Understanding the Ecosystem of Food in France: from Farm to Fork

Université Catholique de Lille

Course Description

  • Course Name

    Understanding the Ecosystem of Food in France: from Farm to Fork

  • Host University

    Université Catholique de Lille

  • Location

    Lille, France

  • Area of Study

    French Culture, Nutrition and Food Science

  • Language Level

    Taught In English

    Hours & Credits

  • Contact Hours

  • Recommended U.S. Semester Credits
  • Recommended U.S. Quarter Units
  • Overview

    Objective: Students will gain insight into the ways that daily food consumption is shaped by global
    markets and societies. We will also take a closer look into local French food choices and practices.
    Additional topics will include food waste, “food” from the lab, and sustainability.

    Weekly Sessions:
    Module I: Markets, Politics and Fast-food Culture
    Topics: Overview of ways our food systems are shaped. We will consider “doughnut economics”,
    McDonaldization or fast-food culture and the special role of CAP within the EU.
    Module II: Understanding Food Commodity Chains
    Topics: We know that food “moves” from production and processing to distribution, consumption
    and finally waste. But what does the food chain actually look like in practice? An in-class role play
    will support student learning. 
    Module III: Mapping Local Food Chain in France
    Topics: Students will choose two local French foods and create food maps based on online
    sources. Two site visits, one to a local farm and one to a local restaurant will provide the
    opportunity to observe and report on food practices in Lille.
    Module IV: What’s Next? Future of Food
    Topics: During the final module, we will consider the future of food. This will include food from the
    lab, food from “waste’ and food and the future of the ecosystem.

    Course sessions will include:
    - Lectures with interactive discussions
    - Group work/ presentations
    - Role play
    - Wrap-up and evaluation
    - Site visits

    Learning Outcomes:
    At the end of the course, the students will be able to:
    - Give an overview of market and social processes that shape our daily food choices
    - Describe a food chain for one French food (cheese, bread, wine)

Course Disclaimer

Courses and course hours of instruction are subject to change.

Eligibility for courses may be subject to a placement exam and/or pre-requisites.

ECTS (European Credit Transfer and Accumulation System) credits are converted to semester credits/quarter units differently among U.S. universities. Students should confirm the conversion scale used at their home university when determining credit transfer.

Availability of courses is based on enrollment numbers. All students should seek pre-approval for alternate courses in the event of last minute class cancellations