Policy for Food System Sustainability

About this programme

Knowledge equivalent to 180 credits 7\.5 credits economics at second-cycle level 7\.5 credits microeconomic theory at second-cycle level English 6 The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest. Knowledge equivalent to 180 credits 7\.5 credits economics at second-cycle level 7\.5 credits microeconomic theory at second-cycle level English 6 The purpose of the course is go give the students a deep understanding of how policy can be used to improve food system sustainability, with special focus on food availability, and environmental issues such as climate impact and preserved biodiversity. The FAO describes a sustainable food system as “a food system that delivers food security and nutrition for all in such a way that the economic, social and environmental bases to generate food security and nutrition for future generations are not compromised” . Food systems consists of several groups of actors with different goals and interests. Primary producers, the processing industry, wholesale, distribution and retail companies all need to be profitable to ensure future food production and distribution, and consumers need access to healthy food in sufficient quantities. In addition, there are representatives of actors, NGO´s and policy makers who all have different views on what to prioritize within food system sustainability. Such a large and diverse group of actors cannot be expected to align interests to ensure common goods such as food security and availability, a stab