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MX0151

Future food systems - trends and strategies for sustainable food

The aim of the course is to develop an understanding of food security from a global sustainability perspective, as well as the factors and processes that facilitate and hamper changes in food production and consumption. The course gives an overview of present and possible future food systems, trends and strategies, with a special focus on locally initiated processes for transition to sustainable, urban and circular food production and consumption.

Allmän information till nya SLU-studenter

https://student.slu.se/studier/nystudent/checklista/

Kursens struktur och olika moment

Kursens struktur kretsar kring tre olika moment som bygger på varandra: 1) en föreläsningsserie, 2) självständiga studier inför varje föreläsning, och 3) ett mindre projektarbete i grupp.

Föreläsningarna

Föreläsningarna inleds med att lärarna först presenterar utifrån sina respektive teman (se titel i schemat). Sedan öppnas för frågor och diskussion med kursdeltagarna, vilka därför uppmanas att förbereda sig genom att läsa och formulera egna frågor utifrån den kurslitteratur som tillhör respektive föreläsning (se kurslitteratur).

Målet med föreläsningarna är att kursdeltagarna tränas i att kritiskt reflektera kring olika aspekter av livsmedelssystem. Kurslitteraturen fungerar också som lästips för fördjupning i samband med projektarbetet.

Projektarbete

Ett projektarbete genomförs i grupper om tre till fyra studenter. Med inspiration från föreläsningarna och kurslitteraturen, väljer varje grupp en fråga att fördjupa sig i inom projektarbetet. Detta kan vara en tematik som gruppen finner särskilt spännande, eller ett praktiskt fall från verkligheten, tex ett projekt, en plats, ett innovativt företag eller annat initiativ – som ett exempel på hållbara livsmedelssystem. Projektarbetet får också innehålla ett studiebesök, fysiskt eller digitalt.

Projektarbetena ska dokumenteras i en kortare skriftlig rapport, och kan presenteras med valfri metod, tex PowerPoint, film, muntlig presentation, eller kanske ett samtal med någon person gruppen besökt. Här utgår vi ifrån gruppernas egna intressen och det är fritt att använda sin fantasi, naturligtvis med stöd av kurslärarna och deras nätverk.

Alla detaljer kring projektarbetet, inklusive gruppindelning, val av tematik och planering sker genom grupphandledning den 29e januari. Därefter arbetar grupperna vidare med sina projektarbeten självständigt och i parallell med föreläsningarna. Med jämna mellanrum erbjuds dock möjligheten till drop-in-handledning efter behov.

Inför varje handledningstillfälle ber vi grupperna att höra av sig till lärarna senast kl. 16 dagen innan om de behöver handledning, så att vi kan dela tiden effektivt mellan grupperna.

En skriftlig rapport av projektarbetet lämnas via Canvas senast den 5 mars (obligatoriskt).

Presentation av projektarbetena sker under vecka 10-11 (obligatoriskt)

Examination

Den skriftliga rapporten och presentationen av projektarbetena utgör grund för examination av kursen. Upplägget skapar samtidigt förutsättningar för varje grupp att fördjupa sig inom sitt favoritområde, samtidigt som alla får ta del av en bredd av perspektiv på hållbara och framtida livsmedelssystem.

The course evaluation is now closed

MX0151-30292 - 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.

MX0151 Future food systems - trends and strategies for sustainable food, 7.5 Credits

Framtidens livsmedelssystem - trender och strategier för hållbar mat

Syllabus approved

2020-02-05

Subjects

Environmental science

Education cycle

Bachelor’s level

Advanced study in the main field

First cycle, entry requirements only from upper secondary school(G1N)

Grading scale

Pass / Failed 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

Swedish

Prior knowledge

General entry requirements for higher education.

Objectives

The aim of the course is to develop an understanding of food security from a global sustainability perspective, as well as the factors and processes that facilitate and hamper changes in food production and consumption. The course gives an overview of present and possible future food systems, trends and strategies, with a special focus on locally initiated processes for transition to sustainable, urban and circular food production and consumption.

After completing the course the student should be able to:

- Describe sustainability aspects of food security, production and consumption of food.
- Orally and in writing discuss trends and strategies for sustainable food systems, such as local, urban and circular food production and consumption and how these trends affect food system transformation.
- Reflect on the driving forces and barriers to changing food production and consumption, and how different forms of communication and collaboration affect change.

Content

What does today’s food system look like from a global perspective, and can it be sustained indefinitely? What aspects are important for planning and designing sustainable food systems of the future? How can urban landscapes increase their production of food, and how can relationships between cities and their surrounding landscapes be strengthened for a more sustainable food supply? What is circular food production, and how can it be applied in local contexts to strengthen food security, sustainability and transition to a circular economy?

These are some of the issues that are explored during the course, through lectures, relevant literature, discussions and study visits to local food initiatives in and around Uppsala and Stockholm.

The course gives you theoretical knowledge on aspects related to local and global food security, and conceptual tools needed to contribute to the creation of future sustainable food systems.

The course is examined through a smaller project work individually or in groups. At the beginning of the course, global challenges associated with food supply and a selection of factors affecting sustainability of food systems are presented. Examples of local, urban and circular food systems are presented and problematised. A part of the course is particularly devoted to driving forces and obstacles to food system transformation and how communication, collaboration and conflicts in society affect the potential for change.

In the second part of the course, the students carry out a small project work individually or in groups. The project work results in a report that describes the case being investigated from a sustainability perspective and focusing on challenges and opportunities for change towards sustainable food security.

Formats and requirements for examination

To be approved, it is mandatory to:
Approved written report on project work
Approved oral presentation of project work

• 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.

  • 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.

Additional 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 Urban and Rural Development

Further information

Determined by: Programnämnden för utbildning inom naturresurser och jordbruk (PN - NJ)
There are no Grading criteria posted for this course

Course facts

The course is offered as an independent course: Yes Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 19027 SEK Cycle: Bachelor’s level
Subject: Environmental science
Course code: MX0151 Application code: SLU-30292 Location: Uppsala Distance course: Yes Language: Swedish Responsible department: Department of Urban and Rural Development Pace: 50%