Course Name Year Term Period Faculty / Graduate School All Instructors Credits
52591:Vision Building Special Lecture Ⅳ (P) 2023 Spring Tue5 College　Of　Policy　Science KOBAYASHI MAI 2

Campus

OIC

Class Venue

AS453

Language

English

Course Outline and Method

Today, the global food system is said to contribute to around 30% of total greenhouse gas (GHG) emissions, as well as significant environmental degradation and socio-economic and health inequalities. To tackle these global challenges, however, we must first understand what a food system is, and critically analyze how current food systems have developed and how we may be personally involved in them. In this course, we will discuss what structural issues caused our food systems to be the way it is today, and what alternatives may exist to build more sustainable and socially just food systems for our future. As food is a complex and very personal topic, the course will be based not only on lectures but exploratory group work and discussions.

Student Attainment Objectives

After taking this course students will be able to
1. Better understand the critical issues around food and how it is connected to health, environmental and social issues.
2. Gain critical and solution-oriented thinking skills.
3. Increase confidence in listening and discussion skills in English.

Recommended Preparatory Course

Course Schedule

Lecture/Instructor（When there are multiple instructors) Theme
Keyword, References and Supplementary Information
Lesson 1

Course introduction

• Meet the instructor and fellow classmates.
• Introduction of the course content, methods and evaluation.
• A more detailed syllabus given in first class

Lesson 2

What is a food system and why is it important

UN Food System Summit, SDGs, Glasgow Food and Climate Declaration,

Lesson 3

Industrial agriculture and the history of modernization

Modernization, agricultural history, globalization

Lesson 4

Industrial agriculture and the ecosystem

Soil ecosystem, water, biodiversity,

Lesson 5

Should we eat meat?

Climate change, industrial production, ecosystem, human health, animal welfare

Lesson 6

Should we eat fish?

Aquatic plants and animals, aquaculture, ecosystem

Lesson 7

The hands that feed us

Employment, jobs, food service, work condition

Lesson 8

How our food travels

Ecological foot print, transportation, distribution

Lesson 9

Food Safety & Security

Public health, food-borne illness, access, outbreak, processed foods, shelf life

Lesson 10

Politics of Food Labels

Greenwashing, certifications, trust

Lesson 11

Food access and hunger

Food security, food environment, agency, food desert, hunger

Lesson 12

What we waste

Food waste, food loss, waste management,

Lesson 13

Alternative food systems: towards a different agricultural paradigm

CSA, teikei, coops, agroecology, regenerative agriculture, sustainability, resilience

Lesson 14

Food policy

Policy, food policy council, food citizen, farm to fork

Lesson 15

Towards a better food future

Final presentations and discussions

Class Format

BCP停止の場合は、BCPレベル0～2の記載どおりに授業が行われます。
During the suspension period of BCP, classes will be as described in BCP levels 0-2.

Classes will be held in person

Recommendations for Private Study

Reading materials or videos will be assigned for each class. All students should come to class prepared, having read through the required reading (viewing) materials as best they can, so as to be able to participate in class discussions and ask questions.

Grade Evaluation Method

Kind Percentage Grading Criteria etc.
Final Examination (Written)

Report Examination
(A report to be submitted by the unified deadline)

Exams and/or Reports other than those stated above, and Continuous Assessment　
(Evaluation of Everyday Performance in Class)		 100

Final project will be assessed based on understanding of topic, logic of argument, and creativity of idea discussed
Continuous Assessments may be based on:
- in-class participation,
- submission of short reflections after each class,
- attendance (allowed absence:2 unless there is a good reason)

Grade Evaluation Method （Note）

The instructor will give a more detailed course outline on the first day of class including topics for discussion, evaluation criteria and learning methods.

Advice to Students on Study and Research Methods

If you do not understand the teacher’s instructions, make sure you ask for clarification. Teachers want to support their students whenever and however they can. Make sure you are prepared for each class but if for some reason you cannot do your homework please attend class anyway. The time you spend in the class is very important to your learning and improving. If for some reason you cannot attend a class, be sure to let the teacher know in advance so we can discuss ways we can make up for the class.

Textbooks

Textbooks （Frequency of Use, Note）

Reference Books

Reference Books （Frequency of Use, Note）

Web Pages for Reference

How to Communicate with the Instructor In and Out of Class(Including Instructor Contact Information)

Learning Management System （manaba+R）,Talk with Students,Other (Separate instructions will be provided)

Other Comments

The instructor will give a more detailed course outline in the first week of class, including topics of discussion, evaluation criteria and learning methods. Some topics of discussion may be different than the topics listed in the weekly schedules in this syllabus. Any updates will be communicated through Manaba+R as they come up, so please be sure to check regularly.
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URL:https://secure.ritsumei.ac.jp/students/pathways-future/course/curriculum.html/