Learning objectives
The course aims to achieve the following objectives in relation with specific educational indicators:
a. Knowledge and understanding: The course aims to provide the main theoretical/interpretative frameworks of critical consumption and social innovation connected with food;
b. Ability to apply knowledge and understanding. Students will develop skills in the analysis of the main factors that affect (critical) food consumption.
c. Autonomy of judgment. Students will develop a critical sense in judging the functioning and motivation of critical food consumption.
e. Ability to learn. The proposed study method includes lectures, group work, individual analysis, class discussions.
Prerequisites
None
Course unit content
This course discusses the topic of food consumption as a form of political and social engagement. For some decades now the production and trade of food have given rise to forms of social innovation that, on the one hand question the traditional methods of production and consumption to embrace a more environmental sensitive approach ('gree or sustainable consumption'), on the other hand they offer social and political commitment opportunities to generations or categories that do not recognize themselves in the organizational forms of participation such as parties, unions or civil society organizations. This has led to the creation of solidarity purchasing groups, ‘buycotting’ campaigns for specific products or, conversely, targeted product purchases, farmers’ markets, fair trade, and surplus food redistribution. However, against these forms of 'critical consumption' voices have risen that have underlined the class character (concentration on the upper-middle classes) and the risk of individualistic drift which tends to converge the responsibilities of the consumption model in vogue over individuals rather than systems and policies. This course offers the opportunity to deepen the analysis of critical consumption in the light of sociological theories of participation and civic engagement, and practical examples from the Italian and European reality.
Full programme
The topics covered in the course focus on:
Foundational concepts of the sociology of consumption and political and social participation;
The social and political value of critical consumerism associated with food production and trade;
The study of cases and experiences of critical consumption;
A critical analysis/understanding of critical consumerism;
Social innovation.
Bibliography
a) Selected readings prepared by the teacher using articles and book chapters in Italian and English.
b) Alan Warde, 2017, Consumption: A Sociological Analysis, London: Palgrave MacMillan
c) Simone Baglioni et al. 2017, Foodsaving in Europe: at the Crossroad of Social Innovation, Palgrave Macmillan
Teaching methods
Lectures;
Class discussions;
Co-construction of knowledge/students’ led teaching
Group work.
Assessment methods and criteria
La verifica dell’apprendimento è svolta tramite diverse modalità:
Students will be assessed through an oral examination and, for attending students, through their group work presentations (oral presentation to the class or podcast creation), as well as through their role as discussant during presentations, and by contributing to the class co-construction of knowledge by co-teaching sections of lectures.
Other information
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2030 agenda goals for sustainable development
n2. Zero Hunger
n4. Quality education
n11. Sustaniable cities and communities
n12. Responsible production and consumption
