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FS0003

Foodscapes 2

Information from the course leader

Hi again, the canvas page is now up, and an updated schedule, if you have any questions we will adress everything on monday. Looking forward to meeting you all.

have a great weekend!

kind regrads Love

Hi everybody!

hope you all have had a great summer, me (Love) and Ingrid are really looking forward to meaning you all again.

Hope you found the reading list for the course, below you will find the links to the books that we will use in the course, and they will be avilible out side campus via the usage of vpn.

The schedual will be posted in the beginning of next week, we are just waiting on some late confirmations, the reasoning behind waiting to post is that we whanted to minimize the number of changes to avoid confusion. If this has coursed any inconvenience I apologize. This time I will also put the schedual in the canvas calendar before the course starts.

If you have any questions just send me an email, love.silow@slu.se

Links to the books

Routledge Handbook of Landscape and Food https://doi.org/10.4324/9781315647692

Routledge Handbook of Food as a commons https://doi.org/10.4324/9781315161495

Sustainable Landscape Planning, The Reconnection Agenda by Paul Selman https://doi.org/10.4324/9780203119860

Farmscape. The Design of Productive Landscapes https://doi.org/10.4324/9781315166513

The Routledge Handbook of Sustainable Food and Gastronomyhttps://doi.org/10.4324/9780203795699

kind regards Love & Ingrid

Hi just a quick message to let you all know that we haven't forgot about you, there has been some trouble getting final confirmations from some of our lectures due to various reasons, feel work, vacations etc. I will post a schedule tonight, again I'm sorry for the delay...

kind regards Love

hi again the schedule is now up, I will update it continuously as I get more confirmations, but this will give you an general idea.

Kind regards Love

Course evaluation

The course evaluation is not yet activated

The course evaluation is open between 2022-10-24 and 2022-11-14

Additional course evaluations for FS0003

Academic year 2022/2023

Foodscapes 2 (FS0003-M1246)

2022-08-29 - 2022-10-31

Syllabus

FS0003 Foodscapes 2, 15.0 Credits

Foodscapes 2

Subjects

Food Studies Landscape Architecture

Education cycle

Master’s level

Advanced study in the main field

Second cycle, has second-cycle course/s as entry requirements(A1F)

Grading scale

5:Pass with Distinction, 4:Pass with Credit, 3:Pass, U:Fail The requirements for attaining different grades are described in the course assessment criteria which are contained in a supplement to the course syllabus. Current information on assessment criteria shall be made available at the start of the course.

Language

English

Prior knowledge

Knowledge equivalent to 150 credits, of which 90 credits within one of the following areas:



- Natural Sciences 

- Social Sciences 

- Technology 

- Food and Meal Science 



and minimum 15 credits in Food Studies on advanced level

and English 6. 

Objectives

The aim of the course is to develop and widen the understanding of relationships between food, landscapes, places and people on a global level, using the lenses of Food culture and landscape, to be applied in solutions for sustainable development. This involves perspectives from Critical Food Studies. Progression from earlier courses increases through further problematisation of the relationship between food and the physical environment in urban and rural situations. The content is inspired by agendas on different levels related to food and environment, such as the seven priorities addressed by UN Food summit. The course also addresses key issues such as how food signals particular identities; and the roles of food in global flows, including globalisation, colonisation, immigration and tourism. The course also takes up food in terms of production and consumption, assessing the politics, economics, and geographies of food. It also examines food policies and patterns of industry: food safety, security, and justice. Animal ethics, Rural and Urban Food deserts, Food and gender, Food inequalities and Food empowerment are also among the concepts dealt with on the course.



After completion of the course, the student should be able to:



• show, define and analyze the connections between food, places/landscapes and people in various scales.  



• evaluate and criticize food related plans, policy’s, scientific articles and projects from both the perspective of landscape and critical food studies 



• identify, describe and discuss different food and landscape connected aspects and perspectives within a project.   



• apply theories and concepts in order to analyze and discuss global challenges from both a landscape and food cultural perspectives.  

Content

Foodscapes 2 continues to build on food culture and landscape as perspectives for understanding and analyzing the role of food in sustainable development.

This course departures from major global agendas, such as: UN SDG´s, UN Food Summit and Planetary Boundaries. The course will be structured in different theme weeks. These weeks will derive from different challenges presented in these agendas. The understanding and analyses will be deepened by addition of perspectives from Critical Food Studies. The selected challenges will be connected to physical landscapes and places through case studies.   



The course will be taught through literature seminars, lectures and field studies. Assessments will be carried out through assignments (individually and in groups) throughout the course, with a written final assignment based on literature studies and discussions during the various themed weeks.



How well the student succeeds in achieving the course objectives depends on the ability to present and relate to the key concepts to problems or topics addressed in the course. This means that it is central to learn to think about food concepts as a tool for critical analysis and creative work, rather than as facts to be learned and memorized.



Literature seminars, field studies and essay seminars are mandatory.

Formats and requirements for examination

 Fulfilling mandatory parts and written assignments. 
  • 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 date to which the student has been admitted 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 on this, please refer to the regulations for education at Bachelor's and Master's level.

Responsible department

Department of Landscape Architecture, Planning and Management

Further information

Determined by: Programnämnden för utbildning inom landskap och trädgård (PN - LT)

Grading criteria

There are no Grading criteria posted for this course

Litterature list

Reading list; Foodscape 2. 2022.

Updates may occur. You will get very different reading instructions for different types of publications. More info about accessibility will follow; the aim is that most publications will be accessible via SLU library.

Week 35. INTRODUCTION; critical food studies and current global scope.

Research articles;

Kaiser, M. 2021, What is wrong with the EAT Lancet report? In Justice and food security in a changing climate, Editors Hanna Schübel and Ivo Wallimann-Helmer. Pages: 374 – 380, https://doi.org/10.3920/978-90-8686-915-2_58

Steffen, W., K. Richardson, J. Rockström, S.E. Cornell, I. Fetzer, E.M. Bennett, R. Biggs, S.R. Carpenter, W. De Vries, C.A. De Wit, C. Folke, D. Gerten, J. Heinke, G.M. Mace, L.M. Persson, V. Ramanathan, B. Reyers, S. Sörlin. 2015. Planetary boundaries: Guiding human development on a changing planet. Science 347: 736. SCIENCE Vol 347, Issue 6223 https://www.science.org/doi/10.1126/science.1259855

Von Braun J., Afsana K., Fresco L.O., Hassan M. 2021, Food systems: seven priorities to end hunger and protect the planet. Nature. Sep; 597(7874):28-30. https://www.nature.com/articles/d41586-021-02331-x

Reports;

The EAT-Lancet Commission. 2019. Healthy Diets From Sustainable Food Systems. Food Planet Health.

Summary Report of the EAT-Lancet Commission. https://eatforum.org/eat-lancet-commission/eat-lancet-commission-summary-report/ The entire The EAT-Lancet report can be found online at https://www.thelancet.com/journals/lancet/article/PIIS0140-6736(18)31788-4/fulltext

*Encyclopaedia; *

Shugart H. A. 2017, Critical Food Studies. Oxford research encyclopedias. 1 page.

https://doi.org/10.1093/acrefore/9780190228613.013.654

**Week 36. Food, landscape architecture and planning; scales and contexts.

**

Research articles;

Marcello Magoni & Angela Colucci (2017) Protection of Peri-Urban Open Spaces and Food-System Strategies. The Case of Parco delle Risaie in Milan, Planning Practice & Research, 32:1, 40-54, DOI: 10.1080/02697459.2015.1028251

Book chapters;

Kelly, M. and Jackson. R., 2018. Connecting landscapes and food in Africa: case studies from Ethiopia and Uganda. . In Zeunert, J.; Waterman. T. (Eds.). Routledge handbook of landscape and food. Routledge: Oxon, UK.

Books. (Selected parts of the books)
Selman, P., 2012. Sustainable Landscape Planning. The Reconnection Agenda. Imprint Routledge. 176.p. https://doi.org/10.4324/9780203119860


Lickwar, P., Thoren, R., 2020. Farmscape. The Design of Productive Landscapes

by Routledge, 290 p.

Week 37. De-risk food systems.

**
**Research articles;

Béné, C. 2022. Why the Great Food Transformation may not happen – A deep-dive into our food systems’ political economy, controversies and politics of evidence, World Development,

Volume 154, https://doi.org/10.1016/j.worlddev.2022.105881.

O’Donoghue, T.; Minasny, B.; McBratney, A. 2022. Regenerative Agriculture and Its Potential to Improve Farmscape Function. Sustainability 2022, 14, 5815. Academic Editors: Lucia Rocchi and Luisa Paolotti https://doi.org/10.3390/su14105815

*Book chapters; *

Zeunert, J. 2018. Challenges in agricultural sustainability and resilience: towards regenerative practice. . In Zeunert, J.; Waterman. T. (Eds.). Routledge handbook of landscape and food. Routledge: Oxon, UK.

*Report; *

Cabannes, Y. and Marocchino, C. (eds). 2018. Integrating Food into Urban Planning.

FAO, Rome, Italy. 349 p. https://www.fao.org/documents/card/fr/c/CA2260EN/

**Week 38. Protect equality and rights. **

Research articles;

Mercado, G., Hjortsø, C.N. & Honig, B. Decoupling from international food safety standards: how small-scale indigenous farmers cope with conflicting institutions to ensure market participation. Agric Hum Values 35, 651–669 (2018). https://link.springer.com/article/10.1007/s10460-018-9860-x

Raj Patel Guest Editor (2009) Food sovereignty, The Journal of Peasant Studies, 36:3, 663-706, DOI: 10.1080/03066150903143079

Lewis, D. 2015. Gender, feminism and food studies. African Security Review, 24(4): 414-429. http://dx.doi.org/10.1080/10246029.2015.1090115

*Book chapters; *

Vivero-Pol. J.L. 2020. The idea of food as a commons: multiple understandings for multiple dimensions of food. In Routledge Handbook of Food as a Commons. Edited by. Vivero-Pol, J.L. Ferrando, T., De Schutter,O., Mattei U. pp. 25-41.

Pettenati, G., Toldo, A., Ferrando, T. 2020. The food system as a commons. In Routledge Handbook of Food as a Commons. Edited by. Vivero-Pol, J.L. Ferrando, T., De Schutter,O., Mattei U. pp. 42-56.

Week 39. Food futures: ethics, science and culture

Research articles;

Mackenzie, John S, and Martyn Jeggo. 2019. "The One Health Approach—Why Is It So Important?" Tropical Medicine and Infectious Disease 4, no. 2: 88. https://doi.org/10.3390/tropicalmed4020088

Dawkins M., 2021. Does smart farming improve or damage animal welfare? Technology and what animals want. In Frontiers in Animal Science Volume:2,

Stetkiewicz S., Norman R.A., Allison E. H., Andrew N. L., Ara G., Banner-Stevens G., Belton B., Beveridge M., Bogard J.. R., Bush S. R., Coffee P., Crumlish M., Edwards P., Eltholth M., Falconer L., Ferreira J. G., Garrett A., Gatward I., Islam .F. U., Kaminski A. M., Kjellevold ., Kruijssen F, Leschen W., Mamun A. McAdam B., Newton R., Krogh-Poulsen B., Pounds ., Richardson.B, Roos N., Röös E., Schapper .A, Spence-McConnell T., Suri Sharon K., Thilsted S. H., Thompson K.D., Tlusty .M F., Troell M.F, Vignola R., Young J. A., Zhang ., Little D.C. 2022. Seafood in Food Security: A Call for Bridging the Terrestrial-Aquatic Divide. In Frontiers in Sustainable Food Systems, Vol. 5.

https://www.frontiersin.org/articles/10.3389/fsufs.2021.703152

*Book chapters; *

Food innovation future. Part 5. in Sloan, p., Legrand, W. Hindley C., (editors) The Routledge Handbook of Sustainable Food and Gastronomy- pp. 197-241 (easy text; brief reading)

and chapter 1, part 6. A sustainable restaurant system. by. E. Cavagnaro. pp. 245-252.

Week 40. End hunger and improve diets.

Research articles;

Bellina, L. 2016. Feeding cities sustainably: the contribution of a ‘zerofoodwaste-city’ to sustainable development goal 2, ‘zero hunger’. In Food futures: ethics, science and culture. Conference Proceedings, Wageningen Academic Publishers Pages: pp. 113 - 118 https://doi.org/10.3920/978-90-8686-834-6_16

Chiara Tornaghi, 2014, Critical geography of urban agriculture, Progress in Human Geography, Volume: 38 issue: 4, page(s): 551-567. https://doi.org/10.1177/0309132513512542

Jan Amcoff (2017) Food deserts in Sweden? Access to food retail in 1998 and 2008, Geografiska Annaler: Series B, Human Geography, 99:1, 94-105, DOI: 10.1080/04353684.2016.1277076

Book chapters;

Hanjra, M.A., Lydecker, M.,* *P. Drechsel and J. Paul 2018. Rural-urban food and nutrient dynamics and nutrient recovery from waste in developing countries .In; Routledge Handbook of Landscape and Food. Edited by Joshua Zeunert, Tim Waterman. Routledge London

**Week 41. Protect resources. **

Book chapters;

Ghahramani A., and Seneweera S. 2018. Food systems and climate change: impact and adaptation in cropping and livestock . In Zeunert, J.; Waterman. T. (Eds.). Routledge handbook of landscape and food. Routledge: Oxon, UK.

Hanjra, Munir A.; Wichelns, D.; Drechsel, Pay. 2018. Investing in water management in rural and urban landscapes to achieve and sustain global food security. In Zeunert, J.; Waterman. T. (Eds.). Routledge handbook of landscape and food. Routledge: Oxon, UK. pp.278-295

Speak S., Food security, landscape, urban change, and poverty in the developing world . In Zeunert, J.; Waterman. T. (Eds.). Routledge handbook of landscape and food. Routledge: Oxon, UK.

Reports;

IPBES (2019): Summary for policymakers of the global assessment report on biodiversity and ecosystem services of the Intergovernmental Science-Policy Platform on Biodiversity and Ecosystem Services. S. Díaz, J. Settele, E. S. Brondízio, H. T. Ngo, M. Guèze, J. Agard, A. Arneth, P. Balvanera, K. A. Brauman, S. H. M. Butchart, K. M. A. Chan, L. A. Garibaldi, K. Ichii, J. Liu, S. M. Subramanian, G. F. Midgley, P. Miloslavich, Z. Molnár, D. Obura, A. Pfaff, S. Polasky, A. Purvis, J. Razzaque, B. Reyers, R. Roy Chowdhury, Y. J. Shin, I. J. Visseren-Hamakers, K. J. Willis, and C. N. Zayas (eds.). IPBES secretariat, Bonn, Germany. 56 pages. https://doi.org/10.5281/zenodo.3553579

**Inspirational reading; Not compulsory. **

*Books; *

Charas, L. 2017. Recipes for a healthy planet. Feeling Good, Utrecht, 384 pp

Ying, C. (editor) 2018. You and I eat the same. On the countless ways food and cooking connects us to one another. Artisan, New York. 214 pp.

Course facts

The course is offered as an independent course: Yes Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 27500 SEK Cycle: Master’s level
Subject: Food Studies Landscape Architecture
Course code: FS0003 Application code: SLU-10246 Location: Alnarp Distance course: No Language: English Responsible department: Department of Landscape Architecture, Planning and Management Pace: 100%