Sustainable development in food is becoming increasingly important in the agri-food sector and the global economy, in political debates, and in many consumers’ minds. In this course, we look into current sustainability trends in food consumerism and production, how these have come about, and their impact in cultural, economic, and even artistic terms. Through conversations with farmers, chefs, artisans, food policy organizations, and food entrepreneurs you learn about what Danes eat and how they respond to current food issues, while also getting acquainted with general anthropological and political perspectives on the topic of food, taste, and waste.
This course was originally called Food, Taste, and Waste. Starting in Summer 2027, the course title will be Food, Taste, and Healthy Diets in Nordic and Mediterranean Cultures.
Faculty
Camilla Hoff-Jørgensen
MA. in Anthropology (2012) Lund University, a BA in Anthropology (2010) Lund University, and a BS in Nutrition and Health (2006) University College Copenhagen. She lived and worked in food studies in Japan, Thailand, and Spain. Camilla has undertaken various projects in medical anthropology and research in the anthropology of food. Most recent publication, Disgust, pleasure, and convenience in fast-food consumption: Perspectives from Danish middle-class parents. She is currently working on a research project on Green Fathering and Food Practices in Denmark, and runs a research assistant course at DIS on Attitudes to lab-grown meat among Danes. With DIS since 2015
Long Study Tour
About this tour
On this week-long Study Tour, our classroom moves to the Spanish region of Catalonia, into the urban gourmet vibe of Barcelona and along the coast. We see the theories of our course come to life as we follow sustainable thinkers, chefs, artists, and entrepreneurs in search of the ethic taste of food.
The Mediterranean diet is known for being healthy and rich in taste, regional products, and ancient food culture. However, little is said about Spain’s huge vegetable export, and the impact of the past 50 years of agriculture on the soil, the Mediterranean Sea, and sea life.
Although there is a deep sense of identity connected to the different and unique lifestyles and food of the Spanish regions – from coastal towns to mountain villages – one overarching theme is connecting of all these regions: The current dilemma of food waste and excessive consumption. On this Study Tour, we closely study the human relationship with food and good taste, as well as the consumer’s understanding of the waste which we leave behind us.
Learning outcomes
Learn about food waste challenges in Northern and Southern Europe
Gain an understanding of the cultural challenges that underlie improving sustainable agriculture and consumption
Deep dive into Spanish food culture and the identities that are closely connected to each region
Possible activities
Visit the busy food mecca of Barcelona with traditional food markets as well as newly established sustainable and biodynamic vegetable sellers
Experience idyllic coastal towns and inland farms where thinkers have thought about how good food is produced with patience and passion
Meet with reconservation agronomists to learn about regenerating the soil in a Catalan field
Looking for some advice? We’ll support you every step of the way.
