Food Planning
Information from the course leader
Dear students,
due to Covid 19, the first weeks of the course will be online. You will find the link to the course room in zoom under "course information". As soon as possible, we will go back to teaching at Campus Alnarp.
Looking forward to see you on the introduction!
/The teachers
Course evaluation
The course evaluation is now closed
FS0002-30245 - 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 FS0002
Academic year 2023/2024
2024-01-15 - 2024-03-19
Academic year 2022/2023
2023-01-16 - 2023-03-21
Syllabus and other information
Syllabus
FS0002 Food Planning, 15.0 Credits
Food PlanningSubjects
Landscape Architecture Food Studies Food studies Landscape ArchitectureEducation cycle
Master’s levelAdvanced study in the main field
Second cycle, has only first-cycle course/s as entry requirementsMaster’s level (A1N)
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.
Language
EnglishPrior knowledge
Knowledge equivalent to 120 credits, of which 90 credits within one of the following areas:- natural sciences
- social sciences
- technology
- Food and meal science
and English 6.
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.
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
Pass in compulsory assignments in group and individual assignments, both in oral presentations and written reports.
Participation in compulsory seminars and pass of delivered individual reports.
Participation in compulsory workshops, excursions and other compulsory activities.
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 Foodscapes 1 is recommended as prior knowledge.Responsible department
Department of People and Society
Grading criteria
Grading Criteria, FS0002 Food Planning, 15.0 Credits Spring 2022
General Examination requirements
To complete the course, the student must:
• Receive pass in compulsory assignments in group and individual assignments, both in oral presentations and written reports.
• Demonstrate active participation in compulsory activities (seminars, workshops, excursion/s).
Compulsory activities. Preparation and active participation is key for the fulfilment of learning outcomes in the course. If you miss a seminar or other compulsory activity (marked in the schedule), contact the teacher responsible for the activity. Grades: pass or fail.
Group assignment: outline and present a food strategy. Active contributions from all members of the group is required. Grades: pass or fail.
Final paper. A critical discussion of a selected food strategy, by applying literature and perspectives given in the course. Grades: fail, 3,4,5
The final grade of the course is: fail, 3,4,5. Requirements for each grade:
Grade 3
-
The student is able to on a general level, Analyse strategies and apply planning tools, that may contribute to sustainable landscapes at different levels landscape with food as an analytic lens.
-
The student is able to demonstrate, a general understanding and evaluation of how how individuals' and organisations' behaviours influences and are influenced by food landscapes.
-
The student can identify and discuss, at a general level, various incentives may influence and contribute to sustainable food landscapes and societies.
Grade 4
-
The student is able to, on a deeper level, Analyse strategies and apply planning tools, that may contribute to sustainable landscapes at different levels landscape with food as an analytic lens and show connections to relevant literature from the course
-
The student is able to demonstrate, a general understanding and evaluation of how individuals' and organisations' behaviours influences and are influenced by food landscapes, and apply these insights on specific cases.
-
The student can identify and discuss, at a deeper level, how various incentives may influence and contribute to sustainable food landscapes and societies.
Grade 5
-
The student is able to, on a deeper level, Analyse, assess and develop strategies, and apply planning tools, that may contribute to sustainable landscapes at different levels landscape with food as an analytic lens, and show strong connections to relevant literature from various themes in the course.
-
The student is able to demonstrate, a deep understanding of how natural and cultural aspects coexist within one or several foodscapes and it´s relations to other foodscapes. The student should be able to identify potential synergies and/or conflicting interests between different perspectives, and be able to synthesise these and present them with great scientific accuracy.
-
The student can identify and discuss, at a deeper level, how various incentives may influence and contribute to sustainable food landscapes and societies and show strong connections both to specific cases and to relevant literature dealt with in the course.
If the student is entitled to special pedagogical support due to special needs, the examiner has the right to give an adapted test or allow the student to take the test in an alternative way.
Litterature list
- Sustainable food planning: evolving theory and practice Författare: André Viljoen and Johannes S.C. Wiskerke ISBN: eISBN: 978-90-8686-826-1, ISBN: 978-90-8686-187-3 [Sustainable food planning: evolving theory and practice] (https://doi.org/10.3920/978-90-8686-187-3) Kommentar: Book is available online (you need to be logged in to the SLU network either on Campus, or through VPN)
- Routledge Handbook of Landscape and Food Författare: Joshua Zeunert and Tim Waterman ISBN: eBook ISBN 9781315647692 [Routledge Handbook of Landscape and Food] (https://doi.org/10.4324/9781315647692) Kommentar: Book is available online and is accessible when logged in to the SLU network either on campus, or through VPN
- Images of foodscapes: Introduction to foodscape studies and their application in the study of healthy eating out-of-home environments Författare: B.E. Mikkelsen [Images of foodscapes: Introduction to foodscape studies and their application in the study of healthy eating out-of-home environments] (https://journals.sagepub.com/doi/abs/10.1177/1757913911415150?casa_token=qc92vK-rEKgAAAAA:cdzO9aYzHQf12qjGJFEXp-euBiTZ0tSAzEXA6Ell9b6xgmQI1_X4T5jQSa75Cp_pQ3wF-V1XH0bSlg) Kommentar: The article is available as pdf on the course home page. You need to be logged in at the SLU network either at Campus or through VPN to access the article through the link.