授業科目名 年度 学期 開講曜日・時限 学部・研究科 全担当教員 単位数
52591:Vision Building Special Lecture Ⅳ(P) 2023 春セメスター 火5 政策科学部 小林 舞 2

キャンパス

OIC

授業施設

AS453セミナールーム

授業で利用する言語

English

授業の概要と方法

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.

受講生の到達目標

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.

事前に履修しておくことが望まれる科目

授業スケジュール

授業回数/
担当教員（複数担当の場合） 		テーマ
キーワード・文献・補足事項等
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

授業実施形態

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

授業外学習の指示

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.

成績評価方法

種別 割合(%) 評価基準等
定期試験（筆記）

レポート試験
（統一締切日を締切とするレポート）

上記以外の試験・レポート、平常点評価
（日常的な授業における取組状況の評価）		 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)

成績評価方法(備考)

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

受講および研究に関するアドバイス

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.

教科書

教科書(使用頻度、その他補足)

参考書

参考書(使用頻度、その他補足)

参考になるwwwページ

授業内外における学生・教員間のコミュニケーションの方法

manaba+R,学生との直接対話,その他(教員より別途指示）

備考

【科目ナンバリング・カリキュラムマップはこちらから/Click here to see the Curriculum-Map and Course-Numbering】
URL:https://secure.ritsumei.ac.jp/students/pathways-future/course/curriculum.html/