working towards the United Nation's Sustainable Development Goals (SDGs) through its governance, teaching and learning, community engagement, partnerships and research. The following initiatives are by UOW staff and students working towards SDG 12: Responsible Consumption and Production.

Waste management and the environment

UOW’s Environment Policy includes a commitment to environmental protection and sustainable practices implemented through the minimisation of energy and water use, responsible management and minimisation of wastes. UOW also has a hazardous waste disposal guideline that details the management of hazardous wastes. The University focusses on the highest environmental standards in newly built infrastructure and in managing the costs of energy and transport provision. The Environmental Management Plan addresses issues such as low carbon food options, single use packaging, waste wise events and recycling infrastructure.   

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Responsible procurement

The University is committed to ethical procurement practices as outlined in its Purchasing and Procurement Policy. Ethical sourcing is the process of ensuring products being sourced are obtained in a responsible and sustainable way, that the workers involved in making them are safe and treated fairly and that environmental and social impacts are taken into consideration during the sourcing process. 
 

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Bulky Kerbside Collections

The Bulky Kerbside Collections research seeks to broaden understandings of the collection of ‘bulky kerbside materials’ and the factors that affect their movement through local council waste-streams. Despite increasing global attention to the economies of reuse and recycling, there has been little consideration of collection systems which support bulky kerbside collections or the conditions under which bulky waste materials enter landfill. This project is a joint collaboration between UOW researchers and the Illawarra Shoalhaven Joint Organisation (ISJO). The ISJO coordinates the regional waste strategy of five local councils.

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Community education

UOW Makerspace runs workshops for the public of all ages using plastic waste. The makerspace team guides attendees through the process of making their own unique and sustainable earrings, decorations and other useful objects from recycled plastics. The makerspace aims to educate workshop participants and wider community to learn about plastics and the recycling process, including how to reduce household waste.

SDG operations icon 62px     teaching icon only 62px     SDG icon Community    research icon only 62px small SDG icon divider  UN SDG 4 Quality Education    UN SDG 9 Industry, innovation and infrastructure     UN SDG 12 Responsible consumption and production

 

Subjects and courses for SDG 12

Subject description

This subject will examine the drivers, feedbacks and responses to global change over the past c. 2 million years. It will examine major drivers of global climate change/variability and feedbacks between these drivers and other components of Earth’s systems (e.g. climatic/atmospheric, oceanic hydrologic and biologic). It will also examine recent changes to Earth’s systems and put them in context on long term variability. In addition, the subject will examine the methods by which past climates/earth surface processes reconstructed and in doing so will identify key knowledge and data gaps. Find out more.

This subject is working towards:

Goal 3: Good Health and Wellbeing    Goal 6: Clean Water and Sanitation    Goal 7: Affordable and Clean Energy  

Goal 12: Responsible consumption and production    Goal 15: Life on Land  

 

Faculty

Faculty of Science, Medicine and Health

Degrees

Bachelor of Environmental Science (Honours), Bachelor of Environmental Science (Honours) (Dean's Scholar), Bachelor of Marine Science, Bachelor of Marine Science (Honours) (Dean's Scholar), Bachelor of Science

 

Subject description

This subject introduces students to innovation frameworks, relevant to contemporary Australian food systems, which aim to achieve a health outcome. Students will have the opportunity to evaluate specific case studies of product innovation, involving stakeholders across academia and food industry, to provide an understanding of the food product innovation process. Scientific principles will be applied to promote understanding of functional foods, nutrigenomics and genetic modification, issues concerning trends for new food delivery systems such as ready to eat meals, related food safety concerns, and the use of risk assessment frameworks in food regulation. The subject has particular emphasis on providing knowledge of how nutrition and sustainability act as drivers for health based food innovation. Find out more.

This subject is working towards:

Goal 3: Good Health and Wellbeing .   Goal 9: Industry, Innovation and Infrastructure .   Goal 12: Responsible consumption and production

 

Faculty

Faculty of Science, Medicine and Health

Degrees

Bachelor of Nutrition and Dietetics (Honours), Bachelor of Nutrition and Dietetics (Honours) (Dean's Scholar), Bachelor of Nutrition Science

 

Subject description

This subject covers the key areas of community and public health nutrition, including food and nutrition monitoring and surveillance, food and nutrition systems; food and nutrition policy; program planning, development and evaluation; and principles of nutrition promotion. Issues related to advocacy for policies and programs to address public health nutrition priorities will be introduced. Current issues in Public Health Nutrition in Australia and elsewhere will be reviewed. Find out more.

This subject is working towards:

Goal 2: Zero Hunger     Goal 3: Good Health and Wellbeing    Goal 11: Sustainable Cities and Communities.  

Goal 12: Responsible consumption and production

 

Faculty

Faculty of Science, Medicine and Health

Degrees

Bachelor of Nutrition and Dietetics (Honours), Bachelor of Nutrition and Dietetics (Honours) (Dean's Scholar), Bachelor of Nutrition Science

 

Subject description

This subject introduces students to innovation frameworks, relevant to contemporary Australian food systems, which aim to achieve a health outcome. Students will have the opportunity to evaluate specific case studies of product innovation, involving stakeholders across academia and food industry, to provide an understanding of the food product innovation process. Scientific principles will be applied to promote understanding of functional foods, nutrigenomics and genetic modification, issues concerning trends for new food delivery systems such as ready to eat meals, related food safety concerns, and the use of risk assessment frameworks in food regulation. The subject has particular emphasis on providing knowledge of how nutrition and sustainability act as drivers for health based food innovation. As a 900 level subject, students will also be provided with an opportunity to provide critical analysis of the impact/s of product development on different points along the Australian food supply chain. Find out more.

This subject is working towards:

Goal 3: Good Health and Wellbeing    Goal 9: Industry, Innovation and Infrastructure    Goal 12: Responsible consumption and production

 

Faculty

Faculty of Science, Medicine and Health

Degrees

Master of Nutrition and Dietetics 

Subject description

This subject covers the key areas of community and public health nutrition, including food and nutrition monitoring and surveillance, food and nutrition systems; food and nutrition policy; program planning, development and evaluation; and principles of nutrition promotion. Issues related to advocacy for policies and programs to address public health nutrition priorities will be introduce. Current issues in Public Health Nutrition in Australia and elsewhere will be reviewed. Find out more.

This subject is working towards:

Goal 2: Zero Hunger   Goal 3: Good Health and Wellbeing   Goal 11: Sustainable Cities and Communities.   

Goal 12: Responsible consumption and production

 

Faculty

Faculty of Science, Medicine and Health

Degrees

Graduate Certificiate in Nutrition, Master of Nutrition and Dietetics

Subject description

This subject examines the complex topic of climate change. It explores the basis for current and potential future climate change within the context of the historical and pre-historical records of climate change. The principal drivers (forcing functions) of climate change and their responses are examined critically. After surveying some fundamental concepts in climate science and the Earth’s climate system today, the subject briefly reviews ‘deep time’ perspectives of climate change to assess the magnitude of responses to climate change in Earth surface environments. It is shown that subtle changes in temperature can have profound environmental responses. The ramifications of climate change are also discussed in terms of physical landscape responses and the human dimension of climate change as shown by archaeological records. The role of the four main ‘greenhouse gases’, water vapor, carbon dioxide methane and nitrous oxide are examined in the context of anthropogenically-enhanced greenhouse warming. The major sources and sinks of these gases are described. Past interactions between CO2 and climate, and how projections of future change are developed are also considered. Global warming may induce a variety environmental changes that will confront future societies such as the impacts of sea-level rise and coastal landscape change, general climate state, agriculture and food security. Find out more.

This subject is working towards:

Goal 7: Affordable and Clean Energy    Goal 12: Responsible consumption and production    Goal 13: Climate action    

Goal 15: Life on Land

 

Faculty

Faculty of Science, Medicine and Health

Degrees

Bachelor of Conservation Biology (Honours), Bachelor of Conservation Biology (Honours) (Dean's Scholar)

Subject description

This capstone subject will provide students with an opportunity to consolidate their knowledge, skills and attributes required for safe, competent practice as beginning registered nurses. Students will explore global issues in healthcare and how they can impact local change as registered nurses. Students will propose and complete a capstone learning project through which they demonstrate their abilities to integrate, analyse, synthesise and apply knowledge and skills relevant to their professional interests. The project will focus on a relevant scholarly, professional or practice issue \that impacts their local community utilising the United Nations Sustainable Development Goals as a framework. Students will complete a critical reflection of the work undertaken during their degree that includes their state of readiness to undertake the role of a registered nurse within the workplace and how they may impact local and global challenges within this role. Find out more.

This subject is working towards:

All 17 United Nations Sustainable Development Goals.

 

Faculty

Faculty of Science, Medicine and Health

Degrees

Bachelor of Nursing, Bachelor of Nursing (Conversion)

Latest news for SDG 12

UOW students working on the Sustainable Homes Challenge
PhD Candidate, Aaron Hodges, from UOW’s Intelligent Polymer Research Institute (IPRI) in the lab.
Picture by ISSF, David Itano