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 and South, including current trends that restructure the North/South divide. 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 local case-study sites.

Course content

The module will combine lecture-, seminar- and field-based learning that will cover the following themes:

Globalised food systems – production systems to feed the world. Transnational corporations, food security, soils and land. Environmental and community impacts of global food (Global South) e.g. Clearances and Plantations. Traditional and alternative food systems. Food Regimes, packaging and waste. 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. Display excellent skills in communicating new developments within and across a wide range of food and drink geographies.

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

Assessment Methods

Type Name Description Weight
EXAM Examination

Students to answer 2 essay questions.

50
REPORT Field work report

Field work 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

  • Awareness of the concepts of spatial and temporal scale in understanding processes and relationships.
  • Appreciation of the reciprocal nature of human-environmental relationships.
  • Apply appropriate techniques for presenting spatial and/or temporal trends in data.
  • Employ appropriate social-survey methods.
  • Preparation of effective maps, diagrams and visualizations.

Process management : 1. Organisation - able to coordinate an administer workloads efficiently 2. Prioritisation - able to rank tasks according to level of importance 3. Planning - able to set achievable goals and structure the necessary action, using SMART GOAL techniques. 4. Complexity management- able to handle ambiguous and complex situations and their consequences 5. Decision making - able to decide firmly, clearly and swiftly upon a course of action from a series of options 6. Evaluation - able to examine the outcomes of tasks and events from a personal and organisational viewpoint also judge levels of quality and importance

Liaison Customer relations - able to liaise sensitively and diplomatically with a cross section of users Negotiation - able to discuss and attempt to achieve mutually satisfactory resolution of contentious issues Conflict resolution - able to resolve conflicts in relationship with others Networking - able to build relationships in various and multiple scenarios, sharing skills and ideas

Relating to self & others Self confidence- having confidence to deal with the challenges faced. Emotional intelligence - having a sensitivity to emotions in the field work location, being able to navigate those of others and to manage those of your own

Relating to working practices Independence- able to work and demonstrate to relevant stakeholders that you can work to an appropriate level with minimal supervision Initiative- able to take appropriate action and arrange activities without having to be prompted Adaptability - able to respond positively to changing circumstances and new challenges within the field work location Positive attitude - having an optimistic and proactive approach to the stakeholders Stress tolerance- able to retain effectiveness and be efficient under pressure Willingness to learn - Demonstrate a willingness to learn about the field work location prior to going there and also whilst there in order to meet the needs of the stakeholders

These criteria have been drawn from the Skills & Qualities Analysis of the Bangor Employability Award and are used with kind permission.

Resources

Resource implications for students

Field work clothing and footwear as appropriate

Courses including this module