Print Syllabus

Syllabus

FS0006 Food Planning, 15.0 Credits

Food Planning

Subjects

Landscape Architecture Food Studies

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 requirements
Master’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

\- humanities

\- technology

\- food and meal science

and

English 6 or equivalent.

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.

The course focuses on the following generic competencies: critical thinking, problem solving, digital competence, technical use, oral communication and written communication.

Following elements are compulsory: group work, seminars, written assignments.

The course focuses on the following generic competencies: creativity, visual communication, written and oral communication, problem solving, information competence, critical thinking, time management, independence, cooperation.

Collaboration with the surrounding community takes place through reviewing planning and policy documents and study visits.

Grading form

The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.

Formats and requirements for examination

Approved compulsory presentations and assignments in group and project work.

Participation in compulsory seminars and pass of delivered individual reports.

Participation in compulsory workshops and study visists.

• If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.

• The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.

• If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.

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

Other information

• The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.

• If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.

Additional information

The course uses concepts and knowledge and practiced in the course Foodscapes 1. Although it is not a formal prerequisite, you are recommended to take Foodscapes 1 before this course.

Responsible department

Department of People and Society