Possible implication pathways to a more sustainable and future oriented, climate friendly way of eating.
This is a rather ambitious title and content of this course. We will have many lectures, that will bring in their ideas, knowledge and exp aims to describe the interdependence of food, health, consumer, culture, policies, trade, environment and health perspectives.
The course covers special “food-issues”, special topics this year are:
- how to reach out to more sustainable eating behaviour and its implementation in real life settings of every day life,
- culinary practices and how to transform it into every day life
- how to reach an overall sustainable life style?
- Where to start to elicit changes in the complexity of the food system
- food appreciation
- food communication
- food perception
- planetary health diet (PHD).
- Public health topics
- Functional foods and their benefits and challenges
What are future challenges and trends? Can PHD serve as a possible concept to meet the challenges of our planet? How do we perceive food? Do foods and meals have codes, meanings by which we communicate?
What role do ultra-processed foods, public health play to help us to stay healthy? How can we combine a planetary health, individual health, and wellbeing?
Food and food issues are central and crucial for the development of local and international economies. We need to understand interdependences, since food and eating seem trivial but food is the ground for survival.
In this course students are encouraged to consider critically the role of food in respect of developmental, environmental and health issues as well as topics which focus on food, governance and policies.
Course Objectives
The overall objective is to develop an understanding of the role of food and nutrition in a local, national and global context. The course encourages students to critically assess environmental, economic, political, and public health issues connected to food. Eating and food habits are seen as individual and private acting; yet eating behaviour is shaped and formed within a given cultural and historical setting. Food behaviour always depends on a given “context” and food environment, it shapes and influences societies.
- ZHAW Teacher: Beatrice Baumer (N Lehr- und Forschungspersonal)
- ZHAW Teacher: Christine Brombach (N Professorin)
- ZHAW Teacher: Karin Chatelain (N Lehr- und Forschungspersonal)
- ZHAW Teacher: Janice Marie Sych (N Lehr- und Forschungspersonal)
