SDG300 Sustainability Goals and Food System Redesign
Credits (ECTS):5
Course responsible:Hanne Fjerdingby Olsen
Campus / Online:Taught campus Ås
Teaching language:Engelsk
Limits of class size:30
Course frequency:Annually.
Nominal workload:125 hours.
Teaching and exam period:January block.
About this course
This course combines lectures and discussion sessions on sustainability in food production systems, covering plants, fish, and livestock. Through interdisciplinary teamwork and literature studies, students will be challenged to integrate knowledge from their entire academic background.
The UN Sustainable Development Goals (SDGs) are examined in relation to opportunities and challenges in current and future food production. A holistic perspective on sustainability is explored, encompassing all its dimensions. Key topics include resource use, land use, trade-offs, food security, feed-food competition, and biodiversity.
Students work in teams to analyze a selected food system, using scientific literature as a foundation for discussion and evaluation. Assessment is based on team activities, a final presentation, and a team assignment in which students redesign their chosen food system, justifying their proposed changes with sustainability improvements.
Learning outcome
Knowledge It is expected that the students, after attending the course:
- Have thorough knowledge of sustainable food systems and can apply the knowledge when complex problems are to be addressed
- Are able to consider the sustainability of a food system in different spatial levels (e.g. local, national, global)
- Are able to consider interactions between the sustainable development goals and make qualified priorities
Skills It is expected that the students, after attending the course:
- Are able to perform in interdisciplinary teams and know his/her strengths and weaknesses
- Are able to analyze sustainable solutions based on advanced, scientific literature
- Are able to reflect and communicate solutions for sustainable food production and how these are related to the sustainable development goals
General competence It is expected that the students, after attending the course:
- Are able to utilize own knowledge and skills to enlighten complex problems regarding sustainability and food production
- Are able to communicate at a high, professional level
- Are able to accomplish a scientific study of problems related to sustainable food production systems
Learning activities
Recommended prerequisites
Assessment method
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