Module DXX-3600:
Food Geographies

Module Facts

Run by School of Natural Sciences

10 Credits or 5 ECTS Credits

Semester 1

Organiser: Dr Eifiona Lane

Overall aims and purpose

The course covers the political, economic, environmental and socio-cultural understanding of food production, marketing/distribution and consumption, power-laden processes revealed as connected in time and space. The module will encourage students to develop a holistic understanding of food systems in the global North, including consideration of issues of global access and equity. Students will develop proficiency in the use of quantitative and qualitative methods to understand, compare and evaluate both global and localised food systems enacted at different locations and scales. In addition, students will gain experience of both field-based and desk-based studies of Food Geographies. Field-visits will be to explore local case-study sites.

Course content

The module will combine lecture, seminar and field-based learning that will address mostr of the following themes with reference to food and drink with particular reference to the global North:

Globalised food systems and demand illustrated by exemplar production systems. Transnational corporations, food security, soils and land. Environmental and community impacts of global food in the Global North. Traditional and alternative food systems. Food Regimes, packaging and waste. Food Access and equity Farming, the environment and Food production. Re-localised food economies (Global North) and place-based foods. New challenges & horizons in sustainable global food.

Assessment Criteria

threshold

Grades D- to C+ No major omissions or inaccuracies in the deployment of information / skills. Some grasp of theoretical conceptual practical elements. Integration of theory/practice/information present intermittently in pursuit of the assessed works' objectives.

good

Grades B- to B+ Much or most of the relevant information and skills accurately deployed. Good/adequate grasp of theoretical/conceptual/practical elements. Good/fair integration of theory/practice/information in pursuit of the assessed works' objectives. Evidence of the use of creative and reflective skills.

excellent

Grades A- and above:

An outstanding performance, exceptionally able. The relevant information accurately deployed. Excellent grasp of theoretical/conceptual/practice elements. Very good integration of theory/practice/information in pursuit of the assessed work's objectives. Strong evidence of the use of creative and reflective skills

Learning outcomes

  1. Demonstrate a conceptual and practical understanding of a wide range of food innovations and the ability to apply this knowledge within a practical and sustainable resource management setting.

  2. Demonstrate a critical understanding of key issues in Food Geographies from an academic and practitioner viewpoint.

  3. Effectively collate and synthesize information and arguments from a variety of information sources and from field-based learning.

  4. Display excellent skills in communicating new developments within and across a wide range of food and drink geographies.

Assessment Methods

Type Name Description Weight
Examination 50
Field work based report 50

Teaching and Learning Strategy

Hours
Lecture

8 x 2 hours

16
Fieldwork

Field work 2 x 9 hours

18
Seminar

2 x 2 hours

4
Private study

Independent and guided self-study.

62

Transferable skills

  • Literacy - Proficiency in reading and writing through a variety of media
  • Numeracy - Proficiency in using numbers at appropriate levels of accuracy
  • Computer Literacy - Proficiency in using a varied range of computer software
  • Self-Management - Able to work unsupervised in an efficient, punctual and structured manner. To examine the outcomes of tasks and events, and judge levels of quality and importance
  • Exploring - Able to investigate, research and consider alternatives
  • Information retrieval - Able to access different and multiple sources of information
  • Inter-personal - Able to question, actively listen, examine given answers and interact sensitevely with others
  • Critical analysis & Problem Solving - Able to deconstruct and analyse problems or complex situations. To find solutions to problems through analyses and exploration of all possibilities using appropriate methods, rescources and creativity.
  • Safety-Consciousness - Having an awareness of your immediate environment, and confidence in adhering to health and safety regulations
  • Presentation - Able to clearly present information and explanations to an audience. Through the written or oral mode of communication accurately and concisely.
  • Teamwork - Able to constructively cooperate with others on a common task, and/or be part of a day-to-day working team
  • Mentoring - Able to support, help, guide, inspire and/or coach others
  • Management - Able to utilise, coordinate and control resources (human, physical and/or financial)
  • Argument - Able to put forward, debate and justify an opinion or a course of action, with an individual or in a wider group setting
  • Self-awareness & Reflectivity - Having an awareness of your own strengths, weaknesses, aims and objectives. Able to regularly review, evaluate and reflect upon the performance of yourself and others
  • Leadership - Able to lead and manage, develop action plans and objectives, offer guidance and direction to others, and cope with the related pressures such authority can result in

Subject specific skills

understand links between academic knowledge of food and drink issues and evidence with real world development

Resources

Resource implications for students

Field work clothing and footwear as appropriate

Reading list

Intro reading list o be supplied during first intro session and additional material on blackboard site.

Courses including this module