Course
Course 7.5 credits • SASH59
The delicate art of eating has many implications for sustainability. Food production and consumption affects the climate, the natural environment and the landscape. Food also affects the sustainability of societies and its individuals. Both bodily functions and length of life is partly determined by how, what, where and when we eat.
The aim of the course is to give the student a broad introduction to the study of food and eating in relation to sustainability.
The course has an interdisciplinary approach, combining cultural, nutritional and geographical perspectives. Local field studies are combined with a global outlook, based on literature studies.
Study period:
spring semester 2013
Type of studies:
full time,
day
Language of instruction:
English
Second Admission Round
Nationell ansökningsomgång
Autumn semester 2025
Late application
Opens 15 July