CPT864 - Local Food and Sustainable Development

SchoolCardiff School of Geography and Planning
Department CodeGEOPL0
Module CodeCPT864
External Subject CodeL700
Number of Credits20
Language of DeliveryEnglish
Module Leader Professor Roberta Sonnino
SemesterSpring Semester
Academic Year2016/7

Outline Description of Module

This module explores the role of food in delivering the economic, environmental and social objectives of sustainable development. Through the prism of local foodscapes – food systems which set a premium on local, seasonal and sustainable attributes in the production, distribution and consumption of food, the module helps students to appreciate why local and locality features are assuming more importance in the theory and practice of sustainable development. Drawing on the perspectives of different actors in the food chain –producers, retailers, consumers, regulators and campaigners, the module explores the scope for (and the limits to) the growth of local foodscapes that promote sustainable development outcomes in Europe, North America and developing countries alike.

On completion of the module a student should be able to

How the module will be delivered

 The module involves the following methods of learning and teaching: 

Skills that will be practised and developed

  Subject-related skills.

Transferable skills:

Values and attitudes:

How the module will be assessed

Essay (50%)

Project Work (50%)

Assessment Breakdown

Type % Title Duration(hrs) Period Week
Written Assessment 50
N/A 1 N/A
Written Assessment 50
Project Work
N/A 1 N/A

Syllabus content

Week 1: Local Food and Sustainable Development: the Context
Week 2: Cultivating Provenance: Products, Places and Producers
Week 3: Local Foodscapes: Farmers’ Markets and Alternative Food Retailing
Week 4: Greening the Grocers: Supermarkets, Globalization and the Low-carbon Economy
Week 5: Urban Foodscapes 1: Context, Policies and Strategies
Week 6: Urban Foodscapes 2: Encouraging Sustainability through the Public Canteen
Week 7: The Public Plate – Encouraging Localization through Public Procurement
Week 8: Local Food in a Global Context: Fair Trade as a Competing Sustainable Development Narrative
Week 9: Localisation Strategies and Democratic Participation– Consumers, Producers, Citizens and the State (panel discussion)
Week 10: Students’ Presentations

Essential Reading and Resource List

Please see Background Reading List for an indicative list.

Background Reading and Resource List

Born, B. and M. Purcell (2006) Avoiding the Local Trap: Scale and Food Systems in Planning Research. Journal of Planning Education and Research 26: 195-207 

Feagan, R. (2007) The Place of Food: Mapping Out the “Local” in Local Food Systems. Progress in Human Geography 31 (1): 23-42 

Hinrichs, C. C. (2003) The Practice and Politics of Food Systems Localization. Journal of Rural Studies 19 (1): 33–45 

Morgan, K.J. (2010) Local and Green, Global and Fair: the Ethical Foodscape and the Politics of Care. Environment and Planning A, 42 (8): 1852-1867 

Morgan, K. J., T. K. Marsden, and J. Murdoch (2006) Worlds of Food: Place, Power and Provenance in the Food Chain. Oxford, UK: Oxford University Press 

Morgan, K. J. and Sonnino, R. (2008) The School Food Revolution: Public Food and the Challenge of Sustainable Development. London: Earthscan 

Sonnino, R. (2007) Embeddedness in Action: Saffron and the Making of the Local in Southern Tuscany. Agriculture and Human Values, 24: 61-74 

Sonnino, R. (2010) Escaping the Local Trap: Insights on Re-localization from School Food Reform. Journal of Environmental Policy and Planning, 12 (1): 23-40 

Sonnino, R. and Marsden, T. (2006) Beyond the Divide: Rethinking Relations between Alternative and Conventional Food Networks in Europe. Journal of Economic Geography, 2, 6: 181-199 

Winter, M. (2003). Embeddedness, the New Food Economy and Defensive Localism. Journal of Rural Studies 19: 23–32.

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