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Advanced Training course: Food, Places, & Innovation - New Green Food Geographies in the Making
Provider: Faculty of Science

Activity no.: 5459-20-05-30There are 3 available seats 
Enrollment deadline: 07/08/2020
Date and time23.08.2020, at: 08:00 - 27.08.2020, at: 16:00
Regular seats20
ECTS credits5.00
Contact personViktorija Wedersøe    E-mail address: vw@ign.ku.dk
Enrolment Handling/Course OrganiserBent Egberg Mikkelsen    E-mail address: bemi@ign.ku.dk
Teaching languageEnglish
Exam requirementsThe summer school is worth 3 ECTS issued by the PhD School of Science, University of Copenhagen. Additional 2 ECTS is awarded when the course assignment (WGA) is approved after the course.

Aim and content

The climate crisis calls for a new understanding of food systems. There is a need for rethinking and innovation of the way food is grown, processed and consumed. And key to this is a better understanding of the role that place and locality plays in the new ear of food systems transformation. How is food linked to places and how does this link influence innovation? How can we understand the new food geographies that are in the making. What role does local agency and place based narratives and features play in the creation of new food eco systems? This years summer school at Bornholm – the food island of Denmark – continues in the foot steps of the 2019 school and takes places at the culinary academy of Bornholm. It explores place-based approaches to value creating in local and regional food economies. It explores how identity of cities and regions can be turned into arenas for gastronomic innovation and how citizens and enterprises can become involved in new ways in food systems transformation.

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PRACTICAL INFORMATION

Venue
The summer school is held on the island of Bornholm at Melstedgaard, House of Food Culture. Its located on the north of the island next to the town of Gudhjem.

The island:
The isle of Bornholm is famous for its unique mixture of remoteness and connectedness. Bornholm food ecosystem is one of the main dynamos of gastronomic innovation in Denmark. You can read more about the gastronomic surge that has swept the island over the past decade in the Guardian and the New York Times.
https://www.nytimes.com/2017/08/09/t-magazine/travel/bornholm-island-denmark-travel.html https://www.theguardian.com/travel/2014/jul/19/bornholm-denmark-foodie-tour

Getting there:
Bornholm is located in the Baltics but well connected to both Denmark, Sweden, Germany and Poland. You can get there by air or ferry (train,bus,car).https://bornholm.info/en/train/ https://bornholm.info/en/bus/

By air Bornholm is 35 minutes from Copenhagen and approximately 1 hour from Danish airports Billund, Aalborg and Sønderborg.

By ferry Bornholm is 1 hour and 20 minutes away from Ystad on the Southern tip of Sweden. Other ferry routes: Køge (DK) 5½ hours. Sassnitz (DE) 3½ hours. Swinoujscie (PL) 5 hours.

Going overland from Copenhagen is easy and takes around 2½ hours by car, bus or train. One way prices start from 99 DKK (approx. 7,50 €). Read more on how to get there. https://bornholm.info/en/search/?category=transport&subcategory=686,684,690,688,687

PLEASE NOTE! You need to bring photo ID (passport or drivers license) since going overland will involve you crossing the Danish/Swedish border. Keep in mind there might be border control in both directions. If you are flying to Rønne you are formally staying within Denmark.

Local transport: All connections to Bornholm is through the main city Rønne on the south western tip of the island. Intra island transport is by bus, car or bicycle. Bornholm is the bicycle Island of Denmark with spectacular bike paths and bikerental is easy and cheap. Expect to pay 10 €/day.

Accommodation:
Holiday apartments are available next to the course venue. Price per night depends on your preferences.
One apartment costs approx. 90 € per night. It consists of 2 separate rooms (each with 2 beds) and a shared room also with 2 rooms. If you are 6 in the apartment the prices per night per person is 15 €. Anything in between can be arranged.

All meals are included in the course.

FEE:
The course is free, however a course administration fee 175 € needs to be paid by participants to cover meals, teaching material expenses, and other administrational costs.
Accommodation, transport to and from the venue must be paid seperately by participants.

Organizers:
The summer school is organized by Professor Bent Egberg Mikkelsen, IGN, Copenhagen
University in cooperation with Director of Melstedgaard Mikkel Bach-Jensen.
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Learning outcome
The learning goals is to provide understanding of place based strategies to food eco systems development through place based strategies. The students will get a conceptual understanding of the phenomenon of “food places making” and give methodological inspiration to the analysis of place base strategies. The course provides knowledge, skills and competencies for scholars that wants to understand strategies and tools and that want to learn from innovative cases in place based sustainable food eco systems change strategies. Topics will cover urban food and farming strategies, urban food branding, gastro tourism concepts, gastronomy rebranding, culinary identity formation, development of innovation hubs for entrepreneurs, governance of urban food strategies, role of street food movements, house of the meals concepts, food truck & food containers, urban gardens & farming strategies and foodscape identity creation.

Literature
Agger, A; Roy, P & Leonardsen, Ø: Sustaining area-based initiatives by developing appropriate “anchors”: the role of social capital, Planning Theory & Practice, 2016, VOL . 17, NO . 3, 325–343

Mikkelsen, BE: Food & the City – the role of ”green” UA and UG strategies in the urban food strategy movement, Proceedings from Connections and missing links within urban agriculture, food and food systems, April 26, Lisbon 2018, Universidade Nova de Lisboa

Mikkelsen, .BE; Toft, U; Bloch, P; Reinbach, H; Winkler, LL; Buch-Andersen, T; , Jensen, BB & Glümer, C; Aagaard-Hansen, J; Project SoL – a community-based, multi-component health promotion intervention to improve healthy eating and physical activity practices among Danish families with young children. Part 2: Research and evaluation, IJERPH 2018

Mikkelsen, BE. Images of foodscapes: introduction to foodscape studies and their application in the study of healthy eating out-of-home environments, Perspect Public Health. 2011 Sep;131(5):209-16.

Mikkelsen, BE & Hansen, AE. Food; Region & the City – What are the active components of contemporary urban food strategies? Agor

Mikkelsen, BE; Nguyen, M; Haugård, MH & Kruhøffer, J: The role of a venueised approach to encouraging citizen support for an urban food strategy – case insights from the Aalborg Gastronarium rium [O papel de uma abordagem localizada para fomentar o apoio de cidadãos para uma estratégia alimentar urbana – insights do caso Aalborg Gastronarium], Proceedings from III AgUrb Agriculture and Food in an urbanizing society, Spetember 17 – 21, 2018

Toft, U; Bloch, P; Reinbach, H; Winkler, LL; Buch-Andersen, T; Aagaard-Hansen, J; Mikkelsen, BE, Jensen, BB & Glümer, C. Project SoL - a community-based, multi-component health promotion intervention to improve eating habits and physical activity among Danish families with young children. Part 1: Intervention development and implementation, IJERPH 2018

Verhoeven, S & Wiskerke, J Eds. Flourishing Foodscapes - Designing City-Region Food Systems, Publisher Valiz, ISBN 978949209538

Teaching and learning methods
The course is a mixture of lecturers, site visits and involves entrepreneurs, consultants, food professionals, civil servants and others in charge of or involved in development of food strategies at local, regional or national level. It mixes with hands on exercises in the experimental food lab kitchen that are one of the hall marks of Melstedgaard Culinary academy of Bornholm. It involves group work to complete the Written Group Assignment of the course.

WGA. The written group assignment is an academic piece of work that follows the IMRaD format, that involves on-course data collection based on collaborative inquiry. It will be done in groups, presented on the last day where feedback will be given. Based on feedback groups will submit the final WGA (15 pages)

COFOMA: The collaborative food makers space (COFOMA). COFOMA is a course specific practitioner – scholar co-creational space. It allows for data collection and it allows for cooking. It offers studens to collect data in ways alternative to traditional interviews techniques. It’s uses elements from collaborative and visual ethnography.

Workload
The course involves preparation in the form of pre course activities, reading of selected literature and course participation which is 90 hours.
In addition, 60 hours needs to be added if participants choose to hand in the written group assignment (WGA).
In the first case 3 ECTS is granted. In the last case additional 2 ECTS are granted if the WGA is approved.

Remarks
All meals are included in the course. Only accommodation, transport to and from the venue as well as a course administration fee of 175 € needs to be paid by participants.

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