The use of the wasteland, ‘Nobelveldje’, in Wageningen in 2012 is an example of a public collective platform being established for the temporary use of a nearby vacant lot. Continue reading
Category Archives: Food
Thesis: Comparing the commons in New York, London, Berlijn and Nobelveldje?
This research will focus on a broad comparison of national and international examples of temporary use of wasteland. What can we learn from examples in New York, London or Berlin by comparing organizing systems, communication strategies, cooperation’s or coalitions that could be of use for new initiatives of temporary use? Continue reading
Origin Food: a market for identity – course starts March 11, 2013
Monday March 11, 2013 the course Origing Food: a market for identity will start again.
The main aim of the course is to provide for a broad and scientific understanding of the growing importance of food products with an indication of origin within the globalising agro-food system. The course is obligatory in the specialisation Gastronomy of the Master Food Technology. No specific prerequisite knowledge is asked. The course is open to students from other Masters. The different educational backgrounds is stimulating for multidisciplinary and interdisciplinary study of OPFs in groups. Language of instruction and examination is English.
Montepulciano d’Abruzzo
Food products with a geographical indication are becoming more important worldwide, both in economic and cultural terms. In the course a distinction is made between Origing Food Products with a protected geographical indication (PDO, PGI or TSG) based on EU-regulations such as Parma ham, Boerenleidse kaas, Café de Colombia and not officially acknowledged Origin Food Products locally sourced by e.g. restaurants, shops or online box schemes.
The course deals with a range of questions on OFPs organised in five themes: 1) Linking people, place and product: the construction of distinctiveness; 2) Regulation and legislation; 3) Marketing and branding; 4) Sustainability impact; 5) Consumers’ appreciation, regional gastronomy and food tourism.
The course consists of a combination of lectures, group assignments to study some Origin Food Products more in detail and a gastronomic excursion, often seen the higlight of the course.
Students interested in the course can ask for the Course outline for this year. Contactperson: Dirk.Roep@wur.nl
New course: Sociology of Food Provisioning and Place-based Development
The MSc course “Understanding Rural Development: Theories, Practices and Methodologies” (course code RSO-31806) has been revised and renamed into “Sociology of Food Provisioning and Place-based Development”. The course is mandatory for Master students within the track Sociology of Rural Development of the Master International Development Studies, specializing in rural sociology and a free choice course for Master students of other programmes and tracks. If you are interested in topics such as alternative food geographies, food citizenship, food democracy, urban food provisioning, sustainable place shaping, and regional branding, it may be worth participating in this course. Students who do not have a BSc degree in International Development Studies or related field of expertise may not have the assumed prerequisite knowledge to successfully participate and are therefore requested to contact the course coordinator, Han Wiskerke (han.wiskerke@wur.nl), to see if and how this gap can be addressed.
For more information about the contents, schedule, learning outcomes and educational activities, please click on this link or contact the course coordinator for more information or the latest version of the course guide.
Vers voedsel in zorginstellingen
Het wordt vaak geroepen: lokaal vers voedsel heeft een positieve invloed op de gezondheid van patiënten in zorginstellingen. Of dit waar is, blijkt lastig te onderzoeken. Het is een vermoeden, niet meer en niet minder. Vorig jaar heeft een studente (Marina van Maanen) een MSc-thesis onderzoek gedaan naar de perceptie van ouderen in een zorginstelling in Brabant van lokaal voedsel (kijk hier voor haar rapport). Ook toen bleek het lastig om iets te zeggen over de relatie tussen lokaal voedsel en de gezondheid van patienten. Vorige maand verscheen er toch ineens een stuk in de trouw met de kop: Patient geneest sneller met vers voedsel uit de regio. Dus toch? Leest u zelf en oordeel. Het moet gezegd: in het proces naar duurzamere voedselnetwerken is dit een zeer positieve ontwikkeling en kan het niet vaak genoeg in het nieuws komen. Echter, is het genoeg om grote zorginstellingen en ziekenhuizen te overtuigen? Er zijn geen harde bewijzen (en waarschijnlijk komen die er nooit), alleen indirecte indicatoren en indirecte kostenbesparingen.
