Course code EDS285

EDS285 Global Food System and Food Security

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Showing course contents for the educational year starting in 2020 .

Course responsible: Ruth Haug
Teachers: Gry Synnevåg
ECTS credits: 10
Faculty: Faculty of Landscape and Society
Teaching language: EN
(NO=norsk, EN=Engelsk)
Limits of class size:
Teaching exam periods:
This course is offered in the starts in autumn parallel. 
Course frequency: Annually
First time: 2014H
Preferential right:
Course contents:

This course aims to provide an integrated analysis of drivers and constraints that influence the global food system, as well as a holistic understanding of how policies, institutions and bottom-up approaches can contribute to a more sustainable food system. A food system is defined as a system that gathers all the elements (environment, people, inputs, processes, infrastructures, institutions, etc.) and activities that relate to the production, processing, distribution, preparation and consumption of food, and the outputs of these activities, including socio-economic and environmental outcomes (HLPE 2017:11). Food security is an important part of the global food system. Nearly a billion people around the world do not get enough food, 2 billion people experience micronutrient malnutrition and 2 billion people are overweight or obese. Food insecurity is basically a poverty problem and conflicts often add to the problem. Continued climate change and environmental degradation further threatens food -and nutrition security. The course will contribute to understand some of the complex issues and controversies that surround globalization of agriculture and the global food chain, and review and discuss factors that influence food-and nutrition security at the global, national, community and household level.

Core topics covered:

The global food situation, food systems, food -and nutrition security, food sovereignty, food justice, food policy, institutions and governance, the sustainable development goals in particular SDG2, cross-disciplinary approaches to understand food security causes and solutions, the food industry, new food trends, food loss and waste, climate change, agrobiodiversity and food security, gender and food security, conflict and hunger, food relief and emergencies, food security in protracted crisis, food security project design using a result based management framework, food security indicators, monitoring, evaluation and impact assessment.

Learning outcome:
By the end of this course, participants should be familiar with the core concepts within the global food system and food security to a level at which participants can engage with fellow practitioners, researchers, advisors and policymakers interested in food system, food security and global development by having:
  • An understanding of what food systems and food security is all about including definition of concepts, theoretical evolution and knowledge of different strategies to address the problem of food insecurity
  • The ability to analyze food systems and food insecurity in an cross-disciplinary way including agricultural, technological, environmental, nutritional, economic, societal, political and deographic factors.
  • The capacity to assess critically theoretical and conceptual issues in relation to review of relevant case studies and diverse strategies.
  • The ability to present relevant food system and food security topics in oral and written forms both independently and in teams.
Learning activities:
Lectures, seminars, groupwork and term paper.
See Canvas
Recommended prerequisites:
Interest in social sciences and development studies
Mandatory activity:
All seminars and groupwork are mandatory
Term paper (100% of grade)
Nominal workload:
300 hours
Entrance requirements:
Minimum requirements for entrance to higher education in Norway (generell studiekompetanse)
Examination details: Continuous exam: A - E / F