Food Planning
Course description
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.
Entry Requirements
\- natural sciences
\- social sciences
\- humanities
\- technology
\- food and meal science
and
English 6 or equivalent.
Course facts
FS0006, Food Planning, 15.0 Hp
Print syllabus
Syllabus
Finalized by: PN-LT - ansvarig ledamot i arbetsgrupp landskap Alnarp (AGLA), 2023-11-15
Valid from : Spring semester 2025 (2025-01-20)
Level
Second cycle (A1N)
Main field of study
Food Studies, Landscape Architecture
Grading Scale
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.
Course language
English
Entry Requirements
\- 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.
Examination Formats and Requirements for Passing the Course
Approved compulsory presentations and assignments in group and project work. <br> <br> Participation in compulsory seminars and pass of delivered individual reports. <br> <br> Participation in compulsory workshops and study visists.
Responsible Department/Equivalent
Department of People and Society
Supplementary information
Included in program
- Food and Landscape - Master’s programme
- Food and Landscape
- Agroecology - Master's Programme
Module set
| 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 |
The Course Replaces
FS0002
Other 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.