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Education

Teaching about how to achieve a just food ecosystem globally is not an easy job.

Our university offers different programs like Agrarian, Food and Environmental Studies (AFES) at International Institute for Social Studies in The Hague. In Rotterdam we offer Sustainable and Equitable Food Strategies and Cooking with an expert lectures.

Sustainable and Equitable Food Strategies

The Sustainable and Equitable Food Strategies (SEFS) course applies a transdisciplinary approach to address wicked problems in the global food system. The ultimate goal is to make management studies in the food sector more transformative by tackling both personal and global political aspects.

The course provides an overview of the food system by examining and exploring three levels of interaction: Macro (society and environment), Meso (companies), and Micro (individual consumers). By the end of the course, students understand the interactions among the actors in the ‘global food chain’ (such as governments, international institutions, local markets/producers, large food corporations, and supermarket chains) that shape our food system.

The course uses a problem-oriented project-work approach, incorporating action learning techniques, personal essays, and business proposals or policy papers, with a particular focus on the political economy of food. Key themes include the sustainable and equitable aspects of food systems, transformations in the food industry, and global regulations. Special attention is given to the DIY sustainability of food, is approached from various angles, such as international dietary guidelines, the environmental impact of food production (e.g., organic vs. industrial food; processed vs. non-processed food; animal-based vs. plant-based food), and societal issues (e.g., food security and food waste management)

Cooking with an Expert

“Cooking with an Expert” is a part of our food practicum that focus on learning by doing education. It is a hands-on cooking experience where our students join sustainability professionals and/or culinary experts to create delicious, bio-vegan dishes. In an informal, interactive setting, students learn how to prepare meals that are both environmentally sustainable and nutritionally rich.

Guided by experts in the field, they gain insights into eco-friendly cooking practices and the impact of their food choices on the planet, together with a specific specialization of the expert. This can be a food producer, farmer or retailer but also a CEO of a museum who initiates to make their museum’s restaurant more sustainable.
This unique practicum fosters a relaxed learning environment, encouraging creativity, conversation, and a shared passion for sustainable living and eating well. Perfect for anyone looking to deepen their culinary skills while aligning with nature-conscious values and a just society for all living beings.