Course

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
    Lectures, team activities, presentations, work with the term paper.
  • Recommended prerequisites
    SDG200, SDG201
  • Assessment method

    Portfolio assessment: Passed/ Failed.

    Students are assessed based on attendance, team activities, discussions/presentations, and a submitted course assignment. Mandatory activities: 80% attendance at joint sessions, participation in the final presentation, and contribution to the final course assignment.



  • Examiner scheme
    Sensor quality assures assessment schemes.
  • Mandatory activity
    Mandatory attendance for at least 80% of the joint sessions (main schedule: 9:00-12:00 each day). Participation in the final presentation with your team and submission of the final course assignment are also required.
  • Notes
    If fewer than six students enroll, the course will either be offered in an alternative format or postponed until the following year.
  • Teaching hours
    20 hours lectures, 28 hours organized team work, 32 hours self-structured team work, 8 hours workshop, 37 hours self study/paper writing.
  • Admission requirements
    GSK