Gastronomy: Sustainable Eating

About this programme

This course introduces the study of food and meals in relation to issues of sustainability and health. During the course, you will examine the impact of food and meals on sustainable development at the level of both communities and individuals. You will learn how food production and consumption affect the climate, natural environments, and landscapes. We will also discuss sustainable lifestyles and healthy eating, since bodily functions and lifespan are partly determined by what, when, where and how we eat. Taking an interdisciplinary approach, the course covers cultural, nutritional and geographical perspectives on food. Local field studies are combined with global literature studies on the subject. The syllabus contains the formal and legal details of the entire course. It’s a legal document outlining the course structure and requirements, intended mainly for administrative use. The course literature listed may be updated up to eight weeks before the course begins. There are different application rounds depending on the type of studies you are applying to, and whether you are an EU/EEA citizen or non-EU/EEA citizen. Before applying, make sure to carefully review the entry requirements and read the how to apply guide, including document instructions. Seats are allocated according to the following: The general average (GPA) of your higher secondary school leaving certificate: 34 %, The Swedish national university aptitude test: 34 %, number of previous ECTS at the application deadline (up to 165): 32 %.