Skip to main content
Navigated to
Syllabus:

Food, Health and Sustainability, 15 credits

Swedish name: Måltider, hälsa och hållbarhet
This syllabus is valid: 2025-07-21 and until further notice
Course code: 2MR036
Credit points: 15
Education level: First cycle
Main Field of Study and progress level: Restaurant and Culinary Arts: First cycle, has only upper-secondary level entry requirements
Grading scale: Pass with distinction, Pass, Fail
Responsible department: Department of Food, Nutrition and Culinary Science
Established by: Department of Food, Nutrition and Culinary Science, 2022-03-07
Revised by: Department of Food, Nutrition and Culinary Science, 2025-02-26

Required Knowledge

General entry requirements

Literature

Valid from: 2025 week 30

Neuman Nicklas
Mat och ätande - Sociologiska perspektiv
Studentlitteratur AB : 2019 : 456 sidor :
ISBN: 9789144131672
Mandatory
Search the University Library catalogue

Akademiskt läsande och skrivande
Blomström Vendela, Wennerberg Jeanna
Andra upplagan : Lund : Studentlitteratur : [2021] : 356 sidor :
ISBN: 9789144151045
Mandatory
Search the University Library catalogue

Miljösociologi
Lidskog Rolf, Sundqvist Göran
1. uppl. : Lund : Studentlitteratur : 2011 : 182 s. :
ISBN: 9789144056050
Mandatory
Search the University Library catalogue

Belasco Warren James
Food : the key concepts
Reprinted. : London : Bloomsbury Academic : 2019 : viii, 158 Seiten :
ISBN: 9781350114029
Search the University Library catalogue

Ruggeiro Carlos Alberto
Sustainability and sustainable development: A review of principles and definitions
The Science of the Total Environment, : 2021 :
https://doi.org/10.1016/j.scitotenv.2021.147481
Mandatory

Benchmarking the Swedish Diet Relative to Global and National Environmental Targets—Identification of Indicator Limitations and Data Gaps
Moberg Emma, Karlsson Potter Hanna, Wood Amanda, Hansson Per-Anders, Röös Elin
Sustainability (Basel, Switzerland), 12(4), 1407 : 2020 :
https://doi.org/10.3390/su12041407
Mandatory

Which Diet Has the Least Environmental Impact on Our Planet? A Systematic Review of Vegan, Vegetarian and Omnivorous Diets
Design & Consumer Behaviour Section, Department of Food Science, Faculty of Science, University of Copenhagen : 2019 :
Which Diet Has the Least Environmental Impact on Our Planet? A Systematic Review of Vegan, Vegetarian and Omnivorous Diets
Mandatory

Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems
The Lancet : 2019 :
Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems
Mandatory

Projected environmental benefits of replacing beef with microbial protein
Nature.com : 2022 :
Projected environmental benefits of replacing beef with microbial protein

Reducing food’s environmental impacts through producers and consumers
Poore J., Nemecek T.
Science.org : 2018 :
educing food’s environmental impacts through producers and consumers

Culture-sustainability relation: Towards a conceptual framework.
Soini Katriina, Dessein Joost
Sustainability (Basel, Switzerland), 8(2), 167–167 : 2016 :
https://doi.org/10.3390/su8020167

Näringslära för högskolan
Berg Christina, Ellegård Lars, Larsson Christel
Sjunde upplagan : Stockholm : Liber : [2021] : 494 sidor :
ISBN: 9789147131075
Mandatory
Search the University Library catalogue

Nordic Nutrition Recommendations 2023 : integrating environmental aspects
Copenhagen : Nordic Council of Minsters : 2023 : 388 sidor :
Fritt tillgänglig
ISBN: 9789289375337
Mandatory
Search the University Library catalogue

Livsmedelsverket
Livsmedelsverket :
Livsmedelsverket.se
Mandatory