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Vyučující
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Smutná Zdeňka, Mgr. Ph.D.
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Obsah předmětu
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1. Introduction to the geography of agriculture and the geography of food 2. Agri-food systems and globalization 3. Food production and climate change 4. Global and regional value chains in the agri-food system 5. Multinational corporations in third world countries 6. Consumerism 7. Food insecurity and justice 8. Alternative approaches in agro-food systems 9. Agricultural policy 10. Localization, sustainability and challenges 11. Innovation for sustainability 12. Excursion 13. Excursion
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Studijní aktivity a metody výuky
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nespecifikováno
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Výstupy z učení
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The aim of the course is to familiarize students with the geography of agriculture and the geography of food. In the first part, the key theories and concepts of these geographical subdisciplines will be presented, followed by the issue of conventional agri-food systems in the context of globalization, while partial problems associated with the production and consumption of food with regard to sustainability will be presented. In the form of excursions, examples of good practice in terms of bringing food producers closer to consumers, which contribute to strengthening sustainability, will be presented.
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Předpoklady
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nespecifikováno
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Hodnoticí metody a kritéria
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nespecifikováno
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Doporučená literatura
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Brunori, G., a Grando, S. (2020). Innovation for sustainability: Small farmers facing new challenges in the evolving food systems. Emerald Group Publishing..
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Robinson, G.M. (2004). Geographies of agriculture: globalisation, restructuring and sustainability. Pearson Education..
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Schmied, D. N. Nahrungsgeographie. Westermann: Braunschweig (2018).
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Winter, M. (2003). Geographies of food: agro-food geographies making reconnections. Progress in Human geography, 27(4), 505-513..
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