Course
Course 7.5 credits • SASH59
The delicate art of eating has many implications for sustainability. Food production and consumption affects the climate, the natural environment and the landscape. Food also affects the sustainability of societies and its individuals. Both bodily functions and length of life is partly determined by how, what, where and when we eat.
The aim of the course is to give the student a broad introduction to the study of food and eating in relation to sustainability.
The course has an interdisciplinary approach, combining cultural, nutritional and geographical perspectives. Local field studies are combined with a global outlook, based on literature studies.
Study period:
autumn semester 2025
Type of studies:
part time, 75 %,
day
Study period:
2025-10-21 – 2025-12-11
Language of instruction:
English
Application code:
LU-E1022
Eligibility:
General requirements for university studies in Sweden
Application code:
LU-30503
Eligibility:
General requirements for university studies in Sweden
Introductory meeting: Tuesday, 21 October at 15.15 – 17.00 in LUX:B152
Teachers:
Josefine Löndorf Sarkez-Knudsen
Introductory meeting
Autumn semester 2025
Tuesday, 21 Octoberat 15.15 – 17.00
in LUX:B152
Second Admission Round
Nationell ansökningsomgång
Autumn semester 2025
Late application
Opens 15 July