110
I. Jaisli et al.
Phase 1: E-learning course, which is freely accessible online to impart expert
knowledge in the context of the SDGs and designing sustainable FVCs. The elearning can be used independently of the summer school.
Phase 2: Independent development of a mini case study from the country of
origin to share challenges and solutions from different parts of the world.
Phase 3: 10-day study period at one of the three partner universities for 30
selected students at bachelor and master level, including
a. excursions and inputs to illustrate local aspects in the field;
b. interdisciplinary and intercultural group work to develop new solutions for
selected FVCs;
c. presentation and discussion of the mini case study; and
d. testing and reflecting on intercultural cooperation.
Each year, the summer school took place at one of the three participating universities and was dedicated to one specific SDG including SDG 2 (Zero Hunger), 12
(Responsible Consumption and Production) and 15 (Life on Land) with special
relevance to the food system (Fig. 1).
For the overall programme, the following learning outcomes were defined.
Students were to acquire
• a deeper understanding of sustainability in the global food system and the
challenges it faces;
• applicable knowledge for the design of sustainable FVCs;
• a deeper understanding of the SDGs in the context of sustainable FVCs;
• the basics to develop future solutions for sustainable FVCs and to put them into
local contexts;
• differentiated knowledge of the respective focus topic (SDG 2, 12 or 15);
• the ability to understand global challenges in a local context (environment,
politics, society, economy) and to identify possible solutions; and
• intercultural competence for working in an international context.
Focus 2017: SDG 12
Responsible consumption and production / Switzerland
Focus 2018: SDG 2
Zero Hunger / India
Focus 2019: SDG 15
Life on Land / Slovenia
Module 2
Basic of sustainable Food
Value Chain Design
Module 1
Understanding
sustainability and food
systems
Module 3
Food Systems and the
Agenda 2030
2017 2018 2019
E-Learning
3 Modules
Open online course
1 ECTS
Mini-Case Studies
Individual case studies
Expert coaching
1 ECTS
Study week
2-week programme
Class room programme &
excursion
Team project
2 ECTS
Fig. 1 Overall structure of the Geography of Food education programme
I. Jaisli et al.
Phase 1: E-learning course, which is freely accessible online to impart expert
knowledge in the context of the SDGs and designing sustainable FVCs. The elearning can be used independently of the summer school.
Phase 2: Independent development of a mini case study from the country of
origin to share challenges and solutions from different parts of the world.
Phase 3: 10-day study period at one of the three partner universities for 30
selected students at bachelor and master level, including
a. excursions and inputs to illustrate local aspects in the field;
b. interdisciplinary and intercultural group work to develop new solutions for
selected FVCs;
c. presentation and discussion of the mini case study; and
d. testing and reflecting on intercultural cooperation.
Each year, the summer school took place at one of the three participating universities and was dedicated to one specific SDG including SDG 2 (Zero Hunger), 12
(Responsible Consumption and Production) and 15 (Life on Land) with special
relevance to the food system (Fig. 1).
For the overall programme, the following learning outcomes were defined.
Students were to acquire
• a deeper understanding of sustainability in the global food system and the
challenges it faces;
• applicable knowledge for the design of sustainable FVCs;
• a deeper understanding of the SDGs in the context of sustainable FVCs;
• the basics to develop future solutions for sustainable FVCs and to put them into
local contexts;
• differentiated knowledge of the respective focus topic (SDG 2, 12 or 15);
• the ability to understand global challenges in a local context (environment,
politics, society, economy) and to identify possible solutions; and
• intercultural competence for working in an international context.
Focus 2017: SDG 12
Responsible consumption and production / Switzerland
Focus 2018: SDG 2
Zero Hunger / India
Focus 2019: SDG 15
Life on Land / Slovenia
Module 2
Basic of sustainable Food
Value Chain Design
Module 1
Understanding
sustainability and food
systems
Module 3
Food Systems and the
Agenda 2030
2017 2018 2019
E-Learning
3 Modules
Open online course
1 ECTS
Mini-Case Studies
Individual case studies
Expert coaching
1 ECTS
Study week
2-week programme
Class room programme &
excursion
Team project
2 ECTS
Fig. 1 Overall structure of the Geography of Food education programme