|Teaching method||Contact hours|
|Course coordinator(s)||prof. dr. AJJ van der Valk|
|Lecturer(s)||dr. ir. GJ Carsjens|
|dr. ir. LI Bouwman|
|prof. dr. AJJ van der Valk|
|prof. dr. ir. JSC Wiskerke|
|Examiner(s)||prof. dr. AJJ van der Valk|
Language of instruction:
Today landscape architects and planners are confronted with new challenges such as the shaping of foodscapes. Foodscapes are places and spaces where food is produced, processed, acquired, distributed, consumed and the waste processed. Seen through food lenses extensive parts of both urban and rural areas may qualify as foodscapes. Contemporary landscape architects and planners are tempted to develop design concepts and planning devices which can be applied in the process of moulding places for food related actions. The notion of foodscape is increasingly being used within landscape design, spatial planning, health promotion and food studies as a tool to describe our food environments and to assess the potential impact on food choice and food behaviour. Foodscape is a concept of growing importance on the path towards more sustainable and healthy lifestyles. Lifestyle can denote interests, opinions, behaviours, and behavioral orientations of an individual, group, or culture. Lifestyle reflects an individual's values and world view, including views on politics, religion, health, music, sexuality and food. Cities are hotbeds of lifestyle change. Lifestyles are reflected among other elements in the physical arrangement of a person's or group's environment. Food habits and convictions can be construed as part of a lifestyle such as conventional, locavore or ecological. Various lifestyles are associated with disparate foodscapes.
Contemporary food practices and the consequent shaping of food places and spaces can be framed as social practices contributing to or deriving from the path to sustainability. Food and its manifold spatial manifestations is key to understanding emerging alternative niches which may eventually have a positive impact on unsustainable spatial structures and institutions. Research by design and the exploration of alternative spatial arrangements among others may provide powerful tools for opening up views on sustainable foodscapes and healthy lifestyles.
After successful completion of this course students are expected to be able to:
- identify various foodscapes and the physical and social characteristics attached to them;
- explain the rationales of competing foodscapes and the underlying lifestyles;
- understand the linkages between public health, lifestyles and foodscapes;
- distinguish dominant discourses in the domain of health and food and their relevance for landscape design and planning;
- apply current approaches to landscape design and planning - as taught in Wageningen - to the domain of health and food;
- show a critical reflexive understanding of advanced theories and design concepts pertaining to health lifestyles and food in landscape design and planning.
Oral presentation in debate and contributions in group work will account for 20% of the final mark; interim examination will account for 40% of the mark; and individual paper will account for 40% of the mark.
Viljoen, Andre & Jannes S.C. Wiskerke (2012), Sustainable Food Planning. Evolving theory and Practice. Wageningen: Wageningen Academic Publishers. To be decided.
|Restricted Optional for:||MLP||Landscape Architecture and Planning||MSc||2AF|