Additional course evaluations for FS0002

Academic year 2022/2023

Food Planning (FS0002-30208)

2023-01-16 - 2023-03-21

Academic year 2021/2022

Food Planning (FS0002-30245)

2022-01-17 - 2022-03-23

Print Syllabus

Syllabus

FS0002 Food Planning, 15.0 Credits

Food Planning

Subjects

Food Studies Landscape Architecture

Education cycle

Master’s level

Modules

Title	Credits	Code
Introduction to food planning from local to global level	4.0	0001
Planning tools and planning scenarios	5.0	0002
Critical analysis of food planning	6.0	0003

Advanced study in the main field

Second cycle, has only first-cycle course/s as entry requirementsMaster’s level (A1N)

Grading scale

Language

English

Prior knowledge

Knowledge equivalent to 120 credits, of which 90 credits within one of the following areas:

- natural sciences

- social sciences

- technology

- Food and meal science

and English 6.

Objectives

The aim with the course is to build a knowledge and understanding for the relation between food landscapes, planning, markets and society. By the application of various tools a basis is provided for being able to analyse complex relationships between food landscapes ad different levels (on individual micro, local macro, and national and international meso level) and behaviour, culture, consumer movements, entrepreneurship and policy. Further, the student should develop skills for evaluating, compare and critically scrutinize, for example, strategies in different contexts (i.e. at micro, macto and meso level). With food as an analytic lens, the course should provide with a basis to how spatial and strategic planning, respectively, can contribute to a sustainable development in different dimensions (social, economic and environmental) through well founded and realist proposals for change.



After the course, the student should be able to



- Analyse and develop strategies, and apply planning tools, that may contribute to sustainable landscapes at different levels landscape with food as an analytic lens.

- Understand and evaluate how individuals’ and organisations’ behaviours influences and are influenced by food landscapes.

- Identify how various incentives may influence and contribute to sustainable food landscapes and societies.

Content

The course comprises of lectures, workshops, literature seminars, excursions, group assignments and project works.



The course deepens into different aspects of behaviours in food landscapes. As point of departure, levels of foodscapes are use: from the individual (micro level) to local and regional (macro level) and to national and international landscapes (meso level) are adhered to. The course provides with tools to understand and analyse consumer behaviour and movements (such as citizen engagement in food and the development of alternative food networks) and how this influence foodscapes. Further, the course provides with tools to analyse and evaluate foodscapes, and how local and regional planning may be influenced by a foodscape perspective. Through projects, knowledge and tools for landscape analysis, with food as analytic lens, are applied. These analyses work as a basis to develop strategies, plans and action measures for the development of sustainable foodscapes. The course problematise the complex and dynamic relationships between individuals, food consumption, food production, entrepreneurship, planning and policy.

Formats and requirements for examination

Pass in compulsory assignments in group and individual assignments, both in oral presentations and written reports.

Participation in compulsory seminars and pass of delivered individual reports.

Participation in compulsory workshops, excursions and other compulsory activities. If a student fails a test, the examiner may give the student a supplementary assignment, provided this is possible and there is reason to do so.

If a student has been granted targeted study support because of a disability, the examiner has the right to offer the student an adapted test, or provide an alternative form of assessment.

If this course is discontinued, SLU will decide on transitional provisions for the examination of students admitted under this syllabus who have not yet been awarded a Pass grade.

For the assessment an independent project (degree project), the examiner may also allow a student to add supplemental information after  the deadline for submission.  For more information, please refer to the Education Planning and Administration Handbook.

• If the student fails a test, the examiner may give the student a supplementary assignment, provided this is possible and there is reason to do so.
• If the student has been granted special educational support because of a disability, the examiner has the right to offer the student an adapted test, or provide an alternative assessment.
• If changes are made to this course syllabus, or if the course is closed, SLU shall decide on transitional rules for examination of students admitted under this syllabus but who have not yet passed the course.
• For the examination of a degree project (independent project), the examiner may also allow the student to add supplemental information after the deadline. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.

Other information

The right to take part in teaching and/or supervision only applies to the course instance which the student has been admitted to and registered on.

If there are special reasons, the student may take part in course components that require compulsory attendance at a later date. For more information, please refer to the Education Planning and Administration Handbook.

Additional information

The course Foodscapes 1 is recommended as prior knowledge.

Responsible department

Department of People and Society

There are no Grading criteria posted for this course