Prospects and challenges for sustainable food systems

Information from the course leader

2020-06-04
Welcome to the course Prospects and challenges for sustainable food systems!
The course for the autumn semester is planned as a campus course and it will not be able to attend the course entirely remotely. However, due to the current pandemic situation we will take precautions in several ways. Parts of the course will be given online to limit the number of students on campus at one time. We will also organise on-campus teaching in a way that means that physical distance can be maintained. No students with Corona-related symptoms should participate in any physical meetings at the course. Conditions can change so please make sure that you are updated with the latest information on the course homepage and later, during the course, on Canvas. General information from SLU regarding the current situation is found here; https://student.slu.se/en/study-support/emergencies-and-incidents/information-about-the-coronavirus/. Kind regards, Pernilla Tidåker (course leader)

Course evaluation

The course evaluation is now closed

LV0103-10237 - Course evaluation report

Once the evaluation is closed, the course coordinator and student representative have 1 month to draft their comments. The comments will be published in the evaluation report.

Additional course evaluations for LV0103

Academic year 2023/2024

Prospects and challenges for sustainable food systems (LV0103-10410)

2023-08-28 - 2023-10-30

Academic year 2022/2023

Prospects and challenges for sustainable food systems (LV0103-10065)

2022-08-29 - 2022-10-31

Academic year 2021/2022

Prospects and challenges for sustainable food systems (LV0103-10209)

2021-08-30 - 2021-11-01

Academic year 2019/2020

Prospects and challenges for sustainable food systems (LV0103-10066)

2019-09-02 - 2019-10-31

Academic year 2018/2019

Prospects and challenges for sustainable food systems (LV0103-10081)

2018-09-03 - 2018-11-11

Syllabus and other information

LV0103 Prospects and challenges for sustainable food systems, 15.0 Credits

Möjligheter och utmaningar för hållbara livsmedelssystem

Subjects

Food Science Food science

Education cycle

Master’s level

Modules

Title	Credits	Code
Exam and individual LCA project	8.0	0302
Seminars, projects, exercises and study visit	7.0	0303

Advanced study in the main field

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

Grading scale

5:Pass with Distinction, 4:Pass with Credit, 3:Pass, U:Fail
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.

Language

English

Prior knowledge

- 180 credits, of which 90 credits in natural or social sciences

- Knowledge equivalent to English 6 from Swedish upper secondary school

Objectives

The aim of the course is to provide students with a deeper understanding of prerequisites for food systems today, how they look like, as well as opportunities and challenges for the future sustainable production and consumption of food. Food systems are studied on the basis of environmental, economic and social sustainability on different scales (local, regional, national and global) with a particular focus on sustainable use of natural resources. The course is offered as an advanced introduction to the master program in sustainable food systems.

After completed course the student should be able to:

Collect and compile information about food systems, as well as, identify factors that affect the production and consumption of foods today and in the future.
Explain the prerequisites for food production and provide examples of existing food chains, including primary production, processing, distribution and waste management of food in different scales.
Understand the sustainability challenges in food systems and be able to problematise the concept of sustainable development in relation to food systems based on various aspects (environmental, economic and social).
Describe how to use tools for evaluating sustainability from different perspectives.
Describe, evaluate and compare (qualitatively and quantitatively) different food products/processes from a life-cycle perspective and propose improvement measures.
Analyse and assess food systems from a consumer perspective and explain the relationship between diet, health and environmental impact.
Identify underutilised and novel raw materials and foods and assess their potential.

Content

Production and consumption of food are among the most pressing sustainability issues today. The course covers aspects of the entire food chain, including primary production, processing, distribution, consumption and waste management, and complex relationships between these aspects. The focus is on efficient use of resources throughout the chain. This includes minimization of waste at all stages, resource-efficient use of side streams and residual products, as well as recycling potential. In this course we start from knowledge about today’s food systems, how they look and function, and analyze future improvement potentials. Sustainable food systems also include food safety and nutritional aspects. In their project work, students will gain a deeper understanding about production chains, analyze them from a life-cycle perspective, compare them with other production chains and develop proposals for improvements that can lead to increased sustainability. Throughout the project seminars are held with active participation of researchers in the field.

The course consists of lectures, literature studies, seminars and project work based on case studies (combining individual tasks and group work). It is largely based on student-centered teaching, as well as, contacts with various actors in the food chain (where attendance can be compulsary). The course brings together students with different educational backgrounds and the overall competence of the group and the previous experience of the students, will contribute to a deeper understanding of today’s food systems and what is needed for a transition to sustainable food systems in the future.

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 oral and written presentation of project work and assignments

Presence on mandatory activities

Approved participation in seminars

Passed individual written exam

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 examination of a degree project (independent project), the examiner may also allow the 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.

Responsible department

Department of Energy and Technology

Grading criteria

See course page from 2019.

Litterature list

Food source Författare: FCRN [Food source] (https://foodsource.org.uk/chapter/) Kommentar: Chapters 1-4, 7-9
Doughnut for the Anthropocene: humanity’s compass in the 21st century Författare: Raworth K. A Kommentar: Supplement to: Raworth K. A Doughnut for the Anthropocene: humanity’s compass in the 21st century. Lancet Planet Health 2017; 1: e48–49
Food Miles or Poverty Eradication? The moral duty to eat African strawberries at Christmas Författare: Müller, B. 2007 1) The world on Agricultural Economics Författare: Martiin 2014 [The world on Agricultural Economics] (https://ebookcentral.proquest.com/lib/slub-ebooks/detail.action?docID=1170349&query=The+world+on+Agricultural+Economics) Kommentar: Chapter 21. Available in SLU e-library.
Drivers for global agricultural land use change: The nexus of diet, population, yield and bioenergy Författare: Alexander et al. 2015. [Drivers for global agricultural land use change: The nexus of diet, population, yield and bioenergy] (https://www.sciencedirect.com/science/article/pii/S0959378015300327)1) Logistics and Supply Chain Management. Strategies for reducing cost and improving service. Författare: Christopher. 1998. 1) How Does Agriculture Change Our Climate? Författare: Colombo et al. 2018. [How Does Agriculture Change Our Climate? ] (http://www.environmentreports.com/how-does-agriculture-change/#section2)1) Food Supply Chain Management and Logistics: From Farm to Fork Författare: Dani. 2015 1) The future of food and agriculture. Alternative pathways to 2050. Författare: FAO. 2018. [The future of food and agriculture. Alternative pathways to 2050.] (http://www.fao.org/3/CA1553EN/ca1553en.pdf)1) Sustainable Intensification in Agriculture: Premises and Policies Författare: Garnett et al. 2013. [Sustainable Intensification in Agriculture: Premises and Policies] (<DOI: 10.1126/science.1234485.>)1) A reflection of the use of the life cycle assessment tool for agri-food sustainability. Författare: Gava et al 2019. [A reflection of the use of the life cycle assessment tool for agri-food sustainability.] (https://www.mdpi.com/2071-1050/11/1/71/htm))1) Solutions for a cultivated planet Författare: Foley et al. 2011 1) Evaluating the environmental, economic, and social sustainability of agro-food systems through life cycle approaches. Chapter 4. In: Sustainable Food Systems from Agriculture to Industry. Författare: Gulisano et al. 2018. [Evaluating the environmental, economic, and social sustainability of agro-food systems through life cycle approaches. Chapter 4. In: Sustainable Food Systems from Agriculture to Industry.] (https://www.sciencedirect.com/science/article/pii/B9780128119358000044?via%3Dihub)1) An agroecological Europe in 2050: multifunctional agriculture for healthy eating. Författare: IDDRI. 2018. [An agroecological Europe in 2050: multifunctional agriculture for healthy eating.] (https://www.slu.se/globalassets/ew/org/centrb/epok/dokument/201809-st0918en-tyfa.pdf)1) Global assessment report on biodiversity and ecosystem services of the Intergovernmental Science- Policy Platform on Biodiversity and Ecosystem Services. Summary for policymakers Författare: IPBES. 2019. [Global assessment report on biodiversity and ecosystem services of the Intergovernmental Science- Policy Platform on Biodiversity and Ecosystem Services. Summary for policymakers] (https://www.ipbes.net/system/tdf/spm_global_unedited_advance.pdf?file=1&type=node&id=35245)1) Towards sustainable animal diets: A survey-based study. Författare: Makkar & Ankers. 2014 [Towards sustainable animal diets: A survey-based study.] (https://www.sciencedirect.com/science/article/pii/S0377840114003010)1) Closing the food loops: guidelines and criteria for improving nutrient management Författare: McConville et al. 2015 [Closing the food loops: guidelines and criteria for improving nutrient management] (https://www.tandfonline.com/doi/abs/10.1080/15487733.2015.11908144)1) Recycling, recovering and preventing “food waste”: competing solutions for food systems sustainability in the United States and France Författare: Mourad. 2016 [Recycling, recovering and preventing “food waste”: competing solutions for food systems sustainability in the United States and France] (https://www.sciencedirect.com/science/article/pii/S0959652616301536)1) Climate change and global food systems: Potential impacts on food security and undernutrition Författare: Myers et al 2017. [Climate change and global food systems: Potential impacts on food security and undernutrition] (https://www.annualreviews.org/doi/pdf/10.1146/annurev-publhealth-031816-044356)1) The role of life cycle assessment in supporting sustainable agri-food systems: A review of the challenges Författare: Notarnicola et al. 2017. [The role of life cycle assessment in supporting sustainable agri-food systems: A review of the challenges] (https://www.sciencedirect.com/science/article/pii/S095965261630748X?via%3Dihub)1) Organic agriculture in the twenty-first century Författare: Reganold & Wachter. [Organic agriculture in the twenty-first century] (https://www.nature.com/articles/nplants2015221)1) Creating a sustainable food future. A menu of solutions to feed nearly 10 billion people by 2050. Synthesis report Författare: World Resources Institute. 2018. [Creating a sustainable food future. A menu of solutions to feed nearly 10 billion people by 2050. Synthesis report] (https://www.wri.org/publication/creating-sustainable-food-future)1) Does aquaculture add resilience to the global food system Författare: Troell et al 2014 1) Systematic review of greenhouse gas emissions for different fresh food categories Författare: Clune et al. 2017. 1) Environmental performance in the US broiler poultry sector: Life cycle energy use and greenhouse gas, ozone depleting, acidifying and eutrophying emissions Författare: Pelletier. 2008 1) Reducing food’s environmental impacts through producers and consumers Författare: Poore & Nemecek. 2018 1) Accounting for multi-functionality of sheep farming in the carbon footprint of lamb: A comparison of three contrasting Mediterranean systems Författare: Ripoll-Bosch et al. 2013 [Accounting for multi-functionality of sheep farming in the carbon footprint of lamb: A comparison of three contrasting Mediterranean systems] (https://doi.org/10.1016/j.agsy.2012.11.002)1) The importance of including soil carbon changes, ecotoxicity and biodiversity impacts in environmental life cycle assessments of organic and conventional milk in Western Europe Författare: Trudeman-Knudsen et al. 2019 [The importance of including soil carbon changes, ecotoxicity and biodiversity impacts in environmental life cycle assessments of organic and conventional milk in Western Europe] (https://doi.org/10.1016/j.jclepro.2018.12.273)1) The eco-friendly burger. Could cultured meat improve the environmental sustainability of meat products? Författare: Tuomisto. 2018. [The eco-friendly burger. Could cultured meat improve the environmental sustainability of meat products?] (https://www.embopress.org/doi/pdf/10.15252/embr.201847395)1) Handling multi-functionality of livestock in a life cycle assessment: the case of smallholder dairying in Kenya Författare: Weiler et al. 2014 [Handling multi-functionality of livestock in a life cycle assessment: the case of smallholder dairying in Kenya] (https://doi.org/10.1016/j.cosust.2014.07.009)1) Farm to Fork Strategy. For a fair, healthy and environmentally-friendly food system Författare: European Commission [Farm to Fork Strategy. For a fair, healthy and environmentally-friendly food system] (https://ec.europa.eu/food/sites/food/files/safety/docs/f2f_action-plan_2020_strategy-info_en.pdf)1) Nutrient Imbalances in Agricultural Development Författare: Vitousek et al 2009 1) Can soil-less crop production be a sustainable option for soil conservation and future agriculture? Författare: Muller et al 2017 1) Introduction to Systems Thinking Författare: Kim, Daniel H. 1999 1) Food systems and natural resources Författare: UNEP 2016 Kommentar: Chapters 1-5, 7 and appendix 1
The sustainable farm- does it exist? Författare: Röös [The sustainable farm- does it exist?] (https://www.slu.se/globalassets/ew/org/centrb/fu-food/publikationer/2017/the-sustainable-farm---does-it-exist--aug2017_webb.pdf)1) Losing the Links Between Livestock and Land Författare: Naylor et al. 2005