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Oggetto:
Oggetto:

Food Law

Oggetto:

Food Law

Oggetto:

Anno accademico 2022/2023

Codice attività didattica
GIU0634
Docenti
Prof. Roberto Caranta (Titolare del corso)
Docente Da Nominare
Corso di studio
Laurea magistrale in Scienze amministrative e giuridiche delle organizzazioni pubbliche e private (D.M. 270/2004) [004505]
Anno
2° anno
Periodo
Secondo semestre
Tipologia
Affine o integrativo
Crediti/Valenza
6
SSD attività didattica
IUS/10 - diritto amministrativo
Erogazione
Tradizionale
Lingua
Inglese
Frequenza
Facoltativa
Tipologia esame
Orale preceduto da test di ammissione
Mutuato da
Oggetto:

Sommario insegnamento

Oggetto:

Obiettivi formativi

The course aims to provide students with a broad, in-depth and critical perspective on the link between international economic law (trade and investments), national legal structures and the construction of a transnational food regime that produces almost 800 million undernourished people and more than 1 billion over-nourished and obese. Rather than being natural, the way in which food is produced, transported, allocated, consumed and discarded is strictly dependent on local and international legal structures. In addition, the current global food system has implications and produces consequences that go far beyond individual health and consumers' rights.

As the students will discover throughout the course, the act of eating, an operation which is often mechanically conducted and taken for granted (especially in some parts of the world, and by parts of society), is the final point of a complex system in which law interacts with economics, politics, culture, human rights, climate change and several other domains that are often overlooked in discussions about law and food.

In order to achieve its goal, the course is structured on the basis of twelve different 'containers' of four three each, whose substance will be enriched by students' presentations, the interaction between the students and the convenor, game play, the discussion of mandatory readings, and the possible intervention of external guests.

At the end of the module, students will have enough instruments and knowledge to pursue future career trajectories in the food regime or, more simply, to be conscious and critical consumers.
All the mandatory readings will be distributed if not accessible via the University library system.

Oggetto:

Risultati dell'apprendimento attesi

  • Understand the legal complexity of the global food regime
  • Evaluate the multiple socio-economic implications of the food we consume everyday
  • Understand the role that legal instruments have in shaping the geography and mechanisms of production and in allocating resources and bargaining power throughout the food chain
  • Learning about the actors and venues of global food governance
  • Engage with some of the most pressing issues related to food production, transportation, consumption and recycling
  • Identify the weaknesses of the current global food regime and apply the theoretical tools to a concrete case study
  • Present a legal argument in public
  • Draft a legal brief on the basis of an existing issue
Oggetto:

Programma

The module aims to provide masters students with a broad, in-depth and critical perspective on the link between multiple legal structures and a transnational food regime that produces almost 800 million undernourished people and more than 1 billion over-nourished and obese. Rather than being natural, the way in which food is produced, transported, allocated, consumed and discarded is strictly dependent on local and international legal structures and has consequences that go far beyond individual health. As the students will discover throughout the module, the act of eating, an operation which is often mechanically conducted and taken for granted (especially in some parts of the world, and by parts of society), is the final point of a complex system in which law interacts with economics, politics, culture, human rights, climate change and several other domains that are often overlooked in discussions about law and food.

The module is structured on the basis of eleven different 'containers' of three hours each, whose content will be enriched by the interaction between the students and the instructor, the discussion of mandatory readings and possible interventions of external experts.

Every week, students will have one hour in class to discuss, investigate and sharpen their analysis of a food-related issue which will then be the object of their final presentation and final legal report. In this way, students will also develop a practical understanding of the link between law and the food regime and the ability to utilize legal tools and concepts in real life situations. At the end of the module, students will have enough instruments and knowledge to pursue future career trajectories in the food regime or, more simply, to be conscious and critical consumers.

CALENDAR

Classes are divided into three teaching blocks:

MARCH 05-11

APRIL 21-28

MAY 21-26

 

Oggetto:

Modalità di insegnamento

Classes will be a combination of lecturing and seminars. Interactive moments, moot-courts and other forms of teaching may be experimented.

BLOG POSTS: Starting from class 2, students will be asked to present and comment blogs and therefore be actively involved.

STUDENTS ATTENDING CLASSES ARE REQUIRED TO DO ALL THE MANDATORY READINGS AND TO BE READY TO COMMENT THEM WITH THE TEACHER AND THE COLLEAGUES. This will account for participation (up to 50% of the final mark)

Oggetto:

Modalità di verifica dell'apprendimento

 

ASSESSMENT FOR ATTENDING STUDENTS (AT LEAST 80% OF PRESENCES)

ATTENDANCE AND BLOG: 50%

        For attending students, participation and engagement account for 50% of the final mark and is assessed on the basis of the students' involvement, engagement, cooperation, etc. 

  • In order to be considered 'attending' students will have to have attended at least 11 sessions
  • Attendance also requires to submit a 150 words reaction statement 2 hours before the beginning of each session.

 

PARTIAL ASSESSMENTS FOR ATTENDING STUDENTS: 30%

  • Each student will be required to prepare ONE short blog (500 words) on the topic that is discussed (on the basis of the lecture, the readings and personal interest). Sessions will be allocated on the first day of class. The blog will have to discuss a concrete situation connected with the content of class. The blog will be presented in class without the support of slides. However, images and videos can be used to set the scene of the blog.
  • Blogs have to be shared with the rest of the cohort before the midnight of the day before class.
  • Each student preparing the blog post will have to identify at least 2 questions for discussion with the rest of the class.
  • Each student will be required to prepare ONE short response (250 words) to a colleague's blog, concluding with a question that will be discussed in class.

 

FINAL ASSESSMENT FOR ATTENDING STUDENTS: PODCAST: 20%

  • At the end of the second teaching block, each student will pick one food. By June 30th, 2020, they will have to submit a 15 minutes podcast discussing the legal complexity of that food. The choice of the angle, the aim, scope and the objective of the research is totally left to the students. Students will be given time during the last session of the third teaching block to present their preliminary ideas.

 

ASSESSMENT FOR STUDENTS NOT ATTENDING: 100%

A 4000 words (footnotes and bibliography included) research piece and send it via email at tomaso.ferrando@bristol.ac.uk before midnight of June 30th. The candidate can pick one of the following two titles, without changing them:

 

a) From the local to the global, food systems generate social and environmental negative externalities. Is law part of the problem or part of the solution? Discuss by presenting at least one concrete and contemporary example and by making reference to three areas of law that have been discussed in the module.

b) Law is central to the construction of the global food system. More precisely, law is pivotal to the construction of a global system based on food as a commodity. Make reference to at least three areas of law that have been presented in the module and discuss the way in which it constructs food as a commodity and how law should change if we were to consider food as a commons.

USE THE HARVARD REFERENCING STYLE (https://libguides.mq.edu.au/referencing/Harvard)

Students will be assessed on their use of the material, their ability of critically connecting law and food and with their capacity of going beyond a descriptive approach to food and  law and presented a well-argued, organized and analytically solid argument.

 

Testi consigliati e bibliografia

Oggetto:

This is a list of preliminary readings and documentaries. Students may want to scroll, skim through or watch some of the documentaries in order to get an overall sense of the complexity of the food system, the many challenges that characterize it and the main areas of legal interest. Each session has its own readings (mandatory and optional).

Olivier De Schutter, The Specter of Productivism and Food Democracy, Wisconsin Law Review (2014)

Nora McKeon, The New Alliance for Food Security and Nutrition: A Coup for Corporate Capital?, TNI Agrarian Justice Program

Nora McKeon, Global Governance for World Food Security: A Scorecard Four Years After the Eruption  of the 'Food Crisis', Heirich Boll Stiftung

Philip McMichael, A Food Regime Genealogy, The Journal of Peasant Studies (2009) 139-169

Henry Bernstein, Agrarian Political Economy and Modern World Capitalism: the Contributions of Food Regime Analysis, The Journal of Peasant Studies (2016) 611-647

Philip McMichael, Commentary: Food Regime for Thought, The Journal of Peasant Studies (2016) 648-670

Vandana Shiva, The Stolen Harvest of Seed

Raj Patel, Stuffed and Starved: The Hidden Battle for the World Food System, Melville House Publishing (2007)

Eric Schlosser, Fast Food Nation: The Dark Side of the All-American Meal, Houghton Mifflin Company (2001)

Nadia Lambek, Priscilla Claeys, Adrienna Wong and Lea Brilmayer (eds), Rethinking Food Systems: Structural Challenges, New Strategies and the Law, Springer (2014)

Documentaries:

Fed Up, 2014, 

Immokalee Workers: a story of slavery and freedom

Food Inc., 



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Note

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 DataOreEsame
28/06/2022 10:00 - 12:00 Scritto e/o orale
16/06/2022 10:00 - 12:00 Orale
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Ultimo aggiornamento: 11/07/2022 14:42
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