Are you interested in learning about how to plan for more sustainable food systems? Then the master's course Foodscapes 7.5 credits is a course for you.
Urban and regional planning and designing more sustainable food systems
In this course, you will learn about the concept of foodscape, and what opportunities and challenges that may appear when planning for more sustainable food systems. We introduce different ways of designing food systems and what role strategic urban and regional planning can play in the transition towards more sustainable systems. During the course, theories are introduced to study food practices, and the driving forces of various actors with the aim of understanding how public health, lifestyle and food systems are connected and influence each other on local and regional level.
A variety of study forms and study visits
The course is based on a model called Research through Design. It alternates lectures on food systems, their spatial expression, and emerging alternatives, with seminars and study visits. The students work with alternative spatial food systems in a specific city or region and present the work in both oral and visual form. At the end, the students write a smaller individual project in which they apply the knowledge from the course.