Political Economy of Food

Program Overview

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This program equips students with the knowledge and skills to analyze the complex interactions between political activity and the food economy at various levels. Through case studies and theoretical concepts, students gain a comprehensive understanding of the modern food system, its historical development, and contemporary dynamics. The program prepares graduates for careers in food policy analysis, research, journalism, campaigning, and entrepreneurship.

Program Outline

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Degree Overview:

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Objectives:

The program aims to equip students with the knowledge and skills to:

• Interpret the complexity of interactions between political activity and the food economy at various levels (local, regional, national, and international).
• Assess the effects of these interactions on society and its members.
• Identify the impacts of global processes and multi-level governance on the agro-food system, specific agricultural and food commodities, and different parts of the food system.

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Program Description:

This module delves into the complexities of the modern food system, examining its historical development, contemporary dynamics, and political-economic relationships. Students will gain a comprehensive understanding of the key features of the food system, including:

• International food regimes and agro-food systems.

• Industrialization and agro-food systems.

• The impact of globalization on agro-food systems.

• Fault lines in contemporary food systems.

• Food supply chain dynamics and power relationships.

• Trends in specific stages of the food system (growing, processing, retailing, catering).

• The international regulation and governance of food.

• The impact of technology on the food system (hi-tech vs.
low-tech).

The program utilizes case studies of various agricultural commodities (sugar, coffee, grains, bananas, etc.) to illustrate the theoretical concepts. Students will learn to analyze these case studies and formulate their own critical assessments of contemporary food system dynamics.

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Outline:

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Content:

• International food regimes and agro-food systems.

• Industrialization and agro-food systems.

• The impact of globalization on agro-food systems.

• Fault lines in contemporary food systems.

• Food supply chain dynamics and power relationships.

• Trends in specific stages of the food system (growing, processing, retailing, catering).

• The international regulation and governance of food.

• The impact of technology on the food system (hi-tech vs.
low-tech).

• Case studies of agricultural commodities (sugar, coffee, grains, bananas, etc.).

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Structure:

• Course length: 12 weeks
• Term: 2
• Delivery: Online and in-person
• Frequency: Monday
• Credits: 30
• Modules: Power and Governance, Mapping Food Value Chains, The Industrialization of Food, Corporate Power and Responsibility, Food as Power, Global Trade vs.
Alternative Food Systems, Global Food Diplomacy, Power and Gender, Power over Nature

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Course Schedule:

• Term 2:
• January:
January 15, 22, 29
• February:
February 5, 12, 19, 26
• March:
March 4, 11, 18, 25
• April:
April 1

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Assessment:

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Assessment methods:

• Two written assignments:
• First assignment:
Essay outline (1,500 words maximum)
• Second assignment:
Essay (3,500 words maximum)

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Assessment criteria:

• Knowledge and understanding: understanding the key features of the modern food system, critically assessing the food supply chain dynamics.
• Skills: synthesis and critical review of academic literature, conducting literature searches, analyzing empirical evidence, integrating the food systems approach.
• Values and attitudes: respect for diversity in food matters, commitment to the public good in food policy analysis.

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Teaching:

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Teaching methods:

• Lectures: Provide students with foundational knowledge of the course content.
• Seminars: Encourage critical discussion and analysis of the material.
• Workshops: Develop students' research and analytical skills.
• Independent study: Allow students to delve deeper into specific topics of interest.

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Faculty:

• Dr. Christian Reynolds: Senior Lecturer in Food Policy with expertise in food loss and waste, sustainable diets, and the political economy of food.

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Unique approaches:

• Case study analysis: Allows students to apply theoretical concepts to real-world situations.
• Guest speaker presentations: Provide insights from industry professionals and researchers.

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Careers:

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Potential career paths:

• Food policy analyst: Analyze food policies and advise governments and organizations on food security issues.
• Food researcher: Conduct research on various aspects of food production, consumption, and policy.
• Food journalist: Write articles and reports on food-related issues for various media outlets.
• Food campaigner: Advocate for changes in food policies and practices to promote sustainability and social justice.
• Food entrepreneur: Develop and manage food businesses that are environmentally and socially responsible.

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Job opportunities:

• Government agencies: Ministry of Agriculture, Food Standards Agency.
• International organizations: FAO, World Bank.
• Non-governmental organizations: Oxfam, ActionAid.
• Private sector companies: Food manufacturers, retailers, consultancies.

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Other:

• Transferable skills: critical thinking, problem-solving, communication, teamwork.
• Contribution to postgraduate programs: Earned credits can be used towards postgraduate degrees in food policy.