OAFP 9650 - Food systems: challenges and transformation

Due to their interactions with environmental, health and social issues, food systems are considered a key driver of the transition towards sustainable development. However, their transformation is complex, and involves many stakeholders with vested interests from production to consumption. It is no longer about producing more to feed a growing population, but rather to address the interconnected food-related challenges. This complexity is linked to context specificity, including cultural and social dimensions of food, and to the interdependencies across local, national and international processes. Consequently, numerous controversies surround food, making it difficult to guide these transformations. Growing attention has been paid to those issues recently and many initiatives are taking place in all countries. Drawing on concrete examples, this course will analyse the current transformations and explore perspectives, while addressing controversies and key governance related issues.

No prerequisites

Each session focuses on a specific topic, presented by professors or guest speakers. These topics are followed by a discussion, for which a group of students is responsible.

Three sessions are devoted to students personal work, including oral presentation and individual or group writing, halfway through the course and at the end.

-Presentation and short essay on a topic related to the course (between 10 and 20 pages) : 50%

Use of IA is not recommended

Preparation of at least one session according to a timetable agreed during the first session.

Compulsory and recommended reading for each session (1 or 2 articles).

Writing of a short dissertation.