Teaching Responsibility
LJMU Schools involved in Delivery:
LJMU Partner Taught
Learning Methods
Lecture
Practical
Seminar
Module Offerings
7503CATSCI-JAN-PAR
Aims
a) To provide a world view of global and local trends in food production, trends to diet and health, and environmental quality including climate change.
b) Study the interplay of economics, legislation, labour issues, poverty, technology and consumer behaviour on the production and consumption of food.
c) Analyse how food can be produced sustainably.
d) Interrelate key theories, ideas and knowledge on sustainable food production.
Learning Outcomes
1.
Demonstrate a deep conceptual understanding of the complex interplay between global and local food markets, vertical integration of agriculture, consumer diets and health, ‘food sovereignty’, the impact of machinery and transportation, economics, labour and environmental externalities on the sustainable production of food.
2.
Critically evaluate how current markets, policies and consumer behaviour could change to result in greater sustainability in food production and resource use.
3.
Critically evaluate approaches to sustainable food production and resource management using real-world examples.
4.
Demonstrate a critical and deep understanding of key theories, ideas and models in sustainable food production.
Module Content
Outline Syllabus:Worldviews, food production, global and local markets, vertical integration of agriculture, machinery, transportation, economics, labour, environmental externalities, poverty, food and health, diets, sustainability, food sovereignty.
Additional Information:This module is available as on-site and distance learning.
Assessments
Report
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