Principles of sustainability in food operations — Pearson EDI QCF Manufacturing & Engineering Revision

    This subtopic explores the integration of sustainability principles within the baking industry, focusing on resource efficiency, waste reduction, and ethic

    Topic Synopsis

    This subtopic explores the integration of sustainability principles within the baking industry, focusing on resource efficiency, waste reduction, and ethical sourcing. Learners will examine how operational decisions—from ingredient procurement to energy use—impact environmental and social outcomes, and how businesses can balance profitability with sustainable practices to meet industry standards and consumer expectations.

    Key Concepts & Core Principles

    Exam Tips & Revision Strategies

    Common Misconceptions & Mistakes to Avoid

    Examiner Marking Points

    Principles of sustainability in food operations

    PEARSON EDI
    vocational

    This subtopic explores the core principles of sustainability within food operations, focusing on environmental, social, and economic dimensions. Learners will examine factors that shape sustainability targets, how support for these targets is influenced, and the practical barriers and enablers affecting their achievement in real-world industry settings.

    33
    Learning Outcomes
    42
    Assessment Guidance
    45
    Key Skills
    34
    Key Terms
    48
    Assessment Criteria

    Assessment criteria

    Pearson EDI Level 2 Certificate for Proficiency in Food Industry Skills (QCF)
    Pearson EDI Level 2 Certificate for Proficiency in Meat and Poultry Industry Skills (QCF)
    Pearson EDI Level 2 Certificate for Proficiency in Food Manufacturing Excellence (QCF)
    Pearson EDI Level 3 Diploma in Principles of Food Industry Skills (QCF)
    Pearson EDI Level 2 Certificate for Proficiency in Brewing Industry Skills (QCF)
    Pearson EDI Level 3 Certificate for Proficiency in Baking Industry Skills (QCF)
    Pearson EDI Level 3 Certificate for Proficiency in Food Manufacturing Excellence (QCF)
    Pearson EDI Level 3 Certificate for Proficiency in Food Industry Skills (QCF)
    Pearson EDI Level 3 Certificate for Proficiency in Meat and Poultry Industry Skills (QCF)
    Pearson EDI Level 2 Diploma for Proficiency in Baking Industry Skills (QCF)
    Pearson EDI Level 2 Certificate for Proficiency in Baking Industry Skills (QCF)

    Topic Overview

    The Pearson EDI Level 2 Certificate for Proficiency in Baking Industry Skills (QCF) is a vocational qualification designed to equip learners with the practical knowledge and competencies required for a career in the baking industry. This certificate covers essential baking techniques, ingredient functionality, health and safety practices, and quality control. It is ideal for those starting out in baking or looking to formalise their skills, providing a solid foundation for progression to higher-level qualifications or direct employment in bakeries, patisseries, or food manufacturing.

    The qualification is structured around mandatory units that include preparing and baking fermented dough products, pastry products, cake and sponge products, and finishing techniques. Learners also develop an understanding of how ingredients interact, the importance of accurate weighing and measuring, and how to maintain hygiene and safety standards. By the end of the course, students should be able to produce a range of baked goods to industry standards, demonstrating both technical skill and an awareness of cost control and waste management.

    This certificate fits within the wider Manufacturing & Engineering sector by focusing on the specialised craft of baking, which combines scientific principles with artistic flair. It prepares students for roles such as bakery assistant, craft baker, or patissier, and provides a stepping stone to advanced qualifications like the Level 3 Diploma in Professional Bakery. The emphasis on practical assessment ensures that learners are job-ready, with the ability to work efficiently and safely in a commercial environment.

    Key Concepts

    Core ideas you must understand for this topic

    • →Ingredient functionality: Understand the roles of flour, yeast, sugar, fat, eggs, and water in baking, including how they affect texture, flavour, and structure.
    • →Fermentation and proving: Master the process of yeast fermentation, including temperature control, knock-back, and final proofing to achieve optimal volume and crumb structure.
    • →Baking techniques: Develop skills in mixing methods (e.g., creaming, rubbing-in, whisking), shaping, scoring, and baking to produce consistent, high-quality products.
    • →Health and safety: Apply food safety principles, including personal hygiene, cross-contamination prevention, and correct storage of ingredients and finished goods.
    • →Quality control: Evaluate finished products against specifications for appearance, texture, taste, and weight, and identify common faults and their causes.

    Learning Objectives

    What you need to know and understand

    • Explain the three pillars of sustainability and their relevance to food industry operations
    • Identify key factors that influence the setting of sustainability targets in a food business
    • Describe how internal and external stakeholder attitudes can affect support for sustainability initiatives
    • Outline barriers to achieving sustainability goals in food processing and manufacturing
    • Discuss how monitoring and reporting mechanisms contribute to the successful achievement of sustainability targets
    • Apply basic sustainability concepts to a given food industry scenario to recommend improvements
    • Identify the three pillars of sustainability (environmental, social, economic) as they apply to food operations.
    • Describe the main environmental impacts of meat and poultry processing.
    • Explain how operational practices can affect energy consumption targets.
    • Outline factors that influence staff support for sustainability initiatives.
    • Recognise barriers to achieving sustainability goals in food production.
    • Suggest ways to improve waste management to meet sustainability targets.
    • Understand the principles of sustainability, Understand factors affecting sustainability targets, Understand factors affecting support for sustainability targets, Understand the factors influencing the achievement of sustainability
    • Explain the principles of sustainability as applied to food manufacturing and processing operations.
    • Analyse internal and external factors that influence the establishment of sustainability targets.
    • Evaluate the effectiveness of different support mechanisms in driving sustainability performance.
    • Assess the key influences that determine the success or failure of sustainability initiatives in a food business context.
    • Understand the principles of sustainability, Understand factors affecting sustainability targets, Understand factors affecting support for sustainability targets, Understand the factors influencing the achievement of sustainability
    • Analyse the environmental, social, and economic dimensions of sustainability in food operations.
    • Evaluate the role of stakeholder engagement in supporting sustainability targets.
    • Develop strategies to minimise food waste and energy consumption in a baking environment.
    • Assess the influence of consumer trends and market demand on sustainability practices.
    • Critique the effectiveness of monitoring systems in achieving sustainability goals.
    • Understand the principles of sustainability, Understand factors affecting sustainability targets, Understand factors affecting support for sustainability targets, Understand the factors influencing the achievement of sustainability
    • Evaluate the environmental impact of food production processes
    • Analyse factors influencing the achievement of sustainability targets in food operations
    • Apply principles of waste minimization in a food manufacturing context
    • Assess the role of stakeholder support in achieving sustainability goals
    • Recommend strategies for improving energy efficiency in food processing
    • Examine the ethical implications of food sourcing decisions
    • Understand the principles of sustainability, Understand factors affecting sustainability targets, Understand factors affecting support for sustainability targets, Understand the factors influencing the achievement of sustainability
    • Understand the principles of sustainability, Understand factors affecting sustainability targets, Understand factors affecting support for sustainability targets, Understand the factors influencing the achievement of sustainability
    • Understand the principles of sustainability, Understand factors affecting sustainability targets, Understand factors affecting support for sustainability targets, Understand the factors influencing the achievement of sustainability

    Assessment Criteria

    Key criteria assessors look for in your portfolio

    • Award credit for clearly defining each pillar of sustainability (environmental, social, economic) with a food-sector example.
    • Evidence must demonstrate understanding of at least two factors affecting sustainability targets, such as cost, technology, or customer demand.
    • Credit responses that link stakeholder influence (e.g., suppliers, consumers, regulators) directly to support or resistance to targets.
    • Assessors should look for identification of practical barriers, such as lack of training or infrastructure, and how they impede achievement.
    • Marks should be given for explaining the role of measurement tools (e.g., carbon footprint, waste audits) in tracking progress.
    • Award credit for accurately describing the triple bottom line of sustainability.
    • Evidence of linking specific operational practices (e.g., water usage, packaging) to sustainability targets.
    • Demonstrating understanding of how employee training can support sustainability goals.
    • Identifying realistic barriers such as cost or equipment limitations.
    • Providing examples of practical improvements in a meat processing context.
    • Award credit for clearly defining sustainability using the three pillars (environmental, social, economic) with relevant food industry examples, such as reducing water usage or ensuring fair labour practices.
    • Credit responses that identify and explain at least two factors affecting sustainability targets, e.g., regulatory requirements (like food waste regulations) and technological limitations in processing equipment.
    • Credit detailed explanation of support factors, distinguishing between internal support (e.g., management commitment, employee training) and external support (e.g., government incentives, consumer demand for sustainable products).
    • Award credit for analysing barriers and enablers to achieving sustainability, such as financial constraints, supply chain complexity, or innovation in packaging materials, with reference to real-world food manufacturing scenarios.
    • Award credit for clear articulation of the three pillars of sustainability with specific food industry examples.
    • Credit accurate identification of factors such as cost, technology, staff competence, legislation, and consumer demand.
    • Reward analysis of how internal culture and external partnerships affect sustainability target achievement.
    • Credit application of sustainability concepts to realistic food operation scenarios, demonstrating cause and effect.
    • Award credit for demonstrating a clear understanding of the three dimensions of sustainability (environmental, social, economic) and their interdependence in a brewing or food production context.
    • Look for evidence of ability to identify and analyse specific factors affecting sustainability targets, such as raw material sourcing, energy use, waste management regulations, and consumer demand.
    • Credit the identification of key stakeholders (e.g., management, employees, suppliers, customers) and how their support or resistance can impact sustainability initiatives.
    • Expect evaluation of real-world barriers to achieving sustainability goals, including financial constraints, technological limitations, and lack of training or awareness.
    • Award credit for demonstrating understanding of the triple bottom line (social, environmental, economic) in food operations.
    • Credit for identifying specific factors such as legislation, technology, and supply chain logistics that affect sustainability targets.
    • Credit for linking practical examples (e.g., local sourcing, energy-efficient ovens) to sustainability principles.
    • Award credit for critical evaluation of barriers to sustainability, such as cost constraints.
    • Award credit for clearly defining sustainability with reference to the triple bottom line (people, planet, profit).
    • Award credit for identifying specific factors such as legislation, resource availability, and organisational culture that affect target setting.
    • Award credit for explaining the role of communication and training in gaining support for sustainability initiatives.
    • Award credit for providing examples of barriers (e.g., cost, technology limitations) and enablers (e.g., innovation, incentives) that influence achievement.
    • Award credit for demonstrating a clear understanding of how sustainability principles apply to food safety and quality
    • Credit for accurately identifying critical factors that affect sustainability targets, such as resource scarcity or regulatory changes
    • Credit for providing evidence of evaluating the cost-benefit of sustainable practices
    • Credit for illustrating the interconnectivity between environmental, social, and economic pillars
    • Award credit for referencing relevant legislation or industry standards (e.g., ISO 14001, food waste reduction targets)
    • Award credit for clearly defining sustainability and distinguishing between environmental, social, and economic pillars with industry-specific examples.
    • Expect demonstration of how specific operational factors (e.g., energy consumption, water usage, waste generation) directly affect set sustainability targets.
    • Credit responses that identify and explain external influences such as legislation, consumer trends, and supply chain pressures on sustainability performance.
    • Reward critical analysis of barriers (e.g., cost, technology limitations, cultural resistance) and enablers (e.g., government incentives, innovation) affecting sustainability achievement.
    • Look for application to meat/poultry contexts, such as reducing wastewater, lowering carbon footprint through efficient refrigeration, and ethical animal sourcing.
    • Award credit for clearly identifying key sustainability principles relevant to baking, such as reducing food waste, energy conservation, and sustainable sourcing of ingredients like flour and palm oil.
    • Credit should be given for explaining how factors like production volume, equipment efficiency, and staff training affect the setting and achievement of sustainability targets in a bakery.
    • Expect candidates to demonstrate understanding of how to gain support for sustainability, e.g., through staff engagement, cost-benefit analysis, or alignment with corporate social responsibility goals.
    • Look for evidence that the learner can analyse barriers to sustainability (e.g., cost, supplier limitations) and propose realistic solutions for a small or large bakery operation.
    • Award credit for demonstrating accurate identification of key sustainability principles (e.g., reduce, reuse, recycle) as applied to bakery operations.
    • Award credit for clearly explaining internal and external factors influencing sustainability targets, such as cost, legislation, and customer demand.
    • Award credit for evaluating how team support and communication strategies can enhance or hinder sustainability initiatives.
    • Award credit for providing practical, bakery-specific examples of how sustainability achievements are measured and influenced (e.g., waste tracking, energy audits).

    Assessment Guidance

    Guidance for achieving higher grades

    • 💡Always contextualise your answer within the food industry; use specific examples like reducing food waste in a bakery or energy management in a cold chain.
    • 💡For questions on factors, structure your response by categorising influences as internal (e.g., company policy) or external (e.g., legislation).
    • 💡When discussing achievement, explicitly mention measurement and continuous improvement methodologies to demonstrate deeper understanding.
    • 💡Use the triple bottom line framework to ensure balanced coverage in essay-type questions.
    • 💡Use the PESTLE framework to structure your analysis of factors affecting sustainability targets.
    • 💡In coursework, provide specific examples from meat processing, such as rendering waste or energy-efficient refrigeration.
    • 💡When answering about support, consider all stakeholders: management, employees, suppliers, customers.
    • 💡Avoid vague statements; quantify environmental impacts where possible, e.g., tonnes of CO2 equivalent.
    • 💡When answering assignment questions, always contextualise sustainability principles with practical food manufacturing examples (e.g., water reclamation in beverage production, anaerobic digestion of organic waste) to demonstrate applied understanding.
    • 💡Structure responses to clearly separate factors affecting target setting, support, and achievement—use distinct headings or paragraphs to show systematic knowledge, as examiners often look for clear organisation in written evidence.
    • 💡Structure your answers around the triple bottom line model to ensure holistic coverage of sustainability.
    • 💡Use real-world case studies from the food industry (e.g., waste valorisation, sustainable packaging) to illustrate points.
    • 💡In assessments, explicitly link factors to their impact on either target setting or target achievement for clarity.
    • 💡Refer to relevant industry standards or certifications (e.g., ISO 14001, Red Tractor) where appropriate.
    • 💡Always anchor your responses in the brewing or wider food industry context – use specific examples like water recycling systems or sustainable grain sourcing to illustrate points.
    • 💡Structure answers to address each learning objective separately, ensuring you cover principles, target factors, support factors, and achievement factors systematically.
    • 💡In assignments, reference relevant legislation and sustainability frameworks (e.g., ISO 14001) to demonstrate breadth of understanding and secure higher marks.
    • 💡When discussing barriers, suggest practical solutions (e.g., staff engagement programs, cost-benefit analysis) to show holistic critical thinking expected at this level.
    • 💡Use real-world case studies from the baking industry to illustrate points. For example, how a bakery reduced packaging waste.
    • 💡Structure answers to explicitly address all three pillars of sustainability, even if the question appears to focus on one.
    • 💡When discussing factors, always link them to achievable targets and outline how support can be garnered from staff and stakeholders.
    • 💡Practice applying sustainability frameworks like the waste hierarchy (reduce, reuse, recycle) to specific scenarios.
    • 💡When answering assessment questions, use real-world examples from the food industry to demonstrate application of principles.
    • 💡Structure your responses to cover all three sustainability pillars to show comprehensive understanding.
    • 💡For coursework, provide specific evidence such as case studies, company reports, or documented observations to support your analysis of factors.
    • 💡Relate your answers to real-world food industry examples to demonstrate applied understanding
    • 💡Ensure you address all three pillars of sustainability: environmental, social, and economic
    • 💡Use the correct terminology, such as 'carbon footprint', 'life cycle assessment', and 'circular economy', precisely
    • 💡When discussing factors, always consider internal (operational) and external (market, regulatory) influences
    • 💡Structure your responses to show clear links between principles, targets, and tangible outcomes
    • 💡Structure answers by first outlining the principle of sustainability, then systematically addressing each learning outcome: factors influencing targets, support, and achievement.
    • 💡Use concrete, industry-specific examples (e.g., campylobacter reduction through improved biosecurity, water recycling in abattoirs) to ground theoretical points.
    • 💡Demonstrate awareness of current UK/EU legislation and voluntary standards (e.g., Red Tractor, BRC Global Standards) and how they drive sustainability targets.
    • 💡When discussing factors affecting support, consider stakeholder perspectives: management commitment, employee engagement, customer demand, and supply chain partnerships.
    • 💡For factors influencing achievement, contrast short-term barriers with long-term enablers, and suggest practical steps like energy audits, waste stream segregation, or staff sustainability training.
    • 💡When completing assignments, always link sustainability concepts directly to baking scenarios—use examples like bulk purchasing to reduce packaging or using local flour mills.
    • 💡Refer to established frameworks such as the Waste Hierarchy (reduce, reuse, recycle) or sustainability certifications relevant to food (e.g., LEAF Marque, Organic) to demonstrate applied knowledge.
    • 💡In written tasks, structure answers around the learning objectives: first outline principles, then analyse factors affecting targets, support, and achievement, using a specific bakery case study if possible.
    • 💡Always relate theoretical sustainability principles to real bakery scenarios, using concrete examples like reducing water usage in dough mixing or switching to recyclable packaging.
    • 💡In written assignments, structure answers around the three pillars of sustainability (environmental, social, economic) to show comprehensive understanding.
    • 💡For practical assessments, document your own actions clearly—e.g., recording waste separation or energy-saving practices—to provide evidence of applied knowledge.
    • 💡Use the ‘Plan-Do-Check-Act’ cycle to explain how sustainability targets can be continuously improved in a bakery setting.
    • 💡Always weigh ingredients accurately using digital scales. In assessments, marks are awarded for precision, and even small deviations can affect the final product. Practice weighing to the nearest gram.
    • 💡Show your working in written assessments. When explaining processes, include specific temperatures, timings, and techniques. For example, state 'prove at 30°C for 45 minutes' rather than 'prove until doubled'.
    • 💡In practical exams, clean as you go. A tidy workstation demonstrates good hygiene and time management, which are part of the assessment criteria. Also, label your products clearly with the date and batch number.

    Common Mistakes

    Common errors to avoid in your coursework

    • Treating sustainability as solely an environmental issue, ignoring social and economic dimensions.
    • Confusing sustainability targets with general business objectives without linking them to resource efficiency or ethical practices.
    • Failing to distinguish between factors affecting target setting and factors affecting target achievement.
    • Providing generic examples not rooted in food industry contexts, such as manufacturing or retail, leading to vague responses.
    • Overlooking the role of internal culture and employee engagement in driving sustainability support.
    • Confusing sustainability only with environmental issues, ignoring social and economic dimensions.
    • Assuming all sustainability initiatives are cost-prohibitive without considering long-term savings.
    • Overlooking the role of personal behaviour in achieving organisational targets.
    • Failing to relate general sustainability concepts to specific meat industry practices.
    • Confusing sustainability with only environmental aspects, neglecting social and economic dimensions like worker welfare or long-term profitability.
    • Failing to link factors affecting targets to specific food operations—e.g., stating ‘cost’ generically instead of explaining how energy price volatility directly impacts the feasibility of investing in renewable technologies.
    • Assuming that support for sustainability is solely external (e.g., legislation) and overlooking internal drivers like corporate culture or staff engagement initiatives.
    • Describing factors influencing achievement without considering interdependencies, such as how a lack of supplier collaboration can undermine packaging reduction targets even if internal processes are optimised.
    • Confusing sustainability solely with environmental issues, neglecting social and economic dimensions.
    • Failing to link sustainability targets to specific operational metrics or KPIs in food production.
    • Overlooking the role of internal cultural resistance when discussing factors affecting achievement.
    • Assuming support for sustainability is always financial, ignoring training, consultancy, or policy guidance.
    • Confusing sustainability solely with environmental issues, ignoring social and economic aspects such as fair labour practices or long-term profitability.
    • Providing generic answers without linking factors to specific brewing or food industry examples, such as water scarcity affecting production or carbon footprint of packaging.
    • Failing to differentiate between factors that set targets (e.g., legislation) and factors that enable achievement (e.g., staff training).
    • Overlooking the role of company culture and leadership buy-in when discussing support for sustainability targets.
    • Confusing sustainability with only environmental issues, neglecting social and economic aspects.
    • Failing to provide specific, measurable examples of sustainability initiatives in baking operations.
    • Overgeneralising without linking to relevant UK legislation or industry standards (e.g., SALSA, BRC).
    • Confusing sustainability with just environmental protection, neglecting social and economic aspects.
    • Failing to distinguish between internal factors (e.g., company policy) and external factors (e.g., market trends).
    • Assuming that support for sustainability targets will automatically lead to achievement without considering practical obstacles.
    • Confusing sustainability with only environmental aspects, ignoring social and economic pillars
    • Assuming that sustainability targets are static and not subject to change based on operational realities
    • Overlooking the role of employee engagement and training in supporting sustainability
    • Failing to distinguish between short-term costs and long-term savings when evaluating sustainability initiatives
    • Using generic examples rather than specific food industry contexts (e.g., dairy, meat, beverage production)
    • Confusing sustainability with solely environmental issues, ignoring social (e.g., worker welfare, community impact) and economic (e.g., long-term profitability) dimensions.
    • Failing to link factors directly to measurable sustainability targets; instead listing generic factors without operational relevance.
    • Overlooking the role of lifecycle assessment in evaluating the true environmental impact of meat/poultry products from farm to fork.
    • Assuming technological solutions alone can achieve sustainability without considering workforce training, cultural change, or cost implications.
    • Providing textbook definitions without contextualising to the meat and poultry industry, such as not referencing specific regulations (e.g., food hygiene, animal by-product rules) or industry schemes.
    • Assuming sustainability only concerns environmental issues, overlooking social and economic dimensions such as fair labour practices and long-term profitability.
    • Focusing solely on recycling without considering waste prevention strategies like accurate dough portioning or stock rotation to reduce spoilage.
    • Believing that sustainability always increases costs, ignoring potential savings from energy efficiency or waste reduction.
    • Overlooking the role of the supply chain, for instance not checking if suppliers adhere to sustainable practices (e.g., Rainforest Alliance certification).
    • Confusing sustainability with only environmental issues, neglecting social and economic dimensions.
    • Failing to link generic sustainability concepts to specific bakery contexts (e.g., not mentioning ingredient sourcing or packaging).
    • Overlooking the role of staff training and engagement as a factor in supporting sustainability targets.
    • Assuming that sustainability always increases costs without considering long-term savings or marketing benefits.
    • Misconception: 'More yeast means faster rising.' Correction: Excess yeast can cause an unpleasant flavour and over-proofing, leading to a collapsed structure. Yeast quantity must be balanced with flour, sugar, and time.
    • Misconception: 'All flours are the same.' Correction: Different flours have varying protein content, which affects gluten development. Strong bread flour (high protein) is essential for yeast doughs, while soft flour (low protein) is better for cakes and pastries.
    • Misconception: 'Baking is just following a recipe.' Correction: Successful baking requires understanding the science behind ingredients and processes. Factors like room temperature, humidity, and oven accuracy all affect the outcome, so adaptability is key.

    Frequently Asked Questions

    Common questions students ask about this topic

    Before You Start

    Prior knowledge that will help with this topic

    • •Basic food hygiene knowledge (e.g., Level 2 Food Safety) is beneficial but not mandatory.
    • •Numeracy skills for measuring and scaling recipes.
    • •No formal baking experience is required, but a keen interest in food preparation is helpful.

    Key Terminology

    Essential terms to know

    • Triple bottom line in food sustainability
    • Waste reduction and resource efficiency
    • Ethical sourcing and supply chains
    • Regulatory and policy frameworks
    • Stakeholder influence on targets
    • Continuous improvement in operations
    • Environmental impact of food processing
    • Resource efficiency and waste management
    • Social responsibility and ethical practices
    • Economic sustainability in operations
    • Stakeholder engagement and support
    • Understand the principles of sustainability, Understand factors affecting sustainability targets, Understand factors affecting support for sustainability targets, Understand the factors influencing the achievement of sustainability
    • Triple bottom line in food sustainability
    • Environmental impact and resource efficiency
    • Social responsibility and ethical sourcing
    • Economic viability and cost management
    • Regulatory and policy drivers
    • Stakeholder engagement and support
    • Understand the principles of sustainability, Understand factors affecting sustainability targets, Understand factors affecting support for sustainability targets, Understand the factors influencing the achievement of sustainability
    • Environmental impact of food production
    • Resource efficiency and waste management
    • Sustainable sourcing and supply chain ethics
    • Social responsibility and community engagement
    • Economic viability and cost-benefit analysis
    • Understand the principles of sustainability, Understand factors affecting sustainability targets, Understand factors affecting support for sustainability targets, Understand the factors influencing the achievement of sustainability
    • Resource efficiency and waste reduction
    • Sustainable sourcing and supply chain
    • Regulatory and policy compliance
    • Energy and carbon footprint
    • Social responsibility and ethics
    • Economic viability of sustainability
    • Understand the principles of sustainability, Understand factors affecting sustainability targets, Understand factors affecting support for sustainability targets, Understand the factors influencing the achievement of sustainability
    • Understand the principles of sustainability, Understand factors affecting sustainability targets, Understand factors affecting support for sustainability targets, Understand the factors influencing the achievement of sustainability
    • Understand the principles of sustainability, Understand factors affecting sustainability targets, Understand factors affecting support for sustainability targets, Understand the factors influencing the achievement of sustainability

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