Course code SDG200

SDG200 Sustainable Food Production Systems

Norsk emneinformasjon

Search for other courses here

Showing course contents for the educational year 2022 - 2023 .

Course responsible: Hanne Fjerdingby Olsen
ECTS credits: 5
Faculty: Faculty of Biosciences
Teaching language: NO
(NO=norsk, EN=Engelsk)
Teaching exam periods:
Spring parallel
Course frequency: Annually.
First time: Study year 2020-2021
Course contents:
The course deals with what a food system is and how food systems at different levels affect different aspects of sustainability, with the main focus on the Norwegian food system. Perspectives on sustainability are elevated and we review the four dimensions of sustainability - environmental, social, economic and governance and how a food system is both challenged by and challenge the different dimensions of sustainability. Different approaches are introduced for calculating and documenting sustainability. The course also looks at trade-offs between goals for sustainability and the impact this can have on the decision basis for a food system.
Learning outcome:

Knowledge

After attending this course, the students are expected to:

  • Know what a food system is and it’s complexity
  • Are able to describe the dimensions included in sustainability and can give good examples of impact categories related to food systems
  • Be able to describe different system perspectives (e.g. local, national, global)
  • Know methods for documentation of sustainability in the three dimensions

Skills

After attending this course, the students are expected to:

  • Are able to give examples of food systems and how the different parts of a system affect each other
  • Can enlighten problems regarding sustainable food production systems in a national and global context
  • Are able to make reasonable reflections of the future food production

General competence

After attending this course, the students are expected to:

  • Have a basic knowledge of the complexity of food production systems
  • Are able to discuss relevant problems from established knowledge
  • Know of innovative and holistic solutions for sustainable food production
Learning activities:
Lectures, group activities.
Syllabus:
Updated literature within research field. Syllabus will be given on Canvas. No text book.
Recommended prerequisites:
HFX131 or PJH102, HFX133
Assessment:
Oral exam with presentation of given topic (with time for preparations).
Nominal workload:
125 hours
Entrance requirements:
GSK
Type of course:
14 double lectures including group activities.
Examiner:
Examination details: Oral exam: Letter grades