Termine
| wöchentlich | Mittwoch | 14:15 - 17:45 | 06.04.2026 - 10.07.2026 | C 40.146 Seminarraum |
Studienplankontext
Presentation Case Study + Abstract (50%)
Wiederholungstermin: Zu dieser Prüfung wird kein Wiederholungstermin angeboten, da sie didaktisch untrennbar mit einer der zugeordneten Lehrveranstaltungen verbunden ist. Die Wiederholung der Prüfungsleistung ist somit erst bei erneutem Modulangebot möglich.
Organisatorisches
Anmeldung
Die Anmeldung endete am 07.4.2026 um 23:59 Uhr
Personen
Inhaltliches
How the pieces of art and works of Charlie Chaplin, Federico Fellini, Patricia Piccinini among others, as films, paintings, photographs, concerts, documentaries and ethnographic expeditions can promote reflections regarding more sustainable food systems globally? In this course, contents related to food production, consumption and nutrition security for all will be discussed, taking into account conventional and alternative agriculture models (including indigenous technologies), mechanisms to enhance farmers’ resilience to climate change and supply chain disruptions, prevention of food waste and loss, measures to eliminate hunger, climate-friendly diets, food packaging and culture, greener materials and processes, key drivers of food systems transformation and the potential implications of these changes on the three aspects of sustainability. The Farm to Fork strategy, at the heart of the European Green Deal and the US’ from Farm to Kitchen, together with additional pertinent references and guidelines will be presented using diverse didactic methodologies, especially case studies. Welcome and enjoy a crispy, tasty and artistic renewable menu, part of sustainable chemistry as you never experienced!
References
ZUIN ZEIDLER, V. G. Sustainable chemistry and food systems lessons—the same procedure as every year? Science, 383,eado2352 (2024).
SMETANA, S.; ZUIN ZEIDLER, V. & PLEISSNER, D. (Ed.), Waste to food: returning nutrients to the food chain. Wageningen Academic Publishers: Wageningen. 2022. 300 p.
ZUIN ZEIDLER, V. G. & KÜMMERER, K., Chemistry and materials science for a sustainable circular polymeric economy. Nature Reviews Materials. 7, 2, p. 76-78, 2022.
FAO, IFAD, UNICEF, WFP and WHO. 2022. The State of Food Security and Nutrition in the World 2022. Repurposing food and agricultural policies to make healthy diets more affordable. Rome, FAO.
UNEP. Green and Sustainable Chemistry. Available in: https://www.unep.org/explore-topics/chemicals-waste/what-we-do/policy-and-governance/green-and-sustainable-chemistry. Access in 02.09.2021.
The main objective of this module is to address content related to food production and consumption, focusing on food security, food justice, and the human right to access food, locally and globally. Content related to socio-environmental changes driving innovation in the food sector (such as digitization, new materials, greener and more sustainable processes) and revisiting traditional knowledge, taking into account climate change and planetary boundaries, will be considered. Local and global food trends (e.g., food composition, constituents, additives, packaging, certifications) will also be examined, as well as ethical and health considerations, in addition to the symbolism and materiality related to food as a social and diverse construct.
Evaluation
Weitere Informationen zur Lehrevaluation: https://www.leuphana.de/lehre/qualitaetsmanagement/evaluation-feedback.html