European Food & Agricultural Policy | Université Catholique de Lille

Establishment

ESPOL European School of Political and Social Sciences

Language of instruction

French, English

This course occurs in the following program(s)

Training officer(s)

SABINE WEILAND

Period

Presentation
Terms
Resources

Présentation

Modalités

Forms of instruction

The course has 12 sessions of 2 hours, each consisting of a lecture part, student presentations and interactive elements. The students are encouraged to actively participate and to discuss issues of common interest.

The lectures are designed to outline the topic in general, give a structuring overview and discuss some salient points. The student presentations look in greater detail into some key concepts or topics related to the overall session topic. The discussion part will be open regarding upcoming questions and adapted to the students' interests. The lecture and presentation slides will be uploaded to Moodle.

Course Assessment

Course Attendance: Regular attendance of the sessions is a requirement. NB: In case of unexcused absence in more than one session, the student fails the course.

Compulsory reading: A course reader is available in electronic form on Moodle. You are required to read the basic in preparation of the sessions. Further reading suggestions will be given as well.

Grading: Preparation of student presentations (2 presentations per student over the course) and a written exam at the end of the semester. The course grade is based on the presentations (50%) and the final exam (50%).

Evaluation

Ressources

Bibliography

Fortin, N.D. (2011): Food Regulation. Law, Science, Policy, and Practice. Hoboken.|| Freibauer A. et al. (2011): Sustainable Food Consumption and Production in a Resource-constrained World. European Commission–Standing Committee on Agricultural Research (SCAR). The 3rd SCAR Foresight Exercise. Brussels.|| Gabriel, Y./Lang, T. (2015): The Unmanageable Consumer. 3rd ed. London.|| Gonzalez Fischer, C./Garnett, T. (2016). Plates, Pyramids and Planets. Developments in National Healthy and Sustainable Dietary Guidelines: A State of Play Assessment. Rome/Oxford.|| Havinga, Tetty/van Waarden, Frans/Casey, Donal (eds.) (2015): The Changing Landscape of Food Governance Public and Private Encounters. Cheltenham.|| Herring, R.J. (ed.) (2015): The Oxford Handbook of Food, Politics, and Society. Oxford.|| International Food Policy Research Institute (2016): 2016 Global Food Policy Report. Washington, DC.|| Josling, T./Tangermann, S. (2015): Transatlantic Food and Agricultural Trade Policy. 50 Years of Conflict and Convergence. Cheltenham.|| Lang, T./Barling, D./Caraher, M. (2009): Food Policy: Integrating Health, Environment and Society. Oxford.|| Marsden, T./Sonnino, R. (2012): Human health and wellbeing and the sustainability of urban-regional food systems. Current Opinion in Environmental Sustainability 4: 427-30.|| Marsden, T./Morley, A. (2014): Sustainable Food Systems. Building a New Paradigm. London.|| Oosterveer, P. 2007: Global Governance of Food Production and Consumption. Issues and Challenges. Cheltenham.|| Spaargaren, G./Loeber, A./Oosterveer, P. (eds.) (2012): Food Practices in Transition. Changing Food Consumption, Retail and Production in the Age of Reflexive Modernity. New York.|| van der Meulen, B. (2011): Private Food Law. Governing Food Chains Through contract law, self-regulation, private standards, audits and certification schemes. Wageningen.||