Introduction to Sustainable Gastronomy (5 cr)

Evaluation scale

0-5

Content scheduling

Online webinars including both lectures,group work and discussions. In addition, scheduled coaching sessions. The group assignments and individual assignments will be instructed gradually and run parallel with each other.

Objective

In this course you will be introduced to the framework and basic concepts of sustainable gastronomy. You will learn the broad definition of gastronomy including issues on food culture and nutrition. You will understand the difference between food system and food chain. You will understand what is meant by the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food. After completing the course, you will have learned the basic tools for systems thinking and needed to delve deeper into the themes of sustainable gastronomy.

Content

The course contents provide you with the basic concepts of and create the framework for sustainable gastronomy. You’ll define gastronomy including issues on food culture and nutrition, food system vs. food chain, the dimensions of sustainability, the United Nations’ Sustainable Development Goals in connection with food, and systems thinking needed for sustainable development.

Location and time

Online course 19.10.2020 - 28.2.2021. Break during Christmas/New Year. Online webinars including lectures, group work and discussions. In addition, scheduled coaching sessions.

Materials

UN Sustainable Development Goals Knowledge platform. N.d. Accessed on 20 April 2020. Retrieved from https://sustainabledevelopment.un.org/

Allievi, F., Antonelli, M., Dembska, K. and Principato, L. 2019. Understanding the Global Food System. 3-24. & Piselli, D., Loni, S. S., Colyard, K. and Nordquist, S. 2019. The Role of Youth in Achieving the SDGs: Supporting Youth-Led Solutions for Sustainable Food Systems. 229-245. In Valentini, R., Sievenpiper, J.L., Antonelli, M. and Dembska, K. (Eds.). 2019. Cham: Springer.

Glossary from Government report on food policy Food2030 - Finland feeds us and the world. Accessed on 20 April 2020. Retrieved from
https://mmm.fi/documents/1410837/1923148/lopullinen03032017ruoka2030_en.pdf/d7e44e69-7993-4d47-a5ba-58c393bbac28/lopullinen03032017ruoka2030_en.pdf

Teaching methods

Fully online course. Interactive webinars, project-based learning, case studies, lectures, practising study skills.
Both individual and group assignments, course theme related event as a project, blog post, referencing technique and reflection.
Individual and group online coaching, both individual and group feedback given.

Employer connections

The course theme related event completed to a company (e.g. student's work place) or a RDI project.

Exam schedules

No traditional exams but both individual and group assignments.

International connections

The course is available for exchange students provided that they study the whole academic year at JAMK. Group work in multicultural groups when possible. Small-scale cooperation with JAMK international partners in some assignments. UN SDGs create the framework for the course.

Completion alternatives

Accreditation (replacement and inclusion)
Recognition of prior learning and assessment
Studification
Detailed instructions in the Degree Regulations and Study Guide

Student workload

Interactive webinars 10h
Scheduled group work and coaching 16,5h
Course theme related event 10h
Unscheduled group working 30h
Unscheduled individual study and assignments 36h

Assessment criteria, satisfactory (1)

Sufficient 1
You recognize that there is a shared framework for sustainable gastronomy. You understand what is meant with gastronomy and food system. You recognize the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food.

Satisfactory 2
You recognize the shared framework and basic concepts for sustainable gastronomy. You understand what is meant with gastronomy and sustainable food system/food chain. You recognize the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food.

Assessment criteria, good (3)

Good 3
You understand the shared framework and basic concepts of sustainable gastronomy. You understand what is meant with gastronomy and the relationship of sustainable food system and food chain. You recognize the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food.

Very good 4
You understand and are able to analyse the shared framework and basic concepts of sustainable gastronomy. You understand the broad definition of gastronomy and the relationship of sustainable food system and food chain. You recognize the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food.

Assessment criteria, excellent (5)

Excellent 5
You understand and are able to analyse the shared framework and basic concepts of sustainable gastronomy. You understand the broad definition of gastronomy and the relationship of sustainable food system and food chain. You recognize the United Nations’ Sustainable Development Goals and the dimensions of sustainability in connection with food. You understand the importance of systems thinking to sustainable development.

Further information

Evaluation scale 0-5. Evaluation based on the set learning goals. Feedback from the teachers. Regular reflection and self-assessment. Peer assessment.