Teaching Responsibility
LJMU Schools involved in Delivery:
LJMU Partner Taught
Learning Methods
Lecture
Practical
Seminar
Module Offerings
7591CATSCI-JAN-PAR
Aims
a) To provide a world view of global and local trends in food systems, including production, diet and health, environmental quality and 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 the potential for food systems transformation to achieve improved social, environmental and health outcomes.
d) Interrelate key theories, ideas and knowledge on food system sustainability.
Learning Outcomes
1.
Demonstrate a deep conceptual understanding of the complex interplay between elements of the global food system
2.
Critically evaluate how intervention in markets, policies and consumer behaviour could contribute to improved social, economic and environmental outcomes of food systems.
3.
Critically evaluate approaches to sustainable food production and resource management using real-world examples.
4.
Demonstrate a critical understanding of key ideas and models in food systems sustainability.
Module Content
Outline Syllabus:
Food production trends, global and local markets, vertical integration of agriculture, transportation, economics, labour, environmental externalities, poverty, food and health, diets, sustainability, food sovereignty.
Food production trends, global and local markets, vertical integration of agriculture, 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.
This module is available as on-site and distance learning.