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
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
Assessment method
Mandatory activity
Teaching hours
Admission requirements