This Library Guide has been created as a resource for the Masters subjects FOOD90026 The Politics of Food, FOOD90027 Nutrition Politics and Policy and FOOD90033 Sustainable Food: Policy and Practice
FOOD90026 The Politics of Food critically addresses a broad range of practices and issues across the length of the global food system, from agricultural production, trade, manufacturing, retailing, to food consumption. The themes it addresses include environmental issues, food security, health, economic power, and animal welfare. The subject particularly draws upon the literature in the sociology and politics of food and agriculture, the philosophy of food, political economy, political ecology, public policy, public health nutrition, environmental studies, and international relations.
FOOD90027 Nutrition Politics and Policy critically examines the scientific, policy and political debates regarding the relationship between food, nutrition and health. The social, economic, commercial, scientific and regulatory processes and structures that shape food consumption patterns, the nutritional quality of foods, and the dietary health of the population, will be explored. This includes an evaluation of governments’ food, agricultural and nutrition policies.
FOOD90033 Sustainable Food: Policy and Practice
This subject critically examines the policies, practices and challenges of creating more environmentally sustainable systems of food production, distribution and consumption. The resource dependence and environmental issues associated with existing food systems will be reviewed, including climate change, deforestation, water scarcity, loss of biodiversity, oil dependency, and chemical pollution. Current and proposed practices and integrated policy solutions for creating more sustainable and less resource-dependent systems of production distribution and consumption will be explored and compared. These initiatives will be placed in the context of a rising global demand for food and shifting dietary patterns. Government policies and regulations will be examined, and the contributions of food producers, corporations, consumers and NGOs in driving change will be analysed.