Admission requirements
This course is part of Sustainability, Climate Change and Food and therefore only accessible to students enrolled in that Minor.
Description
We are living in an era of unprecedented environmental change which is driven by growing human populations, increasing prosperity and resource consumption. Food production alone is responsible for about a third of anthropogenic greenhouse gas emissions and agricultural areas cover nearly 40% of the global land surface. Resulting environmental impacts such as biodiversity loss, climate change, freshwater depletion and loss of fertile topsoil undermine human development, prosperity and food security. This course explores answers to the question: Can we feed 10 billion people and stay within planetary boundaries?
To answer this question we touch on a range of topics:
Definition of food systems and food security
Food systems and environmental change
Biodiversity and food systems
Environmental pollution and food production
Disruption of biochemical flows and impacts on ecosystems
Links between soil management and water issues
Comparison between industrial and traditional agricultural systems
Supply side solutions (‘sustainable intensification’), with examples
Demand side measures (shift in diets, reduce food waste)
Social transition and tipping points
Course Objectives
Understand the importance of natural systems for food production
Understand how different components of food systems interact with planetary boundaries
Critically evaluate supply side solutions for sustainable food production
Understand social, economic and governance drivers of change
Evaluate social justice aspects of demand side solutions
Timetable
TBA; information will be published before May 2023.
Mode of instruction
Lectures
In-class activities
Assessment Method
Individual practical assignment, 30%
Final Exam, 70%
Grade must be 5,5 or higher to pass the course
Resit of a fail is possible
Resit will take the same form
Reading list
Steffen, W., Richardson, K., Rockström, et al. 2015. Planetary boundaries: Guiding human development on a changing planet. Science, 347(6223): 259855.
Behrens, P., Ehrhardt, D. and Bosker, T. eds., 2020. Food and Sustainability. Oxford University Press, USA.
Additional course readings TBA
Registration
Registration starts early May. Additional information TBA.
Contact
a.hager@luc.leidenuniv.nl
Remarks
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