Module DXX-3601:
Food Geographies

Module Facts

Run by School of Natural Sciences

20 Credits or 10 ECTS Credits

Semester 1 & 2

Organiser: Dr Eifiona Lane

Overall aims and purpose

The module will analyse the geographical factors influencing the location and distribution of agricultural activity, food marketing, regulation, consumption and dietary change, with specific reference to inequalities within and between the global North and South as have emerged over the last two centuries primarily focussed on the global North food economy. Students will develop specialist knowledge and understanding of geographies of food, including a range of established techniques and research methodologies.

The module will introduce the political economic and social workings of the dominant food system at various scales and also encourage students to consider perspectives of gender and equity. The module will cover the local policy context, experiences and practices of food production and/or consumption relevant in Wales, the United Kingdom, Europe and globally.

Students will work collaboratively to plan field based activities. By the end of the course, students will be able to interpret, use, evaluate and communicate effectively information about a wide range of data about food systems, experiences and wider issues of sustainable food and drink development.

Course content

The study of food in all its dimensions offers opportunities to explore a wide range of pressing questions in the area of sustainable communities and wider areas of governance and spatial analysis across human and environmental geography. Food and drink development affects all and everything in some-way whether spatially-focused on production systems, cultural gastronomy and historical change or place based food regeneration - all connect people to growing, producing and consuming spaces, local land management to international markets regulations and markets. Global changes within physical and political climates suggest contexts where a clear understanding of issues such as wise resource use and its impacts of food and drink are important theoretical concepts of innovation and governance are key to investigate the changing geographies of food and drink which include impacts of both unsustainable practices in periods of scarcity and abundance, dietary balance and malnutrition.

Assessment Criteria

good

Grades B- to B+ Much or most of the relevant information and skills accurately displayed. Good/adequate grasp of theoretical/conceptual/practical elements. Good/fair integration of theory/practice/information in the pursuit of the assessed work's objectives. Evidence of the use of creative and reflective skills. Some critical use of primary literature and broad general use of the literature in general.

excellent

Grades A- and above An outstanding performance, exceptionally able. The relevant information accurately deployed. Excellent grasp of theoretical/conceptual/practice elements. Good integration of theory/practice/information in pursuit of the assessed work's objectives. Strong evidence of the use of creative and reflective skills. Wide-ranging and critical use of literature beyond that proscribed.

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 work's objectives. Limited use of the primary literature.

Learning outcomes

  1. Effectively collate and synthesise information from a wide variety of sources and from field based learning, web based resources and social media.

  2. Apply original planning skills to present and organise a potential food or drink innovation within current context for funding and implementation in the sectors of gastronomy, community food access, food product development, food tourism.

  3. Display excellent skills in communication of new developments, issues and organisations within and across a wide range of food and drink innovations and geographies.

  4. Demonstrate a critical understanding of a range of issues and topics across food and drink innovation and borader geographies

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

Assessment Methods

Type Name Description Weight
Examination 40
Field work report (Semester 1) 20
Food and drink innovation plan(Semester 2) 20
Food and drink innovation plan presentation 20

Teaching and Learning Strategy

Hours
Tutorial

3 x 1 hour drop in slots(Semester 2 only)

3
Private study 123
Lecture

9 x 2 hour lecture

18
Fieldwork

3 (or 4) x 9 hours field work

36
Seminar

6 x 2 hours

12
Practical classes and workshops

4 x 2 hours

8

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.
  • 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
  • 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
  • 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

Employability and innovation practice supported linked to food and drink sector.

Resources

Resource implications for students

Field work clothing and footwear as appropriate

Reading list

Reading lists given at introduction and throughout module on blackboard site.

Courses including this module