Special Lecture on Natural Resources Economics III A
| Numbering Code | G-AGR06 7FC03 LJ82 | Year/Term | 2022 ・ Intensive, First semester | |
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| Number of Credits | 1 | Course Type | Lecture | |
| Target Year | Target Student | |||
| Language | English | Day/Period | Intensive | |
| Instructor name | Not fixed (Kyoto University) | |||
| Outline and Purpose of the Course |
【This intensive course, themed “Sustainable food systems － a view from Eastern Europe,” will be delivered online by Dr. Balint Balazs, Managing Director and a Senior Research Fellow of the Environmental Social Science Research Group (ESSRG) in Budapest, Hungary.】 In the context of sustainability transitions, discourses on the benefits and potentials of local food have been proliferating. The course introduces the concepts and research perspectives of sustainable food systems and varied concepts, research agendas, analytical tools for understanding the emergence and dynamics of sustainable local food. Sustainable food systems will be also explored via evidence from Eastern Europe to challenge some normative assumptions and explanatory models underlying food system scholarship. |
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| Course Goals |
As an introduction to the sociology of food, the course invites students for a deeper immersion in the theoretical understandings of sustainable food systems, the assessments of practitioners’ knowledge needs, the socioeconomic patterns and development potential of production and consumption, the success factors, and possibilities of policy support. By the end of this course, students are expected to be able: To explain the differences of theoretical and conceptual approaches to food systems; To capture the key issues in the sociology of food; To present their own cases that illustrate food system transitions. |
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| Schedule and Contents |
【This intensive course will be held online in early June 2021. Further details (dates, time, zoom link, etc.) will be announced later.】 Class 1) Components of food systems analysis: value chains, regimes, structures and beyond, actor-networks, transition pathways Class 2) Agri-food systems and equity: eco-agri-food system, framings from West and East, food sharing economies Class 3) From seed networks to food systems: concepts and main components of sustainable food systems Class 4) Local food production and consumption patterns: food geography, spatial-social patterns, territorial food systems Class 5) Agri-food systems and transformative social innovation: food and seed sovereignty from the ground up Class 6) Sustainable food: legume-based food systems, moving beyond animal-based food systems Class 7) Food and participatory research: co-creation, cooperative research, Citizen Science Class 8) Student presentations and conclusions |
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| Evaluation Methods and Policy |
Class participation and discussion (50%) Homework assignments and brief presentations (50%) Note: Detailed information will be provided on the first day of class. Refer to "2021Guide to Degree Programs" for attainment levels of evaluation. |
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| Course Requirements | No prior requirements. | |||
| Textbooks | Textbooks/References | No textbook required. | ||
| References, etc. |
Balazs, B., Kelemen, E., Centofanti, T., Vasconcelos, M. W., & Iannetta, P. P. (2021). Integrated policy analysis to identify transformation paths to more-sustainable legume-based food and feed value-chains in Europe. Agroecology and Sustainable Food Systems, 1-23. https://doi.org/10.1080/21683565.2021.1884165 Davies, A. R. (2020). Toward a Sustainable Food System for the European Union: Insights from the Social Sciences. One Earth, 3(1), 27-31. https://doi.org/10.1016/j.oneear.2020.06.008 Jehlicka, P., Grivins, M., Visser, O., & Balazs, B. (2020). Thinking food like an East European: a critical reflection on the framing of food systems. Journal of Rural Studies, 76, 286-295. https://doi.org/10.1016/j.jrurstud.2020.04.015 Pengue, W., Gemmill-Herren, B., Balazs, B., Ortega, E., Viglizzo, E., Acevedo, F., Diaz, D.N., Diaz de Astarloa, D., Fernandez, R., Garibaldi, L.A., Giampetro, M., Goldberg, A., Khosla, A. and Westhoek, H. (2018). ‘Eco-agri-food systems’: today’s realities and tomorrow’s challenges. In TEEB for Agriculture & Food: Scientific and Economic Foundations. Geneva: UN Environment. Chapter 3, 57-109. http://teebweb.org/wp-content/uploads/2018/11/Ch3.pdf SAPEA, Science Advice for Policy by European Academies. (2020). A sustainable food system for the European Union. Berlin: SAPEA. https://doi.org/10.26356/sustainablefood Vasconcelos, M., Gomes A., Pinto, E., Ferreira, H., Vieira, E., Pimenta, A., Santos, C.S., Balazs, B., Kelemen, E., Hamann, K., Williams, M., Iannetta, P.P.M. (2020) The push-, pull- and enabling-capacities necessary for legume grain inclusion into sustainable agri-food systems and healthy diets. Chapter 1, in ‘Hidden hunger and the transformation of food systems. How to combat the double burden of malnutrition?’, Biesalski HK (ed). World Review of Nutrition and Dietetics (Basel, Karger), 121, https://doi:10.1159/000507498. Westhoek, H. J., Rood, G. A., Berg, M., Janse, J. H., Nijdam, D. S., Reudink, M. A., & Stehfest, E. E. (2011). The Protein Puzzle: The Consumption and Production of Meat, Dairy and Fish in the European Union. European Journal of Nutrition & Food Safety, 1(3), 123-144. https://www.journalejnfs.com/index.php/EJNFS/article/view/30006 |
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