Admission requirements
This course is part of Sustainability, Climate Change and Food and therefore only accessible to students enrolled in that Minor.
Description
The first goal of the Sustainable Development Goals is to eradicate poverty- not just income poverty, but poverty in all its forms and dimensions (SDG 1.2). This course will examine how people around the world deal with food poverty, the role of food production and consumption in poverty, and the contemporary initiatives that are challenging global and local food regimes.
Students will discover concepts such as food security, food justice, food desserts, food choice and food sovereignty and explore distinctions and linkages between these concepts. Different definitions and measurements of food poverty will be explored. Students will also explore how food deprivation is linked to other forms of deprivation ultimately leading to multidimensional poverty.
This course will investigate why and how food is fundamental to politico-economic discourses, as well as why we should care about the equitable distribution of food. The primary objectives of this course are to comprehend the extent and persistence of food poverty in various regions of the world, as well as to evaluate workable alternatives to this "glocal" problem.
Course Objectives
Understand various concepts and definitions relating to food poverty and inequalities in food access, production and consumption
Apply different economic theories to food poverty and inequality
Examine different measurement approaches to poverty and inequality with a focus on food
Explore the multidimensional nature of poverty and the central role of food
Understand the political economy of food in less developed settings
Explore workable alternatives to reduce/eradicate food poverty and reduce inequalities
Connect theory to practice in combatting food poverty
Timetable
TBA; information will be published before May 2023.
Mode of instruction
Lectures
Virtual guest speakers
In-class group activities
Assessment Method
This course will be based on two assessments.
Creative practical assignment
30 % of final grade
Re-sit not possible
Grade must be compensated
Final exam – combination of multiple choice and open questions
70% of final grade
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
The links for the relevant readings for this course will be provided indicated in the syllabus. All readings will be available via the Leiden library.
Registration
Registration starts early May. Additional information TBA.
Contact
d.osei@luc.leidenuniv.nl
Remarks
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