Ce cours apparaît dans les formations suivantes :
• ESPOL - Master 2 Food Politics and Sustainable Development - S3 - 6 ECTS

Objectifs du cours

In this course, we will explore the contemporary global food system which is at the intersection of competing issues such as production, consumption, supply chains, science and technology, public health, environment, ethics, social justice and many more – which are all highly political. Global food politics relates to the way in which the geography of economics and the distribution of food resources links with the politics of nation states, international organisations and various actors and actor groups.

Since 2007, and notably also in 2013 and 2022, rising prices and volatility in international food markets have combined to dramatically refigure the global food system and produce what many have termed a ‘global food crisis’. Driven by a variety of factors including demand for agrofuels, the intersection of food with oil and financial markets, the steady erosion of agro-ecological systems and social safety nets, and pronounced inequalities in global agro-food systems, these food price shifts have had profound social and political effects.

Starting from the notion of food crisis, the aim of this course is to analyse the various impacts and interrelations in the food sector along a number of core problems, such as food supply chains, health and nutrition, food in the city. We will also discuss the question of what constitutes a ‘sustainable’ food system.

Contenu du cours

Session 1 (06/09): Introduction: Global food politics

Part I: Food economics and supply chains

Session 2 (27/09): Food economics

Session 3 (29/09): Globalisation and trade

Session 4 (04/10): Local food

Part II: Food, health and nutrition

Session 5 (11/10): Food trends and demographics

Session 6 (18/10): Food and diet

Session 7 (25/10, 8-10h, Zoom!): Guest lecture: Health and nutrition politics

Part III: Food in the city

Session 8 (08/11): Food security in cities

Session 9 (15/11): Urban food policies

Part IV: Sustainable food systems

Session 10 (22/11): Visions of a sustainable food system

Session 11 (29/11): Conceptualising change towards sustainable food systems

Session 12 (06/12): Leveraging change towards sustainable food systems

Modalités d'enseignement

Organisation du cours

The course has 12 sessions of 2 hours, each consisting of a lecture part, student presentations and interactive elements. The students are encouraged to actively participate, ask questions and discuss issues of common interest.

The lectures are designed to outline the topic in general, highlight illustrative examples and discuss some salient points. The student presentations will more specifically introduce key topics of the global food system. This is meant to bring in interesting and current food topics into the classroom and to enable further discussions. The discussion part will be open regarding upcoming questions and adapted to the students’ interests.

To prepare each session, the students are required to read the selected ‘basic readings’ (see session overview).

Méthodes pédagogiques

Évaluation

Contrôle continu : coeff. 100

Bibliographie

• A course reader with required readings is available on iCampus.||||
  Further Readings||
  Booth, S./ Coveney, J. (2015). Food Democracy: From Consumer to Food Citizen. London.||
  Bornemann, B./Weiland, S. (eds.) 2019. New perspectives on food democracy. Special issue of Politics and Governance 7 (4).||
  Chassagne, N. 2022. Rethinking sustainability: recalibrating the global SDGs to align with local principles for Buen Vivir. Community Development Journal, https://doiorg.ezproxy.univ-catholille.fr/10.1093/cdj/bsac021.||
  Cresswell Riol, K. S. E. 2017. The Right to Food Guidelines, Democracy and Citizen Participation. Country case studies. London/New York.||
  Desmarais, A. A./Claeys, P./Trauger, A. (eds.) 2017. Public Policies for Food Sovereignty. Social Movements and the State. London.||
  Duncan, J./Bailey, M. (eds.) 2017. Sustainable Food Futures. Multidisciplinary Solutions. London.||
  Galli, F./Brunori, G. (eds.) 2013. Short Food Supply Chains as Drivers of Sustainable Development. Evidence Document. Document developed in the framework of the FP7 project FOODLINKS (GA No. 265287). Laboratorio di studi rurali Sismondi.||
  Global Network Against Food Crises (2020). Global Report on Food Crises. Joint Analyses for Better Decisions. Rome: FSIN.||
  Hassanein, N. (2008). Locating food democracy: Theoretical and practical ingredients. Journal of Hunger and Environmental Nutrition 3(2/3), 286-308.||
  Havinga, T./van Waarden, F./Casey, D. (eds.) 2015. The Changing Landscape of Food Governance Public and Private Encounters. Cheltenham.||
  Hendriks, S. et al. 2022. The true cost of food: A preliminary assessment. In: J. von Braun et al. (eds.), Science and Innovations for Food Systems Transformation, https://doi.org/10.1007/ 978-3-031-15703-5_32.||
  Hossain, N./Scott-Villiers, P. (eds.) 2016. Food Riots, Food Rights and the Politics of Food Provision. London.||
  International Food Policy Research Institute (2016). 2016 Global Food Policy Report. Washington, DC.||
  Josling T./Roberts, D. 2004. Food Regulation and Trade toward a Safe and Open Global System. Washington, DC.||
  Kennedy, A./Liljeblad, J. (eds.) 2016. Food Systems Governance. Challenges for Justice, Equality and Human Rights. London/New York.||
  Lang, T./Heasman, M. 2004. Food Wars: The Global Battle for Minds, Mouths, and Markets. London.||
  Lang, T./Barling, D./Caraher, M. 2009. Food Policy: Integrating Health, Environment and Society. Oxford.||
  Lawrence, G./Lyons, K. /Wallington, T. (eds.) 2011. Food Security, Nutrition and Sustainability. London.||
  Milstone, E./Lang, T./Drescher, A. 2003. Atlas de l’alimentation dans le monde. Paris.||
  Oosterveer, P. 2007. Global Governance of Food Production and Consumption. Issues and Challenges. Cheltenham.||
  Oosterveer P./Sonnenfeld, D. A. 2012. Food, Globalization and Sustainability. London.||
  Petruzzelli M. et al. 2023. The role of short food supply chains in advancing the global agenda for sustainable food systems transitions. Cities 141 (2023), 104496.||
  Pilcher, J. M. (ed.) (2012). The Oxford Handbook of Food History. Oxford.||
  Pinstrup-Andersen P./Watson, D. D. 2011. Food Policy for Developing Countries: The role of Government in Global, National, and Local Food Systems. Ithaca, NY.||
  Schlosser, E. 2002. Fast Food Nation: The Dark Side of the All-American Meal. New York, NY.||
  Spaargaren, G./Loeber, A./Oosterveer, P. (eds.) 2012. Food Practices in Transition. Changing Food Consumption, Retail and Production in the Age of Reflexive Modernity. New York.||
  Steier, G./Patel, K. (eds.) 2016. International Food Law and Policy. Cham.||
  Stock, P. V./Carolan, M./Rosin, C. (eds.) 2015. Food Utopias. Reimagining Citizenship, Ethics and Communit