Sustainable Food – Production, Consumption and Waste  

Aim

The objective of the summer school is to raise awareness of the importance of promoting sustainability within the food production, consumption and waste sector by introducing participants to the ways sustainability is incorporated into, and works within, the food chain at companies located in Denmark.

Content

By working from a problem-based perspective, participants will work with, and come up with, ideas for solutions to different parts of the food chain (e.g., farms, food companies and commercial kitchens).

The focus of the course will be:

• Sustainability according to the UN’s 17 Sustainability Development Goals, focusing on the following goals:
  
  • Goal 2: Zero hunger
  • Goal 3: Good health and well-being
  • Goal 12 : Responsible consumption and production
  • Goal 13: Climate action
  • Goal 14: Life below water
  • Goal 15: Life on land
• From field to fork (to waste)
• Food production – primary sector (agricultural sector/fishing, etc.)
• Food production – industry and institution
• Sustainable meals
• Food waste.

The course structure will include:

• Field visits
• Guest lecturers
• Group work with selected food chain challenges formulated by companies working within the food chain (the external partners)
• Presentations of solutions to the challenges faced by the external partners.

Course preparation:

Participants will be required to complete a short assignment prior to the course commencing.

Learning outcomes

After completion students will have:

Knowledge of and ability to understand and reflect on

• theory and practice in diet, nutrition, food safety, food security, food policy and health policy (1)
• the importance of contextual and structural factors for healthy lifestyles (4)
• ethical problems, including sustainable use of resources and the environment (9).

Skills to

• use, assess and master interventions in order to promote sustainable healthy living for all and in all age groups (2)
• assess and justify food and health policies in local, national, regional and international contexts, in order to achieve food safety and security and sustainable use of resources (4).

Competencies to

• independently work with and assume responsibility for innovative and creative solutions in order to promote sustainable healthy living (3)
• identify their own learning needs, with a view to continuous professional growth, by reflecting on their own and others’ practices (6)
• work with and independently communicate in various contexts, including in equal, dialogue-based and value-generating relationships, with people and inter-professional partners (7).

Go to our English website to find more general information and information about application