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 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


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


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
  • Lectures, group discussions, group activities.
  • Oral exam

  • Compulsory participation in organized group work with a final presentation.
  • 13 double hours of lectures, group discussions, and group work.
  • GSK