geg3fwe food water and environment

FOOD WATER AND ENVIRONMENT

GEG3FWE

2020

Credit points: 15

Subject outline

By 2050, the world will be faced with the challenge of providing water, food and a sustainable environment for an estimated 9 billion human inhabitants. Securing our environmental well-being and sustaining global and local food and water supplies are three of the most critical problems faced by current and future generations. Patterns of food production, land use, consumption and the globalisation of food systems as well as processes of urbanisation and climate change have implications for community health, cultural practices, and economic well-being. This subject examines the role of food production and consumption in securing land and water resources and providing for healthy communities. Case studies, drawn from Latin America, Asia, and Australia, will explore the policy, socio-cultural practices, and economies of food production and consumption, emphasising, as well, the role of water security and sustainable development. Students will explore, critique, and develop strategies, policies, techniques and actions for addressing the interconnected challenges of securing food, water, and the environment.

SchoolHumanities and Social Sciences (Pre 2022)

Credit points15

Subject Co-ordinatorNatalie Araujo

Available to Study Abroad/Exchange StudentsYes

Subject year levelYear Level 3 - UG

Exchange StudentsNo

Available as ElectiveNo

Learning ActivitiesN/A

Capstone subjectNo

Subject particulars

Subject rules

Prerequisites Completion of 120cps of subjects at first year level

Co-requisitesN/A

Incompatible subjectsPLA3FWE OR PLA3CFD OR PLA4CFD

Equivalent subjectsN/A

Quota Management StrategyN/A

Quota-conditions or rulesN/A

Special conditionsN/A

Minimum credit point requirementN/A

Assumed knowledgeN/A

Learning resources

The atlas of climate change: mapping the world's greatest challenge

Resource TypeBook

Resource RequirementRecommended

AuthorDow, K. and Downing, T.

Year2006

Edition/VolumeN/A

PublisherEARTHSCAN

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Global Food Crisis

Resource TypeBook

Resource RequirementRecommended

AuthorHealey, J.

Year2011

Edition/VolumeN/A

PublisherSpinney Press

ISBNN/A

Chapter/article titleN/A

Chapter/issueN/A

URLN/A

Other descriptionN/A

Source locationN/A

Career Ready

Career-focusedNo

Work-based learningNo

Self sourced or Uni sourcedN/A

Entire subject or partial subjectN/A

Total hours/days requiredN/A

Location of WBL activity (region)N/A

WBL addtional requirementsN/A

Graduate capabilities & intended learning outcomes

Graduate Capabilities

COMMUNICATION - Communicating and Influencing

COMMUNICATION - Cultural Intelligence and Global Perspective

DISCIPLINE KNOWLEDGE AND SKILLS

INQUIRY AND ANALYSIS - Creativity and Innovation

INQUIRY AND ANALYSIS - Critical Thinking and Problem Solving

INQUIRY AND ANALYSIS - Research and Evidence-Based Inquiry

PERSONAL AND PROFESSIONAL - Adaptability and Self-Management

PERSONAL AND PROFESSIONAL - Ethical and Social Responsibility

Intended Learning Outcomes

01. Contextualise cultural and economic practices of food production and consumption at a local and global level

02. Develop an understanding of the role of land use planning in food and water security

03. Investigate the capacity of local food production in a selected case study area

Lecture/SeminarWeek: 31 - 43
One 3.00 hours lecture/seminar per week from week 31 to week 43 and delivered via online.

Assessments

Assessment element	Comments	Category	Contribution	Hurdle	%	ILO*
Project proposal (1200 words)	N/A	N/A	N/A	No	30	SILO1, SILO2, SILO3, SILO4
Online quizzes (1200 word equivalent)	N/A	N/A	N/A	No	30	SILO1, SILO2, SILO4
Written assessment (1800 words)	N/A	N/A	N/A	No	40	SILO1, SILO2, SILO3, SILO4