Course

SDG200 Sustainable Food Production Systems

Credits (ECTS):5

Course responsible:Hanne Fjerdingby Olsen

Campus / Online:Taught campus Ås

Teaching language:Norsk

Course frequency:Annually.

Nominal workload:125 hours

Teaching and exam period:Spring parallel

About this course

The course explores what a food system is and how food systems at different levels impact sustainability, with a primary focus on the Norwegian food system. We examine sustainability from various perspectives and review its four dimensions: environmental, social, economic, and governance sustainability. Furthermore, we analyze how food systems both challenge and are challenged by these dimensions. The course highlights interactions and contradictions between sustainability dimensions and their significance for decision-making within a food system. Additionally, it introduces methods for documenting sustainability, resilience in food systems, the role of consumers, and opportunities for food system transformation.

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 discussions, group activities.
  • Assessment method
    Oral exam in groups of 3-4 students.

    Oral exam Karakterregel: Letter grades
  • Examiner scheme
    An external examiner is used for the oral exam.
  • Mandatory activity
    Compulsory participation in organized group work with a final presentation.
  • Notes
    Ved færre enn 6 studenter vil emnet gis med et alternativt undervisningsopplegg
  • Teaching hours
    13 double hours of lectures, group discussions, and group work.
  • Admission requirements
    GSK