四虎影院

Accessibility statement

Food, Space, Culture & Society - ENV00023I

« Back to module search

  • Department: Environment and Geography
  • Module co-ordinator: Dr. Samarthia Thankappan
  • Credit value: 20 credits
  • Credit level: I
  • Academic year of delivery: 2024-25

Module summary

The module examines the roles of society, policy and governance, and technology in shaping the food system and facilitating the move towards food consumption patterns which are sustainable ecologically, economically and socially.

Module will run

Occurrence Teaching period
A Semester 2 2024-25

Module aims

The central aim of this module is to explore the conditions which triggered globalisation and the industrialisation of food.

This module explores sustainable food consumption as an incipient yet fundamental field of environmental planning, agri-technologies and social science. The module contextualises sustainable food consumption by broadly examining the concepts of sustainability and sustainable consumption. Part of this course evaluates and critiques the prevailing food system by exploring its inherent consequences and contradictions. The emergence and rise of alternative modes of food provisioning and the various manifestations of the ‘alternative’ or ‘sustainable’ food system are examined in the second part of this module, particularly their nature, potential and any barriers to their acceptance and growth.

Small group discussions, during seminar sessions, will enable students to develop their existing knowledge in relation to emerging research areas, critically appraise current research via debate and discussion and relate research to its scientific, political, economic and societal context.

Module learning outcomes

By the end of the module, you should be able to:

  1. Critically discuss key issues in the study of sustainability and sustainable consumption.

  2. Critique and apply a range of geographical concepts and discourse to the sustainable food consumption debate.

  3. Evaluate the impact of (un)sustainable food consumption practices on economic, social and environmental geographies

  4. Undertake analysis of complex and contradictory areas of knowledge allowing for the critical evaluation of arguments, assumptions and abstractions, to make correct judgments

  5. To frame and successfully solve a problem and be able to communicate the outcome effectively

Assessment

Task Length % of module mark
Essay/coursework
Patchwork Assessment 2,000 words
N/A 100

Special assessment rules

None

Reassessment

Task Length % of module mark
Essay/coursework
Patchwork Assessment 2,000 words
N/A 100

Module feedback

Formative assessment

General feedback on the 3 patches will be provided in written form

Summative assessment

Feedback on summative assessments will follow the departmental guidelines with scripts being annotated and a feedback form provided.

Indicative reading

Cloke, Paul J. (2005).Introducing human geographies. Hodder Arnold

Steger, Manfred B. (2009). Globalisation. Oxford University Press

Gabaccia, Donna R. (2000).We are what we eat. Harvard University Press

Atkins, P. J. (2001). Food in Society. Arnold



The information on this page is indicative of the module that is currently on offer. The University is constantly exploring ways to enhance and improve its degree programmes and therefore reserves the right to make variations to the content and method of delivery of modules, and to discontinue modules, if such action is reasonably considered to be necessary by the University. Where appropriate, the University will notify and consult with affected students in advance about any changes that are required in line with the University's policy on the Approval of Modifications to Existing Taught Programmes of 四虎影院.