ERN405 Food and consumption in a sustainable perspective

The course is connected to the following study programs

• Master's 5-Year Programme in Teacher Education, level 5-10

Teaching language

This course is taught in Norwegian and an English translation of the course description is not available.

Prerequisites

Passed 150 credits in primary and lower secondary school teacher education, including 30 credits in Pedagogy and pupil knowledge, ERN130 Food and education, ERN131 Food and nutrition, ERN209 Food and society and ERN210 Food and entrepreneurship or equivalent.

Course contents

• History of food

• Food in the world

• UN sustainable development goals

• Food security nationally and globally

• Sustainability perspectives in food production, household and individual food choices

• Seasonally based diet

• Ethical aspects related to diet

• Market forces/multinational companies/advertising

• Innovative food in a sustainability perspective

• Entrepreneurship in food and consumption

• Ethnographic/netnographic project work including shorter student exchange, fieldwork or data collecting via social media

• Popular scientific dissemination

 

Supervised professional training

One hundred hours supervised professional training is included. A designated period (one week) during which students take on complete responsibility for the running of a school, is part of the practical training. The students shall further develop and try out lesson plans including digital components developed earlier in the course. The students´ experiences and reflections from the period of practical training will be the basis for discussions and follow-up activities in the course.

Learning outcomes

Knowledge

On successful completion of the course, the student will

• have advanced knowledge of food through the ages and the importance of the diet for social development and human capital

• have knowledge about conditions that influence food security, nationally and globally

• have in-depth knowledge about UN sustainable development goals

• have advanced knowledge how food and food production affect the environment

• have in-depth knowledge of sustainability “from ground to table”

• have in-depth knowledge of various diets´ environmental footprints

• have insight into how individual households can influence the environment through reduced food waste

• have insight into how market forces and the food industry affect food choice and environment

Skills

On successful completion of the course, the student will

• be able to utilize the seasonal produce and local food

• be able to experiment with leftovers to reduce food waste

• be able to visualize food and meals´ environmental impact by using different tools

• be able to develop lesson plans that promote good use of resources

• be able to prepare, implement and evaluate projects in which fieldwork with collection of ethnographic data is included

• be able to create arenas for ethical reflection on diet and sustainability

• be able to convey subject matter in a popular scientific manner

 

General competence

On successful completion of the course, the student will

• be able to reflect on ethical issues related to personal food consumption and distribution of food in the world

• be able to facilitate learning that promotes practical wisdom in relation to food and sustainability

• be able to contribute to new thinking and innovation in sustainable food consumption

Examination requirements

Primary and lower secondary school teacher education students must have passed

• work requirements as described in the semester plan

• compulsory attendance

• supervised professional training

Course students must have approved

• a didactical assignment equal in scope with the supervised professional training

• work requirement as described in the semester plan

• compulsory attendance

See more information in Canvas

Teaching methods

Instruction is provided as lectures, individual work, group work, project work, fieldwork/short student exchange and practical work. Relevant digital tools will be used as aids for learning, dissemination and evaluation. Dissemination of the subject and development of relevant lesson plans based on subject material will be in focus in all activities. Student work load is estimated to about 400 hours. Part of the education is compulsory (see the semester plan in Canvas).

Evaluation

The person responsible for the course, in consultation with the student representative, decides the method of evaluation and whether the courses will have a midterm- or end of term evaluation, see also the Quality System, section 4.1. Information about evaluation method for the course will be posted on Canvas.

Offered as Single Standing Module

Yes. Subject to availability or capacity.

Admission Requirement if given as Single Standing Module

For course students: completed teacher education for primary, lower secondary/ upper secondary school, as well as ordinary prior required knowledge.

Assessment methods and criteria

A five-day home exam in groups (2-3 students) which results in a publishable feature article about food and consumption for a newspaper or a professional journal

(see more detailed description in Canvas). The assignment will be graded.