Print Syllabus

Syllabus

NA0199 Policy for Food System Sustainability, 7.5 Credits

Styrmedel för hållbara livsmedelssystem

Subjects

Economics

Education cycle

Master’s level

Modules

Title	Credits	Code
Single module	7.5	0001

Advanced study in the main field

Second cycle, has second-cycle course/s as entry requirements
Master’s level (A1F)

Grading scale

Language

English

Prior knowledge

Knowledge equivalent to

180 credits

7\.5 credits economics at second-cycle level

7\.5 credits microeconomic theory at second-cycle level

English 6

Objectives

The purpose of the course is go give the students a deep understanding of how policy can be used to improve food system sustainability, with special focus on food availability, and environmental issues such as climate impact and preserved biodiversity.

After completing the course, the student should be able to:

• synthesize and explain what environmental, social and economic sustainability implies within food systems
• analyse social dilemmas and collective action problems to understand how the theories handle environmental degradation issues and policy solutions with applications in the food system
• critically assess policies which affects food systems, such as environmental and agricultural policy, and the strengths and weaknesses of such policies, both when trade is present and when not
• calculate and assess optimal emission reductions given economic possibilities and environmental restrictions
• assess and evaluate consumer directed policies and interventions, with the aim of upholding nutritional intake while reducing environmental impact.

Content

Subject content:

The FAO describes a sustainable food system as “a food system that delivers food security and nutrition for all in such a way that the economic, social and environmental bases to generate food security and nutrition for future generations are not compromised”.

Food systems consists of several groups of actors with different goals and interests. Primary producers, the processing industry, wholesale, distribution and retail companies all need to be profitable to ensure future food production and distribution, and consumers need access to healthy food in sufficient quantities. In addition, there are representatives of actors, NGO´s and policy makers who all have different views on what to prioritize within food system sustainability. Such a large and diverse group of actors cannot be expected to align interests to ensure common goods such as food security and availability, a stable climate and biodiversity. A premise is that third-party interventions, such as policies, are necessary.

In this course we discuss what targets the food system needs to achieve to be sustainable in all three sustainability dimensions, and how policy can support the different food system actors in achieving overall food system sustainability. We will critically assess policies directed at food system actors, such as classical economic environmental policy, producer directed agricultural policies, and consumer policies with the purpose of changing consumption patterns. In the policy analysis we will also include what effects different policies has on international trade.

The course builds on theories and models for: 
Social dilemmas and collective action
Economic models for policy, trade and consumer behavior 
Behavioral economics

Course implementation:

The course uses different teaching methods to promote students' learning and discussions through:

Lectures, exercises, written assignment and seminar.

The course focuses on the following general competences:

Critical thinking, problem solving, scientific methods, oral communication, written communication, teamwork, ability to work autonomously and the ability to meet deadlines.

The following components are compulsory:

Written assignment, seminar participation.

Cooperation with the surrounding society takes place through:

No cooperation.

Grading form

The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.

Formats and requirements for examination

Passed written examination. 
Approved written exercises.
Approved oral presentation.
Approved participation in compulsory components.

• If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.

• The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.

• If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.

• For the assessment of an independent project (degree project), the examiner may also allow a student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.

Other information

• The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.

• If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.

Responsible department

Department of Economics