Module Identifier
LAM9610
Module Title
FOOD, ECOLOGY AND E.U. LAW
Academic Year
2008/2009
Co-ordinator
Dr Naomi J Salmon
Semester
Available all semesters
Other Staff
 

Course Delivery

 

Assessment

Assessment Type Assessment length / details Proportion
Semester Assessment 5000 word essay  100%
Supplementary Assessment 5000 word essay  100%

Learning Outcomes

On successful completion of this module students should be able to:

On completion of this module, students should be able to.
1. Display an understanding of the ecology of food production and consumption and an appreciation of the relevance of ecology to development and character of EU policy and law in this field;
2. Display a knowledge and understanding of the underlying rationale and methodology of this broad field of EU policy and law and the tensions that exist therein;
3. Critically evaluate and test arguments relating to the need for, and value of, an over-arching system of supra-national governance in this field;
4. Critically engage with and evaluate arguments relating to the role of law in mediating complex and potentially conflicting stakeholder interests - particularly in the context of highly controversial and politically and economically sensitive technologies such as agri-food biotechnology;
5. Locate and evaluate the relevant literature and materials in this field and use them in critical discussion of the aspects of food ecology and law studied in the module;
6. Present critical and well informed argument relating to the development and influence of European food policy and law with reference to the UK context.

Brief description

The broad objective of this module is to encourage students to develop a critical appreciation of the economic, political, environmental and cultural aspects of agriculture, food processing, trade and consumption. The first part of the module encourages students to consider the ecology of food production and consumption. Key issues such as the industrialization of agricultural, food processing and supply systems, as well as public health and the cultural aspects food consumption will be explored here.
The second half of this module aims to provide students with a general grounding in EU food policy and law, encouraging them to develop a sound appreciation of the reality and rhetoric of this free-trade oriented system of governance. Here a general overview of Community food law is provided, and then, building upon this essential grounding, the course then moves on to explore the application of so called `new technologies' to food production and processing, and the evolution of Community law governing genetically modified (GM) and `novel' foods (such as those produced using nanotechnologies). These `case studies' provide an ideal vehicle for an `in depth' consideration of some of the key challenges facing EU regulatory authorities seeking to negotiate a politically and economically tenable path through the minefield of the global food market. In particular, this part of the module serves to highlight the tensions that can arise between consumer and industry interests, differing perspectives on risk and environmental and food `safety', as well as the potential for contemporary food production to give rise to politically and economically costly trade disputes between the EU and key producer states such as the US. In particular, this part of the course focuses on the protective value of the law from the consumer perspective, and considers the way in which law seeks to mediate the sometimes conflicting interests of key stakeholders.

Content

1. The Ecology of Production: Agri-Culture Past, Present and Future - an opportunity to consider the evolution of modern agricultural / food production systems and the parallel evolution of modern Western Society and culture.
2. Consuming Cultures: The Ecology of Food Consumption Past, Present and Future - an opportunity to explore the ecology of food consumption.
3. From Farm to Table: EU Food Law - promoting an understanding and appreciation of the history, mechanics and tone of EU food policy and law.
4. Regulating New Technologies in Food Production and Consumption - a case study illustrating the free-market oriented and negotiated character of Community food law and highlighting the manner in which competing stakeholder interests are mediated.
5. The Ecology and Regulation of the Food Chain: Current Trends and Challenges - pulling the various aspects of production and consumption together and looking forwards to consider how the ecology and regulation of agri and food cultures in the UK and the EU are likely to evolve over the coming years.

Module Skills

Skills Type Skills details
Application of Number
Communication Written communication skills are developed through the presentation of information and argument in written answers and in a more informal way through the use of Blackboard to encourage communication between students and academic staff. Oral communication skills are developed at the residential study schools.
Improving own Learning and Performance Distance learning, by its very nature, requires strong individual learning and performance structures and this module further develops key skills in this area.
Information Technology The module is delivered almost entirely by distance learning which relies heavily on the use of electronic information and on-line learning and teaching.
Personal Development and Career planning Independent learning enhances time management skills. Studying the module will also encourage and promote critical thought and the ability to work independently.
Problem solving By examination and discussion of ecological, policy and regulatory aspects of food production and consumption with reference to various contemporary agricultural and food related issues and the agri-food biotechnology / nanotechnology case study
Research skills By analysis of relevant European and international policy documents, and legislative instruments, in conjunction with the study of key sources addressing the more ecological and cultural aspects of the food supply chain.
Subject Specific Skills None
Team work Team working skills will be encouraged and developed via group activities and discussions during the residential study schools.

Notes

This module is at CQFW Level 7