Sök studieperiod (kurs) med namn:	sp	1	1H	1V	1	2	3	4	5
Diet for a Green Planet - Understanding Sustainability in the Food System, 5 cr	5
Diet for a Green Planet - Interventions to Promote Healthy and Sustainable Food, 5 cr	5
Diet for a Green Planet - Project Development, 5 cr	5
		15	10	5	5	5	1.67	1.67	1.67
Studiepoäng per period / termin / läsår		15	10	5	5	5	2	2	2

Beskrivning

Diet for a Green Planet, 15 ECTS, is an International Study Unit and aims to provide a grounded understanding of the food system from farm to fork and how the food system is connected to climate change mitigation and eutrophication, support biodiversity, rural development, human health, and rural development.

The study unit will further develop an ability to suggest feasible and relevant methods to promote a transformation towards a sustainable food system, based on the pillars of Diet for a Green Planet and aims to empower individuals who are active in the food system to become conscious actors.

The study unit Diet for a Green Planet in Novia Open UAS is an education developed to support "Life long learning" and at the same time an elective study unit for agricultural students in Novias Degree Programme in Bioeconomy.

The study unit Diet for a Green Planet, 15 ECTS, consists of the following three courses:

Diet for a Green Planet - Understanding Sustainability in the Food System, 5 ECTS

Diet for a Green Planet - Interventions to Promote Healthy and and Sustainable Food, 5 ECTS

Diet for a Green Planet - Project Development, 5 ECTS

Lärandemål

The student:

- will get familiar with the key concepts: Ecological Regenerative Agriculture, Sustainable Food Societies, Diet for a Green Planet (DGP), Planetary Boundaries, Agenda 2030, and Ecological Footprints.

- has the competence to understand and reflect on the ecological balances on a farm and on the sustainability of food products using the concepts Ecological Regenerative Agriculture and Diet for a Green Planet.

- has the ability to suggest feasible and relevant methods/Improvements to (a) promote a sustainable local food system (b) improve the healthiness, and impact on the environment, and (c) to reduce food waste.

- has the capacity to move from observation to reflection to action and to develop a feasible project plan for implementing actions that further sustainability in the local food system.