Studying at York
Food, Space, Culture & Society - ENV00023I
Module summary
The module contextualises sustainable food consumption by broadly examining the concepts of sustainability and sustainable consumption. 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 this module, particularly their nature, potential and any barriers to their acceptance and growth. The module also examines the roles of society, policy and governance, and technology in shaping the food system
Module will run
| Occurrence | Teaching period |
|---|---|
| A | Autumn Term 2022-23 to Spring Term 2022-23 |
Module aims
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. The module also 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 learning outcomes
By the end of the module, you should be able to:
- Critically discuss key issues in the study of sustainability and sustainable consumption.
- Understand, critique and apply a range of geographical concepts and discourse to the sustainable food consumption debate.
- Critically discuss key issues in the study of sustainability and sustainable consumption.
- Evaluate the impact of (un)sustainable food consumption practices on economic, social and environmental geographies
- Undertake analysis of complex and contradictory areas of knowledge allowing for the critical evaluation of arguments, assumptions and abstractions, to make correct judgments, to frame and successfully solve a problem and be able to communicate the outcome effectively
Indicative assessment
| Task | % of module mark |
|---|---|
| Essay/coursework | 50 |
| Online Exam - 24 hrs (Centrally scheduled) | 50 |
Special assessment rules
None
Indicative reassessment
| Task | % of module mark |
|---|---|
| Essay/coursework | 100 |
Module feedback
Feedback on group tasks during seminars is provided as verbal comments after each session. Feedback on individual coursework (essay) is provided as written comments on returned work and a dedicated feedback session will be held.
Examination scripts are made available to students in a dedicated session with the course lecturers available for one-to-one discussion. This allows identification of any points for improvement in future examinations.
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