Food Planning

About this programme

The course comprises of lectures, workshops, literature seminars, excursions, group assignments and project works. The course deepens into different aspects of behaviours in food landscapes. As point of departure, levels of foodscapes are use: from the individual (micro level) to local and regional (macro level) and to national and international landscapes (meso level) are adhered to. The course provides with tools to understand and analyse consumer behaviour and movements (such as citizen engagement in food and the development of alternative food networks) and how this influence foodscapes. Further, the course provides with tools to analyse and evaluate foodscapes, and how local and regional planning may be influenced by a foodscape perspective. Through projects, knowledge and tools for landscape analysis, with food as analytic lens, are applied. These analyses work as a basis to develop strategies, plans and action measures for the development of sustainable foodscapes. The course problematise the complex and dynamic relationships between individuals, food consumption, food production, entrepreneurship, planning and policy. Knowledge equivalent to 120 credits, of which 90 credits within one of the following areas: \- natural sciences \- social sciences \- humanities \- technology \- food and meal science and English 6 or equivalent. Finalized by: PN-LT - ansvarig ledamot i arbetsgrupp landskap Alnarp (AGLA), 2023-11-15 Valid from : Spring semester 2025 (2025-01-20) The grade requirements within the course grading system are set out in specific criteria. These criteria